Directions

1. Simmer whole can (28oz) of tomatoe
2.  Add ½ stick of butter and ¼ cup of extra virgin olive oil
3. Add ¼ cup of parmesan cheese
4. Add salt (Optional)
5. Add a quartered onion to sauce
6. Add 2 cloves of garlic, minced
7. Cook and reduce sauce for 40 minutes
8. Mix ½ cup of basil leaves and ½ cup of spinach
9. Add 2 cloves of garlic and ½ teaspoon of salt
10. Add ½ cup of extra virgin olive oil
11. Blend the pesto sauce using a handheld blender or any type of blender you have
12. Mix 1 ½ cups of Cassava Flour with 1 cup of Arrowroot flour
13. Add 1 tsp of garlic powder and 1 tsp onion powder
14. Add 1 tsp of kosher salt
15. In a separate bowl, combine 2 large eggs, ½ cup of extra virgin olive oil, and 1 cup of water
16. Mix wet ingredients into dry ingredients
17. Leave dough mixture to sit for 5-10 minutes
18. Use olive oil to roll half the dough into the shape of a pizza (on a parchment-lined surface)
19. Preheat oven to 425 degrees
20. Bake pizza crust 10-15 minutes (using pizza stone or baking sheet)
21. Spread olive on crust before applying toppings to prevent sogginess
22. Use ¼ cup of marinara sauce to top pizza
23. Add pesto sauce on pizza in a drizzle fashion
24. Top with vegetables you like—talking to your dietitian for kidney-friendly ideas