PIZZA CRUST:

2 Cups Almond Meal

2 Organic Eggs

1/4 Tablespoon Baking Soda

3 tsp EVOO (Extra Virgin Olive Oil)

2 Dashes Each of Garlic Powder &  Pepper

                PIZZA TOPPINGS

Marinara Sauce - I used my favorite, Trader Joes's brand. (look for low sodium, natural ingredients or make your own)

2 Handfuls of Spinach, Torn or Chopped

Bell Peppers - Red, Yellow & Orange Cut in to Pieces

Portabella Mushrooms - cut into small cunks

2 Cups Pre-Cooked Frozen Chicken (I used Trader Joes pre-cooked frozen chicken strips for quickness and convenience) - or use freshly cooked chicken

Seasonings/Spices - Pepper, Red Cayenne Pepper (may use Italian Seasoning, Garlic Powder or preferred spice, preferably NOT salt)

Optional - Sprinkle with Ricotta Cheese or Goat Cheese, which would not be Paleo, but still a pretty clean, healthy pizza!

**Experiment and as always, have FUN with your favorite toppings in the lean meat  & veggie families - nitrate free sausage or steak, tomatoes, banana peppers or green peppers, broccoli, black olives, whatever you like!

The secret is in the crust - since the crust is made from almond meal, not flour, yeast & salt that makes up white bread which makes us feel bloated, tired, sometimes sick and packs on the pounds, the almond meal crust allows us to enjoy a delicious pizza without the ingredients in traditional crusts or the bloat.

Directions:

Preheat oven to 375 degrees. Prepare Crust - Combine all Crust ingredients in bowl and stir. Using your hands, "knead" into a ball and place on a non-stick  baking sheet coated with olive oil. Press with fingers outward until flat and in shape  12" circle, oval or square, depending on your pizza shape preference. Crust should be  thin. Bake JUST CRUST for 20 minutes. Meanwhile, prepare topping ingredients. After crust cooks 20 minutes, add toppings and bake an additional 20-30 minutes until done. Let pizza cool 5 minutes and ENJOY!