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!
