Pesto Prosciutto Pizza {Gluten Free}

I really should make this blog more of a priority, I hate when I go weeks without posting. But I’m just so darn busy right now that all I can do is focus on the cooking. My weekend meal prep goals are to be done as quick as possible, so trying new recipes has gone pretty much out the window and when I do create something new, I’m not really stopping to write down the measurements.  It’s about cooking and eating.  That’s it.

But then there’s a night like tonight when by accident, a new recipe appears!

We have been eating really healthy for the last month or so and have really cut down on eating out. Aside from the occasional burrito bowl from Chipotle, it’s been all home cooked food. This means though, that food runs out FAST. We’re eating more and more often.  So, tonight was another lovely Friday with nothing in the fridge to eat, because we already ate it ALL. Thus, a pizza was born.

Earlier in the week, I bought some random ingredients from Whole Foods, because I felt like it was too embarrassing to go there and ONLY buy Halo Top Ice Cream. $25 on ice cream later… I ended up also getting prosciutto, pesto, and mozzarella.

I was excited because I had seen a breakfast pizza with proscuitto and pesto on The Kitchen, aka my FAVORITE Food Network show and it looked really delish. It was made on Focaccia bread and topped with a fried egg, and of course – gorgeous.  So I thought maybe I could reinvent the crust and make one of my own.  But then reality rolled around, and who has time to make a pizza look like this?  (The chef actually made this in approximately 4 minutes on the show, I’m just lazy).

The Kitchen, Green Eggs and Ham (Egg Shop)


So I skipped the fried egg and didn’t make my prosciutto into cups. Instead, I did this….

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This pizza is so simple. The crust is ridiculously easy to make and turns out crispy yet soft. The flavor combination of the pesto with the sweetness of the shallots and the saltiness of the proscuitto is totally on point. (Ha, I swore I would never use that phrase in a sentence!)   If you are a frequent gluten free baker or creator, you probably have all of the crust ingredients on hand.  I did, which made this such a quick and easy meal. I love when my family thinks I’ve done something really cool and delicious, and I get to pretend it took a lot of skill, when really it was crazy simple.  Maybe next time I’ll make the pesto myself so I can earn the accolades. But probably not…


Pesto Proscuitto Pizza {Gluten Free}

  • Servings: 3
  • Difficulty: super easy
  • Print


For the Crust

1 cup almond flour

1/3 cup coconut flour + 3 tbs

1/3 cup arrowroot flour or tapioca starch

1 tsp sea salt

1 tbs olive oil

1/2 cup water

2 eggs, whisked

1 tsp baking powder

1 tsp Italian seasoning


For the pizza

About 1/4 cup diced shallots (one shallot bulb – is that what they are called?)

3 – 4 oz. pesto (I used a clean store bought brand – you can be adventurous and make your own, also)

I package prosciutto

Mozzarella cheese


  1. Preheat oven to 400° and line a baking sheet with parchment paper. Combine all crust ingredients in a bowl, mix well to combine.
  2. Transfer the dough onto the parchment lined baking sheet, place another sheet of parchment paper on top then use a rolling pin (or a cup if like me, you do not own a rolling pin) to spread the dough into an even thin layer in the shape of a rectangle.
    1. Place remove the parchment paper from the top of the dough, then place in the oven for 15 minutes.
    2. Remove the crust from the oven then turn heat down to 350°. Using a spatula or the back of a spoon, spread pesto all over the crust. You can do a thin layer of pesto, or layer it on – whatever your heart desires. Then top with shallots, prosciutto slices (as many as your heart desires) and top with mozzarella.
    3. Bake another 10 – 15 minutes until cheese is melted.
    4. Slice and eat up!


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Thanks for reading, and for eating! Leave me some love in the comments ❤ M

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