**++Robust Sauce++**

\- 1 Jar (24 oz) RAGÚ Kettle Cooked Marinara Sauce

\- 2 tbsp Powdered Allulose- 2 tsp Dried Oregano- 1/4 tsp Ground Black Pepper

\- 1/2 tsp Red Pepper Flakes (Crushed slightly by hand)

\- 1/2 tsp Salt

**++Pizza Dough++**

1 cup CarbQuik (6.0g Net Carbs)2 tbsp Finely Grated Parmesan Cheese (0.2g Net Carbs)1/2 tsp Garlic Powder (0.5g Net Carbs)3/4 tsp Baking Powder (0.5g Net Carbs)1.5 tbsp Lard (Chilled) (0.0g Net Carbs)3 to 4 tbsp Ice-Cold Water (0.0g Net Carbs)

**++Fillings++**

\- 1.5 cups Mozzarella Cheese (2.0g Net Carbs)

\- 2-3 oz Italian Sausage (Browned, crumbled, and drained) (0.3g Net Carbs)

\- 10-12 slices Pepperoni (0.2g Net Carbs)

\- 1/4 cup Peppers and Onions (Sautéed and thoroughly pressed dry) (2.0g Net Carbs)

\- 4-6 tbsp Cooked Pizza Sauce (From Phase 1) (5.0g Net Carbs)

 

 

 

**++Robust Sauce++**

1\. Pour the entire jar of RAGÚ Marinara into a saucepan and stir in the allulose, oregano, black pepper, red pepper flakes, and salt.

2\. Bring the mixture to a gentle boil over medium heat uncovered (no lid), then immediately drop the heat to low.

3\. Simmer slowly uncovered for 25 to 35 minutes, stirring frequently so the bottom doesn't scorch.

4\. Remove from heat once the volume has reduced by roughly one-third to one-half into a thick, spreadable pizza sauce. Let cool entirely to room temperature.

**++Pizza Dough++**

1\. Whisk the CarbQuik, baking powder, parmesan, and garlic powder together thoroughly in a bowl.

2\. Add the chilled lard. Cut it into the dry mix with a fork or your fingertips until it resembles coarse, crumbly bits.

3\. Stir in the ice water 1 tablespoon at a time until a workable dough forms.

4\. Heavily grease the bottom and sides of your 6-inch ceramic pan with a thin layer of extra lard.

5\. Press the dough firmly into the bottom and all the way up the sides of the pan to form a high lip.

6\. Preheat oven to 400°F (205°C) and par-bake the empty crust for 8 minutes until it puffs and sets.

**++Assembly Order (Bottom to Top):++**

1\. THE BOTTOM SHIELD: Sprinkle 1/4 cup of mozzarella directly onto the bottom of your warm, par-baked crust.

2\. THE FILLINGS: Evenly distribute the cooked Italian sausage, well-dried peppers and onions, and pepperoni slices over the bottom cheese layer.

3\. THE SAUCE LAYER: Spoon 4 to 6 tablespoons of your cooled, reduced Allulose Pizza Sauce completely over the meat and veggies. Smooth it out evenly.

4\. THE GRAND FINALE: Blanket the entire top with your remaining 1.25 cups of mozzarella cheese, making sure it covers everything completely to the edges.

1\. Bake at 400°F (205°C) for 15 to 18 minutes. Watch for the cheese blanket to be completely melted, violently bubbling at the sides, and developing deep golden-brown spots.

2\. CRITICAL STEP: Remove from the oven and let the pizza rest untouched in the ceramic pan for 10 full minutes. This allows the hot, sloppy ingredients to set up so it doesn't collapse into a puddle when sliced.

\* 1/3 cup Mayonnaise

\* 2 tablespoons Tomato Paste

\* 1 tablespoon Water

\* 3/4 tablespoon White Vinegar

\* 3/4 tablespoon Lemon Juice

\* 2 tablespoons Avocado Oil

\* 1 and 1/2 tablespoons Powdered Allulose

\* 4 to 6 drops Liquid NutraSweet

\* 1/2 teaspoon Red Pepper Flakes (Medium Heat)

\* 1/2 teaspoon Paprika

\* 1/4 teaspoon Onion Powder

\* 1/8 teaspoon Garlic Powder

1\. In the bottom of an 8-ounce mason jar, stir the tomato paste, water, white vinegar, and lemon juice together until smooth.

2\. Mix in the powdered allulose and liquid NutraSweet until fully dissolved.

3\. Add the mayonnaise, avocado oil, red pepper flakes, and remaining spices.

4\. Screw the lid on tightly and shake vigorously for 45 to 60 seconds until thick, glossy, and bright orange-red.

5\. Place in the refrigerator for at least 1 hour (ideally overnight) to let the red pepper flakes soften and infuse the dressing with heat.

4 tbs is a serving

• 1/2 cup Walmart frozen sliced peaches (thawed slightly and sliced thin)

• 1.5 teaspoons powdered allulose (cut in half to prevent bitterness)

• 2 to 4 drops liquid Splenda (for pure, punchy sweetness)

• 1/4 teaspoon ground cinnamon

• 1 small squeeze fresh lemon juice (approx. 1/4 teaspoon)

• 1 tiny pinch fine salt (blocks bitter taste receptors)

• 1/2 tablespoon cold butter (cut into tiny pieces to create the syrup)

1\. PREP: Preheat your oven to 375°F (190°C). Spray your 4-inch ramekin with non-stick cooking spray.

2\. MAKE THE BASE: In a small bowl, toss your thin peach slices with 1 tablespoon of powdered allulose, 1/4 teaspoon of cinnamon, and the squeeze of lemon juice. Dump them into the bottom of your ramekin. Scatter the tiny pieces of cold butter evenly right on top of the peaches.

3\. MAKE THE TOPPING: In another small bowl, stir together the Carbquick, 1 tablespoon of powdered allulose, heavy cream, egg yolk, melted butter, the 1/2 teaspoon of vanilla extract, and the tiny pinch of salt. Stir until it forms a thick, soft batter.

4\. ASSEMBLE: Spoon the thick batter smoothly right over the peaches, covering them completely.

5\. STEAM & BAKE: Cover the top of the ramekin tightly with aluminum foil. Bake for 10 minutes with the foil on to steam the topping into a fluffy, dense cake.