AIP Pizza

Preheat oven to 350F. (I use a toaster oven and cook this while baking my family’s traditional pizza in the regular oven.) Heat oil or cooking spray in two small skillets over medium high. In one skillet, saute garlic 2-3 minutes, then add mushrooms and broccoli. Mix almond flour and egg, add a dash of salt, and spread carefully with fingers onto other skillet, forming a fairly thin 6” crust. Allow to cook on one side while continuing to cook mushrooms and broccoli, stirring occasionally, adding water to veggies if needed to keep them from browning too quickly. As crust and veggies cook, mash beets and pumpkin in a bowl, either with a whisk or potato masher, or using a blender if you want a very smooth sauce. By the time you get your sauce mixed, your crust should be ready to turn, using a large spatula. Cook crust until both sides are nice and golden. Keep an eye on those veggies and remove from heat if they’re done. Remove crust from skillet and spread with pumpkin-beet sauce. Top with broccoli, mushrooms, and garlic. If using other toppings, add them here. Add nutritional yeast if using, and sprinkle with salt. (The yeast and salt will add a savory, cheese-like flavor.) Place directly on the rack in the oven, and bake about 15 minutes.