It’s no secret that I love arugula and this pizza has plenty of it. Imagine your favorite salad layered on a crispy crust with a peppery pesto—this recipe is that and more.
Arugula is rich in calcium, potassium, folate, and vitamins C, K, and A as well as antioxidants. As a cruciferous vegetable, arugula contains glucosinolates, which may have cancer-fighting properties. Glucosinolates are broken down into a range of beneficial compounds, including sulforaphane, which can inhibit an enzyme involved in the progression of cancer cells.
Cruciferous vegetables like arugula are also linked to better cardiovascular health, and so are olive oil and garlic.
I know you’ll love this pizza as much as I do.
Wishing you health and happiness,
Mark Hyman, MD
- 1 ½ cups extra fine almond flour
- ½ cup tapioca flour
- ½ teaspoon sea salt
- 3 tablespoons fresh oregano
- 2 large eggs (pasture-raised if possible)
- 2 tablespoons ghee, melted
- 3 garlic cloves
- ½ teaspoon sea salt
- 2 cups arugula, packed when measuring
- ¼ teaspoon black pepper
- ¼ cup nutritional yeast
- ⅓ cup extra virgin olive oil
- ½ small red onion, thinly sliced
- 3 heirloom tomatoes, cut into ¼-inch slices
- 1 cup arugula
- Red pepper flakes (optional)
- Oregano (optional)
1. Preheat the oven to 350℉.
2. Begin by making the crust. Add all of the crust ingredients to a bowl and stir together using a rubber spatula. The dough might look dry and crumbly, just continue mixing until everything is evenly incorporated.
3. Divide the dough into two pieces and place each half on a parchment paper. Then place another parchment paper on top and roll out into ¼-inch thick rounds.
4. Remove the top piece of parchment paper and transfer the pizza crusts onto baking sheets. Prick the crusts with a fork a few times then transfer to the oven and bake for 15-20 minutes, until the outer edges begin to golden. Halfway through the baking time, swap the top crust to the bottom of the oven and vice versa.
5. Prepare the pesto while the crusts bake. Mash the garlic cloves with the salt, using a mortar and pestle until the garlic looks like a paste. Add half of the arugula and continue mashing. Once most of the arugula has been ground, add the second batch and continue.
6. To finish the pesto, add the black pepper, nutritional yeast, and olive oil. Mix until well combined.
7. Once the crusts are ready, remove from the oven and spread the pesto over each one. Top with onions and tomatoes, then return to the oven to bake for another 10 minutes.
8. To serve, top with fresh arugula and any of the other optional toppings you desire. Slice and enjoy!
Nutritional analysis per serving (based on 6 servings): Calories: 396, Total Fat: 32g, Saturated Fat: 6g, Cholesterol: 73mg, Sodium: 430mg, Carbohydrates: 20g, Fiber: 5g, Sugars: 3g, Protein: 11g, Net Carbs: 14g