Grain-Free Green Vegetable Pesto Pizza

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Ingredients Minutes Calories
Prep Cook Servings
20 min 30 min 4
Grain-Free Green Vegetable Pesto Pizza
Health Rating

Ingredients


1 head Broccoli, raw (base - about 1 small head, roughly chopped)
1 small White onion (base - roughly chopped)
2 clove(s) Garlic (base - peeled)
1/2 cup Almond flour/meal, Bob's Red Mill (base)
2 tbsp (level) Psyllium seed husk (base)
2 large egg Egg (base)
1 pinch Salt (base)
5 leaves Kale (pesto - large leaves, destemmed and blanched in boiling water 10 secs or so)
1 cup Basil, fresh (pesto - loosely packed)
1/3 cup Hazelnuts (pesto - roasted)
1 clove(s) Garlic (pesto - small clove)
1 pinch Salt (pesto)
1 tsp Lemon juice (pesto)
3 tbsp Olive oil (pesto)
1 small Zucchini (topping)
1 tbsp Olive oil (topping)
2 tbsp Parmesan cheese, grated (topping)
50 gm Goat cheese, semi-soft (topping)
5 leaf Basil, fresh (topping - to serve, can use more or less)

Instructions


Preheat oven to 205 C | 400 F.

To make the pizza base, add all ingredients to a food processor and pulse until well combined - the mixture should be fine, with the broccoli in breadcrumb-sized pieces. Pour the mixture onto a lined oven tray and press down into a flat round shape about 1cm | 1/3 inch thick. Bake in oven 15 minutes.

To make the pesto, bring a large pot of water to the boil and add the kale leaves. Blanch them only - leaving them in the water for 10 seconds or so. Drain and rinse in cold water. Pat the leaves dry with paper towel or a clean tea towel to remove excess moisture.

Add the hazelnuts to the food processor and pulse a few times to roughly chop them. Add the rest of the pesto ingredients and pulse until combined. You want the mixture to be a bit smooth, but still with a little texture.

To cook the zucchini, heat a large fry pan over high heat. Add the oil and allow it to heat (be careful to not let it smoke!) Slice the zucchini thinly (a mandoline would work well here, although I just used a sharp knife), then fry on each side until browned. Remove from the pan and sprinkle with salt.

To prepare the pizza, cover the cooked base with pesto, then the zucchini slices. Crumble the goats cheese and the Parmesan over the top.

Bake for 10 minutes.

Serve topped with torn fresh basil leaves.


Nutrition Facts

Per Portion

Calories 466
Calories from fat 319
Calories from saturated fat 62
Total Fat 35 g
Saturated Fat 6.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.1 g
Monounsaturated Fat 17.4 g
Cholesterol 109 mg
Sodium 273 mg
Potassium 763 mg
Total Carbohydrate 20.1 g
Dietary Fiber 8.0 g
Sugars 3.9 g
Protein 16.9 g

Dietary servings

Per Portion


Meat Alternative 1.1
Milk Alternative 0.3
Vegetables 2.1

Energy sources


Pygal17%425.22251657820266119.8003557565982568%372.44346399803896282.4240313852608314%341.4212434234377116.1853944943809917%68%14%CarbohydratesFatProtein
Recipe from:
Lunch
Snack