GRAIN-FREE SPINACH-MUSHROOM PIZZA

You can make a variety of gluten-free baked goods, including pizza, using almond flour. Try experimenting with different toppings using the same basic crust.

Serves 4

2 large organic pastured eggs

2 tsp. organic coconut oil or extra virgin olive oil

2 cups blanched almond flour

¾ tsp. unrefined salt

1 tsp. dried basil leaves or Italian seasoning (optional)

1 cup mushrooms, sliced

1 garlic clove, minced

1 Tbs. organic pasture butter (made from grass-fed cows)

6 Tbs. gluten-free pizza sauce, or to taste

⅔ cup fresh spinach, chopped

¼ cup fresh basil, chopped

6 sun-dried tomatoes in olive oil, drained and patted dry (optional)

1½ cups shredded organic mozzarella cheese

1. Preheat oven to 350°F. Grease 9-inch pizza pan or cookie sheet. Beat eggs in medium mixing bowl. Mix in coconut oil, almond flour, salt, and basil leaves. If mixture doesn’t easily form a ball, add more flour by the tablespoon.

2. Place ball of dough in center of prepared pizza pan. Press dough into place until it is ¼- to ½-inch thick throughout with a crust along the edges. Bake 15 minutes.

3. While crust is baking, sauté mushrooms and garlic in butter until just soft. Salt if desired.

4. Spread pizza sauce evenly over baked crust, and top with sautéed mushrooms, spinach, fresh basil, tomatoes, and shredded cheese. Return to oven, and bake 12–15 minutes more, or until cheese is melted. Transfer pizza to plate, slice into eighths, and serve.

Recipe reprinted from the Going Against the Grain Group, 2013.

PER SERVING: 545 cal; 26g pro; 45g total fat (12g sat fat); 16g carb; 134mg chol; 687mg sod; 7g fiber; 4g sugars