Paleo Pesto Pizza
After following the dough instructions on the back of the box, create your homemade pesto in a food processor, and then top with veggies and bake!
Servings Prep Time
2 15
Cook Time
Servings Prep Time
2 15
Cook Time
  • 1box Simple Mills Almond Flour Pizza Crust
  • 2tbsp Apple Cider Vinegar(As instructed on back of box)
  • 2tbsp Grapeseed oil(As instructed on back of box)
  • 6tbsp Water(As instructed on back of box)
  • 2cloves garlic
  • 1cup extra virgin olive oil
  • 1 handful Fresh Basil
  • 1handful Kale
  • 1/3cup pine nuts
  • Juice from 1/2 lime
  • pinch Himalayan pink salt or sea salt
Pizza Toppings
  • 1 Roma Tomato
  • 1/2 Red Onionchopped into slices
  • 1cup arugula
  • 1/2cup Butternut SquashCubed (i buy pre-cubed at store!)
  • 1tbsp extra virgin olive oilDrizzled on top of pizza before baking
  • sprinkle crushed red pepper
  1. For dough, follow instructions on back of box. Mix Dough with wet ingredients as listed above (grapeseed oil, apple cider vinegar and water). Then, let bake by itself, with no toppings for 5 mins at 350.
  2. While Dough is baking, prep the rest of your meal. Mix all pesto ingredients in food processor
  3. Once pizza is out of oven, top with pesto and other vegetable ingredients. These ingredients can go on the pizza raw, and will bake all together in the oven. No prep necessary! After topping the dough, drizzle the olive oil.
  4. Continue to bake for about 35 minutes. If you split into 2 pies, I would shorten length to about 25 minutes. But, for this recipe, I kept it as one larger, personal sized pie.