Paleo Vegetable Pizza Slice

Satisfy your pizza cravings guilt-free with this delicious Paleo Vegetable Pizza Slice, a gluten-free and grain-free alternative packed with wholesome goodness! Crafted with a nutrient-rich crust made from almond, coconut, and tapioca flours, this recipe delivers the perfect balance of crispiness and chewiness without compromising your Paleo lifestyle. Topped with a vibrant mix of zucchini, red bell peppers, mushrooms, and red onions, all seasoned with Italian herbs and a hint of garlic, each bite bursts with fresh, savory flavor. A generous spread of Paleo-compliant tomato sauce and an optional sprinkle of nutritional yeast add a satisfying cheesy note, while fresh basil leaves crown this masterpiece for a fragrant finish. Ready in under 45 minutes and baked to golden perfection, this pizza is ideal for weeknight dinners or weekend indulgence. Perfect for anyone seeking a healthy, customizable, and crowd-pleasing Paleo dinner option!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1.5 cups Almond flour
• 2 tablespoons Coconut flour
• 2 tablespoons Tapioca flour
• 1 large Egg
• 2 tablespoons Olive oil
• 1 teaspoon Apple cider vinegar
• 2 tablespoons Water
• 0.5 teaspoons Sea salt
• 0.5 cup Tomato sauce (Paleo compliant)
• 0.5 medium Zucchini
• 0.5 Red bell pepper
• 0.25 Red onion
• 0.5 cup Mushrooms
• 4 leaves Fresh basil leaves
• 0.5 teaspoon Garlic powder
• 1 teaspoon Italian seasoning
• 1 tablespoon Optional: Nutritional yeast

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a baking sheet or pizza pan with parchment paper.

Step 2

In a large mixing bowl, combine the almond flour, coconut flour, tapioca flour, and sea salt.

Step 3

Add the egg, olive oil, apple cider vinegar, and water to the bowl. Mix thoroughly until a dough forms.

Step 4

Place the dough on the prepared parchment paper and press it out into a circle or rectangle about 1/4-inch thick.

Step 5

Bake the crust in the preheated oven for 10-12 minutes, or until it starts to firm up and turn lightly golden.

Step 6

While the crust is baking, prepare the vegetables. Thinly slice the zucchini, red bell pepper, red onion, and mushrooms.

Step 7

Once the crust is pre-baked, remove it from the oven and evenly spread the Paleo-compliant tomato sauce over it.

Step 8

Layer the zucchini, red bell pepper, onion, and mushrooms on top of the sauce.

Step 9

Sprinkle the garlic powder and Italian seasoning evenly over the vegetables. If using, sprinkle the nutritional yeast for a cheesy flavor.

Step 10

Return the pizza to the oven and bake for another 12-15 minutes, or until the vegetables are tender and the crust edges are golden brown.

Step 11

Remove the pizza from the oven and let it cool for a few minutes before cutting it into slices.

Step 12

Garnish with fresh basil leaves before serving. Enjoy your Paleo Vegetable Pizza Slice!

Nutrition Facts

Serving size	(701.8g)

Amount per serving	% Daily Value*
Calories	1511.8

Total Fat 115.2g	0%
Saturated Fat 14.2g	0%
Polyunsaturated Fat 6.0g
Cholesterol 219.5mg	0%
Sodium 2631.4mg	0%
Total Carbohydrate 89.5g	0%
Dietary Fiber 30.1g	0%
Total Sugars 29.1g
Protein 50.2g	0%

Vitamin D 53.8IU	0%
Calcium 421.0mg	0%
Iron 10.1mg	0%
Potassium 1395.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.0%

Protein: 12.6%

Carbs: 22.4%