Sauce
3 cups SCD-Safe tomato juice (Canned Dole Brand)
¾ cup chopped onions
½ Tbsp SCD-Safe red wine vinagar (Pompeian Brand)
1 Tbsp Honey
½ Tbsp Olive Oil
Put all ingredients in a sauce pan and partially cover with lid. Simmer until it becomes more like sauce. Make the crust while the juice boils down.
Crust
1 cup almond flour
2 large eggs
2 crushed cloves garlic
½ cup finely grated Parmesan cheese (no pre-shredded)
1 Tbsp olive oil
½ tsp salt
Mix all ingredients and slowly add additional almond flour and olive oil until dough can be rolled into a ball. Set the oven for 375 degrees. Spread the dough in a greased, eight inch pie pan and place in the oven for 5-7 minutes while the oven preheats. Remove when dough is firm to touch.
When sauce reaches desired consistancy, spread it the crust and top.
Toppings
2 cups Brick cheese
4 mushrooms sliced
½ green pepper diced
Top it any way you want. Brick cheese is strongly recommended.
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