I wanted to create something that was similar to pizza in texture, but without the gluten, dairy, and marinara. I was craving something savory and garlicky with loads of veggies. I found a bag of fermented garlic from Trader Joe’s, and it all came together.

Directions:

First I made the flat bread crust.

For the crust I mostly followed the pizza crust recipe from The Preppy Paleo:

Paleo Traditional Pizza Crust
1 1/4 cup blanched almond flour
3/4 cup arrowroot powder
1 tsp. baking powder
1 tsp. salt
1 tsp. oregano
1/8 tsp. black pepper
2 eggs
1/3 cup unsweetened almond milk

Preheat oven to 425 degrees and grease a cookie sheet. Combine dry ingredients in a large bowl, whisking to combine.

Add eggs and almond milk to the dry ingredients. Mix well.

Use a spatula to spread batter onto greased pan and bake crust in preheated oven for 8-12 minutes.
Remove crust from oven and top with sauce and desired toppings. Bake for another 10 minutes.

I wanted my crust to be less like pizza, more like a flat bread (thinner and crispier). I did not use the almond milk, I used water. I added more water so the crust was thinner and more flat. I also did not use oregano, and added some garlic powder to the crust. I still oiled the cookie sheet I cooked it on, and used a big metal spatula to un-stick it when it was done cooking. Once it has cooked, remove it from the oven, un-stick it from the pan, but leave it on the pan and set aside. Keep the oven on at 425!

It looks a little different, but the taste and texture was great!

For the fermented garlic spread:

I used Trader Joe’s fermented garlic (my favorite):

When you break it open, it is black and creamy like a thick paste:

I poured 1/4 cup of extra virgin olive olive into a small bowl and ‘squeezed’  the garlic into the oil. For those who handle/enjoy balsamic vinegar, I added a splash (maybe 2 TBS) of that as well and whisked it all together with some sea salt and pepper to taste:

**If you don’t have access to fermented garlic, raw garlic would work too. You would push the raw garlic through a garlic press. Fermented garlic is just milder and slightly sweet.

I whisked it all together in the bowl, and spread it on the flat bread:

Toppings:

1/2 lb grass-fed ground beef

1/4 a red onion thinly sliced

a few crowns of broccolini or broccoli rabe sliced

2 brown tomatoes thinly sliced

2-3 basil leaves thinly sliced

First I browned 1/2 a pound of grass-fed ground beef with 1/2 tsp sea salt and a sprinkle of pepper:

I crumbled the meat with my favorite meat masher (the mix and chopper)…a MUST HAVE!

Then I thinly sliced a red onion (about 1/4 of it), 2 brown tomatoes, and some broccolini. Broccoli rabe or regular broccoli would be just as good.

Optional toppings: crumbled feta or goat cheese, or mozzerella if you can handle dairy.

Finally I placed all the toppings on the flat bread (including the basil) and sprinkled some salt and pepper on top:

I popped it in the oven and roasted it at 425 for about 10 minutes, then I broiled the top to crisp the veggies for another 5-10 minutes.

Enjoy! 🙂