Mini Pizzas from the new Wheat Belly Cookbook

Be wheat-free . . . and eat plenty of pizza!

The New Wheat Belly Cookbook will be released December 24th, 2012. (I’m told that bookstores like Barnes and Noble often put their books out several days early, after they receive the shipment.) The new Cookbook covers a broad range of needs in the wheat-free lifestyle, including recreating healthy versions of popular indulgence foods like pizza.

Conventionally-made pizza, because it contains wheat flour in the crust, causes weight gain, grows belly fat, triggers high blood sugar, high blood pressure, increases triglycerides, reduces HDL, increases small LDL particles, and leads to heart disease, cataracts, arthritis, dementia, and cancer. (Yeah: that’s all!) When recreated without wheat, you can eat lots of pizza and experience none of those things. You can have pizza for dinner, with friends, or for breakfast and snacks, once a day or three times a day–without worries over weight gain or health effects.

Get the recipe for the Mini Pizzas here.

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Comments & Feedback...

  1. Karnac

    Amazon delivered my copy yesterday Doc….Looks delicious…….Had the flaxseed wrap tonight….Wow…3 minutes on high……

  2. Ev Barney

    MUST. HAVE. BOOK!!!

    Going to order right away. One Question Dr. D – your recipes tend to call for golden flax. I have a couple pounds of the dark ones in my freezer and grind them as needed. Is there really a big difference?

    • shelly

      Big difference! The golden works better in cooking. I was using the regular flaxseed and it adds a funky smell to the things i bake. I now only buy the golden flaxseed.

    • Dr. Davis

      In taste, Ev. Don’t let the brown flaxseed go to waste. But when you are going to use flaxseed as a replacement flour in, say, carrot muffins, you will find the ground golden flaxseed more tasty and aesthetically pleasing.

  3. Cindy G

    Dr. Davis – Thank you and a thank you to Dr. Oz. I am very fortunate to have watched the Dr. Oz show earlier this month. I ordered your book from Amazon and began a ‘new life’ the next day. My husband and I are significantly overweight. We are enjoying our new wheat free journey and we are amazed, happy and relieved that we experience no cravings, no distracting appetite pangs. Hubby’s belly reduction is so noticeable he is already enjoying unsolicited compliments. Many years ago when I was much younger and a good deal thinner I visited a respected physician concerning my IB. He actually conducted a pregnancy test (although I assured him that I was NOT pregnant then or ever) since my abdomen was so hard. My abdomen is gradually shrinking and is beginning to feel no so rock solid. Thank you so very much. I look forward to your new cookbook and appreciate all the postings – it’s an exciting time to learn and change.

    • Dr. Davis

      That’s great, Cindy. You can see why I call it a “wheat belly”!

      You and your husband have been done a grave disservice with this corrupt message to eat more “healthy whole grains.” You are, in effect, taking back control over your weight and health by rejecting it.

      In the meantime, start shopping for size 6 dresses to prepare for your new wheat-free life!

  4. Patti

    I have been wheat free for a month. In an earlier post to one of Dr. Davis’ entries I included some of my symptoms which have subsided; however, what is really astonishing is my clarity of thoughts. I do not have brain fog any longer. I will never eat wheat again. And, I have finally begun to lose weight. YEAH!!!!!!!!

  5. JIllOz

    Dr Davis, in the meantime, i just found a pizza place near me that uses rice flour in pizzas for people who don’t want wheat.
    is that a good interim option for my parents one of whom is diabetic?? they are both eating less wheat but will not give it up completely, so i am now just hoping to introduce good alternatives as they come up.

    • J. Minten

      Anything made with rice is going to be super high carb and cause the blood sugar spikes, so this is not a good option for diabetics!

        • Ev Barney

          So, then, why is rice – and not other grains – on the ‘limited’ list in the ‘quick and dirty2′ post? If I recall, it wasn’t on the 1st version at all. I’m sorry if I sound contentious, but sometimes i find this all hard to suss out.

          • Anna

            Some claim that rice is a less harmful grain, especially white rice. While it is still not great for your blood sugar, it doesn’t contain gluten or the harmful proteins in wheat. That is my take on it. Maybe Dr. Davis has another explanation.

