Rainbow Veggie Pizza (Keto and Gluten Friendly!)

I like to make this pizza for family dinner at the end of the week to use up extra vegetables from my salad meal prep. This almond flour crust recipe is both keto and gluten free and can be made in advance and even frozen for future use.

RAINBOW VEGGIE PIZZA RECIP

Makes: 4 servings

Time: 20 minutes

Ingredients

For the Crust:

- 2 cups shredded mozzarella cheese

- 1 oz (2 tbsp) cream cheese

- 1 cup almond flour

- 1 egg

- 1 tsp baking powder

- 1 tsp Italian seasoning

- 1/4 tsp garlic powder

For the Sauce:

- 1 oz (2tbs) cream cheese, leave out of fridge for a bit to soften

- 1/4 cup plain non-fat Greek yogurt

- 1 tbsp ranch dressing

- 1/2 tsp dill

- 1/4 tsp garlic powder

- salt and pepper to taste

For the Toppings:

- whatever you have on hand - carrots, cucumber, mushrooms, tomatoes, bell peppers, onion, etc

Directions

For the Crust:

1. Preheat oven to 450 degrees F

2. Add mozzarella and cream cheese to a large microwave safe bowl and microwave for 45 seconds.

3. Add egg, almond flour, baking powder, Italian seasoning and garlic powder.

4. Mix until well combined.

5. Transfer dough to parchment paper and cover with another piece of parchment paper.

6. Roll out dough to about 1/4 inch thick.

7. Transfer to pizza pan and bake for 8-10min.

8. Allow to cool completely before adding sauce and toppings.

For the Sauce:

1. Mix all ingredients in a small bowl.

Pizza Assembly

1. After crust cools, spread a thin layer of sauce leaving about 1/2 in all around for the crust.

2. Top with veggies.

3. Cover and refrigerate until ready to serve.

Nutrition

Crust and Sauce (not including toppings)