Mediterranean Veggie Pizza

Cook Time:

30

Minutes

Difficulty:

Medium

Serves Up To:

4

Servings


Nutrition Information

Total Fat63g
Cholesterol180mg
Sodium1350mg
Total Carbohydrates106g
Dietary Fiber13g
Sugars7g
Protein26g

Ingredients

  • Crust

  • 1 packet (0.25 oz) active dry yeast

  • 1 tsp. sugar

  • 1 cup warm water (110-115°F), divided

  • 1½ cups Blue Diamond Almond Flour

  • 1½ cups arrowroot flour

  • 1 ½ cups tapioca flour

  • ¼ cup coconut flour

  • 1 Tbsp. ground flax seed

  • 1½ tsp. ground psyllium husk

  • 2 tsp. baking powder

  • ½ tsp. salt

  • 3 large eggs, beaten

  • ¼ cup olive oil

  • Topping

  • ½ cup basil pesto

  • 1 cup baby spinach

  • 1 cup artichoke hearts, drained and squeezed dry

  • ½ cup roasted red pepper strips

  • 1 cup shredded mozzarella cheese

  • ½ cup crumbled feta cheese

Directions

  1. 1

    Place yeast, sugar and ¼ cup water in the bowl of a stand mixer fitted with a dough hook. Allow to stand for 5 minutes.

  2. 2

    Meanwhile whisk together dry ingredients in a bowl; set aside

  3. 3

    Add eggs and olive oil to the yeast mixture; stir to combine.

  4. 4

    Add dry ingredients, turn mixer speed to medium low and mix until well combined. Add remaining water 1 Tbsp at a time until a dough forms. Dough will be sticky. Transfer to greased bowl and cover. Let dough rest at room temperature for at least 45 minutes.

  5. 5

    Preheat oven to 350°F.

  6. 6

    With thoroughly greased hands, divide dough into 4 equal pieces. Form into 8-inch rounds on parchment lined baking sheets. Bake plain crusts for 20 minutes, rotating pans halfway through

  7. 7

    Increase oven temperature to 450°F

  8. 8

    Top each crust with pesto, spinach, artichokes, red pepper and cheeses

  9. 9

    Bake for an additional 10-12 minutes or until crust is golden brown and cheese is melted.

Notes

Baked but untopped crusts can be cooled, wrapped and frozen for later use

Made with these products:

Almond Flour Photo

Almond Flour

View Product

Notes

Baked but untopped crusts can be cooled, wrapped and frozen for later use

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