Nothing like going wheat free that will surely make you miss pizza like mad! Sure there are those gluten free mixes out there, but I'm with Dr. Davis ( cardiologist/author of Wheat Belly )... the starches they use will just lead to heart disease. So I don't bother with them. This recipe got me a "high 5" from the hubby.
I'm very happy with how this recipe turned out. It is easy to make and you can pick it up and eat a piece with your hands! I normally just use a fork though, but the option is there.
The dough isn't like your traditional wheat dough, so just push that thought right out of you head right now. It is like a big moist clump, but that is great because I think it is easier to spread out that way!
The moist dough, spread out with a spoon (next time I'll use a pin)
After the crust was ready it was time for toppings. I just used what I had for a simple pizza
On goes the Prego and the cheese!
Just a few pepperonis!
Out of the oven (the first time)
I decided to pop it back in the oven and here it is the second time. Much better!
Wheatless Pizza Crust with NO STARCHES!!!!
Ingredients
1 1/2 cups shredded mozzarella cheese
1 1/2 cups almond meal
1/4 cup golden flax meal
1/4 cup chickpea flour (garbanzo bean)
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
2 eggs
1/4 cup extra-virgin olive oil
1/2 cup water
Directions:
Preheat oven 350 degrees F.
Process the mozzarella cheese in a food processor until it becomes granular in size.
Combine the cheese, almonds, chickpea flour, flaxseeds, onion powder, garlic powder and salt in a large bowl. Then stir in the eggs, oil and water and mix thoroughly.
Spread a large sheet of parchment paper over a large round pizza pan. Place the dough on the parchment paper and lay another sheet on top then roll out into a 14 inch circle of dough.
Remove the top layer of paper. You can use a spoon or your hands to form the crust edge. Bake for 20 minutes.
Remove crust from oven and top with pizza toppings. Put back into the oven long enough to melt the cheese and warm up the toppings. Then enjoy!
*I didn't get mine to 14 inches or it would have gone off the edge of the paper. I also didn't use the parchment paper and a rolling pin and did the best I could with a spoon, which next time.. I'll use the rolling pin! I felt I needed to bake mine longer then 20 minutes.
Next time (which will be today) I am going to break this dough down into 2 mini pizza crusts. I plan to bake and then freeze them to see what happens when I later take them out of the deep freeze and use when the urge for pizza hits again!
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