Mushy Pea Pizza with Heirloom Tomatoes

Ever wondered what they ate in Europe before the potato? Pease porridge was one of the staples of the diet. Who doesn’t love a good pea soup with ham hock or sausage? Ever thought that mushy peas might make a fantastic pizza sauce? It does. We had a little pea soup left over from dinner last night so I thought I’d give it a shot. My pea soup was made with beef broth and lots of ginger, onions and garlic, and made a lovely bright green flavorful sauce.

This recipe also makes a great gluten and grain free thin crust pizza using almond flour, the recipe for the crust is from a fantastic cookbook I have just gotten: Recipes for the Specific Carbohydrate Diet by Raman Prasad.

Crust:

  • 2 t olive oil
  • 2 c (220g) almond flour
  • 2 eggs
  • 1/2 c (115g) dry curd cheese
  • 1/4 t salt

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