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5 from 1 vote

Gluten Free Prosciutto Flatbread Pizza

Gluten free, dairy free, flavorful & so healthy—this prosciutto, basil and pesto sauced flatbread will rock your world!
Servings 4 Servings
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

Flatbread

  • 2 Cups Almond Flour
  • 2 Teaspoons Baking Powder
  • 2 Teaspoons Garlic Powder
  • 1 Teaspoon Salt
  • 2 Eggs
  • 1 Tablespoon Olive Oil
  • 2 Tablespoons Fresh Basil minced

Cashew Pesto Sauce

  • 1 Cup Fresh Basil
  • 1 Cup Cashews soaked, rinsed
  • 2 Teaspoons Garlic
  • 1/4 Cup Olive Oil
  • 1 Tablespoon Nutritional Yeast
  • 1 Teaspoon Salt

Topping

  • Prosciutto
  • Tomato
  • Balsamic Drizzle
  • Basil Leaves

Instructions

  • Preheat the oven to 375°F.
  • Start with the flatbread pizza crust. In a medium bowl, mix together the almond flour, baking powder, garlic powder, and salt. Get out a small bowl, whisk eggs, olive oil, and fresh basil. Combine the wet and dry ingredients to form a dough. Mix using your hands until all of the ingredients are well combined. Next, roll the dough into a big ball.
  • Add a drizzle of olive oil to the cast iron or pan. Get the ball of dough and press it into a circle in the cast iron skillet or on the baking pan. Bake just the dough in the oven for 7 minutes to pre-bake the crust.
  • While the crust is baking, prepare the pesto! In a blender or food processor, blend together the fresh basil, cashews, garlic, olive oil, nutritional yeast, and salt until smooth.
  • Remove the pre-baked crust from the oven and spread the pesto sauce evenly over the top. Top the pizza with slices of prosciutto, diced tomatoes, fresh basil leaves, and a drizzle of balsamic glaze. Bake the pizza for another 15 minutes, or until the crust is golden brown and the toppings are heated through. Slice and serve hot. Enjoy!
Calories: 367kcal
Course: Dinner, Main Course
Cuisine: American, Italian
Keyword: flat bread, pesto, prosciutto