Paleo Pesto Pizza

I’ve been encountering a lot of pizza cravings lately, and while I think it’s important to enjoy what your body is craving, I know that my body would not feel well after eating the cheesy goodness. With that said, I wanted to craft a healthier version of the real thing, one that wouldn’t upset my stomach, and would satisfy my craving. Instead of the expected marinara sauce and cheese, I created a pesto as the base, then topped with some favorite vegetables. The Simple Mills dough is made with extremely clean ingredients, all gluten free! You may read the entire list of ingredients here.

Please feel free to modify as preferred, or as necessary to diet. The dough already has a lot of herbs in it, so while I added garlic in the pesto, you may not need to. Would love to hear your thoughts on this recipe as I had a lot of fun with it, and you should too! Honestly, what could be better than a night-in with a homemade pizza…? Especially in this dreary weather!

PS: This is not sponsored, I am just truly excited to share a healthy pizza recipe, with a healthy pre-made dough mix I fell in love with! Enjoy!

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Paleo Pesto Pizza

After following the dough instructions on the back of the box, create your homemade pesto in a food processor, and then top with veggies and bake!

Cuisine

Italian

Prep Time

15

Cook Time

35

Servings

Ingredients

Dough

• 1 box Simple Mills Almond Flour Pizza Crust
• 2 tbsp Apple Cider Vinegar (As instructed on back of box)
• 2 tbsp Grapeseed oil (As instructed on back of box)
• 6 tbsp Water (As instructed on back of box)

Pesto

• 2 cloves garlic
• 1 cup extra virgin olive oil
• 1 handful Fresh Basil
• 1 handful Kale
• 1/3 cup pine nuts
• Juice from 1/2 lime
• pinch Himalayan pink salt or sea salt

Pizza Toppings

• 1 Roma Tomato
• 1/2 Red Onion chopped into slices
• 1 cup arugula
• 1/2 cup Butternut Squash Cubed (i buy pre-cubed at store!)
• 1 tbsp extra virgin olive oil Drizzled on top of pizza before baking
• sprinkle crushed red pepper

Cuisine Italian Prep Time 15 Cook Time 35 Servings Ingredients Dough 1 box Simple Mills Almond Flour Pizza Crust 2 tbsp Apple Cider Vinegar (As instructed on back of box) 2 tbsp Grapeseed oil (As instructed on back of box) 6 tbsp Water (As instructed on back of box) Pesto 2 cloves garlic 1 cup extra virgin olive oil 1 handful Fresh Basil 1 handful Kale 1/3 cup pine nuts Juice from 1/2 lime pinch Himalayan pink salt or sea salt Pizza Toppings 1 Roma Tomato 1/2 Red Onion chopped into slices 1 cup arugula 1/2 cup Butternut Squash Cubed (i buy pre-cubed at store!) 1 tbsp extra virgin olive oil Drizzled on top of pizza before baking sprinkle crushed red pepper

Instructions

1. For dough, follow instructions on back of box. Mix Dough with wet ingredients as listed above (grapeseed oil, apple cider vinegar and water). Then, let bake by itself, with no toppings for 5 mins at 350.
2. While Dough is baking, prep the rest of your meal. Mix all pesto ingredients in food processor
3. Once pizza is out of oven, top with pesto and other vegetable ingredients. These ingredients can go on the pizza raw, and will bake all together in the oven. No prep necessary! After topping the dough, drizzle the olive oil.
4. Continue to bake for about 35 minutes. If you split into 2 pies, I would shorten length to about 25 minutes. But, for this recipe, I kept it as one larger, personal sized pie.

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