Supreme Power Pesto Pizza

The Movement Menu - 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.

The Movement Menu - Supreme Power Pesto Pizza
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 Movement Menu - Supreme Power Pesto PizzaThe Movement Menu - Supreme Power Pesto Pizza
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!

The Movement Menu - Supreme Power Pesto Pizza

Supreme Power Pesto Pizza
Prep time
Cook time
Total time
Serves: 4
  • For the crust:
  • 1 cup tapioca flour
  • ¼ cup coconut flour
  • 1 teaspoon sea salt
  • ½ cup full fat coconut milk
  • ¼ cup ghee
  • 1 egg, lightly beaten
  • For the toppings:
  • pesto-- enough to cover the dough
  • ½ cup shredded brussels sprouts
  • ½ cup sun dried tomatoes, oil drained and sliced thin
  • ¼ cup grapes, cut lengthwise
  • 10 slices of prosciutto, rolled into a log and sliced in 1" pieces
  • ¼ cup of diced red onion
  • feta cheese- sprinkled over the top
  • 10-12 fresh basil leaves
  1. 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.
  2. On low-medium heat, heat up canned coconut milk and ghee in a small saucepan until they begin to simmer.
  3. In a large bowl, sift the tapioca flour, coconut flour and sea salt together.
  4. 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.
  5. Now, add the beaten egg and mix again with your hands until everything is well combined.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Bake for another 15-20 minutes or until the feta has melted.


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