2 cups almond meal (Bob's Red Mill)
2 free range pastured eggs
3 tbsp extra virgin olive oil
¼ tsp baking soda
1 tsp garlic powder
1 ½ tbsp fresh rosemary chopped
1 cup organic no sugar added marinara sauce (I like Amy's)
2 crook neck yellow summer squash, diced
3 green onions chopped
Handful of torn basil leaves
2 small org. tomatoes diced
1/2 cup roasted red peppers, sliced
Handful of sliced black olives
Preheat the oven and get the ingredients ready. Mix the dough ingredients well until it becomes very thick.
Using your hands, form the dough into a ball. Grease a pizza pan or a cookie sheet with olive oil. (Make sure to use a generous amount. We had a hard time getting the crust off after it baked. ) Place the ball of dough in the center of your cookie sheet or pizza pan and using your hands, push and pat the dough down into the shape of a circle .
You want to make the dough as thin as possible. Your pizza will be about 12 inches across.
Bake JUST the crust in your pre-heated oven for 20 minutes. While your crust is cooking, prepare your toppings.
After the crust if done, remove from the oven and evenly spread the marinara sauce over the crust. Add all remaining toppings evenly over the sauce and bake again for an additional 25-30 minutes. Get creative and use whatever toppings you might like.