Vegetable Pizza (THM-S, gluten free, sugar free)

You can use your favorite fathead pizza crust dough to make this a great appetizer or lunch or light meal. It’s great to take to parties, and very popular! It can also be made with a baked thin sourdough pizza crust, which would make it a carb, for those separating fuels.

Fathead Crust Ingredients:

1 1/2 cup mozzarella cheese shredded

2 tbsp cream cheese

3/4 cup baking blend or almond flour

1 egg

Cream cheese layer:

1 8 oz cream cheese softened

1/2 cup sour cream

1/2 cup mayo (I use my homemade)

1/2 cup Greek yogurt

1 tsp mineral salt

1 tsp garlic powder

1 tsp nutritional yeast (optional)

Veggies (raw and chopped finely)

Cheddar cheese to sprinkle on top

Instructions:

Crust: put the cheese and cream cheese in a microwave safe bowl (or on the stove top in a nonstick pan) and microwave 60 seconds, stir, then 30 -60 seconds more till it’s soft. Mix in the egg and baking blend and mix quickly. I put it between two parchment papers and knead it that way, then roll it out between the same parchment papers. Put it in a pizza pan on parchment paper and bake at 375 for 8-10 minutes. Watch it the last minutes because it’s easy to burn. I did this recipe three times for 8 people and we had a little leftover for great lunch on the go.

Cream cheese layer: mix everything well and spread on cooled crust. Add the chopped veggies and sprinkle with cheese. Great veggie options are: cherry tomatoes, cauliflower, broccoli, celery, baby carrots, peppers… Cucumbers and mushrooms are great if you eat it right away.