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
Calories: 367kcal
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
- ¼ 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!
Nutrition
Calories: 367kcal
