Got back from racing in Cali yesterday and was craving a goood pizza. I love making my own pizzas with whatever random ingredients I have and I just made one that is to die for! For the crust I tweaked a recipe seen in Elana Amersterdam's Gluten-Free Almond Flour Cookbook. For the topping I used some fresh veggies and a sweet flavorful chicken sausage that I love to use in almost anything from salad to pasta and now even pizza. The base was simply pesto top with grated parmesan. I also added a sundried tomato tapenade sauce to the top of the pizza which added a bit extra flavor.
This pizza is more of a personal sized pizza. I eat the whole thing myself but being a runner I eat alot so it could be 1-2 servings depending on how hungry you are.
Ingredients:
CRUST
- 1 1/2 cups almond flour
- 1/4 tsp sea salt
- 1/4 tsp baking soda
- 1/4 tsp dried oregano
- 1/4 tsp dried thyme
- 1/4 teaspoon dried basil
- 1/2 teaspoon finely chopped fresh rosemary
- 1 tbsp grapeseed oil (can use olive oil, canola oil, or whatever you prefer)
- 1 large egg
TOPPINGS
- olive oil - just need a little to brush on edge of pizza
- cornmeal
- 1 tbsp pesto- I used jarred version because it was faster and easier but can make own
- grated Parmesann cheese
- 1/2 link of Aidells Chicken and Apple smoked chicken sausage or 1/2 link of Al Fresco's Apple Maple Chicken sausage (either will work and both are gluten free)
- handful of grape tomatoes - washed and chopped in half
- 3 stalks of asparagus chopped into little bite size pieces (chop about an inch off white end of asparagus and throw out)
- sundried tomato tapenade- I used one made by Meditalia but if you cant find anything like this you can use any gluten free tomato sauce you like
-pinch of pepper
Directions
1. Preheat oven to 350
2. Combine almond flour, baking soda, sea salt, oregano, basil, thyme, and rosemary in bowl
3. In separate bowl whisk together grapeseed oil and egg. Add to dry ingred. and mix until thoroughly combined
4. tear off 2 sheets of parchment paper and place dough between them. Using rolling pin roll out dough to about 1/8 thickness.
5. Remove top sheet of parchment paper and fix up the edges so that there is a little rim around the edge of pizza. Place pizza with bottom sheet of parchment paper still intact onto cookie sheet.
6. Spread the 1 tbsp of pesto onto center of pizza leaving about a 1/2 inch edge. Brush olive oil around outer edge of pizza and sprinkle with a little bit of cornmeal. Add grated Parmesan over the pesto - you may put as much Parmesan as you so desire
7. Top with halved grape tomatoes, chopped asparagus, and sausage
8. Get a spoonful of sundried tomato tapenade and drop small amounts over toppings so that there is a little bit in each quadrant of pizza (I put small dollops of tapenade in each of the 4 quadrants of the pizza so that when I cut the pizza into fourths there would be a little bit in each)
9. Evenly sprinkle pinch of pepper over top of pizza. Place in preheated oven and let cook until edges of pizza start to brown slightly or turn golden ( about 15 min but that is just an estimate so really be paying attention to it)
10. Remove pizza from oven carefully as it will be hot.
11. Let it cool a min, then slice into fourths and devour!
This pizza is more of a personal sized pizza. I eat the whole thing myself but being a runner I eat alot so it could be 1-2 servings depending on how hungry you are.
Ingredients:
CRUST
- 1 1/2 cups almond flour
- 1/4 tsp sea salt
- 1/4 tsp baking soda
- 1/4 tsp dried oregano
- 1/4 tsp dried thyme
- 1/4 teaspoon dried basil
- 1/2 teaspoon finely chopped fresh rosemary
- 1 tbsp grapeseed oil (can use olive oil, canola oil, or whatever you prefer)
- 1 large egg
TOPPINGS
- olive oil - just need a little to brush on edge of pizza
- cornmeal
- 1 tbsp pesto- I used jarred version because it was faster and easier but can make own
- grated Parmesann cheese
- 1/2 link of Aidells Chicken and Apple smoked chicken sausage or 1/2 link of Al Fresco's Apple Maple Chicken sausage (either will work and both are gluten free)
- handful of grape tomatoes - washed and chopped in half
- 3 stalks of asparagus chopped into little bite size pieces (chop about an inch off white end of asparagus and throw out)
- sundried tomato tapenade- I used one made by Meditalia but if you cant find anything like this you can use any gluten free tomato sauce you like
-pinch of pepper
Directions
1. Preheat oven to 350
2. Combine almond flour, baking soda, sea salt, oregano, basil, thyme, and rosemary in bowl
3. In separate bowl whisk together grapeseed oil and egg. Add to dry ingred. and mix until thoroughly combined
4. tear off 2 sheets of parchment paper and place dough between them. Using rolling pin roll out dough to about 1/8 thickness.
5. Remove top sheet of parchment paper and fix up the edges so that there is a little rim around the edge of pizza. Place pizza with bottom sheet of parchment paper still intact onto cookie sheet.
6. Spread the 1 tbsp of pesto onto center of pizza leaving about a 1/2 inch edge. Brush olive oil around outer edge of pizza and sprinkle with a little bit of cornmeal. Add grated Parmesan over the pesto - you may put as much Parmesan as you so desire
7. Top with halved grape tomatoes, chopped asparagus, and sausage
8. Get a spoonful of sundried tomato tapenade and drop small amounts over toppings so that there is a little bit in each quadrant of pizza (I put small dollops of tapenade in each of the 4 quadrants of the pizza so that when I cut the pizza into fourths there would be a little bit in each)
9. Evenly sprinkle pinch of pepper over top of pizza. Place in preheated oven and let cook until edges of pizza start to brown slightly or turn golden ( about 15 min but that is just an estimate so really be paying attention to it)
10. Remove pizza from oven carefully as it will be hot.
11. Let it cool a min, then slice into fourths and devour!
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