Pizza with fresh basil, tomatoes & mushrooms
This recipe was provided to wheat-free.org by Allison Westfahl from her book The Gluten Free Fat Loss Plan: Your guide to losing fat & getting fit by eating gluten free.
The wheat-free kitchen loves pizza, so as soon as we have it made we'll post a photo.
|1½||cups||almond flour (try Bob's Red Mill)|
|1||tbsp||extra virgin olive oil|
Please note this recipe as written contains almond flour
|¼||cup||organic, no-sugar-added pizza sauce|
|¾||cup||non-dairy mozzarella flavour cheese (Daiya brand used to calculate nutritional info)|
|2||fresh Roma tomatoes (must be very fresh)|
|½||cup||sliced button mushrooms|
|10-12||fresh basil leaves|
preheat oven: 180°C, 350°F, Gas 4
|1.||Prepare the crust by combining the almond flour, sea salt, and baking soda in a medium bowl.|
|2.||In a small bowl, combine the olive oil and egg and whisk together until smooth.|
|3.||Pour the olive oil mixture into the almond flour mixture and stir with a wooden spoon until the mixture forms a firm ball.|
|4.||Place the mixture on a greased pizza pan (or cookie sheet) and press it into a 10" diameter circle using the palms of your hands. If the dough is sticky, flour your hands with a little rice flour.|
|5.||Spoon the pizza sauce onto the crust and spread it out evenly, leaving a ½" border around the outside of the crust not covered with sauce.|
|6.||Sprinkle the non-dairy cheese evenly over the sauce, then place the Roma tomato and mushroom slices over the top of the cheese.|
|7.||Bake the pizza for 20 minutes in the oven, then remove it and place the fresh basil leaves evenly on top.|
|8.||Return to oven and bake for another 5 minutes. Remove from the oven and allow to cool 5 minutes before serving.|
Per serving: 363 Calories, 25.9g Fat, 7.9g Protein, 19g Carb, 5g Fibre, 4g Sugar
This recipe is copyright © Allison Westfahl, The Gluten Free Fat Loss Plan: Your guide to losing fat & getting fit by eating gluten free.
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