Paleo Prosciutto Pizza
Crafted for healthy indulgence, this Paleo Prosciutto Pizza is a grain-free masterpiece that brings gourmet flair to your dinner table. Featuring a wholesome almond and tapioca flour crust, this pizza is crispy, golden, and perfectly paleo-friendly. A rich, herby tomato sauce is layered with thinly sliced prosciutto for a burst of savory flavor, while a refreshing arugula salad dressed with lemon juice and cracked pepper adds a vibrant, peppery finish. Garnished with fragrant fresh basil, this pizza is as visually stunning as it is delicious. With just 20 minutes of prep time, it's an easy, satisfying option for anyone following a paleo diet or looking for a healthier twist on a classic comfort food. Perfect for weeknight dinners or casual entertaining, this nutritious, gluten-free recipe is sure to impress!
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Ingredients
- 2 cups almond flour
- 1 cup tapioca flour
- 1 tablespoon coconut flour
- 1 teaspoon baking powder
- 0.5 teaspoon sea salt
- 3 large eggs
- 2 tablespoons olive oil
- 0.75 cup unsweetened tomato sauce
- 1 teaspoon dried oregano
- 1 clove fresh garlic, minced
- 4 ounces prosciutto, thinly sliced
- 2 cups arugula
- 1 tablespoon lemon juice
- 0.5 teaspoon cracked black pepper
- 8 pieces fresh basil leaves, for garnish
Directions
Step 1
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Step 2
In a large mixing bowl, combine almond flour, tapioca flour, coconut flour, baking powder, and sea salt.
Step 3
In a separate bowl, whisk together eggs and olive oil until smooth.
Step 4
Pour the wet ingredients into the dry ingredients and mix until you have a soft dough.
Step 5
Place the dough onto the prepared baking sheet and press it out with your hands or a rolling pin to form a pizza crust about 1/4 inch thick.
Step 6
Bake the crust in the preheated oven for 10-12 minutes until it starts to turn golden.
Step 7
In the meantime, mix the tomato sauce with minced garlic and dried oregano in a small bowl.
Step 8
Remove the crust from the oven and spread the tomato sauce mixture evenly over the surface.
Step 9
Arrange the prosciutto slices over the tomato sauce.
Step 10
Return the pizza to the oven for another 10-13 minutes, until the edges are crispy and the toppings are heated through.
Step 11
In a separate bowl, toss the arugula with lemon juice and a pinch of cracked black pepper.
Step 12
When the pizza is ready, top it with the fresh arugula mixture.
Step 13
Garnish with fresh basil leaves, slice, and serve immediately.
Nutrition Facts
| Serving size | (869.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2394.3 |
| Total Fat 160.9g | 0% |
| Saturated Fat 25.3g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 639.0mg | 0% |
| Sodium 4221.9mg | 0% |
| Total Carbohydrate 173.0g | 0% |
| Dietary Fiber 29.0g | 0% |
| Total Sugars 20.8g | |
| Protein 94.3g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 640.4mg | 0% |
| Iron 17.1mg | 0% |
| Potassium 1646.0mg | 0% |
Source of Calories