White Pizza with Broccoli
10.8g
Net Carbs
25.3g
Protein
29.3g
Fat
4.1g
Fiber
404
Calories
Ingredients:
- 1 package bakers yeast (active dry)
- 1 1/2 cups water, divided
- 2 1/2 cups (280g) finely ground blanched almond flour
- 4 ounces vital wheat gluten
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 tablespoons olive oil, divided
- 2 cloves fresh garlic
- 1 pound broccoli
- 3/4 cup whole milk ricotta cheese
- 1/2 cup shredded whole milk Mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried oregano
Directions:
- Prepare a 14-inch pizza pan with air holes by spraying lightly with oil. Set aside. Combine yeast with 1/2 cup warm water in a small bowl. Set aside for a few minutes to become foamy.
- In a large bowl whisk to combine the almond flour, wheat gluten, baking powder and 1/4 teaspoon salt. Add the warm yeast water and mixing with your hands. Slowly add more water a tablespoon at a time until it becomes a workable dough. Place into an oiled bowl and cover with plastic wrap. Place in a warm area and allow to double in size for 1 hour. Remove plastic wrap, punch down, flatten and reshape onto the pizza pan. While dough is rising make the topping.
- Preheat oven to 450°F.
- For the topping: Heat 1 tbsp olive oil in a skillet over medium heat. Mince the garlic and add it to the pan, cook for 30 seconds then add the chopped broccoli, remaining 1/4 teaspoon salt and cook another 2 minutes. Remove from heat and add the ricotta cheese, stirring till combined. Spread mixture over the crust leaving a 1/2-inch border then top with mozzarella and Parmesan cheeses. Sprinkle with oregano and drizzle with remaining 1 tbsp of oil. Bake for 20-22 minutes minutes until puffed and nicely browned.
