Paleo Prosciutto Pizza
Satisfy your pizza cravings with this irresistible Paleo Prosciutto Pizza, a grain-free, dairy-free delight perfect for those following a paleo lifestyle! The crust, made from a wholesome mix of almond, tapioca, and coconut flours, bakes to golden perfection, creating the ideal base for a flavorful topping. A zesty homemade tomato sauce spiked with oregano and garlic pairs beautifully with thinly sliced prosciutto, while a fresh arugula salad dressed with lemon juice and cracked black pepper adds a refreshing, peppery bite. Garnished with fragrant basil leaves, this nutritious and gluten-free pizza is as nourishing as it is delicious. Ready in under 45 minutes, it’s a show-stopping dinner that’s equally great for weeknights or entertaining! Perfect for fans of healthy paleo pizza recipes, this dish proves you can have all the flavor without sacrificing your dietary goals.
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Recipe Information
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
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine almond flour, tapioca flour, coconut flour, baking powder, and sea salt.
In a separate bowl, whisk together eggs and olive oil until smooth.
Pour the wet ingredients into the dry ingredients and mix until you have a soft dough.
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.
Bake the crust in the preheated oven for 10-12 minutes until it starts to turn golden.
In the meantime, mix the tomato sauce with minced garlic and dried oregano in a small bowl.
Remove the crust from the oven and spread the tomato sauce mixture evenly over the surface.
Arrange the prosciutto slices over the tomato sauce.
Return the pizza to the oven for another 10-13 minutes, until the edges are crispy and the toppings are heated through.
In a separate bowl, toss the arugula with lemon juice and a pinch of cracked black pepper.
When the pizza is ready, top it with the fresh arugula mixture.
Garnish with fresh basil leaves, slice, and serve immediately.
Nutrition Facts
Calories |
2394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.9 g | 206% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 639 mg | 213% | |
| Sodium | 4222 mg | 184% | |
| Total Carbohydrate | 173.0 g | 63% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 20.8 g | ||
| Protein | 94.3 g | 189% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 640 mg | 49% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 1646 mg | 35% | |
*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.
