Have some pizza!

I made a full-sized family pizza starting with the Wheat Free Market Wheat Belly Pizza Crust Mix.

The people at Wheat Free Market made the mix according to my recipe for pizza crust. Despite being wheat-free and not using any of the junk carbohydrate ingredients typically used in gluten-free doughs (NO cornstarch, tapioca starch, potato starch, or rice flour), the recipe is designed to yield pizza dough sturdy enough to hold in your hands. And be tasty, of course!

I made a single large family-sized pizza from one package, but one package can also yield two smaller pizzas.

I followed package directions and added 2 eggs, 4 tablespoons of extra-virgin olive oil, water, and shredded cheese (optional). Here’s what I got, shaped by hand, then baked for 15 minutes:











I drizzled olive oil, spread pizza sauce (high-fructose corn syrup- and sugar-free, of course!), and spread some shredded mozzarella cheese:











I added toppings. My 16-year old wanted ground hamburger, onions, peppers, and garlic, so I sauteed this mixture first, then spread on top. I added some more mozzarella and some sundried tomatoes:

I placed it back in the oven for 10 minutes, then removed:











Now for the best part: Eating it!

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Comments & Feedback...

  1. Catherine

    The Pizza Crust 1 recipe was one of the first I made from the recipe book and it was delish! Also extremely filling. Whereas before I could eat an entire 9 inch pizza by myself, I could only eat a slice of this before I was full. Two months into WB and I’ve lost 10lb to 134lb, brain fog is gone, acne is gone, and I don’t need to nap after eating. SWEET! :)

    • Dr. Davis

      Very nice, Catherine!

      You make a crucial point: We eat so much less in this wheat-free lifestyle that we no longer need humongous pizzas to feed the family!

      • David

        Dr. Davis,
        I love your book and I am trying to get my family to avoid wheat. My problem is my son is allergic to nuts, so do you have any recommendations for non-nut flour we can use?

        • Carol

          I am interested in beginning this eating plan, because I believe a wheat free diet is the way for me to achieve weight loss and better overall health. However, I too am highly allergic to nuts. Do you have any substitutes for the almond flour and milk, and other nuts so prevalent in wheat free recipes?

        • Perrythenarwhal

          I’ve been told by many of my friends that coconut four works well where you would normally use almond flour. I’ve yet to try it however I’m sure it would turn out similarly. (Plus, you can get them for about the same price!)

  2. Huffster

    Sounds yummy. What pizza sauce to use? The one that’s high-fructose corn syrup- and sugar-free? Also, I’d like to see a blood glucose reading one to two hours after eating just to verify there are no junky carbs in there. :)

    • Dr. Davis

      Yes: net carbs are very low.

      Net carbs = total carbs – fiber, since fiber has no glycemic potential.

  3. Susan

    Once I tried the recipe I was hooked. Since then I’ve made lots of pizzas. And yes you can pick it up once it’s cooled a bit. I actually omitted one of the eggs only to make it even thinner. It puffed up more with 2 eggs but it’s still excellent. I like it thinner. I use fresh grated fresh garlic (lots of it) and omit the powdered onion. It’s more filling than regular pizza and so delicious. I sometimes add more cheese and change the toppings around and I make my own sauce.

    Another thing I do is make just the dough with grated parmesan on top and cut it into squares. It makes a great appetizer or snack. I’ve also made it with both cheddar, parmesan and mozzarella in the dough. The cheddar is a bit oilier but very tasty. Sometimes I add hot pepper flakes to the dough as well.

    I do have to limit myself though since the recipe has flax to which I’m sensitive due to the estrogen content.

  4. KCJ

    Have made the wheat free pizza crust from the Wheat Belly cookbook and love it.
    I take it to work for lunches and my co-workers can’t believe I lost thirty pounds with pizza in my diet. Ha!
    Dr Davis, like you I live in the Milwaukee area. Where do you find sugar free pizza sauce ?
    The closest I can find is a brand with low sugar but have yet to find anything sugar free.

    • barbp

      I just use straight up tomato paste and sprinkle generously with dried basil and oregano before adding the toppings. Delicious and simple and no sugar

      • KCJ

        I guess it wasn’t occurring to me to make it from scratch but your herbed tomato paste sounds like a great idea – thanks!

  5. Judi

    Here’s an easy and inexpensive way to make your own pizza sauce: take a 2 cup Pyrex measuring pitcher and dump in one 6 oz. can of tomato paste. Add enough water to fill it up to the 1 1/2 cup mark. Add in your favorite pizza seasonings, like oregano, basil, and crushed garlic or garlic powder. Mix well and spread on your crust. It’s also much less salty than store-bought. Fresh pesto mixed in is another good way to flavor it.

