Gluten-Free & Grain-Free
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TERI'S SPECIAL MARGHERITA PIZZA
TERI'S SPECIAL MARGHERITA PIZZA

Pizza Dough:

1 1/2 c. Almond flour        3 eggs
3/4 c. Tapioca flour          1/3 c. Plain yogurt
1/3 c. Chia seeds                  preferably full or low fat
1 tsp  Xylitol                      Sprinkle, oregano, garlic, basil
1/2 tsp. Baking soda             onion, parsley
1/2 tsp. Sea salt       

In a large bowl, combine almond flour, tapioca, chia, xylitol, baking soda and salt.

In a smaller bowl, blend eggs and yogurt with an electric mixer just until mixed.  Add the egg mixture into the dry
ingredients.  Use mixer to combine, until it forms a sticky, wet dough.

Pour batter onto a 12 x 16 inch cookie sheet or 16 inch round pizza pan, lined with parchment paper or a silicone mat.  
Smooth batter with a spatula, making it thin and even.  You can make the dough a little thicker around the sides to
form the crust.  Sprinkle herbs over dough.  Bake at 350 F for 8 minutes, or until tooth-pick comes out clean. NOTE: do
not over bake, or it will be dry.

Pizza Sauce:,

1 Small onion, finely chopped    5 Fresh basil leaves,
2 Cloves garlic, finely chopped     chopped
2 tbsp. Olive oil                          Sprinkle sea salt,          
1 14 oz. Can tomato sauce          pepper, garlic powder

Heat olive oil in saucepan. Saute onion and garlic for 1 minute. Add tomato sauce and bring to a gentle boil. Lower
heat. Add fresh basil and spices. Simmer for 15 to 20 minutes  uncovered.

Pizza Toppings:

2 Fresh small tomatoes, round      2 tbsp. Olive oil
thin slices, or chopped                1 tsp. Fresh or dried
2 Clove garlic, finely chopped           parsley
1 c. Fresh mozzarella, sliced           1 tsp. Fresh or dried
round and thin                               oregano
10 Leaves of fresh basil,                  Salt and pepper to
chopped                                          taste

Brush pizza dough with half the olive oil. Spoon some tomato  sauce over dough leaving 1/2 inch for the crust. Evenly
distribute the tomatoes, mozzarella, spices and herbs.  Drizzle remaining olive oil over pizza.
Reserve unused sauce to serve with pizza

Bake at 425 F for 15 to 20 minutes, or until crisp and golden brown.

**Urban legend holds that the Margherita pizza was named in honor of Queen Margherita in the 1800's. It represents
the colors of the Italian Flag. The tomatoes; (red), basil; (green), mozzarella; (white).

.
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TERI'S SPECIAL MARGHERITA PIZZA

Pizza Dough:

1 1/2 c. Almond flour        3 eggs
3/4 c. Tapioca flour          1/3 c. Plain yogurt
1/3 c. Chia seeds                  preferably full or low fat
1 tsp  Xylitol                      Sprinkle, oregano, garlic, basil
1/2 tsp. Baking soda             onion, parsley
1/2 tsp. Sea salt       

In a large bowl, combine almond flour, tapioca, chia, xylitol, baking soda and salt.

In a smaller bowl, blend eggs and yogurt with an electric mixer just until mixed.  Add the egg mixture into the dry
ingredients.  Use mixer to combine, until it forms a sticky, wet dough.

Pour batter onto a 12 x 16 inch cookie sheet or 16 inch round pizza pan, lined with parchment paper or a silicone mat.  
Smooth batter with a spatula, making it thin and even.  You can make the dough a little thicker around the sides to
form the crust.  Sprinkle herbs over dough.  Bake at 350 F for 8 minutes, or until tooth-pick comes out clean. NOTE: do
not over bake, or it will be dry.

Pizza Sauce:,

1 Small onion, finely chopped    5 Fresh basil leaves,
2 Cloves garlic, finely chopped     chopped
2 tbsp. Olive oil                          Sprinkle sea salt,          
1 14 oz. Can tomato sauce          pepper, garlic powder

Heat olive oil in saucepan. Saute onion and garlic for 1 minute. Add tomato sauce and bring to a gentle boil. Lower
heat. Add fresh basil and spices. Simmer for 15 to 20 minutes  uncovered.

Pizza Toppings:

2 Fresh small tomatoes, round      2 tbsp. Olive oil
thin slices, or chopped                1 tsp. Fresh or dried
2 Clove garlic, finely chopped           parsley
1 c. Fresh mozzarella, sliced           1 tsp. Fresh or dried
round and thin                               oregano
10 Leaves of fresh basil,                  Salt and pepper to
chopped                                          taste

Brush pizza dough with half the olive oil. Spoon some tomato  sauce over dough leaving 1/2 inch for the crust. Evenly
distribute the tomatoes, mozzarella, spices and herbs.  Drizzle remaining olive oil over pizza.
Reserve unused sauce to serve with pizza

Bake at 425 F for 15 to 20 minutes, or until crisp and golden brown.

**Urban legend holds that the Margherita pizza was named in honor of Queen Margherita in the 1800's. It represents
the colors of the Italian Flag. The tomatoes; (red), basil; (green), mozzarella; (white).

