Makes four servings
Prep time: 15 minutes
Cook time: 30 minutes
INGREDIENTS
Crust
- 2 cups almond flour
- 1/2 tsp. sea salt
- 2 eggs
- 2 tbs. coconut oil
Pesto
- 1 clove garlic, peeled
- 1 cup fresh basil
- 1/4 cup walnuts
- 2 tbs. nutritional yeast
- 1/4 tsp. sea salt
- 1/4 cup extra-virgin olive oil
Toppings
- 5 oz. goat cheese, crumbled
- 1/2 cup jarred roasted red bell peppers, drained and chopped
- Fresh basil
DIRECTIONS
- Preheat oven to 350 degrees F. Cut two pieces of parchment paper at least 12 inches long.
- In a medium bowl or stand mixer, mix the flour, salt, eggs, and coconut oil until evenly combined. Shape the dough into a disk, then place it between the parchment sheets and roll it out with a rolling pin to make a crust about 1/4 inch thick. Transfer to a baking sheet and remove the top sheet of parchment.
- Bake for 15 to 20 minutes, until toasted and golden on top.
- While the crust bakes, make the pesto. In a food processor, place the garlic, basil, walnuts, nutritional yeast, and salt. Process until a paste is formed, scraping down the sides as needed. While the machine is running, slowly drizzle in the olive oil until the pesto is smooth.
- Spread the pesto over the baked crust and top with crumbled goat cheese and red-pepper pieces.
- Return to the oven for 10 minutes. When the pizza is heated through, remove it from the oven and top with fresh basil. Serve hot.
