Tag Archives: gluten free white pizza

Paleo White Pizza: garlic leek sauce with prosciutto, chicken, and arugula

24 Mar

The most common cheat foods have got to be cheese, pizza, pasta, and ice cream…right?  Yes, I’ve come up with paleo pizza recipes, but there are still two pizza places out there that have me beat!  Tonight I got extra creative in the kitchen because the gym is about to start a 60 day paleo challenge and I want to help my fellow Paleo Princess get through the next three months without a cheat day!  I’m really excited about this recipe.  Does it take some time to put together?  Yes.  Is it worth it?  Yes.

Ingredients:

Crust

3 1/2 cups riced cauliflower (one small head)

1 1/3 cups almond flour (I used almond flour because I was out of almond meal and the closest sore only had blanched almond flour)

5 eggs

3 1/2 tbl. nutritional yeast (NOT active yeast)

1/2 tsp. kosher salt

~ 8 grinds fresh pepper

3/4 tsp. dried parsley

Sauce

2 sautéed leeks

2 heads garlic, roasted

2/3 cup unsweetened coconut milk beverage or So Delicious culinary coconut milk

1 tbl. olive oil

1/8-1/4 tsp. xanthan gum

1/2 tsp. kosher salt

~ 10 grinds fresh pepper

1/2 tsp. red pepper flake

Toppings

1 cup cooked chicken, diced

1/2 pound prosciutto

~2 oz. arugula

2 tbl. olive oil

1 tbl. lemon juice

Method:

Chop tops off garlic heads to expose cloves.  Wrap garlic heads in aluminum foil and bake at 350°F until the exposed gloves are browned and the garlic is soft, 45-60 minutes.  Rice cauliflower in your food processor and combine all crust ingredients into a dough.  Spread crust over a half sheet pan lined with parchment paper and bake crust at 450°F for 15 minutes.  For the sauce, squeeze the roasted garlic out of the bulb and into your food processor.  Clean, thinly slice, and saute two leeks in 1/2 tbl. olive oil until tender.  Add leeks, coconut milk beverage, olive oil, xanthan gum, kosher salt and red pepper flake to garlic in the food processor and blend until smooth.  Spread sauce over crust.  Top with prosciutto and chicken.  Whisk together 2 tbl. olive oil and 1 tbl. lemon juice and toss with arugula.  Top the pizza with half of the arugula and bake at 450°F for an additional 10-15 minutes.  Optional:  top finished pizza with remaining arugula.