White Pizza with Broccoli
10.8g
Net Carbs
25.3g
Protein
29.3g
Fat
4.1g
Fiber
404
Calories
Ingredients:
- 1/4 teaspoon Salt
- 4 ounces Vital Wheat Gluten
- 5 tablespoons Olive Oil
- 4 tablespoons Parmesan Cheese (Grated)
- 1 1/2 cups (8 fluid ounces) Water
- 2 1/2 cups Whole Grain Soy Flour
- 3/4 cup Ricotta Cheese (Whole Milk)
- 1/2 cup shredded Mozzarella Cheese (Whole Milk)
- 1 teaspoon Oregano
- 1 1/2 teaspoons Baking Powder (Sodium Aluminum Sulfate, Double Acting)
- 2 cloves Garlic
- 1 package Bakers Yeast (Active Dry)
- 1 pound Broccoli
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.
