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.
dietary information: | |
| wheat free |
|
| gluten free |
|
| nut free |
|
| dairy free |
|
| vegetarian |
|
| vegan |
|
serves 2
crust:
| 1½ | cups | almond flour (try Bob's Red Mill) |
| ¼ | tsp | sea salt |
| ¼ | tsp | baking soda |
| 1 | tbsp | extra virgin olive oil |
| 1 | large | egg |
|
Please note this recipe as written contains almond flour |
topping:
| 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
Back to wheat free main course recipes...