Sometimes I have to chuckle at recipe titles for blog posts I see out in the blogosphere… how long is too long??
I think my title for this post might be pushing it just a tad but the thing is… each little component of this pizza is so important and prominent I just HAD to fit it ALL in the title!
So, alas… we have the Caramelized Onion, Pear & Goat Cheese Pizza with a Gluten Free Almond Flax Crust…..wooo hooo!
I don’t know what it is about combining the sweet of fruit with the savory of other ingredients such as onion, but it just works!!
I hate to admit it, I actually forgot about pears for a while. I used to eat pears all the time but I just haven’t lately and I’ve been on a huge berry kick! Then a few weeks ago I saw one of my fave bloggers Lizanne from Not Your Typical Dietician post THIS delicious recipe using pears, and I knew I had to get some pears in my belly ASAP!
I wanted to make something sweet and savory and I had been meaning to post this pizza crust recipe forever!
Pear, caramelized onions, and goat cheese was the final decision, and yum, yum, yum, it worked out wonderfully!
The crust for the pizza was inspired by a Wheat Belly recipe a friend passed along to me (I don’t necessarily follow or stand behind everything wheat belly says, but I do like this recipe!) and so I changed it up a bit, to create this delicious Gluten Free Almond Flax Pizza Crust!
The crust is so easy to make, and full of great, whole, good-for-you ingredients! The ingredients don’t make a dough, but more of a pourable mixture that is shaped on a baking dish, and then it baked into a perfect crust like consistency! (When you pour your “dough” onto the baking sheet, and say in your head… “uhhh…Christal…this isn’t going to work” just trust me on it… it works!!)
I smoothed the wet crust mixture to make an individual sized pizza – perfect for an easy, healthy, lunch or dinner!
Also, for a whole little pizza to yourself, this recipe is quite low in calories (under 350 kcal for the whole thing!!), and full of nutrients! Not many pizza crusts out there from take-out or an eat-in restaurant provide you with the omega fatty acids, fiber, and protein that this crust does!
16g of protein to be exact in this vegetarian pizza! 🙂
The hubby, as per usual, got to taste test my pizza creation and he loved it, but told me one thing was missing.. arugula!
So, if you decide to make this, add a little arugula to the top after it is baked for some added fresh crisp flavor and a little bit of green color!
Arugula or not though, I’m pretty in love with this pizza and how well all the flavors work together. The crust is nutty, with a little sweetness, and crispy on the outside but soft on the inside.
The pear, provides a subtle sweetness, and the caramelized onions bring in a savory flavor that is mild, then the goat cheese, lends some creamy richness, perfect to tie it all together!
So, do you want to impress your family, friends, or dinner guests??
Homemade pizza that’s delicious and healthy at the same time… and literally requires barely any work (which nobody has to know!) is definitely my choice!
Next time I make this crust I’m going to do a full size pizza version, and top it with a different combination I came across the other day… strawberry, balsamic, and mozzarella!!!
It’s a beautiful Sunday, and we are SO BLESSED to have such amazing weather this Canada Day Long Weekend, so I will leave this post up for a few days as I’m sure many of you are out enjoying the sun!!
Stay tuned for another edition of WIAW this coming Wednesday! 🙂
Enjoy the rest of your weekend wherever you are!
- 2 tablespoons ground flaxseed
- 2 tablespoons almond meal flour
- 1 egg
- 1 teaspoon raw honey
- 1 teaspoon coconut oil, melted
- 1 tablespoon water
- ½ teaspoon italian seasoning
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ¼ medium pear, sliced thinly
- ¼ cup thinly sliced white onion
- 2 tablespoons crumbled goats cheese (I used peppercorn)
- ½ teaspoon coconut oil (for sauteeing onions)
- Preheat oven to 375 degrees.
- Cover a pizza pan with parchment paper.
- In a medium bowl combine flaxseed, almond meal, italian seasoning, baking powder, and salt.
- In a small bowl, whisk together egg, honey, and, water, and coconut oil.
- Combine the wet ingredients with the dry and let sit for 2 minutes.
- Slowly pour the mixture onto the parchment paper and smooth into a circular shape with the back of a spoon (or you could do a square or rectangle... whatever you want!)
- Bake in the oven for 6 minutes or until edges start to brown very slightly.
- Meanwhile, in a pan sautee the onion with a little oil over medium high heat and add little bits of water, cook until the onions are soft and brown, about 5 minutes.
- Once the crust is done, remove from the oven. If you would like an extra crispy crust you can flip it and put it back in the oven for 3 more minutes, then remove again before applying the toppings.
- Add the onion, sliced pear, and goat cheese to the crust.
- Set the oven to 500 degrees at broil, and place the pizza with the toppings back into the oven for 3 minutes until the cheese starts to melt and the edges brown a little more. (Keep a close eye on the pizza while it is under broil!)
- Remove from the oven, slice, and devour! (top with a little arugula, or balsamic glaze if you desire!)
Pizza Crust inspired by Wheat Belly the Cookbook
Nutritionist in the Kitch