  6. Susan

    P.IZZA SAUCE ( This is one I’ve used for years. I used to use fresh tomatoes but now I mostly use canned organic tomato sauce)
    Makes enough for 2 pizzas
    15 oz can organic tomato sauce
    6 oz can organic tomato paste
    1/3 cup grated reggiano parmesan (optional)
    3 or 4 cloves garlic, minced
    1 tsp ground pepper
    1 Tblsp hot pepper flakes (optional)
    2 tsp xylitol (or other sweetener such as stevia, splenda)
    2 tsp dried organic oregano (more if desired)
    2 tsp dried basil (or fresh chopped…use 1/3 cup or more)

    Mix all together and whammo! You’ve got pizza sauce.
    If you’re making just one pizza then freeze the extra for future use.

    • Susan

      If you use stevia or splenda find out what the amount should be that equals 2 tsp xylitol because they’re not the same. I’ve never used stevia or splenda.

    • herbie

      It does sound good, but since when does anyone add sweetener to tomato sauce. Salt yes, but sweetener/sugar/anything of that nature?

      • Susan

        My sphagetti sauce recipe that I first used years ago had 1 Tblsp of sugar. I made it with and without. When I made it without I could tell the difference. And if you look at commercial sauces you’ll see they add sweeteners. Not all but most do. Always cook to your own tastes when it comes to flavoring.

        • lisa

          The sugar in the sauce (homemade) is to cut down on the acidity of the tomatoes… a necessity for anyone with acid reflex or sensitivities to tomatoes.

    • L Shaw

      ……or if you are like me, a can of sugar free tomato sauce with italian seasoning added is wonderful, fast and easy.

  7. herbie

    More of a general comment than a reply to the pizza offered here.
    I am extremely lactose intolerant, for instance I cannot drink lactose-free milk, even with Lactaid. Many of the recipes here and in the cookbook call for a lot of cheese, especially mozzarella and parmiagano. Unfortunately they are entirely off my list, and cheese I can tolerate in *limited* amounts are aged cheddar (not mild) and swiss. These do not have the baking qualities of ricotta or mozzarella, and I’m wondering if you know of any substitutes.
    Thank you in advance.

    • Juliette

      I am a whole plant food eating person. I don’t eat meat and dairy or eggs.

      I have used some of the soy based vegan cheeses. I don’t like to buy them often because they are expensive and very processed. There is a brand called Daiya, that makes a great vegan cheese. It’s better than most because it doesn’t have any casein in it while most others do. It is also much more expensive.

      Usually, I just make a nut cheese sauce. Not the same flavor or texture and it doesn’t melt but it is yummy anyway.

      Just tried this one yesterday and it is nice and easy without having to use nuts or other thickeners. I am going to use it more often since nuts are expensive and I end up using them alot for sauces and things.


      This lady also makes a yummy vegan cheese. I don’t have her book but I think the recipe she uses calls for agar agar, which is a seaweed derivative. It is also expensive but it gels up the ‘cheese’ and makes the texture and meltability more like the real thing.

      Hope that helps.


    • Susan

      Just sprinkle the little bit of aged cheddar on top of your pizza instead of all through it. If it’s on top you might taste it more. Reggiano parmesan may agree with you and it has great flavor.

      • Barbara in New Jersey


        If you have a raw milk supplier nearby, they might make some cheese products and
        fermented things like kefir. You might be able to tolerate them. Many people can digest dairy products when they are not pasteurized or homogenized. Heating the milk destroys many important enzymes and bacteria. Homogenization breaks up the fat to an unnatural particle, making it difficult for some people to digest.

  8. JillOz

    Dr Davis,
    can you make the pizza crust dough and refrigerate it or do you need to make a fresh batch every time?

    BTW that pizza looks wonderful! :)

    • Dr. Davis

      I’ve never tried refrigerating or freezing the dough, Jill, so I can’t say with confidence.

      Should you give it a try, please let me know what you learn!

  9. Roger A. Walker

    Thank You Again, Dr. Davis, for saving my life, and helping restore my sanity.

    Shortly after reading and applying Wheat Belly, I wished for a top-rated Neurologist to publish, not only so, but others, as well. Now, I hope top-rated people that study human behavior (Psychologists, Professionial Clinical Counselors, etc.) will publish, from their perspective, and save many from brain-assulting drugs.

