• ¾ cup arrowroot starch
  • ⅔ cup blanched almond flour
  • 6 tbsp coconut flour, divided
  • ½ tsp onion powder
  • ½ tsp basil
  • 1 tsp Italian seasoning blend
  • ⅜ tsp salt
  • ⅓ cup + 2 TBSP olive oil
  • ⅓ cup water
  • 1 tbsp raw apple cider vinegar
  • 1 egg, whisked
  • ½ lb ground turkey
  • ¼ tsp fennel seeds
  • ¼ tsp red pepper flakes (optional)
  • 1 red onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 2 large tomatoes, chopped
  • 2 cloves, thinly sliced
  • ¼ cup basil leaves, torn
  1. Preheat the oven to 450°F and line a round pizza pan with parchment paper. Set aside.
  2. In a medium bowl, whisk the arrowroot starch, almond flour, three tablespoons of the coconut flour, spices and salt.
  3. In a large measuring cup, whisk together 1/3 cup of the olive oil, the water, and apple cider vinegar. Pour the wet ingredients into the dry ingredients and mix well using a wooden spoon until the dough starts to form. Stir in the egg and mix until incorporated. The dough will be sticky. Add the remaining three tablespoons of coconut flour and mix again until it's easier to work with.
  4. Sprinkle some arrowroot starch on the parchment paper lined pan, then place the dough on top. Use your hands to spread it out, then roll it out to a 10-inch circle. Bake for 10 minutes or until golden brown.
  5. Heat a tablespoon of the olive oil in a pan over medium high heat. Add the ground turkey and season with fennel seeds and red pepper flakes. Cook for 8-10 minutes, breaking up the meat as you cook, until browned. Set aside.
  6. Add the remaining tablespoon of olive oil to the pan and sauté the onions and bell peppers until translucent, about 5 minutes. Add the chopped tomatoes and garlic, and cook for another minute.
  7. Layer the red pepper and onion mixture on top of the cooked crust, then sprinkle the ground turkey on top. Bake for another 10 minutes, then garnish with basil and enjoy!