Pizza Night! Ham, Pineapple, & Cheese with Mixed Greens
Active Time: 30 minutes / Cook Time: 30-35 minutes / Total Time: 45-50 minutes
Makes 4 servings
- For the crust:
- 2 ¼ cups garbanzo bean flour, sifted
- 2 ¼ cups water
- 1 ½ tablespoons olive oil
- 1 teaspoon Italian seasoning
- ¾ teaspoon sea salt
- For the toppings:
- 1 teaspoon coconut oil
- ½ cup tomato sauce
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- pinch fine sea salt
- pinch red pepper flakes
- 3 slices Canadian ham, chopped
- 1 cup chopped canned organic pineapple, drained well (feel free to use fresh here!)
- ½ cup chopped red bell pepper
- 1 cup shredded mozzarella cheese, divided
- For the salad:
- 6 cups mixed greens
- 1 small cucumber, peeled and chopped
- 4 scallions, thinly sliced
- 6 tablespoons Basic Vinaigrette (if you did not make this on Prep Day, you can find it in the Other section of this document)
- Combine all of the crust ingredients in a medium bowl and whisk to combine. You can also do this in your blender. Set aside while you make the tomato sauce.
- Heat coconut oil in a small skillet over medium heat. Add the tomato sauce, oregano, basil, salt, and red pepper flakes and bring to a simmer. Cook 5 minutes and remove from the heat.
- Turn on your oven's broiler and place a rack as close to the flame as possible.
- Line a 10 X 12-inch square baking tray** with all natural parchment paper. Use your hands to mold the parchment around corners, and cut to fit the baking dish as best you can.
- Whisk the crust ingredients again and pour liquid flatbread crust into your prepared baking tray.
- Place in the oven for about 8 minutes. Be careful here, and watch the entire time. Each oven is different, and times may vary. The crust is done when it starts to look crispy around the edges and lightly browned throughout. If your broiler does not have a flame, your crust will not get as browned.
- Once cool enough to handle, flip the parchment paper over so that the crust is now crispy side down on the baking tray. Carefully peel off the parchment paper.
- Using an oven mitt, lower the top rack into the middle position. Return the crust to the oven to crisp, about 5 minutes. Again, watch the crust closely so it does not burn. Once lightly browned, remove crust and reduce the heat to 350 F.
- Spoon the tomato sauce on top of the crust and spread evenly to within 1/2” of the edge. Top the pizza evenly with ½ cup cheese.
- Evenly distribute the Canadian ham, pineapple, and bell pepper on the pizza.
- Sprinkle the remaining cheese on top and bake for 10 minutes, or until the cheese is melted.
- Cut the pizza into 10 pieces.
- Place 1 ½ cups mixed greens on each of two plates and top each with ¼ of the cucumber and scallion, and 1 ½ tablespoons dressing. Serve with up to 3 pieces of pizza per person.
- Package remaining pizza and salad for lunches tomorrow.
**If you have an oven-safe 12” skillet, (cast iron is ideal) skip the baking tray and use the skillet for the pizza, flipping it in step 10 with tongs and a spatula, and then removing the parchment.