Get ready for a healthy, home-made pizza that will knock your socks off—guaranteed. This healthy pizza is made with gluten-free flour which gets crispy and chewy. Of course, if you don’t have a lot of time, you can substitute with any pizza dough that you have on hand.

Top that with the most delicious leek confit which you’ll want to drink it’s so good, fresh mozzarella and prosciutto.

The leek confit came from What’s Gaby Cooking (amazing recipes on this site)! Leeks are totally underutilized, possibly because they look intimidating but they’re easy to use. For this recipe you wash them, slice and stick them in a pan to slow cook. Doesn’t get much easier.

how to make healthy pizza dough (gluten-free)

Like many people, gluten and I don’t get along so well anymore so I try to omit it when I can. Fortunately, there are many substitutes these days (that actually taste good), so I don’t miss it. For this recipe, I used King Arthur’s Gluten-free All Purpose flour.

Don’t let the idea of making regular or gluten-free pizza dough intimidate you. I used to run the opposite direction if I saw “yeast” in a recipe but it’s simple to use. Add active yeast and a touch of sugar or honey to warm water (this activates the yeast). Water should be 105°F to 115°F if you have a thermometer.

While the yeast is blooming (which takes 5 minutes), add the dry ingredients to a standing mixing bowl and combine.

After 5 minutes, add the yeast mixture and olive oil to the dry ingredients, while mixer is on low. Then, turn up the mixer to medium-high speed and beat for 3 minutes. The mixture will be thick and sticky. Note: you must use a stand mixer or electric hand mixer to make this dough; mixing by hand doesn’t do a thorough enough job.

healthy homemade pizza with spoon of leek confit

how to make leek confit

If you’ve never worked with leeks before, it’s not hard but you do need to make sure you wash the layers wells. Here’s the scoop:

Cut base
Slice in half
Run layers under water
Slice

Add them to a big sauté pan with olive oil, salt and pepper. Brown for 7 or 8 minutes and then cover and cook on low for 30 minutes (until they’re translucent). Add garlic towards the end. Cook for 2-3 more minutes and it’s ready.

what to do with leftover leek confit

You won’t use all of this on your pizza so store it in your fridge for up to 5 days and throw it on anything that comes to mind. I’ve added it to:

Pan-seared white fish
Grilled chicken, pork or beef
Omelets
Pasta with parmesan cheese
Avocado toast

how to make healthy, homemade pizza

Make your leek confit
This can be made up to 5 days ahead of time and stored in the fridge.
Preheat your oven
If using a pizza stone, I preheat my oven for at least an hour at 450°F to get it nice & hot. If you’re not using a pizza stone, preheat your oven to 400°F right before you plan to cook the pizza.
Roll the dough
I find it easiest to place a wet paper towel on the counter, then a piece of parchment paper (paper towel helps to secure parchment). Using a good amount of flour, push or roll-out your dough into 2 smaller pies or 1 larger pie. Place the parchment on a peel to transfer to the pizza stone or a baking sheet.
Spread confit
Spread the confit on the dough, leaving 1/2 inch border.
Add toppings
Note, if you like your prosciutto less crispy and that and the mozzarella 10 mins. into baking. I enjoy it both ways!
Bake
For 12-15 minutes. See note above about when to add prosciutto and mozzarella.
Enjoy!

healthy, homemade pizza with leek confit, prosciutto and fresh mozzarella

4 from 7 votes

Recipe by Karen Course: Dinner, Lunch, AppetizersCuisine: American, ItalianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

This healthy homemade pizza is a fantastic gluten-free option. Crispy crust and topped with amazing leek confit and prosciutto!

Ingredients

for the pizza
1 lb. regular or gluten-free pizza dough
2 ounces prosciutto
1 large ball buffalo or regular fresh mozzarella torn into pieces
red pepper flakes
basil, torn (optional, to top pizza)
shredded or grated pecorino romano (optional, to to pizza)
for leek confit
5 lbs. (about 3 bunches) of leeks, trimmed, washed and thinly sliced
1/4 cup olive oil
2 tsp. Kosher or sea salt
1 tsp. freshly cracked black pepper
4 cloves garlic, sliced

Directions

Preheat your oven to 400°F. If using a pizza stone, I do this at least an hour before I bake pizza (and I typically put it on 450°F. to preheat, then turn down to 400°F).
Roll out the pizza dough into 1 larger or 2 smaller pizzas. I do this on parchment paper so it’s easy to transfer from pizza peel to stone. Alternatively, place rolled pizza on a baking sheet.
Once your 2 pizza doughs (or 1 larger pizza) are flat and ready to be heated, use a spoon to spread about ¼ cup of leek confit all around the dough leaving a little bit for the crust.
Top each pizza with torn buffalo or regular fresh mozzarella and prosciutto. Season with, pepper and red pepper flakes. Transfer the pizzas into the oven and bake for 12-15 minutes until the crust is perfect.
Remove pizza from the oven. Adjust seasoning as needed, Pecorino Romano and fresh basil.

healthy, homemade pizza with leek confit, prosciutto and fresh mozzarella

how to make healthy pizza dough (gluten-free)