Anti Inflammatory Almond Flour Flatbread Pizza with Roasted Vegetables

Total time50 min

Prep time20 min

Cook time30 min

Anti Inflammatory Almond Flour Flatbread Pizza with Roasted Vegetables

This flatbread pizza is the kind of meal that makes eating well feel genuinely exciting — a crispy, golden crust loaded with vibrant roasted vegetables and a garlicky tomato sauce that simmers down into something deeply savory. The crust is built on almond flour and a touch of tapioca starch, which gives it real structure and a satisfying bite without any refined grains. Extra virgin olive oil shows up throughout the recipe, from the crust to the sauce to the vegetable toss, and it's one of the most celebrated ingredients in an anti-inflammatory kitchen for good reason. Zucchini, red bell pepper, and red onion roast right on top until they're tender with charred, caramelized edges — the kind of vegetable moment that converts even skeptics. The whole thing comes together in one oven session and serves four, making it a practical weeknight dinner that doesn't feel like a compromise. Finish it with torn fresh basil and a pinch of red pepper flakes, and you've got a pizza that looks and tastes like it came from somewhere much fancier than your own kitchen.

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Ingredients

4 servings

For the crust

2 cups almond flour
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
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2 tbsp tapioca starch
½ tsp baking powder
½ tsp fine sea salt
½ tsp dried oregano
2 large eggs
2 tbsp extra virgin olive oil

For the sauce

1 can (14 oz) crushed tomatoes
2 cloves garlic, minced
1 tbsp extra virgin olive oil
½ tsp dried oregano
¼ tsp fine sea salt

For the toppings

1 medium zucchini, thinly sliced into rounds
1 medium red bell pepper, thinly sliced
½ medium red onion, thinly sliced
1 tbsp extra virgin olive oil
¼ tsp fine sea salt

For serving

¼ cup fresh basil leaves, torn (optional)
1–2 tsp red pepper flakes (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
2
In a large mixing bowl, whisk together the almond flour, tapioca starch, baking powder, salt, and dried oregano for the crust until evenly combined. Add the eggs and 2 tbsp olive oil, then stir until a soft, slightly sticky dough forms.

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