Paleo Vegetable Pizza Slice
Indulge in a guilt-free slice of "Paleo Vegetable Pizza" that redefines pizza night with its wholesome ingredients and vibrant flavors. This health-conscious recipe features a crispy gluten-free crust made with almond flour, coconut flour, and tapioca flour, creating the perfect base for a variety of fresh, nutrient-packed toppings. A colorful medley of zucchini, red bell pepper, mushrooms, and red onion rests atop a layer of Paleo-compliant tomato sauce, seasoned with garlic powder and Italian herbs for irresistible flavor. Perfect for paleo and dairy-free lifestyles, this recipe includes the option to sprinkle nutritional yeast for a cheesy touch and is garnished with fresh basil for a burst of freshness. Ready in under an hour, this pizza is a crowd-pleaser that'll satisfy your pizza cravings while keeping things clean, healthy, and delicious!
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Recipe Information
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
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet or pizza pan with parchment paper.
In a large mixing bowl, combine the almond flour, coconut flour, tapioca flour, and sea salt.
Add the egg, olive oil, apple cider vinegar, and water to the bowl. Mix thoroughly until a dough forms.
Place the dough on the prepared parchment paper and press it out into a circle or rectangle about 1/4-inch thick.
Bake the crust in the preheated oven for 10-12 minutes, or until it starts to firm up and turn lightly golden.
While the crust is baking, prepare the vegetables. Thinly slice the zucchini, red bell pepper, red onion, and mushrooms.
Once the crust is pre-baked, remove it from the oven and evenly spread the Paleo-compliant tomato sauce over it.
Layer the zucchini, red bell pepper, onion, and mushrooms on top of the sauce.
Sprinkle the garlic powder and Italian seasoning evenly over the vegetables. If using, sprinkle the nutritional yeast for a cheesy flavor.
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.
Remove the pizza from the oven and let it cool for a few minutes before cutting it into slices.
Garnish with fresh basil leaves before serving. Enjoy your Paleo Vegetable Pizza Slice!
Nutrition Facts
Calories |
1512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.2 g | 148% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2631 mg | 114% | |
| Total Carbohydrate | 89.5 g | 33% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 29.1 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 421 mg | 32% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1396 mg | 30% | |
*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.
