Prosciutto Pesto Zucchini Pizza (AIP, Paleo, Whole30)

_MG_8472.jpg

Porsciutto Pesto Zucchini Pizza (AIP, Paleo, Whole30)

Makes: Serves 2

Name of image (title of post is fine)

Prep time:

Cook time:

Ingredients:
  • 1 cup yuca, boiled until soft
  • 1/4 cup olive oil
  • 1/8 tsp salt
  • 1 tbsp coconut flour
  • Pinch of baking soda
  • AIP Pesto Sauce
  • 1/4 cup sliced zucchini
  • 6 slices AIP compliant prosciutto
  • Instructions:
    1. Preheat oven to 450F.
    2. In a bowl or food processor, add the yuca, olive oil, salt, coconut flour, and pinch of baking soda and combine well into a ball. Make sure the dough is smooth without lumps.
    3. Lay down a piece of parchment paper and place down your pizza dough. Place another piece of parchment paper on top.
    4. Begin to roll out the pizza dough into your desired shape until it's about 1/8th of an inch thick. The thinner the dough the crispier it will be. You can use your hands to smooth out the dough further.
    5. Remove the top sheet of parchment paper and bake the crust for 20 minutes, or until it begins to brown on top.
    6. Add desired toppings, (pesto, zucchini, and prosciutto) and bake for another 5 minutes, or until toppings have reached the desired temperature. Serve warm.
3IngredientBlueberryJam.png