Mediterranean Flatbread Pizza

Bring a taste of the Mediterranean into your life with this delectable pizza flatbread recipe. Topped with marinara, pesto, fresh vegetables and basil, this flatbread is bursting with flavor. This recipe is grain-free, gluten-free, dairy-free, and offers you a fat-free option too. You could even make the pizza half fat free and half with some healthy fats to cater to any different healing needs in your family.

Zucchini is a beneficial gallbladder food, containing phytochemicals that actually reduce gallbladder inflammation.

Onions have antimicrobial sulfur compounds that expel unfriendly pathogens from the liver.

Mushrooms contain hundreds of undiscovered phytochemical compounds, many of which are detoxifying for the liver without hurting it.

Mediterranean Flatbread Pizza

Ingredients:

• ¼ cup thinly sliced zucchini
• 5-6 thin slices of red onion
• 1-2 mushrooms, thinly sliced (optional)
• ¼ cup thinly sliced bell pepper
• 1-2 cherry tomatoes, thinly sliced
• A few fresh basil leaves, to serve

Flatbread:

• 2 cups peeled and roughly chopped potatoes
• ¾ cup cassava flour
• ¼ cup potato starch, more if needed
• ½ tsp onion powder
• ½ tsp garlic powder
• ½ tsp sea salt (optional)

Marinara:

• ½ cup diced jarred tomatoes
• 1-2 basil leaves, torn into small pieces
• ¼ tsp finely grated or crushed garlic
• ¼ tsp sea salt (optional)
• ¼ tsp fresh or dried oregano

Pesto:

• 1 ½ cups tightly-packed fresh basil leaves
• 4-5 walnuts or 2 tbsp pine nuts (leave out for fat-free)
• ½ garlic clove, roughly chopped
• ½-1 tbsp lemon juice, to taste
• ¼ tsp sea salt (optional)
• 1-2 tbsp ice water

Directions:

To make the flatbread, add 3 inches of water to a medium pot, insert a steaming basket, and place the potatoes in the basket. Cover and steam for 15 to 20 minutes until the potatoes are soft. Once done, remove the potatoes and transfer them to a bowl. Set aside until cool to the touch. Mash until smooth using a potato masher. Add cassava flour, potato starch, onion powder, garlic powder, and sea salt (if using) to the potatoes. Knead until you get a soft, smooth dough.

To make the marinara sauce, in a small bowl, mix together the diced tomatoes, torn basil leaves, garlic, sea salt (if using), and dried oregano. Set aside.

Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper. Place the dough on the prepared baking sheet and spread it out evenly to about ¼ inch thick. Top with marinara, zucchini, red onion, mushrooms (if using), bell pepper and cherry tomatoes. Bake for 25 to 35 minutes, until firm and slightly browned on the edges.

Next, make the pesto. In a food processor, combine the fresh basil leaves, walnuts or pine nuts (if using), garlic clove, and sea salt (if using). Add the lemon juice, starting with a smaller amount and adjusting to taste. Blend until smooth, adding 1 to 2 tablespoons of ice water to achieve the desired consistency. Process until the mixture is smooth and well blended. Stop and scrape down the sides of the bowl as needed.

Once the flatbread pizza is cooked, remove from the oven and spoon the pesto on top. Garnish with fresh basil leaves and serve warm. Enjoy!

Serves 2

Get over 100 more delicious recipes and learn how to heal in the companion titles, Brain Saver and Brain Saver Protocols, Cleanses & Recipes.

Categories: New Recipes, Lunch & Dinner, Grain Free, Potato Recipes, Appetizers, Fat Free, Grain Free, Nut & Seed Free, Pizza, Italian Inspired

This item posted: 07-Jan-2025

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