          • JJ

            I believe Dr. Davis commented on a post a while back that it’s the starch version of the rice that is more harmful to blood sugars. Rice, the grain, is less harmful and MOST people (not all) should be able to handle a half cup. Again, some people might not be able to handle rice at all. It depends on your body and your goals.

        • JIllOz

          Putting on my sneakers!! :)

          I did actually broach the subject of almond flour with the pizza place but it could take a while to implement.

          Thanks for the rice flour feedback!1

  6. Barbara

    Annie, I agree, the bagel/squagels are delicious! I have toasted them and topped with almond or cashew butter. Seriously good.

    Barbara

    • Annie

      I just have one batch in the oven right now. I made it plain, no spices added (but a pinch of salt). I think it’s gonna be good with some cream cheese and smoked salmon on it. I’ll try it with almond butter too, this should be delicious!

    • Ev Barney

      Oh boy, allergic to nut and low carb sounds aobut as fun as vegan and low carb — sorry to hear it. I did read this on the web:

      “Coconut is a member of the palm family, which is not related to nuts or peanuts. Coconuts are large seeds adapted for water-born dispersal and remain viable after having floated in the sea for six months or more.”

      HOWEVER, coconut flour does not cook the same as almond, you use much less, so you’d want to find a recipe that was developed for coconut flour. You may also want to try this low carb crust:

      http://www.eatingbirdfood.com/2012/09/healthy-pizza-with-a-cauliflower-crust/

    • Patti

      I used some of the WB almond flour recipes, and they were delicious. The only problem is I broke out in hives all over my body the last time I ate something with almond flour. Before going GF I ate some nuts some of the time, but the concentration of flour must of initiated an allergic response in my body. I am okay with it. I used a coconut flour recipe and it was good too. I love being GF, I feel so alive with my renewed energy.

      • Dr. Davis

        You might consider using alternative “flours, Patti.

        Consider ground walnuts, pecans, pumpkin seeds, sunflower seeds, sesame seeds, chia, and ground golden flaxseed. Some adjustment in recipes may be necessary, but you will be able to recreate virtually all of the recipes with these substitutions.

  7. Amanda

    Do you know if these pizza crusts freeze well? I am thinking about making a few batches to freeze and pull out periodically throughout the week to put the pizza sauce a toppings on for a quick treat. Thank you!

    • Ev Barney

      I’ve been thinking aobut that myself. I may try stacking them with a sheet of wax paper between each to freeze. They may be a bit fragile so I’d put them someplace they can stay steady.

      That brings up one more thought, there is a GFLC blogger online (whose name escapes me at the moment – Marie something?) who seems to use psyllium husk powder where many use flax meal. Of course, flax is more nutritious but i wonder if . psyllium adds a better texture, in what way, and under what circumstances? I may need to experiment.

      • Boundless

        alert: psyllium husk is the active laxative ingredient in many fiber supplements, so don’t be surprised if your outcome becomes more vigorous. Of course, flax meal may have a flaxative effect too :)

        • Ev Barney

          Haha Boundless, yes, I’m aware. Flax seed is no problem for me and i’m adjusting well to psyllium, I’m more concerned aobut the outcome BEFORE I eat it! ;)

      • Darlene

        That is Maria Emmerlich, whose blog is wonderful! I’ve made the bread you’re thinking of, it’s very good. Nice for sub-type sandwich. Dr Davis has also recommended her wrap recipe.

        • Janet

          I just tried the bread/sub sandwich recipe of Maria’s. It has great promise and was the best bread substitute in taste and texture I have tried. Tasted like French bread, with the crusty top and soft inside. I have to work on the recipe though as I didn’t have the psyllium husk powder (a must) and ended up opening capsules of the stuff sold for laxative (just the husk–no other additives). Kind of a pain, but so wanted to taste this Monday. I believe it is the psyllium that make the difference here. This recipe would make great crumbs too. Will let you all know how my next batches are. With my Kerrygold butter on it, was delish. Will try Dr. Davis’s pizza crust too.

