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Name: Fondi's Pizza
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 4 eggs; 1/3 cup coconut flour; 1/3 cup flaxseed meal made fresh; 1/2 cup coconut milk; 1 teaspoon garlic powder or to taste; 1 teaspoon dried basil or to taste; 1 teaspoon dried oregano or to taste; 1-2 red pepper; 1 container mushrooms any variety; 1 jar artichoke hearts low salt; 1-2 tablespoon(s) butter melted; 3 cloves garlic chopped; 1 container goat cheese; dried rosemary to taste; fresh basil (optional)

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INGREDIENTS

Pizza Crust:
4 eggs
1/3 cup coconut flour
1/3 cup flaxseed meal ; made fresh
1/2 cup coconut milk
1 teaspoon garlic powder ; or to taste
1 teaspoon dried basil ; or to taste
1 teaspoon dried oregano ; or to taste
Pizza Toppings:
1-2 red pepper
1 container mushrooms ; any variety
1 jar artichoke hearts ; low salt
1-2 tablespoon(s) butter ; melted
3 cloves garlic ; chopped
1 container goat cheese
dried rosemary ; to taste
fresh basil (optional)

Servings

INSTRUCTIONS

Pizza Crust:

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1. Preheat oven to 350 degrees F.

2. Mix all ingredients (except for the spices) until you have created a pancake-like batter.

3. Add in the spices to your taste.

4. Place parchment paper onto a cookie sheet and pour your batter into a round or rectangle shape on the parchment paper (shape is dependent on how you would like to make your pizza).

5. Bake on 1 side for 10 minutes. At the 10 minute mark, flip over the crust and bake for another 10 minutes (using the parchment paper makes flipping it over and handling it much easier).

6. Now you are ready to add the toppings of your choice.

7. Place under the broiler for 60 seconds (especially if you want to melt the cheese).

Pizza Toppings:

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1. Add red peppers and mushrooms to pan. Season with rosemary and water sautee for 8-10 minutes.

2. Mix butter and garlic together in a small sauce pan and cook on low for one minute. Spread mixture onto pizza crust.

3. Place artichoke hearts, red peppers and mushrooms on pizza.

4. Top pizza with crumbled goat cheese and fresh basil (optional) to finish.

NOTES

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Fondi's Pizza

Pizza Crust:
4 eggs
1/3 cup coconut flour
1/3 cup flaxseed meal made fresh
1/2 cup coconut milk
1 teaspoon garlic powder or to taste
1 teaspoon dried basil or to taste
1 teaspoon dried oregano or to taste
 Pizza Toppings:
1-2 red pepper
1 container mushrooms any variety
1 jar artichoke hearts low salt
1-2 tablespoon(s) butter melted
3 cloves garlic chopped
1 container goat cheese
 dried rosemary to taste
 fresh basil (optional)

Pizza Crust:
---------------------------------------------------------------------------------------------------------------------------------
1. Preheat oven to 350 degrees F.
2. Mix all ingredients (except for the spices) until you have created a pancake-like batter.
3. Add in the spices to your taste.
4. Place parchment paper onto a cookie sheet and pour your batter into a round or rectangle shape on the parchment paper (shape is dependent on how you would like to make your pizza).
5. Bake on 1 side for 10 minutes. At the 10 minute mark, flip over the crust and bake for another 10 minutes (using the parchment paper makes flipping it over and handling it much easier).
6. Now you are ready to add the toppings of your choice.
7. Place under the broiler for 60 seconds (especially if you want to melt the cheese).

Pizza Toppings:
---------------------------------------------------------------------------------------------------------------------------------
1. Add red peppers and mushrooms to pan. Season with rosemary and water sautee for 8-10 minutes.
2. Mix butter and garlic together in a small sauce pan and cook on low for one minute. Spread mixture onto pizza crust.
3. Place artichoke hearts, red peppers and mushrooms on pizza. 
4. Top pizza with crumbled goat cheese and fresh basil (optional) to finish.

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Fondi's Pizza
mikeyanna

Nutrition

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Serving Size: 1 Serving (276g)
Recipe Makes: 4 Servings

Calories: 633
Calories from Fat: 486 (77%)

Amt Per Serving		% DV

	Total Fat 54g	72 %
	Saturated Fat 37.5g	188 %
	Monounsaturated Fat 7.1g
	Polyunsanturated Fat 5.5g
Cholesterol 220mg		68 %
Sodium 293.2mg		10 %
Potassium 790.5mg		21 %
Total Carbohydrate 24.8g		7 %
	Dietary Fiber 13.9g	56 %
	Sugars, other 10.9g
Protein 20.1g		29 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 633

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