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Thin Crust Gluten Free Pizza with Red Pesto

This low carb and gluten free pizza crust is made from cauliflower, almond flour and flax meal! This is NOT a quick recipe-you have been warned but the outcome is so worth it!! I would recommend making a batch of dough and saving half of it for another night. Great activity for date night or with your roommates-who doesn't love making their own pizza? The red pesto is my favorite spread of all time-it is HEAVENLY.


Prep Time: 25 Minutes

Cook Time: 20 Minutes

Total: 45 Minutes


Yields: 4, 10 inch pizzas or two large rectangle


Pizza Ingredients:

1 large head of cauliflower (chopped and steamed)

1 cup almond flour

1 egg

3 tablespoon ground flax seed

1 tablespoon Italian seasoning

1/2 tsp garlic powder

pinch of salt

Red Pesto Ingredients: 3 cloves garlic 3 tablespoons olive oil 1 jar of sun dried tomatoes 1 cup of walnuts

Toppings Arugula Goat Cheese


Directions:

1. Preheat the oven to 400. Line a baking sheet with parchment paper.


2. Place steamed cauliflower in a food processor or blender until a puree/rice forms. Using the shred feature on the food processor is optimal but a puree works too.

3.Place cauliflower inside a milk bag, or thin kitchen towel and squeeze out the liquid. There should be about 1 cup of liquid squeezed out.

4. In a large mixing bowl add cauliflower, egg, almond flour, flax seed, garlic powder, Italian seasoning and pinch of salt. Mix well until a dough forms.

5. Spread dough VERY thin like ¼ inch or cracker thin-this is key. Spread into a 10-12 inch pizza, a long rectangle shape works well too.

6. While pizza is being cooked make your pesto; combine tomatoes, walnuts, olive oil, and garlic in a food processor or blender until a pesto paste forms. Set aside.

7. After 15 minutes, remove pizza, flip them over and peel away the parchment paper-there should be no dough sticking to parchment paper-if there is, put it back in the oven for a few more minutes until when you flip the pizza no pieces are stuck to the paper.

8. Spread red pesto evenly over the pizza plus prosciutto and goat cheese. Put back in the oven for 5 ish minutes until the sides are browned and crisp. Top with arugula and red pepper flakes. Enjoy!


*Notes: the trick is to rid and drain any excess liquid from the cauliflower. A jelly or milk bag works perfect to drain easily. When spreading dough, it won’t look like traditional pizza dough. Spread with a spatula.


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