.
TERI'S SPECIAL MARGHERITA PIZZA

Pizza Dough:

1 1/2 c. Almond flour        3 eggs
3/4 c. Tapioca flour          1/3 c. Plain yogurt
1/3 c. Chia seeds                  preferably full or low fat
1 tsp  Xylitol                      Sprinkle, oregano, garlic, basil
1/2 tsp. Baking soda             onion, parsley
1/2 tsp. Sea salt       

In a large bowl, combine almond flour, tapioca, chia, xylitol, baking soda and salt.

In a smaller bowl, blend eggs and yogurt with an electric mixer just until mixed.  Add the egg mixture into the dry
ingredients.  Use mixer to combine, until it forms a sticky, wet dough.

Pour batter onto a 12 x 16 inch cookie sheet or 16 inch round pizza pan, lined with parchment paper or a silicone mat.  
Smooth batter with a spatula, making it thin and even.  You can make the dough a little thicker around the sides to
form the crust.  Sprinkle herbs over dough.  Bake at 350 F for 8 minutes, or until tooth-pick comes out clean. NOTE: do
not over bake, or it will be dry.

Pizza Sauce:,

1 Small onion, finely chopped    5 Fresh basil leaves,
2 Cloves garlic, finely chopped     chopped
2 tbsp. Olive oil                          Sprinkle sea salt,          
1 14 oz. Can tomato sauce          pepper, garlic powder

Heat olive oil in saucepan. Saute onion and garlic for 1 minute. Add tomato sauce and bring to a gentle boil. Lower
heat. Add fresh basil and spices. Simmer for 15 to 20 minutes  uncovered.

Pizza Toppings:

2 Fresh small tomatoes, round      2 tbsp. Olive oil
thin slices, or chopped                1 tsp. Fresh or dried
2 Clove garlic, finely chopped           parsley
1 c. Fresh mozzarella, sliced           1 tsp. Fresh or dried
round and thin                               oregano
10 Leaves of fresh basil,                  Salt and pepper to
chopped                                          taste

Brush pizza dough with half the olive oil. Spoon some tomato  sauce over dough leaving 1/2 inch for the crust. Evenly
distribute the tomatoes, mozzarella, spices and herbs.  Drizzle remaining olive oil over pizza.
Reserve unused sauce to serve with pizza

Bake at 425 F for 15 to 20 minutes, or until crisp and golden brown.

**Urban legend holds that the Margherita pizza was named in honor of Queen Margherita in the 1800's. It represents
the colors of the Italian Flag. The tomatoes; (red), basil; (green), mozzarella; (white).

.
TERI'S SPECIAL MARGHERITA PIZZA

Pizza Dough:

1 1/2 c. Almond flour        3 eggs
3/4 c. Tapioca flour          1/3 c. Plain yogurt
1/3 c. Chia seeds                  preferably full or low fat
1 tsp  Xylitol                      Sprinkle, oregano, garlic, basil
1/2 tsp. Baking soda             onion, parsley
1/2 tsp. Sea salt       

In a large bowl, combine almond flour, tapioca, chia, xylitol, baking soda and salt.

In a smaller bowl, blend eggs and yogurt with an electric mixer just until mixed.  Add the egg mixture into the dry
ingredients.  Use mixer to combine, until it forms a sticky, wet dough.

Pour batter onto a 12 x 16 inch cookie sheet or 16 inch round pizza pan, lined with parchment paper or a silicone mat.  
Smooth batter with a spatula, making it thin and even.  You can make the dough a little thicker around the sides to
form the crust.  Sprinkle herbs over dough.  Bake at 350 F for 8 minutes, or until tooth-pick comes out clean. NOTE: do
not over bake, or it will be dry.

Pizza Sauce:,

1 Small onion, finely chopped    5 Fresh basil leaves,
2 Cloves garlic, finely chopped     chopped
2 tbsp. Olive oil                          Sprinkle sea salt,          
1 14 oz. Can tomato sauce          pepper, garlic powder

Heat olive oil in saucepan. Saute onion and garlic for 1 minute. Add tomato sauce and bring to a gentle boil. Lower
heat. Add fresh basil and spices. Simmer for 15 to 20 minutes  uncovered.

Pizza Toppings:

2 Fresh small tomatoes, round      2 tbsp. Olive oil
thin slices, or chopped                1 tsp. Fresh or dried
2 Clove garlic, finely chopped           parsley
1 c. Fresh mozzarella, sliced           1 tsp. Fresh or dried
round and thin                               oregano
10 Leaves of fresh basil,                  Salt and pepper to
chopped                                          taste

Brush pizza dough with half the olive oil. Spoon some tomato  sauce over dough leaving 1/2 inch for the crust. Evenly
distribute the tomatoes, mozzarella, spices and herbs.  Drizzle remaining olive oil over pizza.
Reserve unused sauce to serve with pizza

Bake at 425 F for 15 to 20 minutes, or until crisp and golden brown.

**Urban legend holds that the Margherita pizza was named in honor of Queen Margherita in the 1800's. It represents
the colors of the Italian Flag. The tomatoes; (red), basil; (green), mozzarella; (white).

.