I am a certified pizza addict and I’m not ashamed to admit it. It’s no exaggeration when I say I have made every healthy pizza alternative there is.-quinoa pizza bites, pizza roll ups, cauliflower pizza, pizza salads, you name it. While a pizza inspired dish satisfies the craving, there’s nothing quite like, well, actual pizza.
Since I had tried every other Simple Mills product (and loved it), I picked up a couple boxes of the pizza crust. It’s all natural, gluten free, and made with almond flour. The mix requires very few ingredients (Apple cider vinegar-which kills bacteria, supports gut health, lowers blood pressure, and contains probiotics-coconut oil or avocado oil, and water), takes minutes to make, and turns out with the perfect amount of crispiness.
I topped our pizzas with a little of the pesto, some soft goat cheese, and my favorite veggies, and I had an actual pizza. One that tasted good and was good for me. This is a quick weeknight meal that satisfies the strongest of pizza cravings without all the extra grease.
(I bought two boxes of mix so that we had leftovers for the next night. The below recipe for sun dried tomato pesto is enough for 4 8-inch pizzas which uses the two boxes)
Sun Dried Tomato Pesto
- 1 jar (250 ML) of sun dried tomatoes in oil (do not drain!)
- 1 cup fresh basil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 cup Parmesan cheese (grated)
Gluten Free Pizza (Serves 2)
- 1 box of Simple Mills Gluten Free Almond Flour Pizza Crust, made as directed (2 tbs Apple Cider Vinegar, 2 tbs oil, 6 tbs water)
- 4 oz soft goat cheese
- 1 cup arugula
- 1 small roma tomato
- 1/2 small onion
- sea salt
- Italian seasoning
- 1/2 cup of the Sun Dried Tomato Pesto (save the other half in an air tight container)
- The Simple Mills mix makes two 8-inch round pizzas. After baking the crusts for 5 minutes at 350 degrees, take them out of the oven to add your toppings.
- Spread 1/4 cup of the Sun Dried Tomato Pesto evenly on each crust.
- Add roma tomato slices, arugula, and onion on top.
- Place 2 oz. of goat cheese on top of each pizza.
- Sprinkle with a little sea salt and Italian seasoning.
- Bake 15 more minutes at 350 or until ends of crust turn golden brown.
- Cut each pizza in to four slices and enjoy!