PIZZA SUPREME

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Directions

• Place a pizza stone in the cold oven and preheat to 220°C/425°F. (A baking sheet can be used, but a pizza stone will bake the bottom more evenly.)
• To make the crust, combine the mozzarella cheese and butter in a microwave-safe bowl and heat for 1 to 2 minutes, or until the cheese is completely melted. Stir everything together thoroughly. Mix in the egg thoroughly with a hand mixer. Mix in the almond flour and salt thoroughly with the
  mixer. Work it with your hands like a traditional dough, kneading it for about 3 minutes. (Note: If the dough is too sticky, chill it for an hour or overnight in the refrigerator.)
• Place the dough on a piece of parchment paper that has been greased and pat it out with your hands to form a large circle about 10 inches in diameter. Slide the parchment sheet with the dough circle onto an un-rimmed baking sheet or pizza peel for easy transfer to the oven. Place aside.
• Heat a cast-iron skillet over medium heat for the meat topping. Season the ground beef with salt and cook, stirring to break up the clumps, for 5 minutes, or until the meat is browned and crumbly. Place aside.
• Distribute the pizza sauce evenly over the crust. Top the pizza with the cooked beef, olives, bell peppers, mushrooms, pepperoni, and red onion and sprinkle with cheese. If desired, season with Italian seasoning.
• By sliding the parchment and pizza off the baking sheet and onto the hot pizza stone in the oven, transfer the pizza to the stone. Bake the pizza for 10 minutes, or until the cheese is melted.
• Refrigerate leftovers in an airtight container for up to 3 days. Reheat slices for 5 minutes on a baking sheet in a preheated 180°C/350°F oven, or until warmed through.