Enable Accessibility
Skip to main content

Mediterranean Veggie Pizza

Cook Time:
30 Minutes
Serves Up To:
4 Servings

Nutrition Information

Total Fat63g
Total Carbohydrates106g
Dietary Fiber13g



  • 1 packet (0.25 oz) active dry yeast
  • 1 tsp. sugar
  • 1 cup warm water (110-115°F), divided
  • 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


  • 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



    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


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

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

    Made with these products:

    One pound bag of Blue Diamond finely sifted almond flour
    Almond Flour


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