Veggie Lovers Pizza

Veggie Lovers Pizza

This nutrient-loaded dish will be a favorite for years to come. High in healthy fats, protein, vitamins, minerals, and fiber, this beautiful flavorful pizza will keep you full and energized without the guilt! 

Serves 2

Cook and prep time: 25 minutes

Ingredients

CRUST:

  • 1/2 cup blanched almond flour
  • 1/2 cup mozzarella cheese
  • 1 egg yolk
  • 1 tsp. garlic powder
  • 1 tsp. sea salt

TOPPINGS:

  • 1/4 cup pizza sauce (no sugar added)
  • 1/2 cup mozzarella cheese
  • 3 basil leaves, chopped
  • 1/8 cup mushrooms, chopped
  • 1/8 cup black olives
  • 1 tbsp. red pepper flakes (optional)

Preheat oven to 425 F.

 

Directions

1.In a microwave-safe bowl, (blend ingredients for crust) combine all crust ingredients except the egg yolk and microwave on high for 40 seconds.

2. Blend in egg yolk by hand, as you knead the dough and form a ball.

3. On parchment paper, push the dough with your fingertips to form a crust, as you press from the center outward.

4. Bake the crust on a pizza stone, or pizza pan for approximately 10 minutes.

5. Flip the crust over and add toppings, starting with the sauce, spreading evenly.
Bake for an additional 3 minutes.

6. Let sit for 2 minutes before serving.

    Visit the link below to learn the easiest way to go keto:
    https://www.nativepath.com/collections/programs/products/30-day-keto-fix

     


    Nutrition Facts


    Servings 2.0
    Amount Per Serving
    calories 332
    % Daily Value *
    Total Fat 24 g 37 %
    Saturated Fat 9 g 43 %
    Monounsaturated Fat 5 g
    Polyunsaturated Fat 1 g
    Trans Fat 0 g
    Cholesterol 136 mg 45 %
    Sodium 1454 mg 61 %
    Potassium 82 mg 2 %
    Total Carbohydrate14 g 5 %
    Dietary Fiber 3 g 13 %
    Sugars 4 g
    Protein 19 g 38 %
    Vitamin A 20 %
    Vitamin C 3 %
    Calcium 36 %
    Iron 10 %
    * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA

     

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