While James dives deeper into his Paleo mode, he decided to experiment with a grain-free pizza. The crust texture is nicely chewy with a bit of crunch. We really enjoyed it. For all paleo people, this is a must try.

Serves 4-6

1 cup almond meal
1 cup sweet potato flour (Zocalo brand is what we use)
3 whole eggs
2 tablespoons olive oil
1/2 teaspoon baking soda

Toppings:
1 Tablespoon olive oil
Red Bell Peppers (1/2 pepper, chopped)
Onions (1/4 cup red onion, chopped)
Broccoli (1 cup chopped)
Zucchini (1/2 cup chopped)
Goat Cheese – about 1/4 cup crumbles
Italian Cheese Blend – about 2 tablespoons for the family member who wanted more cheese
Muir Glen Pizza sauce
Roast Chicken (torn into bite size pieces – about 1 cup)

Directions:
Preheat oven to 350F. Add the almonds to a food processor fitted with the S-blade and process until fine crumbs – near flour consistency. Add sweet potato flour, eggs, olive oil, and baking soda and pulse until fully combined. Spread the mixture onto a lightly greased cookie sheet and form into a large pizza-like disc. Bake this for about 20 minutes then remove from oven.

While the pizza crust is baking, stir fry the peppers through zucchini in just a tablespoon of olive oil; veggies should only take about 5 minutes, be careful not to overcook.

Spread the crust with thin layer of pizza sauce and top with veggies, cheese, and chicken. Feel free to experiment with your own favorite toppings.

Place baking sheet back into the oven and bake for another 12 minutes.