Ingredients
Crust:
- 2/3 cup arrowroot starch
- 1/4 cup plus 2 tablespoons coconut flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt or truffle salt
- 2 tablespoons extra-virgin olive oil
- 1/2 cup warm water
Pesto :
- 2 cups loosely packed fresh basil leaves
- 3/4 cup loosely packed fresh cilantro leaves
- 1/3 cup mashed avocado
- 1 tablespoon chopped garlic
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon fine sea salt
- 1/2 cup extra-virgin olive oil
Pesto Chicken Pizza:
- 1 recipe Crust
- 1 recipe Pesto
- 1 1/4 cups shredded cooked chicken
- 1/4 cup sliced black olives
- 1/4 cup sliced canned artichoke hearts
- 1/4 teaspoon truffle salt or fine sea salt
Instructions
Crust
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Preheat the oven to 425 degrees. Line a cookie sheet or pizza pan with parchment paper.
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In a mixing bowl, whisk together the dry ingredients. Slowly pour in the olive oil, continuously stirring the mixture as you pour. Mix in the warm water thoroughly. The dough will be slightly crumbly, but once you roll it out in Step 3, it will bind together well.
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Place the dough on the prepared cookie sheet or pizza pan. Lay another sheet of parchment paper on top of the dough and use your hands or a rolling pin to smooth the dough into a crust about ¼ inch thick. You may roll it into the desired shape, such as a circle, oval, or rectangle.
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Bake for 12 to 13 minutes, until light golden brown and crisp. Use immediately in one of our pizza recipes, or let cool and store as directed
Pesto
Place all the ingredients except the olive oil in a food processor and blend until the herbs are finely chopped. While the food processor is running, slowly pour in the olive oil to make a smooth pesto sauce. Pesto is best served after the flavors are allowed to marry for at least 1 hour.
Pesto Chicken Pizza
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Preheat the oven to 425 degrees.
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Place the pre-baked pizza crust on a cookie sheet or pizza pan. Spread the pesto evenly on the crust, reserving a few tablespoons for garnish, if desired. Top with the chicken, olives, artichoke hearts, and salt.
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Bake for 8 to 10 minutes, until the crust is crispy and the edges of the toppings are lightly browned. Let rest for a few minutes, then slice the pizza using a rocker knife or sharp pizza cutter. Garnish with a drizzle of the reserved pesto, if desired.
Nutrition
- Serving Size: 1 slice