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Yield: 4 to 6 servings You can layer the pizza with other toppings as desired, such as precooked vegetables or meats. Just be sure to put the cheese layer last. Note: This recipes uses <a href="" class="about_lnk">Mom's Tomato Sauce</a>. <i>My favorite pre-SCD pizza was made at a restaurant with an old brick oven. The crust was thin enough to eat six slices in a sitting. Although we do not have a brick oven at home, this is a recipe for a delicious, thin-crust SCD pizza.</i> From <a href="" class="about_lnk">Recipes for the Specific Carbohydrate Diet</a>


1 tablespoon + 1 teaspoon (15 ml) oil, divided
2 cups (220 g) almond flour
2 eggs
1/2 cup (115 g) dry curd cottage cheese
1/4 teaspoon salt

2 cups (490 g) Mom's Tomato Sauce
1 teaspoon oregano
1/4 to 3/4 (30 to 90 g) cup grated Cheddar cheese


1. Preheat the oven to 350 F (180 C, or gas mark 4).
2. Grease a 9-by-13 inch (23- by 33-cm) baking dish or round pizza pan with the teaspoon of oil and set aside.
3. To make the crust, in a bowl, combine the remaining 1 teaspoon (15 ml) olive oil with the remaining ingredients for the crust. Roll it into a bowl, transfer it to the greased baking dish, a pat it down into a thin layer.
4. Bake in the oven for 20 minutes or until golden brown. Remove from the oven and top with tomato sauce, oregano, and cheese. Place the dish back in the oven and bake for another 5 minutes, or unil the cheese is melted.