  8. Marjorie

    Waiting anxiously for the recipe book on pre order.
    Dr. Davis, a question, in your recipes calling for ground almonds, it almond flour the same?

    • Dr. Davis

      Almond flour is just a finer grind ground from blanched almonds. Some processors also press out some of the oils, too.

  9. Melissa

    I have been craving pizza, so I’ll give this a try.

    I know we can’t put a price on good health, but I was wondering if anyone knows of a source where I can get things like almond meal and garbanzo bean flour inexpensively. I’m facing a huge pay cut soon, and I’ve priced these items only to find that they are very expensive. I’ve only looked at Sprouts and my regular grocery store (which doesn’t carry them, by the way). The golden flaxseed isn’t as bad. Thanks.

    • Kathy

      I don’t know how prices compare to brick & mortar stores, but I buy most of my more “unusual” baking supplies at Amazon. Watch shipping charges – I’m a Prime member and so don’t pay shipping on many items. As for almond flour, JK Gourmet brand is excellent! Finely ground, consistent texture.

    • Ann

      Melissa,

      You can make the almond flour and garbanzo flour easily. If you have a bullet or a blender, put the nuts in and zap them for a couple minutes. It has worked great for me. I haven’t bought any of the flours premade. You can find large bags of almonds at Sams Club for pretty cheap too.

    • Darlene

      Check out Honeyville Grain website. The almond flour is much less than in a grocery store, and they ship any size order for $4.49

    • LorLor

      Also try Amazon.com, they have nut flours from a variety of vendors in different size bags so you can comparison shop.

  10. Jenny

    I’m surprised by the yeast. I thought yeast worked with gluten to allow the dough to rise. How does the yeast work with almond and chickpea flour?

    • Dr. Davis

      It’s there more to recreate the taste/smell that people associate with conventional bread, rather than the yeast-generated rise.

      It is entirely optional!

  11. Cammie

    Just noticing that this pizza recipe has a much greater amount of garbanzo flour than the previous one. Doesn’t that increase the carbohydrate count? And also it has yeast – thought that was not the best for digestion. On the other hand I’ll bet the crust is a little lighter than the previous recipe posted on 1.16.12. Though that one is quite good, actually making it for dinner right now!

    • Ev Barney

      Now that you mention it, this would be a bit on the high side for carbs, and that’s before you top it. Still looks really yummy though ;)

    • Dr. Davis

      The relative quantity of each “flour” is easily adjustable to reduce carb content. Just reduce the garbanzo and increase the almond, for instance.

      The yeast is very optional. I included it in a couple of recipes just to show how it can be done for anyone interested. Personally, I like to minimize exposure.

  12. We were delighted to find the cookbook at a local bookstore one week ago (earlier release in Canada?). So far, I’ve made the cheesecake for my daughter’s birthday (delicious!!), the broccoli soup (also fabulous – I used frozen organic broccoli), and the ginger cookies (these are divine! – unfortunately, I didn’t have sugar-free maple syrup, so did use regular – I am definitely limiting my quantity – they also freeze really well.
    I am now going to go through the book and make my Christmas shopping list.

    Thanks!

  13. Ev Barney

    Yes, thanks for the reply. I’ll have to see aobut the yeast, it does have a particular flavor – or seems to in breads (I used to bake wheat-based bread regularly – not anymore!) so if it’s not a problem – I’d like to add a bit.

    CAMMIE – I hope you’ll report back on your results.

  14. Danielle

    Hi!
    I have three kids to care for and woud like to know if the recipes in this book are time-consuming?

    Thank You.

    • Lynn Grant

      Don’t quit eating whole grains. Most are very good for you. It’s wheat and wheat gluten you want to get rid of – they’re the culprits. :-)

      • No, do not eat whole grains. Like wheat, it’s a complete fallacy that whole grains are good for. Kind of like whole wheat. Visit any paleo website, blog, or book and they’ll explain just how BAD and inflammatory grains are, just as wheat is.

  15. beth

    I pre ordered the cook book at Barnes and Noble (at the store) I recieved an email on 12/21/12 that the book was ready for pick up. I ran out and got it asap. I am looking forward to cooking from it.

