Pregnancy Friendly Almond Flour Flatbread Pizza with Roasted Vegetables
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Learn more →Ingredients
4 servings
For the crust
- 2 cups almond flour
- 2 tbsp tapioca starch
- ½ tsp baking powder
- ½ tsp fine sea salt
- ½ tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- 2 large eggs
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 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 oreganoIngredient note
Oregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- 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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