For the cheese, you can use Havarti, cheddar, Parmesan, Swiss, or other cheese that is SCD legal. If you're not following SCD, and you can use Mozzarella or other cheese.
Servings: 6small pizzas
Calories: 377kcal
Ingredients
1 ½cupsblanched almond flour
2largeeggs
3tablespoonsolive oil
¼cupParmesan cheeseor other hard cheese, finely grated
Add the dry ingredients to a bowl and whisk to blend well.
Combine all the wet ingredients in a separate bowl and blend with a whisk or fork.
Add the dry ingredients to the wet ingredients and mix to blend into dough.
Place parchment paper on two baking or cookie sheets. Place about two heaping spoonfuls of dough across six individual locations on the two cookie sheets (three pies on each sheet). Leave at least an inch of space between each pie crust so you can take it off easily. The pies do not spread while baking.
Using a piece of plastic wrap gently placed on top of a spoonful of batter, flatten out the batter with your hand until the pie crust is thin and more or less evenly smoothed over. Gently pull the plastic off of the crust and repeat for each pie.
Place the pie crusts in the oven for 11 to 13 minutes.
Take the pie crusts out of the oven. You can let them cool and store them for later use in the refrigerator or freezer, or you can go to the next step.
Place a large spoonful of tomato sauce on each pie crust, followed by a slice of cheese. And of course, feel free to change the toppings to suit your taste. Other great toppings include pesto, onions, pineapple, and so on.
Bake the pies in the same oven at 350 degrees F for 11 to 13 minutes, or until they reach the desired look and taste.