Gluten-Free Sundried Tomato Pesto Pizza with Broccolini and Arugula
This gluten-free pizza is made with a chickpea crust. I made my own based on this recipe, but you can also buy this store bought one. Of course, any gluten-free pizza crust will do! If you don't have broccolini, you can use regular broccoli. For a low FODMAP version, use a regular gluten-free pizza crust, ½ cup shredded mozzarella or less, and stick to half a pie as one serving.
Servings 2
Ingredients
- 10- ounce jar sun-dried tomatoes in olive oil
- ¼ cup walnuts
- 1 small garlic clove
- 1 tablespoon lemon juice fresh
- Sea salt
- 1 gluten-free pizza crust (I made this chickpea crust)
- 8 ounces fresh mozzarella torn into chunks
- 1 bunch broccolini cut into 1-inch pieces
- 1/2 cup baby arugula
- 1/4 teaspoon crushed red chili flakes
Instructions
- Preheat the oven to 450 degrees F.
- In a small food processor, combine the sundried tomatoes and their oil, along with the walnuts, garlic, and lemon juice. Puree until smooth. Taste for seasoning and add salt as necessary.
- Arrange your gluten-free pizza crust on a parchment-lined baking sheet. Slather it with a thin layer of the sundried tomato pesto. Scatter the mozzarella, broccolini, red chili flakes evenly onto of the crust and season with salt.
- Transfer to the oven and bake for 10-12 minutes, or until your crust is golden brown and the cheese is bubbling and beginning to brown. Top with the arugula and cut into slices.