Gluten-Free Pizza with Almond Flour Pizza Crust
You won’t believe that this is a gluten-free pizza made with an almond-flour pizza crust, packing in 9 grams fiber. You can even make it a Paleo-friendly recipe by using dairy-free cheese, if you are really craving pizza! Your family will just know it’s delicious.
The federal government recently released the Scientific Report of the 2015 Dietary Guidelines Advisory Committee and it revealed that Americans are eating too much sodium and saturated fat—two nutrients that are synonymous with most fast food—which promote health risks. Refined grains and added sugars also top the list of ingredients that we can use less of. And of no surprise, the majority of Americans are falling short in vegetables, fruits, whole grains and dairy, which is a concern because these food groups are important sources of nutrients that Americans are falling short in, like fiber, potassium, calcium and vitamin D. Armed with this ammunition, I created a whole menu of your favorite fast food dishes that address our nutritional shortcomings by using flavorful, whole-food ingredients that are high in flavor and beneficial nutrients, and lower in sodium, saturated fat and added sugar.
Turkey & Vegetable Confetti Pizza with Almond-Flaxseed Pizza Crust
For the gluten-free pizza dough:
3 tablespoons flaxseed meal
2 1/4 cups almond flour or meal
1 teaspoon Italian herb seasoning
1/2 teaspoon baking powder
1/4 teaspoon sea salt
Freshly ground black pepper
2 tablespoons extra-virgin olive oil
For the toppings:
1 cup shredded part-skim mozzarella cheese (or use dairy-free cheese)
3/4 cup shredded zucchini, squeezed with hands to removed excess water
1/2 cup shredded carrots
3 tablespoons finely chopped green olives
1/2 cup bottled mild salsa, drained of excess liquid
4 ounces ground Italian-seasoned turkey or natural turkey sausage
Fresh dill sprigs
To make the pizza crust: Position 1 oven rack on the top shelf and another rack on the middle shelf. Preheat oven to 350°F. Tear off 2 large sheets of parchment paper to fit a large sheet pan. Combine the flaxseed with 3 tablespoons water and allow to rest for 1 minute. In a medium bowl, stir the almond flour, Italian seasoning, baking powder, salt and pepper, breaking up any lumps. Add flaxseed, oil and 1 tablespoon water, and stir until it forms a dough. Place the dough between 2 sheets of parchment paper and flatten into a large oval with a rolling pin until 1/8-inch thick. Carefully remove the top parchment sheet and transfer the bottom sheet with dough to the pan. Bake on the middle rack until lightly golden around the edges, about 13-15 minutes. After baking, switch oven to low broil setting.
To top the pizza: Combine cheese, zucchini, carrots and olives in a bowl. Spread the salsa on the prepared crust. Sprinkle on the cheese mixture. Break up little pieces of turkey and place on top of the cheese. Broil on the top oven rack for 5 minutes, then move to the middle rack and bake an additional 5 minutes, until cheese bubbles and begins to brown in a few spots. Sprinkle with dill and cut into 12 pieces.
Prep time: 30 minutes
Cook time: 25 minutes
Makes 5 servings (1/5 pizza each)
Nutrition Facts (per serving): 480 calories, 39 g total fat (6 g saturated fat, 0 g trans fat), 548 mg sodium, 15 mg cholesterol, 14 g total carbohydrate (8 g fiber), 21 g protein, 12% DV iron, 32% DV calcium, 41% DV Vitamin A, 18% DV Vitamin C.
More Healthy Fast Food Favorites:
Oven-Fried Chicken Nuggets with Maple-Dijon Dip
Chili-Cumin Skinny Fries with Parmesan and Creamy Scallion Dip
Orange-Pomegranate Roy Rogers
Earl Grey Cola
Dark Chocolate Banana Pops with Pecans
Turkey & Vegetable Confetti Pizza with Almond-Flaxseed Crust
By Published: March 11, 2015
- Yield: servings (1/5 pizza each) (5 Servings)
- Prep: 30 mins
- Cook: 25 mins
- Ready In: 55 mins
You won’t believe that this crispy pizza crust is gluten-free and grain-free made with protein- and fiber-rich almond flour, packing in 9 grams fiber. Your family will just know it’s delicious.
Ingredients
- 3 tablespoons flaxseed meal
- 2 1/4 cups almond meal
- 1 teaspoon Italian herb seasoning
- 1/2 teaspoon baking powder
- 1/4 teaspoons sea salt
- freshly ground black pepepr
- 2 tablespoons extra virgin olive oil
- 1 cup shredded part-skim mozzarella cheese or use dairy-free cheese
- 3/4 cup shredded zucchini squeezed with hands to remove excess water
- 1/2 cup coarsely shredded carrots
- 3 tablespoons finely chopped green olives
- 1/2 cup bottled mild salsa drained of excess liquid
- 4 ounces ground Italian-seasoned turkey or natural turkey sausage
- fresh dill sprigs
Instructions
- To make the crust: Position 1 oven rack on the top shelf and another rack on the middle shelf. Preheat oven to 350°F. Tear off 2 large sheets of parchment paper to fit a large sheet pan. Combine the flaxseed with 3 tablespoons water and allow to rest for 1 minute. In a medium bowl, stir the almond flour, Italian seasoning, baking powder, salt and pepper, breaking up any lumps. Add flaxseed, oil and 1 tablespoon water, and stir until it forms a dough. Place the dough between 2 sheets of parchment paper and flatten into a large oval with a rolling pin until 1/8-inch thick. Carefully remove the top parchment sheet and transfer the bottom sheet with dough to the pan. Bake on the middle rack until lightly golden around the edges, about 13-15 minutes. After baking, switch oven to low broil setting.
- To top the pizza: Combine cheese, zucchini, carrots and olives in a bowl. Spread the salsa on the prepared crust. Sprinkle on the cheese mixture. Break up little pieces of turkey and place on top of the cheese. Broil on the top oven rack for 5 minutes, then move to the middle rack and bake an additional 5 minutes, until cheese bubbles and begins to brown in a few spots. Sprinkle with dill and cut into 12 pieces.
I'm a chef nutritionist, not the food police. I eat cookies but make sure to eat my broccoli too.
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