Lunch: Fresh Bell Pepper Basil Pizza

This recipe includes superfoods such as:

Basil

Ingredients

PIZZA BASE
6 oz. Mozzarella Cheese
1/2 cup Almond Flour
2 tbsp. Psyllium Husk
2 tbsp. Cream Cheese
2 tbsp. Fresh Parmesan Cheese
1 large Egg
1 tsp. Italian Seasoning
1/2 tsp. Salt
1/2 tsp. Pepper

TOPPINGS
4 oz. Shredded Cheddar Cheese
1 medium Vine Tomato
1/4 cup Rao’s Tomato Sauce
2/3 medium Bell Pepper
2-3 tbsp. Fresh Chopped Basil

Instructions

1. Preheat oven to 400F. Start by measuring out all of your dry spices and flours in a bowl. 1/2 cup Almond Flour, 2 tbsp. Psyllium Husk, 2 tbsp. Fresh Parmesan Cheese, 1 tsp. Italian Seasoning, 1/2 tsp. Salt, and 1/2 tsp. Pepper.
2. Measure out 6 oz. Mozzarella Cheese into a bowl.
3. Microwave the cheese for 40-50 seconds until it’s completely melted and pliable with your hands. Add 2 tbsp. Cream Cheese to the top.
4. Add 1 egg to the dry ingredients and mix together a little bit.
5. Add the melted mozzarella cheese and cream cheese to the egg and dry ingredients and mix everything together. Don’t mind getting your hands dirty here – they’ll be the best tool for the job. You’ll get a bit messy, but it’ll be oh so worth it in the end.
6. Break the dough into 2 equal (or almost equal) portions. Roll the dough out quite thin – a little under 1/4″. Here, you can use the top of a pot or other large round object to cut out your pizza base. You can form the circles by hand, but I’m not a very smart person and mine always turn out oval. When I work with this, I always like to work on top of a silpat because it’s naturally non-stick.
7. Fold the edges of the dough inward and form a small crust on the dough. If you have any scraps remaining, you can add it into the crust if you want.
8. Bake the dough for 10 minutes. Just enough so they’re starting to get slightly golden brown.
9. Remove the crust from the oven and let cool for a moment.
10. Slice a medium vine tomato and put half on each pizza along with 2 tbsp. Rao’s tomato sauce per pizza. Aww…they look like little peace signs
11. Top these suckers with cheese – about 2 oz. Shredded Cheddar per pizza.
12. Chop up the bell peppers. You can use 1 bell pepper or 2 different colors. I am using 1/3 red bell pepper and 1/3 yellow bell pepper for the topping.
13. Arrange the peppers how you like and throw it back in the oven for another 8-10 minutes.
14. Remove the pizzas from the oven and let cool. In the meantime, slice up some fresh basil and have it ready for serving.
15. Serve it up – top with fresh basil and enjoy the fresh bites of summer!

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