A different take of making your own pizza

I was recently contacted about a new cookbook coming out, the No Sugar Baker Cookbook of Healthy Living and No Regrets. I just received a review copy and will be writing about it soon.

In the meantime, the author sent me a recipe to share. Recipes in the book are geared to diabetics and others watching their sugar/glucose intake. So I was interested to see if the sample recipe also would be low-salt, low-fat. Well, not exactly, I need to modify it a bit, as I often do. But I am intrigued about the idea of using almond flour for the crust. I usually buy a low-salt, super thin crust for mine, you can see that recipe by clicking here.

See my modifications in italic below

No Sugar Baker’s Sausage and Broccoli Pizza To Die For!

Ingredients for Dough:

1 and 3/4 Cs. Almond Flour

½ C. Pasta Sauce (Low Carb) — look for no-salt-added pasta sauce; Trader Joe’s sells one, as does Hunt’s

½ t. Xanthun Gum or Corn Starch

1 t. Baking Powder

2 Eggs — I tend to only use the whites of eggs, or low-salt egg-white substitutes

1 T. Melted Butter — try a lower-fat butter alternative or olive oil

Splash of Seasonings: Salt, Garlic Powder, Italian Seasonings, Onion Powder — leave out the sale and use salt-free versions of the others

Combine all ingredients in food processer into dough ball. Refrigerate for at least one hour. Using parchment paper, roll out dough to desired thickness. Place dough on sprayed baking sheet. Prick dough with fork. Bake at 400 for 10 minutes. Flip dough and repeat.

Ingredients for Topping:

1 Lb. Cooked Bulk Sausage — omit, too much fat. If you must add meat, try extra lean ground turkey

2 C. Fresh Broccoli

1 C. =Pasta Sauce (Low Carb) — see above

2 Cups Mozzarella Cheese – use reduced-fat or fat-free Mozzarella, Kraft makes both but the fat-free is difficult to find in most stores.

Fresh Arugula or Basil

Olive Oil

Spread pasta sauce onto crust. Top crust with sausage and broccoli! Finish by topping with mozzarella cheese. Bake for another 10-12 minutes. Let stand for 5 minutes. Cut fresh arugula or basil to the top and lightly add a glaze of olive oil! Cut and enjoy!

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