PEPERONCINI AND SAUSAGE PIZZA AND CHOCOLATE RASPBERRY ICED TEA

I love rooibos tea, and I love raspberry tea, and I had a chocolate craving, so this drink was put together out of all of them today.  Why decide between one or the other when you can have all of them together in one drink?  So I did.  It went well with my lunch, which was a personal size Peperoncini and Sausage Pizza.

The crust was made out of simple ingredients--Almond flour, egg, and cheese.  That's as simple as it gets.  Quick and easy to make. (That's the only kind of lunch I do after work). 

You can hold it in your hands to eat, just like regular pizza.  I've made a similar crust with coconut flour, which is also on my blog. This time I used almond flour. Both work well, and I like them both.  So it's your choice.

CHOCOLATE RASPBERRY ICED TEA



2 cups  boiling water
2 rooibos tea bags
2 raspberry tea bags
1 teaspoon  cocoa -- (I used Special Dark)
Sweetener -- to your taste. (I used 2 packets Truvia, 4 drops liquid sucralose)
1 tray of ice cubes


In glass 2 cup measuring cup, place tea bags and pour boiling water over.  Cover and steep 5 minutes.  Remove tea bags and stir in cocoa and sweetener.  


In 32 ounce container, or 2-20 oz. glasses, place 1 tray of ice cubes.  Pour hot tea over the ice and stir.  


Yield:
  "32 ounces"
                                 
Per Serving: 2 Calories; trace Fat (29.4% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber



PEPERONCINI AND SAUSAGE PIZZA

                        

Crust:

2 tablespoons  almond flour

2 tablespoons  fiesta blend shredded cheese -- (or mozzarella)

1 large  egg

1/4 teaspoon  Italian seasoning

Topping:

1 tablespoon  Mezzetta Sandwich Spread--Peperoncini & Feta

1/2 cup  fiesta blend shredded cheese

1 Pork Sausage Patty, precooked and chopped

Crust:  Preheat oven to 400 degrees F.  In small bowl, mix together almond flour, fiesta blend shredded cheese, OR Mozzarella, egg, and Italian seasoning.  Place parchment paper on one serving size pizza pan, or 8 x 8-inch baking pan.  Spray with non-stick cooking spray.  Spread crust evenly to the edges.

Bake 10 to 15 minutes or until lightly browned. 

On top of crust, spread peperoncini sandwich spread.  Top with shredded cheese and pork sausage.  Bake 10 to 15 minutes or until cheese is bubbly and browned to your liking.  

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1 Serving: 595 Calories; 51g Fat (76.6% calories from fat); 28g Protein; 7g Carbohydrate; 2g Dietary Fiber