Prosciutto and Goat Cheese Pizza (Grain Free)
Ingredients
Pizza Sauce:
½ cup Tomato Paste
1 teaspoon Oregano
½ teaspoon Powdered Garlic
Sea Salt, to taste
Black Pepper, freshly ground, to taste
Almond Flour Pizza Crust with Coconut Oil:
2 cups Almond Meal or Flour
2 Organic Pastured Eggs
2 tablespoons Certified Organic Coconut Oil
Tropical Toppings:
¼ cup Onions, diced
½ cup Kalamata Olives, sliced
¼ cup Mushrooms, thinly sliced
¼ cup fresh Basil Leaves, cut into thin strips
2 cups Goat Cheese
6-7 slices Prosciutto, cut in strips
Directions
Pizza Sauce:
1. Combine all ingredients in a small bowl and mix thoroughly
2. Set aside
Pizza Crust:
1. Mix crust ingredients together to form a dough
Will look just a bit sticky at this point, that is expected
2. Let it rest in the bowl for 10 minutes
3. Preheat the oven to 350 degrees
4. Tear off two pieces of parchment paper just larger than your pizza pan or stone
5. Cut one piece to the round shape and size of the pan or stone and make that the bottom piece
6. Place dough between the two pieces of parchment paper and roll it until desired thickness
7. You might find it more of a pressing out with the rolling pin rather than rolling, but just roll it out to the size of the bottom parchment piece
8. Remove the top paper and discard
9. Trim the edges into a nice round crust, like you might a pie crust edge then transfer the crust, leaving it on the bottom paper, to a pizza pan
10. Bake for 10-15 minutes until middle is firm, just barely beginning to hint at browning, before the crust is too crispy because it will cook more after topping added
Don’t overcook at this point
11. Take out of the oven
Assemble the Pizza:
1. Add a very thin layer of your pizza sauce, using a spatula makes this easier to spread and get it evenly to the crust edge
2. Add the onions, olives and mushrooms evenly
3. Evenly sprinkle the basil throughout the pizza
4. Disperse the goat cheese and prosciutto evenly
5. Put the pizza back in the oven for about 10-15 minutes or until the prosciutto is crispy on the edges