Whole30 Flatbread Pizza
Discover the perfect guilt-free indulgence with this Whole30 Flatbread Pizza recipe, a wholesome twist on a classic favorite! Built on a nutrient-packed cauliflower crust blended with almond and coconut flours, this pizza is entirely grain-free, gluten-free, and compliant with the Whole30 lifestyle. The savory crust is topped with a zesty tomato sauce, a colorful array of fresh vegetables like bell peppers, zucchini, mushrooms, and spinach, and finished with aromatic fresh basil for a delightful burst of flavor. With a prep time of just 25 minutes and a golden bake in 20, this recipe promises a quick, satisfying meal that’s ideal for weeknight dinners or meal-prep lunches. Perfectly balancing health and indulgence, this veggie-loaded pizza proves you don’t have to sacrifice taste on your wellness journey!
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Recipe Information
Ingredients
- 1 head Cauliflower
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 2 large Eggs
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.5 cup Tomato sauce (Whole30-compliant)
- 1 medium Red bell pepper
- 1 medium Zucchini
- 6 medium Mushrooms
- 1 cup Spinach leaves
- 0.25 cup Fresh basil
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cut the cauliflower into florets and place them in a food processor. Process until you have a rice-like texture.
Transfer the riced cauliflower to a microwave-safe bowl and microwave on high for 4-5 minutes until softened.
Let the cooked cauliflower cool, then place it in a clean kitchen towel and wring out as much moisture as possible.
In a mixing bowl, combine the cauliflower, almond flour, coconut flour, eggs, olive oil, salt, garlic powder, and onion powder. Stir until a dough forms.
Place the dough on the prepared baking sheet and flatten it into a round or rectangular flatbread about 1/4 inch thick.
Bake the crust in the preheated oven for about 12-15 minutes or until the edges are golden brown.
While the crust is baking, slice the red bell pepper, zucchini, and mushrooms.
Remove the crust from the oven and spread the tomato sauce evenly over it.
Top with sliced bell pepper, zucchini, mushrooms, and spinach leaves.
Return the flatbread to the oven and bake for another 5-7 minutes until the vegetables are tender.
Remove from the oven and garnish with fresh basil leaves before serving.
Let it cool slightly, slice, and enjoy your Whole30 Flatbread Pizza!
Nutrition Facts
Calories |
368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.1 g | 32% | |
| Saturated Fat | 3.5 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 694 mg | 30% | |
| Total Carbohydrate | 27.3 g | 10% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 10.0 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 177 mg | 14% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1374 mg | 29% | |
*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.
