Perfect Weekday Dinner: Gluten-Free Pizza With Pesto & Asparagus

This gluten-free pizza is made with garbanzo bean flour which is high in protein and in fiber. It's quick and easy to prepare, perfect for an easy weekday lunch or dinner. For a vegan variation, omit the cheese and either substitute vegan cheese or leave it cheese-free which is just as delicious!

Gluten-Free High Protein Pizza

Serves 2

Ingredients

  • 2/3 cup garbanzo bean (chickpea) flour
  • Pinch of salt
  • 1 tsp. dried oregano
  • 1 tsp. garlic powder
  • 1 Tbsp. ground flaxseed
  • 2/3 cup water
  • 1/2 cup pesto (recipe follows)
  • 1/3 cup cherry tomatoes, sliced
  • 1/3 cup asparagus, cut into 3 inch pieces
  • 1/2 cup fresh mozzarella, cubed
  • 1 Tbsp. coconut oil

Directions

In a medium-size bowl, mix together flour, salt, oregano, garlic powder and flaxseed. Next, slowly add water into the dry mixture, whisking constantly to prevent lumps from forming in the batter. Allow batter to sit at room temperature for 10 minutes.

Once the 10 minutes is up, heat a medium size skillet over medium-high heat and add coconut oil, coating the pan completely. Slowly pour the batter into the center of the skillet and, using the back of a spoon, spread it around the pan until the crust is about 1/2-inch thick. Cook for 2-3 minutes on the first side and then gently flip it over using a spatula.

While side two is cooking, add your toppings starting with the pesto and ending with the cheese. Lastly turn your broiler on high and cook the pizza either in your oven safe skillet or on a lined baking sheet for 5 minutes or until the cheese is melted. Serve immediately.

Enjoy!

Pesto

Ingredients

  • 4 cups fresh basil, rinsed and dried
  • 2 garlic cloves, peeled
  • 1/2 cup olive oil
  • 1/4 cup walnuts
  • Salt and pepper to taste

Directions

In food processor, combine basil, garlic and walnuts. Pulse for 10 seconds to break it up then slowly add olive oil while the food processor is on to create a paste, adding salt and pepper to taste. Store in container, in the fridge for up to a week.

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