William Davis, MD, is a preventive cardiologist whose unique approach to diet allows him to advocate reversal, not just prevention, of heart disease.
He is the founder of the 
Here’s a recipe for pizza crust that you can actually hold in your hands.
That’s what we lose when we eliminate wheat: the viscoelasticity of wheat gluten, the quality that provides wheat’s food portability. It allows you to stuff a pita full of ingredients, hold a sandwich between your hands, deliver a slice of pizza into your mouth.
This recipe yields a pizza crust sturdy enough to hold in your hands. As written, it will make a 12-inch round pizza crust.
Ingredients:
2 cups ground almonds
4 tablespoons garbanzo bean flour
1 cup shredded mozzarella cheese
4 tablespoons ground flaxseed
1 teaspoon onion powder
1/2 teaspoon garlic powder
Dash of sea salt
2 large eggs
4 tablespoons extra-virgin olive oil
1/2 cup water
Preheat oven to 350 degrees F.
In food processor or food chopper, pulse or chop mozzarella cheese until becomes granular size.
In large bowl, mix ground almonds, garbanzo bean flour, mozzarrella cheese, flaxseed, onion powder, garlic powder, and salt. Stir in eggs, olive oil, and water and mix thoroughly.
Spread large sheet of parchment paper over a cookie sheet. Place dough on parchment paper. Spread a second sheet of parchment paper on top of tough and flatten with rolling pin into desired shape and size. Feel around edges to gauge thickness.
Remove top layer of parchment paper carefully. Use spatula to form crust edge.
Bake for 20 minutes.
Remove and top with pizza sauce, mozzarella cheese, Parmesan cheese, olive oil, chopped peppers, spinach, sliced sausage (uncured), etc. and bake for an additional 15 minutes.
Can this crust be frozen? Is so, what is the best way, and then what is the best way to cook it when you take it out? From frozen or thaw, and at what temp to cook? Someone said 400? Thanks in advance!
Hi, I just bought the book and loved it. i have eliminated most bread products from my diet last year and lost almot 40 pounds. After reading this book I know what else to eliminate. But, living in a small town I’m unable to get some of the flours in the pizza recipe. I found Bob’s red mill All Purpose flour but am unsure if it’s ok to use. Also it says I have to use Xanthan gum with the flour. Thoughts?
Look up recipes on Maria Emmerich’s blog. She has a pizza crust which I experimented with and it was quite good. You can also use alternatives to flour like “cauliflour”, huh, I meant cauliflower
There are a few pizza crust recipes based on things you wouldn’t think about on low carb diet blogs and sites.
Have fun!
J.
Bobs red mill all purpose is the same as any other regular wheat flour… That brand does make almond meal and coconut flour which are both great options! Also you can order bulk amounts of almond flour online which is a good alternative if its not sold in your local grocery store! This recipe http://www.genaw.com/lowcarb/thinandcrispy_pizza.html is great!!
This was fantastic! Next time, I am just going to bake the crust, and cut it into pieces to use as crackers for dip!!! Yum, yum, and again yum!!!!! (The whole family was impressed!)
Excellent, Jodi!
You can see that, once you get the hang of it, these recipes yields delicious and healthy alternatives.
One of my sons is allergic to garbanzo beans, what should I substitute? Would coconut flour work?
Thanks!
Yes, coconut flour is a wonderful substitute. Also, see this blog post:http://www.wheatbellyblog.com/2012/04/wheat-belly-safe-flours/
I just made the pizza crust II and it did not work so good. The dough did not rise (I used a thermometer to check the temp of the water with the yeast and the yeast was definitely in date). The crust was mushy and definitely would not hold up the toppings. What am I doing wrong? Are you supposed to pack the almond and garbanzo flour? Is there a big difference between almond meal and almond flour? I am new at this and excited to start. I am a great cook, but a lousy baker. Help!!!!!
Hello,
Gluten free/low carb cooking is very new to me and I am excited to try this recipe. Is it okay to use hemp seed in recipes and on salads?
Thanks!
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