White Pizza with Broccoli Recipe

Name: White Pizza with Broccoli
Prep time: 10M
Cook time: 10 min
Total time: 20 min
Yield: 8
Ingredients: 2 fresh garlic, clove FNDDS; 2.25 active yeast, dry Fleischmann's; 0.25 parmesan cheese, grated USDA; 1 dried oregano, leaves USDA; 1.5 baking powder, double acting, no added aluminum Bob's Red Mill; 0.5 mozzarella cheese, low moisture, whole milk, shredded USDA; 0.75 ricotta cheese, whole milk USDA; 2 olive oil USDA; 2.5 almond flour, super finely ground, gluten free King Arthur Flour; 1.5 tap water FNDDS; 0.5 table salt USDA; 1 vital wheat gluten Canadian Nutrient File; 16 fresh broccoli USDA

10.8g
Net Atkins Count ^TM

Prep Time: 10 Minutes
Style:Italian
Cook Time: 10 Minutes
Phase: Phase 3
Difficulty: Difficult

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

25.3g

Protein

29.3g

Fat

4.1g

Fiber

404.5cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

2 ea fresh garlic, clove FNDDS
2 1/4 tsp active yeast, dry Fleischmann's
0 1/4 cup parmesan cheese, grated USDA
1 tsp dried oregano, leaves USDA
1 1/2 tsp baking powder, double acting, no added aluminum Bob's Red Mill
0 1/2 cup mozzarella cheese, low moisture, whole milk, shredded USDA
0 3/4 cup ricotta cheese, whole milk USDA
2 Tbsp olive oil USDA
2 1/2 cup almond flour, super finely ground, gluten free King Arthur Flour
1 1/2 cup tap water FNDDS
0 1/2 tsp table salt USDA
1 cup vital wheat gluten Canadian Nutrient File
16 oz fresh broccoli USDA

DIRECTIONS

Prepare a 14-inch pizza pan with air holes by spraying lightly with oil. Set aside. Combine yeast with 1/2 cup warm water in a small bowl. Set aside for a few minutes to become foamy.
In a large bowl whisk to combine the almond flour, wheat gluten, baking powder and 1/4 teaspoon salt. Add the warm yeast water and mixing with your hands. Slowly add more water a tablespoon at a time until it becomes a workable dough. Place into an oiled bowl and cover with plastic wrap. Place in a warm area and allow to double in size for 1 hour. Remove plastic wrap, punch down, flatten and reshape onto the pizza pan. While dough is rising make the topping.
Preheat oven to 450°F.
For the topping: Heat 1 tbsp olive oil in a skillet over medium heat. Mince the garlic and add it to the pan, cook for 30 seconds then add the chopped broccoli, remaining 1/4 teaspoon salt and cook another 2 minutes. Remove from heat and add the ricotta cheese, stirring till combined. Spread mixture over the crust leaving a 1/2-inch border then top with mozzarella and Parmesan cheeses. Sprinkle with oregano and drizzle with remaining 1 tbsp of oil. Bake for 20-22 minutes minutes until puffed and nicely browned.

Cooking Tip

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