Mediterranean Veggie Pizza
Cook Time:
30
Minutes
Difficulty:
Medium
Serves Up To:
4
Servings
Nutrition Information
| Total Fat | 63g |
|---|---|
| Cholesterol | 180mg |
| Sodium | 1350mg |
| Total Carbohydrates | 106g |
|---|---|
| Dietary Fiber | 13g |
| Sugars | 7g |
| Protein | 26g |
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
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
Meanwhile whisk together dry ingredients in a bowl; set aside
- 3
Add eggs and olive oil to the yeast mixture; stir to combine.
- 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
Preheat oven to 350°F.
- 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
Increase oven temperature to 450°F
- 8
Top each crust with pesto, spinach, artichokes, red pepper and cheeses
- 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:
Notes
Baked but untopped crusts can be cooled, wrapped and frozen for later use
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