Pesto-Tomato Pizza {Gluten Free, Paleo, & Egg Free}

Now that I have a kick-butt pizza crust recipe, this is my first of many pizza recipes – my pesto-tomato pizza! This is a light and refreshing pizza that’s perfect to make in the summer time when fresh basil is growing wild.

I was planning on posting my BBQ Chicken pizza first (my fav), but my pictures didn’t turn out well at all! So I’ll have to post it after I can get some better pict’s. Sorry.

*Here’s the link to My Favorite Pizza Crust Recipe and dairy free Parmesan cheese!

Pesto-Tomato Pizza
  • 1 recipe for gluten free pizza crust, see link above
  • 1 large tomato
  • 1 Tbsp. olive oil
  • 1 clove garlic
  • ½ tsp. sea salt
  • 2 C fresh basil
  • 3 cloves garlic
  • 3 Tbsp. pine nuts
  • ¼ - ½ C Parmesan cheese, see link above
  • ¼ tsp. lemon juice, optional
  • up to ⅓ C olive oil
Prepare pizza crust as directed and make these toppings while it's rising...
  1. Place all of the pesto ingredients except the olive oil in a food processor and give it a good whirl or two. Then slowly drizzle in the olive oil until it reaches a good consistency. Taste and adjust ingredients as needed.
  2. Thinly slice your tomato and set aside.
  3. After the crust has finished rising, pre-bake for 7-9 min.
  4. Then, spread the olive oil and garlic evenly over crust.
  5. Spread on the pesto as thin and evenly as possible.
  6. Place the tomatoes on top of the pizza and lightly season with salt.
  7. Bake until the crust is browned and fillings are hot and bubbly, 3-5 minutes
  8. Enjoy!!!

Posted August 18, 2011 by Cassidy in Egg Free, Paleo, Whats For Dinner? / 1 Comment


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