Apricot & Arugula Gluten-Free Pizza

I’ve always am in the mood for pizza, however, pizza isn’t necessarily always in the mood for me. When it comes to wanting a healthier alternative to my not-so-healthy favorite food I have to look at ways to incorporate greenery.

Today I have essentially a pizza salad but it is an Italian classic with a gluten-free twist. Instead of my favorite Fig & Arugula pizza, I have an Apricot & Arugula Gluten-free pizza, yes top 8 allergy-free!

http://https://youtu.be/4U5-Yvg7ykQ

This sweet yet savory recipe will surely satisfy without the guilt!

Ingredients:

• Gluten-Free Pizza Crust Recipe*
• Apricot Spread
• Sweet Onion
• Cooking Oil
• Arugula
• Balsamic Reduction

Materials:

• Pizza Pan or Stone
• Rolling Pin
• Arrowroot Powder
• Cooking Pan
• Kitchen Spoon
• Kitchen knife

Preheat your oven to 400 degrees Fahrenheit.

With your pizza pan or pizza stone flour your pan with arrowroot powder and roll-out half of the Gluten-Free Pizza Crust* recipe.

Tip: If you do not have arrowroot powder use gluten-free all-purpose flour to flour your pizza stone.

With cooking brush oil pizza dough with 1 tbsp of olive oil and bake rolled out pizza dough for 10 mins in the oven.

While pizza dough is baking begin to caramelize your sliced onion in a cooking pan with cooking oil at medium-low heat.

Tip: If your onion is taking a while to caramelize add a little brown sugar to enhance the process.

Once onions have caramelized begin to prep your pizza by brushing with the 1 tbsp of olive oil and top with apricot spread, caramelized onions, and prosciutto.

Tip: For a vegan alternative feel free to remove prosciutto and use vegan bacon.

Place pizza back into the oven to bake for 15 mins.

After pizza finishes baking top pizza with arugula and drizzle with Balsamic Reduction.

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