Thin Crust Pizza

It has been a challenge to try to make things "crispy" when you take out grains.  However, I have finally discovered a trick to getting a decent thin crust pizza...Make a giant cracker for the base.  Also, I do not put on any toppings until right before I am ready to serve and quickly melt the cheese under the broiler.  Another tip is to extract as much moisture out of your spaghetti sauce so it is a dryer paste consistency...This will save your crust from sogginess. :) 

Thin Crust Pizza

Cracker Crust:
1 1/4 cups grated cheddar cheese
1 cup blanched almond flour
1/4 cup yogurt
1 tsp garlic
1/8 tsp salt
pepper to taste

Mix all ingredients together.  Roll out into a thin circle between 2 pieces of parchment paper.  Remove the top piece of parchment.  Bake on a cookie sheet or pizza stone at 325 for 15 minutes.  Turn off oven and leave in the oven until it starts to turn golden (about 15 minutes).  Remove and save for when ready to top.

Toppings:

Spaghetti sauce that has been either cooked down or strained to make it thicker
A variety of cheeses such as Parmesan, provolone, cheddar
We like our pizza with chopped green pepper, onion, and cooked turkey sausage

Put on desired toppings and broil to melt cheese.  Serve immediately. :)