Almond-Flour Pizza With Pesto and Peppers

This pizza uses homemade pesto — made with tangy nutritional yeast instead of cheese! — and a gluten-free crust made from almond flour, eggs, coconut oil, and sea salt.

Almond Flour Pizza



Makes four servings
Prep time: 15 minutes
Cook time: 30 minutes

INGREDIENTS

Crust
2 cups almond flour
1/2 tsp. sea salt
2 eggs
2 tbs. coconut oil

 

Pesto
1 clove garlic, peeled
1 cup fresh basil
1/4 cup walnuts
2 tbs. nutritional yeast
1/4 tsp. sea salt
1/4 cup extra-virgin olive oil

 

Toppings
5 oz. goat cheese, crumbled
1/2 cup jarred roasted red bell peppers, drained and chopped
Fresh basil

DIRECTIONS
Preheat oven to 350 degrees F. Cut two pieces of parchment paper at least 12 inches long.

In a medium bowl or stand mixer, mix the flour, salt, eggs, and coconut oil until evenly combined. Shape the dough into a disk, then place it between the parchment sheets and roll it out with a rolling pin to make a crust about 1/4 inch thick. Transfer to a baking sheet and remove the top sheet of parchment.

Bake for 15 to 20 minutes, until toasted and golden on top.

While the crust bakes, make the pesto. In a food processor, place the garlic, basil, walnuts, nutritional yeast, and salt. Process until a paste is formed, scraping down the sides as needed. While the machine is running, slowly drizzle in the olive oil until the pesto is smooth.

Spread the pesto over the baked crust and top with crumbled goat cheese and red-pepper pieces.

Return to the oven for 10 minutes. When the pizza is heated through, remove it from the oven and top with fresh basil. Serve hot.


is a Minneapolis-based recipe developer and cookbook author.

Photography by: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Stylist: Paul Jackman

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