The Frittata crust of this pizza is firm enough to pick up. I found that because it's packed with protein, it is more filling than other pizzas and therefore one was enough, along with salad, for my family.
6 eggs 2 tablespoons fine cornmeal 2 tablespoons coconut flour Pinch Sea salt 1/2 teaspoon marjoram 1/2 teaspoons thyme 1/2 teaspoon oregano, plus more for top 1 teaspoon organic ghee 2 cups finely chopped kale 1/2 cup fresh tomato sauce with garlic and herbs 1/2 medium onion, chopped 1/2 green bell pepper, chopped 1/4-1/3 cup black olives, pitted and sliced Dried basil Grass fed raw organic cheddar cheese Raw Parmesan Sea salt and freshly grated black pepper, to taste
Beat eggs with cornmeal, coconut flour, sea salt, and herbs. Heat a large oven-safe saute pan over medium heat. Coat with a healthy cooking spray, then spread ghee on the bottom of the pan with a spatula. Put kale evenly in the pan. Once, it starts to soften, (about 1 minutes), pour eggs into the pan. Lower the heat and cook for a couple of minutes to allow bottom to set. Turn on the oven broiler. Transfer the pan to the oven. Cook for 1-2 minutes or until set. Do not allow to scorch. Remove from oven. Spread the sauce evenly over the frittata. Top with the remaining ingredients (onion, pepper, olives, dried herbs, and freshly grated cheese) as you would your usual pizza topping. Season with salt and pepper to taste if desired. Return pan to the broiler just until cheese melts and toppings are hot, about 3 minutes.
Coat a large skillet with healthy cooking spray. Melt ghee in the bottom of the pan and spread it around with a silicone spatula.