Pepperoni Pizza With Roasted Garlic Tomato Sauce
Lindsay here from @TheToastedPineNut and I'm going to show you some really yummy ways you can use Muir Glen tomatoes today in partnership with @TheFeedFeed. When you use Garlic Roasted Tomato Sauce on your pepperoni pizza, everyone will be reaching for the first slice. #MuirGlen #FeedFeed
8 egg whites
1/4 cup coconut flour
1/2 cup blanched almond flour
2 teaspoons baking powder
1 teaspoon sea salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 - 4 tablespoons olive oil for brushing
pinch of sea salt for edges
7 - 12 oz.
Muir Glen Garlic Roasted Tomato Sauce
1/2 cup shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
16 - 20 pepperoni slices
Preheat oven to 350F.Mix up your crust by whisking together the egg whites, coconut flour, almond flour, baking powder, sea salt, onion powder, and garlic powder in a bowl.
If things look clumpy, just keep whisking, only a little harder and faster until everything is well combined and sticky looking.Place in the fridge until you're ready to use it.
The texture of the dough won't be like typical flour dough. It'll be sticky and more like batter. Trust me on this!Line a baking sheet with parchment paper and use a spatula to form the dough into a circle.
Once the dough is in the perfect form, brush it liberally with olive oil.Bake it for 20 minutes.Remove the crust from the oven, use the back of a spoon to evenly spread the tomato sauce around the crust. Sprinkle with your cheese and top with pepperoni.
Brush the crust edges again with olive oil and sprinkle with sea salt.Bake for another 10 minutes.If you want things to brown up a bit more, broil on high for 2 minutes. This will make the outer crust more crunchy and yummy.Remove the pizza and let it sit for a couple minutes before you cut into slices!
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