tomato and basil pizza

Posted by on Aug 20, 2012 in entree, vegetables | 2 comments

Pizza is one of my favorite foods.  I’m always in search of a good gluten free pizza crust, and I think I’ve found it in this one.  Based on a recipe from Make It Paleo, I used a combination of flax seed meal, almond flour, and grated zucchini to make a light and crispy crust that reminds me of the pizza we enjoyed in Italy last summer.  Adding zucchini and yellow squash to your diet can help you get more of the nutrients you need without adding a lot of extra calories, as it’s high in filling fiber but very low in calories at only at only 31 calories for a medium zucchini.  Zucchini is also a good source of vitamin C, potassium and beta-carotene.  I topped mine with tomato and basil, but you can experiment with different toppings like mushrooms, red bell pepper, purple onion, broccoli, spinach, nitrate-free meats, and a little grated mozzarella cheese.

tomato and basil pizza
Author: 
Recipe type: entree, vegetable
 

Ingredients
  • 1 zucchini or yellow squash, grated
  • ¼ cup flax seed meal
  • ¼ cup almond flour (www.honeyvillegrains.com)
  • 1 egg
  • ¼ teaspoon Himalayan sea salt
  • dash of black pepper
  • 2 teaspoons Italian seasoning (or 1 teaspoon dried basil and 1 teaspoon dried oregano)
  • 1 teaspoon olive oil
  • 1 tomato, thinly sliced
  • dash of sea salt and black pepper
  • 1 teaspoon Italian seasoning
  • handful of basil leaves
  • optional: grated mozzarella cheese, nitrate-free meat, sliced mushrooms, diced red bell pepper, diced purple onion, chopped broccoli, etc.

Instructions
  1. Preheat oven to 350 degrees.
  2. Place grated zucchini or yellow squash between two paper towels and press out excess liquid.
  3. In a medium bowl, add grated zucchini or yellow squash, flax seed meal, almond flour, egg, salt, pepper, and Italian seasoning, and stir until well combined.
  4. On a parchment lined baking sheet, press batter out into a thin layer about ⅛ inch thick.
  5. Bake for 30 – 35 minutes.
  6. Remove crust from oven and brush with ½ teaspoon olive oil.
  7. Place another piece of parchment paper on top of the crust, flip crust, and peel off the parchment paper from the bottom side.
  8. Brush flipped side with ½ teaspoon olive oil, and bake for an additional 15 minutes.
  9. Remove from oven, and top with sliced tomato, sea salt, black pepper, Italian seasoning, and basil leaves.
  10. Bake for an additional 7 – 10 minutes, and then serve.

 

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2 Comments

  1. Just wanted to make sure you know this website/blog ROCKS Courtney! The recipes are all so amazing. There is not one thing we have tried that has not been absolutely delicious. I really hope all of your hard work, training and passion just finds you swallowed up in success! As soon as the time is right we want to hire you to walk through one of your programs. Soon!

    • Thank you SO much Christy!! 😉

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