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Oven-baked Almond Flour Pizza with Chimichurri, Arugula, Provolone & Prosciutto

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Description

This homemade gluten-free pizza using almond flour and low lactose provolone has everything you need to feel nourished and satisfied on a fall day. If you aren’t a fan of prosciutto, try swapping it out for roasted chicken thigh!

Cooking level
Intermediate
Contains
eggs, tree nuts, milk
Recipe tags
Lunch
Dinner
Main
Pork
Intermediate
30-60 minutes
Nutritional Information
Servings
8 slices
Prep time
20 minutes
Cook time
20 minutes
Total time
40 minutes
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What you’ll need

  • Baking sheet
  • Aluminum foil or parchment paper
  • Blender or food processor
  • Rolling pin
  • Small bowl

Ingredients

Almond flour crust:

  • 2 cups of preferred almond flour*
  • 2 large eggs
  • ¼ tsp. sea salt
  • ½ tsp. garlic powder
  • ½ tsp. Italian seasoning/Italian mixed herbs
  • 2 tbsp. extra virgin olive oil

Chimichurri sauce:

  • ¾ cup finely chopped parsley with stems removed
  • ¼ tsp. smoked paprika
  • ¼ tsp. red pepper flakes
  • 1 tsp. onion powder
  • ½ tsp. garlic powder
  • 2 tbsp. white wine vinegar
  • ½ tsp. sea salt
  • ¼ tsp. oregano
  • ⅓ cup extra virgin olive oil

Toppings:

  • 3 cups arugula
  • 6 slices provolone cheese or a nondairy alternative
  • 8 slices prosciutto

*Important note: Nuts may be triggering during flare-ups.

Disclaimer: Information purposes only. The recipes and grocery guides are not intended to diagnose, treat, cure, or prevent any disease. Please consult with a healthcare professional regarding any medical or health-related diagnosis or treatment options.

Cooking steps

1

Preheat oven to 350°F. Line a baking sheet with parchment paper or aluminum foil.

1

For the almond flour crust, combine all ingredients in a blender or food processor, and blend until all ingredients are well incorporated and a stiff dough comes together.

1

Roll the dough out on a well-floured surface with a floured rolling pin.

1

When the dough is about ¼" thick, place it on the parchment-lined baking sheet. Use a fork to press several indents into the crust to allow airflow.

1

Place the dough into the oven for 15 minutes.

1

While the almond flour crust is baking, begin preparing the chimichurri sauce by combining all ingredients in a small bowl and whisking together. Once all ingredients of the chimichurri sauce are well-incorporated, let rest for 10 minutes.

1

After 15 minutes, take the almond flour pizza crust out of the oven. Place the 6 slices of provolone evenly over the center of the crust. Return the baking sheet to the oven and broil on high for around 3 minutes, or until the provolone cheese is beginning to brown and bubble.

1

Once the crust is removed from the oven a second time, begin adding toppings. Start with a layer of chimichurri sauce. Add the 3 cups of arugula, and then drizzle another layer of chimichurri sauce on top. Finish with the 8 slices of prosciutto, serve, and enjoy!

Nutritional information

(per serving)

Serving: 1 slice

Calories: 333

Total fat: 30 g

Saturated fat: 6 g

Cholesterol: 59 mg

Sodium: 373 mg

Carbohydrate: 8 g

Fiber: 3 g

Sugar: 1 g

Protein: 12 g

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