Spring is officially here and we’re on a mission to stuff as much fresh spring greens and produce into our daily rotation as possible. Lucky for you (and us), we’re topping all of this freshness atop a gluten-free, paleo, low-carb pizza crust that’s easy as pie to whip up!

For this pizza rendition, we’re skipping out on the tomato sauce-drenched, greasy slice of yore and replacing it with a super fresh slice that’s packed full of protein and fiber — from its crust right down to its toppings.

Who says pizza can’t be part of your meal prep plan?


Pizza Crust Powder

1 tablespoon Brightland Olive Oil 

Egg Substitute (1 tablespoon Ground Flax with 3 tablespoons Warm Water)

½ cup Water

¼ cup Marinara Sauce

6 tablespoons Olive Tapenade

Heirloom Tomatoes

Vegan Mozzarella

Vegan Feta



Red Onions


1 | Preheat oven to 425 degrees fahrenheit.

2 | Whisk 1 tablespoon of olive oil, egg substitute, and ½ cup of water until well incorporated.

3 | Combine pizza crust powder with the wet mixture.

4 | Arrange dough on the middle of your pizza pan and spread evenly.

5 | Place in the oven for 10-15 minutes. (While baking, prep your toppings.)

6 | Take out your baked pizza crust and spread a thin layer of tomato sauce.

7 | Spread a thin layer of olive tapenade on top of the sauce.

8 | Add heirloom tomatoes and vegan mozzarella and set under the broiler for 5 minutes.

9 | Top with fresh toppings (vegan feta, arugula, cucumbers, red onions, and a drizzle of olive oil to finish).

Jessica Young is the founder and CEO of BUBBLE, a new online marketplace for curated health food brands. Bubble aims to bring together the most delicious and healthiest clean label foods on one platform that is abundant and seamless to navigate. Inside BUBBLE, food not only tastes better, it is better for you — for everyone.

In Your Inbox