Directions

Tomato Sauce—yields 6

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

Pesto Sauce—yields 6

1. Mix ½ cup of basil leaves and ½ cup of spinach
2. Add 2 cloves of garlic and ½ teaspoon of salt
3. Add ½ cup of extra virgin olive oil
4. Blend the pesto sauce using a handheld blender or any type of blender you have

Grain-free crust—yields 2

1. Mix 1 ½ cups of Cassava Flour with 1 cup of Arrowroot flour
2. Add 1 tsp of garlic powder and 1 tsp onion powder
3. Add 1 tsp of kosher salt
4. In a separate bowl, combine 2 large eggs, ½ cup of extra virgin olive oil, and 1 cup of water
5. Mix wet ingredients into dry ingredients
6. Leave dough mixture to sit for 5-10 minutes
7. Use olive oil to roll half the dough into the shape of a pizza (on a parchment-lined surface)
8. Preheat oven to 425 degrees
9. Bake pizza crust 10-15 minutes (using pizza stone or baking sheet)

Toppings—

1. Spread olive on crust before applying toppings to prevent sogginess
2. Use ¼ cup of marinara sauce to top pizza
3. Add pesto sauce on pizza in a drizzle fashion
4. Top with vegetables you like—talking to your dietitian for kidney-friendly ideas