  16. riri

    For those of us who are too lazy to cook or simply dont have enough time I would hope to see wheat belly restaurants start popping up in the future in Canada and the US !just some food for thought Dr Davis :)

      • areta

        Went to Tree Huggers in Berea, Ohio where there were gluten free food items. Maybe some restaurants are taking notice that people want to be healthy.

        • Kelly

          Be careful with restaurants that don’t specialize in wheat/gluten free food. I asked for the gluten free menu at a popular chain restaurant. I ordered the herb grilled salmon with veggies which looked on paper like it would be pretty good. It was terrible. It was overcooked, dry and tasteless. I’ve made several recipes from the Wheat Belly Cookbook and have been pleasantly surprised how delicious wheat free food can be.

      • Boundless

        But don’t post any catchy names here, or enemy factions will register the names and domains before Dr.D can act. You may be able to contact Dr. D discretely via FaceBook (I don’t really know, as I don’t have an FB account, and it’s looking less and less likely that I’ll get one every day).

        areta: > … there were gluten free food items.

        Assume they are high carb unless proven otherwise.
        Restaurants will demonstrate more enlightenment when they have explicit “wheat free” menus. Low Carb and Keto brandings may follow.

      • Lynn Grant

        There’s a restaurant in Quesnel, BC, Canada that caters to gluten-free eating. It was wonderful to have homemade soup and a BLT – and not worry about wheat!!

        • No, no, no. Gluten free eating does not equal wheat free. Have you not read anything in the Wheat Belly book or on this blog? What a misinformed statement. Very misleading to those just starting out.

  17. Melissa

    Almond flour. Is there anything that can be substituted? My husband is allergic to almonds. I saw a great bread recipe which had it in it as well, so it would be great to know what can be used in replacement :)

    Thanks

    • Lynn Grant

      I hear coconut flour is good – you just have to add extra liquid. It’s really good for browning chicken and has a much nicer frying smell than flour.

  18. Christine Diaz

    Just made this for dinner tonight. This was the best pizza I have had since being diagnosed with DH and celiac disease. I don’t eat out, ever, because I cannot control what others prepare for me. This was easy, healthy and just so good. My family loved it too. Thank you.

  19. Lynda

    I’m not much of a cook, or experimenter, lol … can I make one big pizza with the dough? I’m sooo looking forward to this. Haven’t had pizza since going wheat free at the beginning of September 2012. I’d make the pizza now, but I don’t have chick pea flour!! Thanks, Doctor Davis!!

  20. Meghan

    I made the mini pizzas tonight, but after stirring for over 5 minutes, it would not form into a ball. It formed into many smaller balls, but not one big ball. Did I not mix it long enough or was my yeast bad? Also, when I let it sit for an hour it did not rise. It ended up being very crumbly, and dense, but mostly stayed together. It looked nothing like the picture. I am going to try it again because it was very tasty! Could you give me some tips to make it work? Thanks, Meghan

  21. shannon shum

    bought the book this past week, on day 3 of new eating regime and while I have a headache and am moody I have to say my chronic heart burn and acid reflux has stopped altogether. I went from taking 12-15 tums a day to all of a sudden 0 need for them

    Is sticky rice ok to eat on this plan – small portions possibly

    what about soup – is canned soup ok

  22. Jeeter

    Isn’t chickpea flour super high carb, though? I understand that it is wheat and gluten free, but for someone trying to also climb off the insulin roller coaster, I am not sure this would help? They look amazing though.

    • Dr. Davis

      If you need to be ultra-low-carb, then you can skip the moderate-carb chickpea. It is there only to help generate a somewhat lighter texture for kids or others expecting a pizza-like crust.

  23. Annette

    In your book it says you can substitute chickpea flour for almond flour but what do you lose when you do this?
    I have made the pizza (#1) LOVE IT! Did it as garlic fingers too and they were great. My kids (9 and 11) loved it too, have made it 3 times already. You can use one batch of pizza crust on a 15-17 inch cookie sheet and the dough is not too thin.
    Just did the Choc.Chip Cookies last night…AMAZING! Had to let my kids stay up a bit later and have a cookie before bed, they are so excited to get normal food they haven’t had in months. Next is the biscuits and carrot muffins.
    Thanks for all you’ve put into this Dr.Davis, you make wheat free easy!!

