I browned about 1/2 pound of lean ground beef in a bit of olive oil with 2 sliced green spring onions and some diced red bell pepper and seasoned it with salt and lots of black pepper. I topped my pizza with the beef mixture, some sliced mini San Marzano tomatoes, and turkey pepperoni along with the usual pizza sauce (by DelGrosso) and shredded mozzarella. It turned out great and I have plenty left for a couple of lunches. This is one of my favorite pizza crust recipes. Ironically, after mixing the crust mixture together and placing it in the oven to bake, I received a comment from a follower that deemed this crust the "best gluten/grain free pizza crust recipe" which made my day! It's always nice to hear that others enjoy my recipes as much as I do. I have a number of different pizza crust recipes, but this one is still one of my favorites along with my "No-Flax" Herbed Pizza Crust recipe. Here is the link to the crust recipe I used this evening: Herbed Pizza Crust - Low Carb. I've also included the recipe below. Enjoy!
1/4 cup almond flour
1/4 cup golden flax seed meal (organic golden flax is milder in taste than brown)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Dash cayenne pepper, optional
Pizza sauce, pesto sauce, etc.
Cheese: shredded mozzarella cheese, sliced or diced fresh mozzarella, etc.
**Pre-cooked vegetables of choice: onions, green peppers, mushrooms, spinach, etc.
**Pre-cooked meat of choice: sausage, ground beef topping, etc.
Other: artichokes, olives, pepperoni, etc.
**Tip: Fresh vegetable and meat toppings should be pre-cooked and drained to prevent crust from becoming soggy
Preheat oven to 375 degrees. Mix dry ingredients together; add wet ingredients and mix well. Let the dough sit for approximately 5 minutes to thicken.
Spread dough on a lightly oiled large pizza pan or cookie sheet lined with greased parchment paper (you can also use Reynolds non-stick foil, lightly brushed with olive oil). Using a lightly oiled rubber spatula, press the dough out to desired shape and thickness (I usually make it about 1/4" thick -- *see note below). Bake for 15-20 minutes or until cooked through (check crust after 15 minutes and remove from oven when it looks and feels done). Spread with a thin layer of sauce, cheese and desired toppings (fresh vegetable and meat toppings should be pre-cooked to prevent soggy crust); place back into the oven to bake an additional 5-10 minutes to melt cheese. If desired, run under the broiler for a few minutes to lightly brown the toppings and make the cheese bubbly (be careful not to burn it).
*Note: For a crust that is flat, smooth and even in thickness, lightly spray a 2nd sheet of parchment paper with olive oil spray and place it on top (oiled side down) of the ball of pizza dough that is centered in the middle of your prepared pizza pan or baking sheet. Using either your hands or the flat edge of an object (I use a big container of black pepper) press the dough smooth by swiping it the direction you want the pizza crust to go. When it is the desired thickness and shape, carefully peel off the top layer of parchment paper...and "Voila"...perfectly flat, smooth, thin pizza crust! If you don't have parchment paper, pressing the dough out with a lightly oiled rubber spatula works just fine, too.