- 2 cup 2 cup 2 cup Blanched Almond Flour, (for the crust)
- 1/2 cup 1/2 cup 1/2 cup Arrowroot Flour, (for the crust)
- 2 tsp 2 tsp 2 tsp Baking Powder, (for the crust)
- 1 tsp 1 tsp 1 tsp Salt, (for the crust)
- 1 tsp 1 tsp 1 tsp Black Pepper, (for the crust)
- 1 tsp 1 tsp 1 tsp Oregano, dried
- 1 tsp 1 tsp 1 tsp Basil, dried
- 1 tsp 1 tsp 1 tsp Marjoram, dried, (for the crust)
- 1 tsp 1 tsp 1 tsp Garlic Powder, (for the crust)
- 1 tsp 1 tsp 1 tsp Onion Powder, (for the crust)
- 1/4 cup 1/4 cup 1/4 cup Coconut Oil, Organic, (for the crust)
- 2 2 2 Eggs, (for the crust)
- 14 oz 14 oz 14 oz Fire Roasted Diced Tomatoes, (or crushed tomatoes)
- 6 oz 6 oz 6 oz Tomato Paste
- 1 clove 1 clove 1 clove Garlic, pressed
- 2 Tbsp 2 Tbsp 2 Tbsp Onion, minced
- Salt and Pepper, to taste
- 1/2 cup 1/2 cup 1/2 cup Fresh Mozzarella
- 1 1 1 Tomato, thinly sliced
- 1 cup 1 cup 1 cup Basil, fresh, leaves, about 10 leaves
- Naked Pizza Crust (Cappello's), (Alternative Option) Buy your Pizza Crust from our friends at Cappello's
- Preheat the oven to 350 degrees.
- In a large mixing bowl, combine all of the crust ingredients and mix thoroughly until a dough forms.
- Roll the dough into a ball, then place it on a parchment-lined baking sheet.
- Flatten the dough to a consistent thickness of 1/4 inch, forming it into a rectangle or circle, depending on your preference.
- Bake the dough for 20 minutes until it becomes a firm crust.
- While the crust is baking, make the sauce. Heat the fire roasted tomatoes and tomato paste over medium heat.
- Add the pressed garlic, minced onion, oregano, basil and salt and pepper. Stir to combine, and let it simmer while the crust is cooking.
- Remove the pizza crust after it has cooked 20 minutes.
- Put a small portion of the sauce on the pizza, using more or less, depending on the texture you desire. Less sauce will yield a more crispy pizza. More sauce will yield a softer pizza, and too much sauce making it impossible to pick up pieces.
- Add the toppings on top of the sauce. Bake the pizza for an additional 20 minutes with the toppings.
- Turn up heat to 400 degrees after 20 minutes, and cook for a final five minutes.
Less sauce will yield a more crispy pizza. More sauce will yield a softer pizza, and too much sauce making it impossible to pick up pieces.
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