THIN CRUST PIZZA

Ingredients: 
Crust 

• 1 tablespoon plus one teaspoon oil, divided 
• 2 cups almond flour 
• 2 eggs 
• ½ cup dry curd cottage cheese (farmers cheese) can purchase at Stop and Shop 
• ¼ teaspoon salt 

Topping 

• 2 cups Mom’s Tomato Sauce (see recipe below) 
• 1 teaspoon oregano 
• ¾ cup grated cheddar cheese 


Directions for Pizza: 

  1. Preheat the oven to 350 F.
  2. Grease a 9-by-13 inch baking dish or round pizza pan with the teaspoon of oil and set aside.
  3. To make crust, in a bowl, combine the remaining 1 teaspoon olive oil with the remaining ingredients for the crust. Roll it into a ball, transfer it to the greased baking dish, and pat it down into a thin layer.
  4. Bake in the oven for 20 minutes or until golden brown.
  5. Remove from the oven and top with the tomato sauce, oregano, and cheese.
  6. Place the dish back in the oven and bake for another 5 minutes, or until cheese has melted. 

Yields 4 to 6 servings 

MOM’S TOMATO SAUCE 
Ingredients: 

• 12 plum tomatoes 
• 2 tablespoons olive oil 
• 2 cloves garlic, minced 
• 1 small onion minced 
• ½ cup water 
• 1 cup fresh basil leaves, chopped 
• 2 tablespoons fresh parsley 
• 1 teaspoon salt 
• ½ teaspoon black pepper 

Directions for Tomato Sauce: 

  1. Peel, core, and dice the tomatoes. To peel tomatoes, immerse them in boiling water for 20 to 30 seconds and then dip them in cool water. The peels will slip off.
  2. In a large saucepan, heat the olive oil over medium heat and sauté the garlic and onion until tender, 4 to 5 minutes.
  3. Add the tomatoes, water, basil leaves, parsley, salt, and pepper.
  4. Bring to a boil and then reduce heat, simmering uncovered for 45 minutes and stirring occasionally to make sure the tomatoes are well mixed. If you prefer a smooth sauce, allow the sauce to cool and then blend in a food processor.
  5. Refrigerate the leftover sauce for up to 5 days or freeze until needed. 

Yields 4 to 5 cups