Turkey Cranberry Prosciutto Pizza (AIP, Paleo)
 
 
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Serves: 4-6
Ingredients
For the Pizza Toppings:
  • 1 onion
  • 1 tablespoon coconut oil
  • 3 cups shredded brussels sprouts
  • 1-8 ounce pack of sliced mushrooms
  • 1 tablespoon minced garlic
  • ¼ teaspoon oregano
  • ¼ teaspoon thyme
  • ¼ teaspoon sea salt
  • 2 cups cooked shredded turkey or chicken
  • 4 ounces prosciutto ham
  • ½ cup Cranberry Orange Sauce
For the Pumpkin Sage Pizza Sauce:
  • 1 cup canned pumpkin
  • ½ cup full-fat coconut milk
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon fresh chopped sage
  • 1 teaspoon fresh chopped rosemary
  • ½ teaspoon garlic powder
  • ¼ teaspoon oregano
  • ¼ teaspoon sea salt, or to taste
Instructions
  1. Preheat oven to 450 and follow instructions for making the Paleo Plantain Pizza Crust.
  2. While pizza crust is baking, slice onion, then sauté in a large skillet with coconut oil for 5 minutes over medium heat, until lightly browned and softened.
  3. Add in garlic, mushrooms, and brussels sprouts, and sauté for another 5 minutes. Set aside.
  4. Stir together the sauce ingredients in a saucepan over low heat, until warmed through and combined. Set aside.
  5. Warm up shredded turkey and cranberry sauce in microwave until slightly warm. Set aside.
  6. Once pizza crust is pre-baked, spread pumpkin sage pizza sauce over top.
  7. Next, add the brussels sprouts mixture and spread evenly on the pizza.
  8. Sprinkle shredded turkey onto the pizza, followed by pieces of prosciutto.
  9. Bake pizza at 450 degrees for an additional 8-10 minutes, until prosciutto is crisp.
  10. Top pizza with warmed Cranberry Orange Sauce.
Notes
~You can sub any cranberry sauce in for this pizza, but if you want an AIP/sugar-free version, try my recipe!
Recipe by Fed and Fulfilled at https://fedandfulfilled.com/turkey-cranberry-prosciutto-pizza/