Supreme Power Pesto Pizza
It’s finally pizza time!! Oh, and yes this pizza does bring the eater a supreme sense of power with all that pesto. Holy moly, I feel like I have outdone myself with this one. Not to toot my own horn, but my fiance and my sister polished off this entire pizza in one sitting. I was busy eating the meat dish I made with potatoes, and before I could even try more than a bite of pizza, it was gone. I knew I wanted to make a crust that was grain, gluten and dairy free. I hope by eliminating these common allergens, almost anyone and every one can try this crust.
I became quite ambitious with my shopping basket in hand at Whole Foods last night. I shop at Whole Foods just a handful of times each year. In addition to living over an hour from the nearest location, I am usually able to find everything I need between Sprouts, Trader Joe’s, the Asian market, and a few local butchers and farmers. However, I did find a lot of unusual produce that I do not usually have access to at my frequented shops. Among the unusual produce, I grabbed a living basil plant and decided I was going to make a pizza in that moment.
The rest is essentially history. Literally. The pizza is already gone, and I just finished taking it out of the oven a few hours ago. If you’d like for this pizza pie to last for more than one sitting, you better double the recipe and and throw another pizza in the oven. I hope you love the crunchy crust and savior every single bite!
- For the crust:
- 1 cup tapioca flour
- 1/4 cup coconut flour
- 1 teaspoon sea salt
- 1/2 cup full-fat coconut milk
- 1/4 cup ghee
- 1 egg lightly beaten
- For the toppings:
- pesto-- enough to cover the dough
- 1/2 cup shredded brussels sprouts
- 1/2 cup sun dried tomatoes oil drained and sliced thin
- 1/4 cup grapes cut lengthwise
- 10 in slices of prosciutto rolled into a log and sliced into 1" pieces
- 1/4 cup of diced red onion
- feta cheese- sprinkled over the top
- 10-12 fresh basil leaves
|Cook Time||30 minutes|
|Prep Time||10 minutes|
- Preheat oven to 450 degrees Fahrenheit and place a 10-12" cast iron skillet into the oven to heat up. After 10 minutes, remove the pan from the oven.
- On low-medium heat, heat up canned coconut milk and ghee in a small saucepan until they begin to simmer.
- In a large bowl, sift the tapioca flour, coconut flour and sea salt together.
- Pour the ghee and coconut milk mixture on top. Mix until thoroughly combined (I used my hands to do this.) Allow the mixture to sit for a couple of minutes in order for the flours to fully absorb.
- Now, add the beaten egg and mix again with your hands until everything is well combined.
- Cover the cast iron pan with unbleached parchment paper, and pour the crust mixture into the middle. Using a small spatula or the back of a spoon, spread the mixture until it covers the base of the pan.
- Bake for 12-15, or until the edges begin to crisp up. Remove from the oven and turn down the heat to 375 degrees Fahrenheit.
- Spread the pesto on to the crust. You will want a thick enough layer so you can no longer see the dough through the spread pesto.
- Now, add the sliced grapes, brussels, tomatoes and posciutto. Then, sprinkled the red onion and feta cheese over the top, and tuck the basil leaves underneath the prosciutto.
- Bake for another 15-20 minutes or until the feta has melted.
There is no Nutrition Label for this recipe yet.