RECIPE: Fig and Prosciutto Pizza on Broccoli Crust (GF,DF)

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Today’s recipe is a guest blog post from Kate over at The Tender Tummy I’ve followed Kate’s instagram for ages- she’s a follow IBD sufferer and creates the amazing healthy fee from recipes! So when she offered to contribute a recipe, I jumped at the chanced! She has come up with an amazing paleo friendly, gluten free and dairy free (does contain eggs) pizza recipe! Made from broccoli! Over to Kate…

 

Pizza is one of my all-time favorite foods.  When I decided to go Paleo to help heal my gut one of the first recipes I started working on was pizza crust.  In my opinion, a pizza crust must be crispy and able to hold toppings.  One of the challenges with making a pizza crust using vegetables is that they often come out soggy, bland and fall apart.  I have found that prebaking the crust and adding seasonings creates a super crispy and flavorful crust every single time!  I hope you enjoy this recipe as much as I do.

Fig and Proscuitto Pizza on A Broccoli Crust
Serves 2
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Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Ingredients
  1. CRUST
  2. 2 cups shredded broccoli
  3. 2 eggs, beaten
  4. 1 tablespoon nutritional yeast
  5. 1/4 tsp italian seasoning
  6. 1/2 tsp garlic powder
  7. 1/2 tsp salt
  8. 3/4 cup blanched almond flour
TOPPINGS
  1. 1 yellow onion, thinly sliced
  2. 1/4 cup balsamic vinegar
  3. 1 tablespoon olive oil
  4. 4 figs, quartered
  5. 1 yellow squash, thinly sliced
  6. 1 zuchinni, thinly sliced
  7. 4 slices proscuitto, sliced
Instructions
  1. MAKING THE CRUST
  2. Preheat oven to 400 degrees.
  3. In a large bowl add broccoli and microwave for 2 minutes.
  4. Add the remaining crust ingredients to the bowl and mix until combined.
  5. Line a baking sheet with parchment paper.
  6. Place mixture in the center of the baking sheet.
  7. Using your hands gently press on the dough to form the crust.  You want it to be thin (about 1/4 inch thick).
  8. Place the crust in the oven and bake for 15-20 minutes.  You want it to be a light
  9. golden brown color.
  10. MAKING THE ONIONS
  11. While pizza is baking, preheat a skillet to medium high heat.
  12. Add olive oil and onions to pan.  Cook until soft and browned (about 20 minutes.)
  13. Once very soft add balsamic vinegar.
  14. Stir consistently until vinegar has thickened.  (about 3-5 minutes.)
  15. ASSEMBLING PIZZA
  16. Layer the caramelized onions on the crust of this pizza in a thin layer.
  17. Add the zucchini, squash (there will be leftover) figs and prosciutto.
  18. Place in the oven and bake for 10 minutes.
  19. Remove from the oven, slice and enjoy!
A Balanced Belly http://www.abalancedbelly.co.uk/

You can checkout more of my recipes here or head to The Tender Tummy for Kate’s recipes.

Want more info?
Email me: jfarmer@abalancedbelly.co.uk.
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