Welcome to Family Friendly Fridays! My family and I absolutely love bruschetta! The other night my family and I went out to an Italian restaurant and we ordered some delicious bruschetta off of the menu! I knew that there had to be a way to create a healthier gluten free and grain free version of this classic dish! This is that recipe! Last week my friend Katie over at This Chick Cooks posted a pizza crust recipe and this crust is adapted from that recipe. I think you all are really going to enjoy this recipe! Enjoy!
- 1 cup shredded organic mozzarella cheese
- 1 egg
- 1 tbsp almond meal/flour
- 1 tbsp coconut flour
- 2 tbsp pesto, See Recipe
- 1 whole tomato sliced
- 2-3 tbsp of fresh mozzarella
- Preheat oven to 400 F.
- Mix the first 4 ingredients together in a bowl and spread onto a greased piece of parchment paper.
- Spread thinly and place into oven and cook for 10 minutes or until lightly browned.
- Remove from oven and spread pesto onto crust. Top with sliced tomatoes and some fresh mozzarella.
- Put back into oven for 3-5 minutes just until the cheese is slightly melted.
- Cut into squares and enjoy!
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You are making me drool. I’m so hungry right now. Can’t wait to try this!!!
Janice Romanski Gardner Glad I am making you hungry Janice 🙂
What a lovely allergy friendly bruscetta recipe! The photograph is just mouthwatering!
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