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    Grain-free Pesto Pizza

    Low SodiumLow PotassiumLow PhosphorusLow ProteinVegetarianNo ShellfishGluten-FreeEgg-Free
    Grain-free Pesto Pizza
    Low SodiumLow PotassiumLow PhosphorusLow ProteinVegetarianNo ShellfishGluten-FreeEgg-Free
    6 servings
    Active time: 15 minutes
    Total time: 40 minutes

    Description

    Try a healthy and delicious recipe for pizza night with this gluten-free pizza drizzled with pesto. Grain-free crust made with cassava flour and arrowroot flour is covered in a homemade tomato sauce and any veggie toppings you love.

    Directions

    1. Simmer whole can (28oz) of tomatoe
    2.  Add ½ stick of butter and ¼ cup of extra virgin olive oil
    3. Add ¼ cup of parmesan cheese
    4. Add salt (Optional)
    5. Add a quartered onion to sauce
    6. Add 2 cloves of garlic, minced
    7. Cook and reduce sauce for 40 minutes
    8. Mix ½ cup of basil leaves and ½ cup of spinach
    9. Add 2 cloves of garlic and ½ teaspoon of salt
    10. Add ½ cup of extra virgin olive oil
    11. Blend the pesto sauce using a handheld blender or any type of blender you have
    12. Mix 1 ½ cups of Cassava Flour with 1 cup of Arrowroot flour
    13. Add 1 tsp of garlic powder and 1 tsp onion powder
    14. Add 1 tsp of kosher salt
    15. In a separate bowl, combine 2 large eggs, ½ cup of extra virgin olive oil, and 1 cup of water
    16. Mix wet ingredients into dry ingredients
    17. Leave dough mixture to sit for 5-10 minutes
    18. Use olive oil to roll half the dough into the shape of a pizza (on a parchment-lined surface)
    19. Preheat oven to 425 degrees
    20. Bake pizza crust 10-15 minutes (using pizza stone or baking sheet)
    21. Spread olive on crust before applying toppings to prevent sogginess
    22. Use ¼ cup of marinara sauce to top pizza
    23. Add pesto sauce on pizza in a drizzle fashion
    24. Top with vegetables you like—talking to your dietitian for kidney-friendly ideas
    Contributed by: Cosette Harris-Jamieson, MD, Nephrologist, Washington DC

    Nutrition Per Serving

    • Calories473 cal
    • Total Fat20 g
    • Saturated Fat4 g
    • Cholesterol37 mg
    • Sodium404 mg
    • Carbohydrate Total71 g
    • Protein2 g
    • Phosphorus45 mg
    • Potassium366 mg
    • Fiber4 g
    • Calcium79 mg

    Ingredients

    • 28 oz can of crushed or pureed tomatoes
    • ½ stick of butter
    • 1 ¼ cup extra-virgin olive oil
    • ¾ cup of parmesan cheese
    • 2 tsp of kosher salt
    • 1 medium onion
    • 4 cloves minced garlic
    • ½ cup basil leaves
    • ½ cup spinach
    • 1 ½ cups of Cassava flour
    • 1 cup of Arrowroot flour
    • 1 tsp of garlic powder
    • 1 tsp of onion powder
    • 1 cup of water
    • Vegetables of your choosing to top (* work with dietitian)

    Ingredients

    • 28 oz can of crushed or pureed tomatoes
    • ½ stick of butter
    • 1 ¼ cup extra-virgin olive oil
    • ¾ cup of parmesan cheese
    • 2 tsp of kosher salt
    • 1 medium onion
    • 4 cloves minced garlic
    • ½ cup basil leaves
    • ½ cup spinach
    • 1 ½ cups of Cassava flour
    • 1 cup of Arrowroot flour
    • 1 tsp of garlic powder
    • 1 tsp of onion powder
    • 1 cup of water
    • Vegetables of your choosing to top (* work with dietitian)

    Description

    Try a healthy and delicious recipe for pizza night with this gluten-free pizza drizzled with pesto. Grain-free crust made with cassava flour and arrowroot flour is covered in a homemade tomato sauce and any veggie toppings you love.

    Directions

    1. Simmer whole can (28oz) of tomatoe
    2.  Add ½ stick of butter and ¼ cup of extra virgin olive oil
    3. Add ¼ cup of parmesan cheese
    4. Add salt (Optional)
    5. Add a quartered onion to sauce
    6. Add 2 cloves of garlic, minced
    7. Cook and reduce sauce for 40 minutes
    8. Mix ½ cup of basil leaves and ½ cup of spinach
    9. Add 2 cloves of garlic and ½ teaspoon of salt
    10. Add ½ cup of extra virgin olive oil
    11. Blend the pesto sauce using a handheld blender or any type of blender you have
    12. Mix 1 ½ cups of Cassava Flour with 1 cup of Arrowroot flour
    13. Add 1 tsp of garlic powder and 1 tsp onion powder
    14. Add 1 tsp of kosher salt
    15. In a separate bowl, combine 2 large eggs, ½ cup of extra virgin olive oil, and 1 cup of water
    16. Mix wet ingredients into dry ingredients
    17. Leave dough mixture to sit for 5-10 minutes
    18. Use olive oil to roll half the dough into the shape of a pizza (on a parchment-lined surface)
    19. Preheat oven to 425 degrees
    20. Bake pizza crust 10-15 minutes (using pizza stone or baking sheet)
    21. Spread olive on crust before applying toppings to prevent sogginess
    22. Use ¼ cup of marinara sauce to top pizza
    23. Add pesto sauce on pizza in a drizzle fashion
    24. Top with vegetables you like—talking to your dietitian for kidney-friendly ideas
    Contributed by: Cosette Harris-Jamieson, MD, Nephrologist, Washington DC
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