Prep and cook time:  1 hour     Makes 8 appetizer servings

2     cups almond meal
2     pastured eggs
3     tablespoons grapeseed oil
¼    teaspoon baking soda
1     teaspoon garlic powder
1½  tablespoons fresh rosemary chopped
Suggested toppings:

1    cup organic marinara sauce (sugar-free)
1    pound Italian chicken sausage, nitrate-free
2    crookneck yellow summer squash, diced
3    green onions chopped
1    teaspoon dried oregano
2    small tomatoes, diced
½   cup roasted peppers, diced
handful of torn basil leaves
(optional: add dairy-free cheese)
Preheat oven to 350 degrees. Using a spoon, mix all crust ingredients together until it becomes very thick. Using your hands, form the dough into a ball. Lightly grease a pizza pan or a cookie sheet with grapeseed oil. Place the ball of dough in the center of cookie sheet or pizza pan and, using your hands, push and pat the dough down into the shape of a circle. You will want to make the dough as thin as possible. The pizza crust should be approximately 12 inches in diameter.

Bake JUST the crust in oven for 20 minutes.  While the crust is cooking, prepare toppings. Crumble sausage into a large sauté pan and brown. After the crust is finished, remove it from the oven and evenly spread the marinara sauce over the crust.  Add the sausage and all remaining toppings evenly over the sauce and bake again for an additional 25-30 minutes.  Get creative and use whatever toppings you might like.

Adapted from Everyday Paleo Blog