Gluten-Free Fall Pizza

A delightful gluten-free fall pizza featuring a crisp almond flour crust topped with roasted sweet potatoes, kale, red onion, and cheese. Finished with a drizzle of hot honey for a perfect sweet and savory combination.

By @gatherednutrition

Original recipe source

Cook time: 60 minutes

Servings: 4

Ingredients

• 1 large Sweet Potato peeled and thinly sliced
• 0.25 Red Onion thinly sliced
• 2 tbsp Olive Oil
• 0.25 tsp Salt
• 0.25 tsp Pepper
• 1.5 cups Almond Flour
• 0.5 cup Tapioca Flour
• 2 tsp Italian Seasoning
• 0.5 tsp Garlic Powder
• 0.5 tsp Salt
• 0.5 tsp Baking Powder
• 1 cup Greek Yogurt
• 2 tbsp Olive Oil
• 1 tsp Honey
• 1 tsp Apple Cider Vinegar
• 1 tbsp Olive Oil
• 2 clove Garlic minced
• 1 cup Shredded Italian Blend Cheese
• 2 handfuls Kale thinly sliced
• 4 oz Ricotta Cheese
• 0 Red Pepper Flakes optional
• 0 Hot Honey

Instructions

1. Preheat your oven to 350°F (175°C). Slice the sweet potato and red onion thinly.
2. Toss the sweet potato and red onion slices with olive oil, salt, and pepper. Spread on a baking sheet and roast in the preheated oven for 25 minutes.
3. Prepare the almond flour pizza crust by mixing almond flour, tapioca flour, Italian seasoning, garlic powder, salt, baking powder, Greek yogurt, olive oil, honey, and apple cider vinegar. Press the dough into a 1/4” thick rectangle on a parchment-lined baking dish.
4. Bake the crust for 20 minutes along with the sweet potatoes. Remove both from the oven.
5. Spread olive oil and minced garlic over the pre-baked crust, sprinkle with half of the shredded cheese, add toppings and dollops of ricotta, then top with the remaining cheese.
6. Return the pizza to the oven and bake for another 15-20 minutes until the cheese is melted and bubbly, then broil for 2 minutes to brown the cheese.
7. Drizzle with hot honey before serving for a perfect sweet and spicy finish.