Gluten Free Pizza


For the dough:

  • Beets, pieces and roasted
  • 3 garlic cloves, evenly chopped
  • 30 gr. roasted nuts
  • 30 gr. grated Parmesan
  • 1/2 cup coconut oil
  • 2 teaspoons  lemon juice
  • 1 teaspoon salt

For bark:

  • 2 1/2 cups almond flour
  • 2 eggs
  • 1 teaspoon salt
  • 1 teaspoon of coconut oil


  • 2 pieces of mozzarella
  • 1/2 cup goat cheese
  • 1 cup spinach
  • a few pieces  of beets


Preheat oven to 180 ° C. Chop the beets into cubes, wrap them in aluminum foil and place in preheated oven for 50 min.

(For the bark) In a large bowl, mix the almond flour, eggs, salt and coconut oil. Mix them well. In a pizza oven, place baking paper and coat with a little coconut oil. Pour the mixture over it. Put in the oven for 10-15 minutes, depending on the thickness of the dough.

When the beets are ready, remove from the oven and allow them to cool. Put all ingredients for the pesto in a blender, and blend until you get an even mix. When the dough is ready, remove from oven and allow to cool. Then moisten the pesto evenly from the top, leaving room for the sides to have a bark.

Place spinach leaves on top of the pesto and then the beets. Grate the mozzarella and parmesan on top. Repeat in the oven for 15-20 minutes.

 Remove from the oven, let cool, then slice and enjoy the healthiest pizza you’ve ever eaten!

Written by Natasha

Nutritionist. Obsessed with a healthy diet and a healthy lifestyle. Category. Intuitive. Self-critical. Love books. Love to write.


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