Pizza Pizza!

Yes people, after all this time, and with a blog named “Mangia”, you’d think I would have some pizza recipes up here. I never thought this day would come, but thanks to my Dad, who has hinted to me numerous times over the past several weeks, that a homemade gluten-free thin crust pizza fresh from the oven, ready to eat for dinner when he got home from work, would basically be the bomb-dizzle…pizza totally happened. Oh, and that is just what this pizza is…the bomb-dizzle. No better word really.

The crust is heaven and pretty simple, might I add.
Just a combo of almond flour, egg, baking soda, salt, fresh basil, olive oil, and garlic.

No yeast or waiting on the dough to rise.

Just roll that sucker out and bake it.
Then I got this brilliant idea to roast some yellow peppers.
Rocked my world.

The yellow peppers give the pizza a hint of sweetness, piled on top of my tangy leftover tomato sauce, with two layers of shredded Parmesan cheese, all piled on top of a thin, crispy crust….?!
Ciao, Italia!

Seriously, that’s amore right there.

My mom gets back from Vegas tonight…too bad she missed pizza night…this sucker is gone!
Oh, and guess who passed their personal training test yesterday? This chick right here! BOO-YAH!
Roasted Pepper and Parmesan Pizza on a Garlic-Basil Crust (GF):
For the crust:
3 c. almond flour
1/2 t. baking soda
1/2 t. salt
1/4 c. fresh basil, roughly chopped
3 cloves of garlic, minced
2 eggs
2 T. extra-virgin olive oil
For the pizza:
1 cup Garlic-Herb Tomato Sauce (you can prepare this ahead of time)
1 c. freshly grated Parmesan, divided
3 yellow bell peppers, sliced into thin strips, lengthwise
extra-virgin olive oil
salt and pepper, to taste
Instructions:
1. Pre-heat the oven to 350 degrees F. Line two baking sheets with parchment paper.
2. Place the bell peppers on one of the baking sheet, drizzle with evoo, sprinkle with salt and pepper, and toss to coat. Bake for 1 hour, or until slightly golden.
3. While the peppers are baking, prepare the crust. 
4. In a large mixing bowl, combine the almond flour, baking soda, salt, and basil using a whisk.
5. Mix in the garlic, eggs, and evoo, until the mixture forms into one large ball of dough.
6. Place the ball of dough on the other prepared baking sheet. Place another piece of parchment paper over the dough and using a rolling pin, roll the dough out to about 1/8 in. thickness. 
7. Bake the crust for 15-20 minutes, or until slightly golden brown.
8. Take the crust out of the oven, spread the sauce on the crust using a ladle, sprinkle half sauce with 1/2 c. of Parmesan, top the Parmesan with the peppers (making sure to distribute evenly over the pizza), top the peppers with the remaining 1/2 c. of Parmesan, season with salt and pepper.
9. Put the crust back in the oven to bake for another 20 minutes, or until every thing is melted and cooked through…tomato sauce should be bubbling a bit. 
Note: I highly recommend keeping a jar of the nasty processed Parmesan on hand…it’s delicious and you only live once. I ate my pizza with a bit of Thousand Island dressing and a mound of Parmesan. My dad taught me the Thousand Island thing…it will rock your world…seriously, try it. It’s our little secret.
Another Note: SEESTER! I am sorry that you weren’t here to try this…make you one when you come home! Pizza party!
Makes about 12-15 slices of pizza, depending on how big or small you want your slices.
MANGIA!!!