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Spring Veggie Pizza with Almond Flour Crust (grain & dairy-free)

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5 from 1 review

  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins

Yield: 2-3 1x

Ingredients

Scale
  • Crust:
  • 2 cups almond flour
  • 2 eggs
  • 1/2 teaspoon aluminum-free baking soda
  • 1 tablespoon avocado oil
  • Toppings:
  • 1/2 cup Hope Foods Kale Pesto
  • 3 small golden beets sliced
  • 1/2 cup spinach
  • Other ideas: cheese, protein of choice

Instructions

  1. Preheat oven to 450 degrees
  2. In a medium bowl mix together pizza crust ingredients and mix well
  3. Pour onto a lined baking tray or pizza pan and roll to desired thickness
  4. Bake in oven for about 10 minutes
  5. Spread pesto, on top then bake again for another 5 minutes or so
  6. Top with golden beets and spinach, slice and enjoy!
  7. *Crust will stay good for 5 days, I don’t recommend freezing
  8. **Get creative with topping ideas! Anything you are craving
  • Author: rachel mansfield
  • Category: grain-free, dairy-free, gluten-free
  • Cuisine: pizza, dinner, entree

© 2024 rachLmansfield
https://rachlmansfield.com/spring-veggie-pizza-almond-flour-crust/