Foodie Friday: White Bean, Broccoli Rabe & Prosciutto Pizza {Gluten Free}


White Bean, Broccoli Rabe & Prosciutto Pizza {Gluten Free}

Welcome back to our weekly Foodie Friday link up! I’m linking up with Montana from Pretty Lil’ Mudder, Emily from Whatever Floats Your Oats, Esther from Chocolate Runner Girl, Farrah from Fairyburger and Cassandra from Powered by BLING to create awesome healthy recipes each week!  Also, make sure you hop around to check out all the amazing recipes in this link up and feel free to add your recipes as well! 

This week our theme is pizza.  I am honestly not a big pizza eater, we hardly ever order out and I can’t remember the last time I actually indulged in pizza.  Mostly it is because the local pizzerias around here don’t offer GF pizza crust, plus dairy usually makes me sick and sauce gives me heart burn.  Hot mess express, right? 

So needless to say, I struggled to come up with a pizza to make for today.  I didn’t really wanna use sauce and I was hesitant to use dairy but then my recipe ideas were becoming less of a pizza and more of a gluten free flat bread with veggies.  

I settled on making a pizza with Italian flavors with a twist on the sauce.  I included the cheese because it is pizza, after all- feel free to leave it out or sub vegan cheese if you’re sensitive to dairy.Prosciutto PizzaProsciutto and Broccoli Rabe Pizza

White Bean, Prosciutto and Broccoli Rabe Pizza
Yields 2
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Instructions
  1. Preheat oven to 450 degrees.
  2. Chop broccoli rabe into 1 inch sections. Sautee with 1 tsp olive oil and 1.5 tsp of garlic powder until cooked down.
  3. While broccoli rabe is cooking down, combine cannellini beans, 1 tsp olive oil, water, 1 tsp garlic powder and Italian seasoning in a food processor and blend until smooth. Add more liquid (water) if needed.
  4. Once broccoli rabe is cooked and beans are pureed, begin to assemble pizza.
  5. Spoon and spread white bean mixture on top each crust then top with broccoli rabe, sliced prosciutto and sprinkle with cheese. Dash red pepper on top and cook each crust in the oven for approximately 10 minutes.
  6. Remove, slice and enjoy! :)
The Fit Foodie Mama http://thefitfoodiemama.com/

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About me

Annmarie is a self proclaimed foodie, avid long distance runner and functional fitness coach. A DVRT Master Trainer, HKC Instructor and food allergy sufferer, she writes about strength training for runners as well as shares allergy friendly recipes for busy athletes.   She is also the owner of Strength In Motion Studio, mother of two sassy sisters and wife to a chronically busy chiropractor.   Subscribe by email for updates to get the latest workouts, advice and recipes straight to your inbox!

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