Pizza with fresh basil, Roma tomatoes & mushrooms recipe
“Wheat, gluten, and dairy free”
- Preparation time: 15 mins
- Cook time: 25 mins
- Total time: 40 mins
- Yield: serves 2
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 .
Using almond flour for the pizza crust makes a change from the traditional dough crust, it also goes quite crisp, though care needs to be taken when eating it with your hands as it does break if the slices are cut too large.
If you're looking for an alternative to the regular pizza crust, perhaps for a more Paleo friendly option, then this is a good recipe to try.
Preheat oven: 180°C, 350°F, Gas 4
- Prepare the crust by combining the almond flour, sea salt, and baking soda in a medium bowl.
- In a small bowl, combine the olive oil and egg and whisk together until smooth.
- Pour the olive oil mixture into the almond flour mixture and stir with a wooden spoon until the mixture forms a firm ball.
- 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. [wheat-free.org note: we found that it rolled out okay using a rolling pin]
- 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.
- Sprinkle the non-dairy cheese evenly over the sauce, then place the Roma tomato and mushroom slices over the top of the cheese.
- Bake the pizza for 20 minutes in the oven, then remove it and place the fresh basil leaves evenly on top.
- Return to oven and bake for another 5 minutes. Remove from the oven and allow to cool 5 minutes before serving.