I have been craving some pizza lately, and I am fairly proud of how this one turned out. It’s pretty, it’s tasty and downright healthy! I made a cream sauce and used the rest of my heirloom tomato on it. It has fresh parsley, red onion, mmmm….
I will post the crust and toppings separatley becasue you really can make this your own. You can put traditional toppings on there, e.g. red sauce, mozzarella, and pepperoni, or make it totally your own like I did.
For the Crust:
2 cups almond flour
1/4 cup coconut flour
3 Tbsp melted butter
1/2 tsp salt
1/2 tsp honey
Mix all ingredients and form into a ball while preheating oven to 350°. Set the ball on parchment paper and another piece of parchment paper on top and roll it out into a circle 1/4″ thick. place on stone or pan and poke a bunch of little holes in the bottom to avoid an air pocket from forming and bake for 15-20 minutes until just starting to brown. Allow to cool before adding toppings and sauce and when ready, bake toppings on pizza for 15-20 minutes until desired brownness of crust.
1/2 cup white pesto sauce (recipe listed beneath toppings)
1 rotisserie chicken breast
1 cup chopped spinach
1 small roma or heirloom tomato
4 oz crumbled or sliced goat cheese or feta cheese
1/4 cup chopped fresh parsely
1/4 cup thinly sliced red onion
First add sauce, then arrange randomly, and artistically your toppings. Bake at 350 for 15-20 minutes.
White Pesto Sauce Recipe:
1 Tbsp butter
1/4 cup onion
1 Tbsp basil pesto
1/4-1/2 cup heavy cream
1/4 tsp salt
1/4 tsp garlic powder
Melt butter in a sauce pan and add onion. Saute until onions start to turn brown around the edges. Add pesto, cream, salt and garlic, then squeeze the lemon wedge for a little acidity. cook on medium for 3-5 minutes or until starting to thicken stirring frequently. Set aside to cool until ready for use.