Pizza crust . . . you can hold in your hands!

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.

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198 Responses to Pizza crust . . . you can hold in your hands!

  1. Laura says:

    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!

  2. Sylvia Hurd says:

    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?

    • James says:

      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.

    • Cassie says:

      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!!

    • Elly says:

      I have a Vitamix and recently bough the dry mix container. Yes, a little pricey, but once the sting of that was gone, I began to realize the value. I have almonds, flax seed, etc (have not tried grinding garbanzo beans yet) and grind just what I need for a recipe. The flour and nutrients are fresh. I love it because I can buy grains in bulk and stick them in my freezer and grind into flour as needed. Great for those of us that live more than a few miles from the nearest Japanese market.

  3. Jodi says:

    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!)

    • Dr. Davis says:

      Excellent, Jodi!

      You can see that, once you get the hang of it, these recipes yields delicious and healthy alternatives.

  4. Heather says:

    One of my sons is allergic to garbanzo beans, what should I substitute? Would coconut flour work?
    Thanks!

  5. Denise Poppo says:

    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!!!!!

  6. Ann Russell says:

    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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  8. Mike says:

    Just tried the recipe tonight. Did not care for it, especially the texture from the ground flaxseed. Overall, the almond flour makes it seem biscuit like to me.
    The search continues….

  9. Lesley says:

    I made the wheat belly pizza crust last night and it was amazing!! So sturdy and delicious. Even
    My skeptical boyfriend loved it. Almost ate the whole thing. Thank you Dr. Davis. I also loved the fettuccini recipe!

  10. Lorena Orantes says:

    My crust sticks to the parchment paper after cooking. What can I do for it not to stick? It’s very had removing the little pieces or finding paper in your mouth. Thanks in advance.

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  12. Rebecca says:

    Pizza crust was delicious, but the crust was a bit soggy in the middle and stuck to the paper. What can I do different next time?

  13. Pingback: What’s On My Table | TABLE & POUND

  14. Katricia says:

    Question can I replace the almond flour with coconut flour for the pizza crust? I am wondering if I can use all coconut flour?

  15. Jodi says:

    Hi again! Haven’t made this in a while. Did it tonight with amazing results! I ended up putting ALL the ingredients in my food processor. (Started with the mozarella, and thought “what the heck, why not throw it all in. Less bowls to clean”.) Best decision ever! Especially when you blend in the liquid ingredients. And I baked it on a pizza stone. Came out FANTASTIC. Yes! Friday-night-pizza-night is back in our family. The kids are so happy!!!!

  16. Devin says:

    This is pretty good. The crust isn’t the greatest tasting but tastes alright and held up well considering there’s no gluten in it. Thanks a lot for the recipe.