Whole30 Classic Italian Style Pizza
Indulge in the full-bodied flavors of Italy with this Whole30 Classic Italian Style Pizza, a guilt-free twist on the timeless favorite! Crafted with a grain-free almond flour crust and topped with vibrant, wholesome ingredients, this recipe is perfect for those following a Whole30 or gluten-free lifestyle. The homemade tomato sauce, infused with oregano, basil, and a touch of garlic, complements an array of colorful toppings including bell peppers, mushrooms, and savory prosciutto. Finished with a sprinkle of fresh basil, this pizza delivers authentic Italian taste while adhering to clean-eating principles. Quick to prepare and utterly satisfying, this paleo-friendly pizza is ideal for both family dinners and casual gatherings!
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Recipe Information
Ingredients
- 2 cups almond flour
- 2 tablespoons tapioca flour
- 2 large eggs
- 3 tablespoons olive oil
- 1 teaspoon apple cider vinegar
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 cup canned crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon onion powder
- 0.25 teaspoon ground black pepper
- 0.5 medium red onion, sliced
- 1 small bell pepper, sliced
- 0.5 cup mushrooms, sliced
- 0.25 cup black olives, sliced
- 0.25 cup fresh basil leaves
- 4 slices proscuitto slices
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine almond flour, tapioca flour, sea salt, and garlic powder.
Add the eggs, olive oil, and apple cider vinegar to the bowl and mix until a dough forms.
Spread the dough onto the prepared baking sheet and flatten into a round or rectangular shape, about 1/4 inch thick.
Bake the crust in the preheated oven for 10 minutes until slightly golden.
While the crust is baking, prepare the tomato sauce: in a small saucepan over medium heat, combine the canned crushed tomatoes, dried oregano, dried basil, onion powder, and black pepper. Simmer for 5-7 minutes to enhance the flavors.
Once the crust is ready, remove it from the oven and spread a layer of the tomato sauce over it.
Arrange the sliced red onion, bell pepper, mushrooms, and black olives evenly across the pizza.
Place prosciutto slices on top and return the pizza to the oven.
Bake for another 12-15 minutes, until the toppings are cooked and the edges of the crust are crisp.
Remove the pizza from the oven and sprinkle with fresh basil leaves before serving.
Slice and enjoy your Whole30 Classic Italian Style Pizza fresh from the oven!
Nutrition Facts
Calories |
529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 815 mg | 35% | |
| Total Carbohydrate | 24.2 g | 9% | |
| Dietary Fiber | 8.5 g | 31% | |
| Total Sugars | 6.8 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 175 mg | 13% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 788 mg | 17% | |
*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.