  24. Nancy

    I used my Wheat Belly Cookbook this morning for the first time for Basic Pancake recipe. Terrible recipe. I added over a cup of buttermilk and they were then liquid enough to pour and ended up being tasty. I hope the rest of the recipes have been better tested.

    • Jane

      Nancy,
      I have made the WF pancakes from the cookbook several times and we really like them. Yesterday I made them with buttermilk and was not happy with the consistency of the batter. I have better success using milk. A lesson learned for me – follow the recipe!

  25. Kelly

    I have tried the chocolate cream pie recipe from the cookbook twice now and the filling won’t set. I have had to throw it away both times, what a waste! I followed the recipe EXACTLY both times. Any thoughts as to why this is happening??? Anybody else try this yet? These ingredients are already causing sticker shock but to have to waste them like this is crazy.

  26. Barb

    I read the Wheat Belly book July 2012, I went “wheat free” August 2012. I feel great and have lost 20lbs. However the recipes have not work for me at all. I was starting to miss pizza, bread etc. So I bought the cookbook, and nothing has worked or tasted good. I think it is all the almond meal/flour and flaxseed in the recipes. I have always enjoyed cooking and have lots of great recipes. I follow these recipes to the letter but nothing has been worth eating! Tonight was the final straw, I made the pizza II recipe, I tried one piece it was crumbly, gritty and had no flavor other than yeast. I have wasted so much money buying expensive flours. I am disappointed because I truly believe wheat free is the best way to go. But not this cookbook…

    • Dr. Davis

      Makes me wonder if you’ve got flawed basic ingredients, Barb, as I’ve made these recipes many, many times with wonderful results, as have others.

      Have you tried Bob’s Red Mill brand of almond meal/flour?

      • Kelly

        I have posted several times about the chocolate cream pie recipe. I have attempted this 3 times, thinking that I must have missed something the previous time. I followed the recipe exactly, using quality ingredients and each time I get chocolate soup in a crust. It just won’t set. I have made several recipes from this cookbook that have been great but I am really craving a chocolate dessert and despite several attempts it just doesn’t work. I can’t seem to get a response to my posts either. I have dissected this recipe to try to figure out what is wrong but unless there is something wrong with the recipe I am at a complete loss. It is very disappointing to waste these ingredients especially with how pricey they are. I would appreciate any suggestions that might shed light on why this isn’t working.

        • Karen

          I agree – just made it myself and it looks like it will be a failure as the “cream” won’t set. I wish I had read this blog before I wasted all of the ingredients. Any clue anyone?

  27. Rebecca Ruediger

    I made the pizza crust II and used my favorite filling (Greek pizza recipe from the Sonoma Diet book.) OMG that was so good! I love the Wheat Belly Cookbook. I bought both books together and have Post-It Notes on almost every pagr! LOL!

  28. Suzanne

    I made the Pizza Crust 1 recipe this past Saturday for my 84 year old parents. I spread it out on a 11×17″ cookie sheet so it was a thinner crust with crispy edges. We piled it with organic pizza sauce, mushrooms, onions, green pepper and Italian sausage. It was delicious and my parents were thrilled that the expensive almond flour tasted so good this way. We were all very pleased and I look forward to trying the other recipes. As a Type 2 Diabetic for the past 13 years, I’m really hoping to go completely Wheat Free soon and see some marked decreases in my daily blood sugars.

    • Dr. Davis

      Excellent, Suzanne!

      And if you checked your blood sugars before and then 1-hour after the wheat-free pizza, you would likely not see ANY change in blood sugar. Contrast this with conventional pizza that sends blood sugar sky-high!

  29. Debbie

    I noticed under the “TOPPINGS” recipe, there’s 2 tablespoon chopped fresh herbs.

    Any advice on what herbs?

    Thanx.
    Debbie

  30. Lori

    I also made the chocolate cream pie and had same result… I think without adding tapioca or arrowroot (which for some will cause blood sugar spikes) this recipe will not set. If you don’t have blood sugar issues then add the thickening ingredients