Pesto Pizza

Guaranteed number one stomach ache for me: pizza

Being lactose intolerant and having a gluten sensitivity, pizza is my worst enemy. I remember growing up and having pizza almost every Friday night (I usually ate at least four slices) and then claimed my spot on the couch. My favorite was the thick crust from Jets Pizza in Ann Arbor, MI.

Sigh. No wonder I never wanted to do anything after eating that and had a stomach ache that lasted at least 24hrs (oh the things we ignore and think are normal). I can tell you from personally experience you don’t have to feel heavy, sluggish, tired, groggy, stuffed up or sick after eating pizza.

I know because I decided that I had to find a way to have my cake (or pizza in this case) and eat it too. After playing scientist in the kitchen (like I love to do), I came up with this Pesto Pizza Recipe.

It’s dairy-free (uses prosciutto for a salty top layer) and gluten-free instead of traditional processed cheese and flour pizza. The prosciutto top layer acts as a great substitute for cheese. They are both salty and protein packed. Gluten is a protein that can be hard to digest for some people thus creating constipation.  Dairy can create the opposite effect, so eliminating both of these from your diet can dramatically improve your bowel movements (and mood).

So instead of ordering a stomach ache for delivery, make this healthy pizza while you watch football this weekend and feel good about yourself!

It’s actually quick and easy (15 minutes) if you do just a little prep work.  No waiting 45 minutes or an hour to satisfy your pizza craving.

*Make it a paleo friendly pizza by using an almond flour based crust.

*Make it a vegan friendly pizza by omitting the prosciutto.

 

Ingredients:

Sauce (Homemade dairy-free pesto sauce)

• about 1 cup packed fresh basil
• about 1 cup packed fresh spinach or arugula
• 1/3-1/2 cup good tasting olive oil. I love the olive oil from Oh Olive.
• 1-2 tbsp fresh squeezed lemon juice
• 1-2 cloves of garlic (depending how much garlic you like)
• ¾-1 cup pine nuts (I chose raw for more nutrients)
• salt and pepper to taste

Crust (custom to paleo, or favorite gluten-free mix)

• Pamela’s Pizza Crust mix or Pamela’s Bread Mix
• 1/4 cup oil
• 1 1/2 cups warm water
• optional herbs of choice (I like rosemary, sage and or oregano)

Toppings (custom to your favorite veggies)

• prosciutto
• mushrooms
• zucchini
• tomatoes

How To:

Prep before hand if possible (day before or in the morning)

1. Dairy-free pesto sauce (15 minute prep time)
2. The gluten-free pizza crust. Can buy already made OR watch Pamela make the crust OR follow the directions on the picture. *dough needs to rise for 1 hour then bake for another 15 minutes.
3. Then…cut your veggies.

1. Heat oven to 375 degrees Fahrenheit
2. Spread dairy-free pesto sauce over crust
3. Top with thinly sliced veggies
4. Lay prosciutto over the top where you normally would put the cheese
5. Bake in oven for 10-15 minutes
6. EAT, ENJOY, AND FEEL SATISFIED AND HEALTHY!