Pizza with grilled vegetables and pesto

• For 4 people
• Preparation time (dont cuisson) : 60 minutes
• Cooking time : 15 minutes
• Difficulty (0 to 5) : 3

Ingredients

• Pizza Dough
  • Almond flour : 2 cups
  • Tapioca flour : 1/2 cup
  • Coconut flour : 1/4 cup
  • Baking powder : 1/2 teaspoon
  • Salt : 1/2 teaspoon
  • Eggs : 2
  • Olive oil : 2 tablespoons
  • Water : 1/4 cup
• Grilled Vegetables
  • Zucchini : 1
  • Red bell pepper : 1
  • Yellow bell pepper : 1
  • Eggplant : 1/2
  • Olive oil : 2 tablespoons
  • Salt : 1/2 teaspoon
  • Black pepper : 1/4 teaspoon
• Pesto Sauce
  • Fresh basil leaves : 2 cups
  • Pine nuts : 1/4 cup
  • Garlic cloves : 2
  • Lemon juice : 1 tablespoon
  • Olive oil : 1/4 cup
  • Salt : 1/2 teaspoon
  • Black pepper : 1/4 teaspoon

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Prepare the Pizza Dough
• Mix almond flour, tapioca flour, coconut flour, baking powder, and salt in a bowl.
• In a separate bowl, whisk the eggs, olive oil, and water together.
• Gradually add the wet ingredients to the dry ingredients and mix until a dough forms.
• Knead the dough for a few minutes until it becomes smooth.
• Let the dough rest for 10 minutes.
• Grill the Vegetables
• Preheat a grill or grill pan over medium heat.
• Slice the zucchini, red bell pepper, yellow bell pepper, and eggplant into thin strips.
• In a bowl, toss the vegetables with olive oil, salt, and black pepper.
• Grill the vegetables for 3-4 minutes on each side until they are tender and slightly charred.
• Remove the vegetables from the grill and set aside.
• Make the Pesto Sauce
• In a food processor, combine the basil leaves, pine nuts, garlic cloves, lemon juice, olive oil, salt, and black pepper.
• Process until the ingredients are well blended and form a smooth sauce.
• Assemble and Bake the Pizza
• Preheat the oven to 425°F (220°C).
• Roll out the pizza dough on a parchment-lined baking sheet to your desired thickness.
• Spread a generous amount of pesto sauce over the dough.
• Arrange the grilled vegetables on top of the sauce.
• Bake the pizza in the preheated oven for 12-15 minutes, or until the crust is golden brown.
• Remove the pizza from the oven and let it cool for a few minutes before slicing and serving.

Tips

• You can customize the grilled vegetables according to your preference. Feel free to add or substitute any vegetables you like.
• Leftover pesto sauce can be stored in an airtight container in the refrigerator for up to a week.

Information

• This paleo pizza recipe is gluten-free and grain-free, making it suitable for those following a paleo diet.
• The combination of grilled vegetables and pesto sauce adds a delicious and healthy twist to traditional pizza. Enjoy!