Apricot and Bacon Pizza with Spring Cream Pesto

Apricot and Bacon Pizza with Spring Cream Pesto and Champagne-Honey Vinaigrette – a delicious paleo, grain free, dairy free, and gluten free flatbread (AIP option) packed with tons of flavor!

INGREDIENTS:

Paleo Crust Ingredients

• 1-1/2 cups tapioca flour
• 1/2 cup coconut flour
• 1 tsp baking soda
• 1 tsp cream of tartar
• 1 tsp sea salt
• 3 tbsp gelatin
• 1 tsp of dried thyme
• 1/2 tsp dried rosemary
• 1/4 cup ghee melted
• 1 cup hot water

Spring Cream Pesto Sauce

• 1 can coconut Milk Cream (solid part) from 1 can of chilled coconut milk - you can reserve the water for smoothies
• 1 clove garlic smashed and roughly chopped
• 1 cup parsley leaves
• 2 green onions roughly chopped
• 1 tsp truffle salt or sea salt
• 2 tbsp lemon juice
• 1 cup sunflower seeds sub drained artichokes for strict AIP

Champagne-Honey Vinaigrette

• 3 tbsp champagne vinegar
• 3 tbsp olive oil
• 1 tbsp honey
• Sea salt to taste

Topping Ingredients

• 6 dried apricots thinly sliced
• 8 slices of bacon cooked and crumbled
• 1 large shallot sliced
• Tapioca Cheese Recipe from The Curious Coconut
• 2 large handfuls of arugula washed and dried

Apricot and Bacon Pizza with Spring Cream Pesto

INSTRUCTIONS:
Paleo Crust Instructions

1. Preheat oven to 450 degrees. Grease two baking sheets with avocado oil.
2. Whisk dry ingredients together in a large bowl. Slow drizzle in the ghee while stirring. Carefully stir in hot water and continue stirring to form dough. If mixture is too wet to form a ball, you can add an additional tablespoon of coconut flour.
3. Split dough in half and transfer to prepared baking sheets. Press dough into desired shape, approximately 1/8 to a 1/4-inch thick. Use a fork to poke several holes in each crust.
4. Transfer trays to oven. Bake for 10-12 minutes, rotating trays inside the oven about halfway through.
5. Use a flat spatula to loosen crusts from tray, if necessary. Set aside.

Spring Cream Pesto Sauce Instructions

1. Add all ingredients to the bowl of your food processor. Pulse until thoroughly blended and seeds are still chunky.

Champagne-Honey Vinaigrette Instructions

1. Whisk all ingredients in a small bowl until emulsified.

Assembly

1. Preheat broiler to high. Top baked crusts with pesto sauce. Divide crumbled bacon, sliced apricot, and sliced shallot evenly among crusts. Add dollops or slices of tapioca cheese if using. Broil until toppings are heated through and “cheese” is melty/browning a bit. Scatter arugula across pizzas and drizzle with vinaigrette. Slice and enjoy!!

Source Recipes https://rallypure.com/apricot-and-bacon-pizza-with-spring-cream-pesto/

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