Monday, September 12, 2011


FINALLY! A pizza dough that Maximized Living doctors and patients can prepare, eat, and savor without feeling guilty or bloated, or both!

1 ¼ cups Almond Flour
¼ cup ground flax meal
¼ to ½ tsp. kosher or sea salt
¼ tsp. aluminum free baking soda
1 egg, beaten with a whisk
1 Tbsp. extra virgin olive oil
1 tsp. seasoning of choice – Italian seasoning; roasted garlic powder (optional)

Mix all ingredients together until they form a ball.
Roll the “dough” into a ¼ inch pizza crust on a sheet pan with a silpat liner or piece of parchment paper.
(To make this easier, top the dough with another piece of parchment paper when you roll it out; then peel off the parchment paper when you have it the way you want it.)
Bake at 350 degrees for 10 to 15 minutes.
Remove from oven.
Top with your favourite "Maximized" pizza ingredients. Left-over "Maximized" ingredients are fine.
Return the pizza to the oven for another 10-15 minutes (this is a slow, lower heat pizza).