This original recipe is from Blogilates
Yep, that’s right. This recipe is grain-free, low-carb, and vegetarian. It can also be sugar-free, and lactose-free, (if you buy a sugar-free tomato sauce, and raw or aged mozzerella cheese).
You can use pretty much whatever toppings you’d like, and that accommodates to your dietary needs and preferences. What I used—–Green peppers, mushrooms, and black olives.
Dump it all out into a bowl or baking sheet. Now, the original recipe says you can cook your crust in the microwave, but I’m personally against the microwave, so I placed mine in the oven for about 15 minutes at 350.
I baked mine in the oven at 400 for 45min-1 hour. It took a lot longer than I thought it would. It might have been because of the big, heavy vegetables, or something else. All I know is that my crust took forever to firm up and get crispy. Nothing wrong with waiting a little while, but just want to give you the heads up, incase you wanted to make this and you were in a rush.