Whole30 Traditional Italian Pinsa
Experience the classic flavors of Italy with a healthy twist in this Whole30 Traditional Italian Pinsa recipe. This grain-free and dairy-free alternative to traditional pinsa combines cassava flour, almond flour, and tapioca starch to create a light and chewy crust reminiscent of artisanal Italian flatbread. Topped with a vibrant no-sugar-added tomato sauce, sugar-free Italian sausage, juicy cherry tomatoes, and fresh basil, this dish captures authentic Mediterranean flavors while staying Whole30 compliant. Finished with a peppery arugula garnish and a drizzle of tangy balsamic vinegar, this pinsa is perfect as a wholesome dinner centerpiece or a crowd-pleasing appetizer. Quick and easy to prepare in just 45 minutes, it’s a guilt-free indulgence that doesn’t skimp on taste.
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Recipe Information
Ingredients
- 2 cups Cassava flour
- 1 cup Almond flour
- 0.5 cup Tapioca starch
- 1 teaspoon Baking powder
- 1 teaspoon Sea salt
- 2 tablespoons Olive oil
- 1.25 cups Warm water
- 0.75 cup Tomato sauce (no sugar added, Whole30 compliant)
- 0.5 cup Cooked and crumbled Italian sausage (sugar-free, Whole30 compliant)
- 0.25 cup Fresh basil leaves
- 0.5 cup Cherry tomatoes (halved)
- 1 cup Arugula
- 1 teaspoon Balsamic vinegar (Whole30 compliant)
Instructions
Preheat the oven to 450°F (232°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the cassava flour, almond flour, tapioca starch, baking powder, and sea salt.
Add the olive oil and warm water to the dry ingredients and mix until a sticky dough forms.
Transfer the dough to a lightly floured surface (use cassava flour) and knead gently for 2-3 minutes until smooth.
Divide the dough into two portions and shape each into an oval, about 1/2-inch thick, to create the traditional pinsa shape.
Place the dough ovals on the prepared baking sheet and bake for 8-10 minutes until lightly golden and firm.
Remove the crusts from the oven and spread the tomato sauce evenly over each.
Top with cooked sausage, cherry tomatoes, and return to the oven for an additional 8-10 minutes, until heated through.
Remove from the oven and top with fresh basil leaves and arugula.
Drizzle with balsamic vinegar just before serving.
Nutrition Facts
Calories |
2447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.4 g | 136% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 3772 mg | 164% | |
| Total Carbohydrate | 330.4 g | 120% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 19.7 g | ||
| Protein | 49.8 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 381 mg | 29% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1294 mg | 28% | |
*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.
