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Yields 4 to 6 servings



  • 1 teaspoon canola oil
  • 1 tbsp extra virgin olive oil
  • 2 cups almond flour
  • 2 eggs
  • ½ cup dry curd cottage cheese (farmer’s cheese)
  • ¼ teaspoon salt


  • 2 cups Mom’s Tomato Sauce (see recipe below)
  • 1 teaspoon oregano
  • ¾ cup grated reduced-fat cheddar cheese
  1. Preheat the oven to 350 F. 
  2. Grease a 9-by-13 inch baking dish or round pizza pan with the teaspoon of canola oil and set aside.
  3. To make crust, in a bowl, combine the olive oil, almond flour, eggs, farmer’s cheese, and salt. Roll it into a ball, transfer it to the greased baking dish, and pat it down into a thin layer. Bake in the oven for 20 minutes or until golden brown. Remove from the oven and top with the tomato sauce, oregano, and reduced-fat cheese.  Place the dish back in the oven and bake for another 5 minutes, or until cheese has melted. 


Yields 4 to 5 cups

  • 12 plum tomatoes
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 small onion minced
  • ½ cup water
  • 1 cup fresh basil leaves, chopped
  • 2 tablespoons fresh parsley
  • 1/2 teaspoon salt
  • ½ teaspoon black pepper 
  1. Peel, core, and dice the tomatoes.
  2. To peel tomatoes, immerse them in boiling water for 20 to 30 seconds and then dip them in cool water. The peels will slip off. 
  3. In a large saucepan, heat the olive oil over medium heat and sauté the garlic and onion until tender, 4 to 5 minutes.  Add the tomatoes, water, basil leaves, parsley, salt, and pepper.  Bring to a boil and then reduce heat, simmering uncovered for 45 minutes and stirring occasionally to make sure the tomatoes are well mixed. If you prefer a smooth sauce, allow the sauce to cool and then blend in a food processor. 
  4. Refrigerate the leftover sauce for up to 5 days or freeze until needed.