I’ve always loved the smell and taste of fresh basil, but it often doesn’t agree with me. Interesting thing is the dried basil doesn’t bother me a bit. This creation for my husband’s lunch today went over well. He has always been fond of basil and loved it. Better yet, this didn’t bother my stomach! The key for my tolerance of basil, it would seem, is the amount of basil consumed. This gluten-free, grain-free crust would make this recipe suitable for Phase 2 Atkins and beyond. It is also suitable for Keto followers. The crust isn’t suitable for Primal or Paleo however.
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1 recipe my Gluten-Free Grain-Free Pizza Crust
2 c. more shredded mozzarella cheese
6 oz. breakfast sausage, pre-browned and drained of grease
¼ pesto sauce (I used my homemade Pesto Sauce)
¼ c. grated Parmesan cheese
DIRECTIONS: Preheat oven to 350º. In a medium bowl, make up the crust batter per that recipe’s instructions (linked above). Spread batter evenly on a parchment lined pizza pan (preferable a pan with holes). Bake until it is just barely dry to the touch in the center but not very browned. While it is baking, brown the sausage lightly and drain off any excess grease. Remove crust from oven when half cooked, slide parchment out from under the pizza for better crust browning. Sprinkle 1 cup mozzarella over the top of the crust. Next sprinkle the sausage crumbles on top evenly. Dot with the pesto sauce. Finally top with the remaining mozzarella and the grated Parmesan. Bake just long enough to melt the remaining cheese or about 5 more minutes.
NUTRITIONAL INFO: Makes 8 slices. Each slice contains:
29 g fat
4.37 g carbs, 2.85 g fiber, 2.85 g NET CARBS
23 g protein
371 mg sodium