Spring Garden Pizza

As much as I love meal salads, especially for lunch, sometimes it’s nice to mix it up. Serving your salad over a freshly baked pizza is just the thing!

Light and fresh spring ingredients tossed together and served over melted brie and toasted pepitas on a fathead pizza dough… Perfection!

Ingredients

Crust
1 cup mozzarella, grated
1 oz cream cheese
1/2 cup almond flour
1 large egg
1 tsp baking powder
1 tsp xanthan gum
1/2 tsp onion powder
1/2 tsp kosher salt

Toppings
2 cups pea shoots
4 oz brie cheese, sliced
4 radishes, thinly sliced
1 Tbsp pepitas
2 tsp extra virgin olive oil
1/2 tsp white wine vinegar
Salt and pepper, to taste

Yields: 3 servings
Per serving*:
Calories: 496
Net carbs: 6.5
Protein (grams): 25
Fat (grams): 39

Prep time: 7 min
Cook time: 18 min
Total time: 25 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Preheat oven to 375F.

To prepare the crust, in a small bowl, combine the almond flour, baking powder, onion powder and salt. Set aside.

In a large microwave safe bowl, combine mozzarella and cream cheese. Heat in the microwave 1 min, until the cheese is mostly melted.

Remove the bowl from the microwave and stir. Mix in the dry ingredients and egg, until well combined.

Work the dough by hand into a ball.

Optionally, you can refrigerate the dough for an hour to make it easier to work with. In this case, only preheat your oven shortly before taking the douh out of the fridge.

Transfer the fathead dough to a sheet of parchment, then cover with a second sheet of parchment and roll it out thin. Adjust to keep a round shape to the dough.

Remove the top parchment, then transfer the dough with the bottom sheet to a baking sheet or pizza stone. If using a pizza stone, you can trim the edges of the parchment.

Bake 10 min, until slightly golden.

While the crust bakes, in a large bowl, toss together the pea shoots, radishes, olive oil and white wine vinegar, season to taste with salt and pepper, and set aside.

Pull the pizza dough the oven and top it evenly with the brie and pepitas.

Return the pizza to the oven and bake another 5-8 min. Optionally, switch to broil for 1-2 min, keeping an eye on the pizza to make sure it does not burn.

Remove the pizza from the oven and top it wih the spring salad.

Slice and enjoy the fresh flavours, and the texture of the crisp pea shoots and radishes! 😋

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Spring Garden Pizza

Yield: 3

Author: Georgiana Elias

Prep time: 7 MinCook time: 18 MinTotal time: 25 Min

As much as I love meal salads, especially for lunch, sometimes it’s nice to mix it up. Serving your salad over a freshly baked pizza is just the thing!Light and fresh spring ingredients tossed together and served over melted brie and toasted pepitas on a fathead pizza dough… Perfection!

Ingredients

Crust

• 1 cup mozzarella, grated
• 1 oz cream cheese
• 1/2 cup almond flour
• 1 large egg
• 1 tsp baking powder
• 1 tsp xanthan gum
• 1/2 tsp onion powder
• 1/2 tsp kosher salt

Toppings

• 2 cups pea shoots
• 4 oz brie cheese, sliced
• 4 radishes, thinly sliced
• 1 Tbsp pepitas
• 2 tsp extra virgin olive oil
• 1/2 tsp white wine vinegar
• Salt and pepper, to taste

Instructions

1. Preheat oven to 375F.
2. To prepare the crust, in a small bowl, combine the almond flour, baking powder, onion powder and salt. Set aside.
3. In a large microwave safe bowl, combine mozzarella and cream cheese. Heat in the microwave 1 min, until the cheese is mostly melted.
4. Remove the bowl from the microwave and stir. Mix in the dry ingredients and egg, until well combined.
5. Work the dough by hand into a ball.
6. Optionally, you can refrigerate the dough for an hour to make it easier to work with. In this case, only preheat your oven shortly before taking the douh out of the fridge.
7. Transfer the fathead dough to a sheet of parchment, then cover with a second sheet of parchment and roll it out thin. Adjust to keep a round shape to the dough.
8. Remove the top parchment, then transfer the dough with the bottom sheet to a baking sheet or pizza stone. If using a pizza stone, you can trim the edges of the parchment.
9. Bake 10 min, until slightly golden.
10. While the crust bakes, in a large bowl, toss together the pea shoots, radishes, olive oil and white wine vinegar, season to taste with salt and pepper, and set aside.
11. Pull the pizza dough the oven and top it evely with the brie and pepitas.
12. Return the pizza to the oven and bake another 5-8 min. Optionally, switch to broil for 1-2 min, keeping an eye on the pizza to make sure it does not burn.
13. Remove the pizza from the oven and top it wih the spring salad.
14. Slice and enjoy the fresh flavours, and the texture of the crisp pea shoots and radishes! 😋

Nutrition Facts

Calories

496

Fat (grams)

39

Net carbs

6.5

Protein (grams)

25

* Net carbs and other nutritional information may vary based on brand used