Green Goddess Pizza

One of the yummiest pizza combos ever! This serving was perfect for a small meal so if you want something a little more substantial it's easily doubled.

Hint: We have included the recipe for pesto but if you have a favourite one you can use that instead.

Prep time: 10 mins
Cook time: 15 mins

Gluten Free

Keto Friendly

Low Carb

Lunch & Dinner

Vegetarian

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

1/2 cup of baby spinach leaves (10g)

1/2 long green shallot/scallion, sliced

1/2 long green chilli, sliced

1/4 medium zucchini, shaved into 3 strips

1/4 teaspoon of extra virgin olive oil

1/4 teaspoon of fresh lemon juice

15 grams of soft goat's feta

fresh basil leaves to garnish

Pesto

2 teaspoons of pine nuts

1/4 cup of lightly packed basil leaves

1/2 small garlic clove

1 good pinch sea salt flakes

1 pinch of savoury yeast flakes (optional)

2 teaspoons of extra virgin olive oil

Flatbread Base

2 tablespoons of blanched almond meal

2 tablespoons of arrowroot or tapioca flour

1 tablespoon of unsweetened almond milk

1 1/2 tablespoons of water

1 pinch of sea salt

1/4 teaspoon of cold pressed coconut oil

Method

Start by making the base. Mix almond meal, arrowroot or tapioca flour, milk, water and salt in a small bowl until it becomes a well combined smooth batter.

Heat oil in a medium sized fry pan over a medium to high heat. Pour the mixture in and spread out to create an even thickness and tortilla measures around 14-15cm across.

Cook on high for 2-3 minutes or until golden brown and firm enough to flip. Turn and cook further 2-3 minutes or until nicely browned. Place aside.

Pre-heat the oven to 180°C and place the pine nuts for the pesto on a tray you can later use for the pizza. bake for 2-3 minutes or until just changing colour.

Make the pesto by combining all of the ingredents except the oil in a mortar and pestle and grinding to a smooth paste. Stir in the oil and mix until well combined.

Spread the pesto over the prepared base on a lined oven tray and layer the spinach leaves, chilli and shallots. Combine the olive oil and lemon juice in a small bowl, dredge the zucchini slices in the mixture and add to the pizza.

Sprinkle the goats cheese over and bake in the oven for 10 minutes. Garnish with extra basil leaves and serve.

Calories: 317
Protein: 7.6
Carbs: 16.9
Fibre: 4.2
Fat: 28

The Ultimate Clean-Eating eBook.

40 Healthy fast food recipes

Completely wheat-free & dairy-free

Every recipe is clean & lean

Fast, fresh & delicious

Download Now