Quail Egg, Pesto and Asparagus Pizza

Warm summer nights call for fresh asparagus and pesto pizza on an almond flour crust.
Course Main Course
Cuisine American
Keyword gluten free pizza, quail egg pizza
Servings 4 -8 servings

Ingredients

Almond Crust

  • cups  almond flour
  • eggs or 4 flax eggs
  • 1 teaspoon salt
  • ¼ cup olive oil

Pesto

  • cups fresh basil
  • clove  garlic
  • 2 tablespoons  pine nuts
  • 1/4  cup  olive oil

Toppings

  • 10 quail eggs
  • 1 bunch asparagus tips

Instructions

  1. Preheat oven to 400°F and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the almond flour, eggs, ½ teaspoon salt, and olive oil.
  3. Roll out the dough onto the prepared baking sheet.
  4. Bake until the edge are golden brown, about 12 minutes.
  5. Meanwhile, prepare the pesto by adding the basil, garlic and pine nuts to a food processor. Process until blended. With the motor running, stream in the olive oil.
  6. Once the crust has turned golden, spread the pesto in a thin even layer (you may have some pesto leftover—save for another use!). Add the blanched asparagus and quail eggs.
  7. Bake for 6-9 minutes. 6 minutes will result in a runny egg and 9 minutes will result in a firmer egg yolk.

Recipe Notes

Note: this recipe can easily be halved.

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