    Grain Brain and Fat Chance are two books that dovetail Wheat Belly!

    Roger, Ohio

    • Dr. Davis

      Yes, Roger: the movement continues to grow and recruit more and more professionals who are witnessing similar remarkable transformations in health!

  10. Susan

    Freezing pizza. Yes you can! When I make pizza dough I double the recipe and freeze the extra crust after it has baked and cooled. I cover it with foil, then put it in a large plastic bag. ( covering the dough with foil keeps the plastic from touching the dough) And sometimes I freeze a completed pizza that I’ve baked and cooled. It’s such a good pizza that I love having one in the freezer for the next time I’m craving it. You could also cut up slices and freeze them. Then just zap the pizza slices in the microwave. Thaw the whole pizza and put in 350 oven for 15 or 20 minutes. Or…put it in frozen and wait about 30 minutes. ( It can depend on your oven. Some get hotter than others even though they’re set at the same temperature.

    Remember that junk food companies freeze their pizzas. Your healthy and delicious pizza can be frozen too.

      • Susan

        Another thing is don’t forget to put the parchment paper on the pan first before putting on the dough. I just rip off a piece of parchment paper in a square about the size of the pan so it covers the area where the dough is. The parchment doesn’t have to be cut in a pretty circle. And you can find parchment paper in the stores in the wax paper area. Costco also sells it.

        • Barbara in New Jersey


          Thank you Martha!!!! Having a frozen, ready to eat pizza available at a moments notice is a very good thing!!!

  11. Kate

    If you have pets, please be *very* careful with xylitol. Even a tiny amount can be deadly! Someone I know who has a dog will not keep xylitol in the house at all because of the danger of accidental spillage. A great substitute is erythritol, such as Zero. Another is Swerve, which is mostly erythritol. The flavor is very “clean” and there is no danger of poisoning your beloved pooch. Also, since they measure the same as both sugar and xylitol cup-for-cup recipe conversions are easy.

  12. I must’ve done something wrong….. Or maybe my expectations were too high, but when I made it, it tasted nothing like I remember pizza tasting like.

  13. Susan

    I am a pre-diabetic and certainly have a good 20-30 lbs to loose. I am interested in starting your plan, but also afraid because of various reasons such as; I love all the breads/pastas and how do you get the willpower to give it up? Also, I am so very hungry early in the a.m. (sometimes waking up @ 3 a.m.)… I guess, those are my main concerns. Any input from you would be greatly appreciated!

    • Dr. Davis

      Know that you are an opiate addict, Susan.

      You have been victimized by the gliadin protein-derived opiates in wheat. No that and be empowered.

  14. lisa d

    This was my choice for supper last night (It was so good) I couldn’t find sausage (that didn’t contain wheat) lol so I too used ground beef , sharp cheese , yellow peppers and mushrooms (with almod flour and garbanzo flour) thanks for the ideas :)
    I could pick it up and eat it with my hands ( I used the recipe from wheat belly that called for the yeast ) (not sure if that made a difference)

  15. Katricia

    Is the pizza crust recipe in the new 30 minute cookbook?
    Does the new 30 minute cookbook have wheat free bread recipes in it? Thanks

    • Dr. Davis

      Yes and yes, Katricia!

      The pizza crust is made by using the recipe for the Wheat Belly All Purpose Baking Mix in the beginning designed to make life easier.

      • Katricia

        Thank you and I have one more question. I made the pizza and liked it but the crust was kinda grainy. I grounded my almonds and I was wondering if I can use coconut flour instead of the almond flour? If so how will it change the taste/texture of the dough

        Wheat free for 3 days and loving it!! I got my 30 minute cookbook today!!

        • Katricia

          I answered my own question lol. I tried it and it was so good. Instead of using 2 cups of ground almonds(or almond flour) I used 1/4 cup of coconut flour. Less expensive. I liked the taste and texture better. It was very yummy and my husband loves it. The best part is after two slices you are full!!! Thank you so much

          • Sharon B.

            Katricia, which recipe did you use with the coconut flour substitution? I’m confused because you mention the WB30 cookbook, and Dr. D. mentions the All Purpose Baking Mix recipe, but the pizza recipes don’t call for 2 cups of flour.

            The pizza recipes found in the first cookbook have garbanzo flour, almond flour (one cup), and flax, so I don’t think that it’s from there.

            I suspect that it’s from Dr. D.’s web site post of January 16, 2012, “Pizza crust…you can hold in your hands!”, because that recipe mentions 2 cups of ground almonds.

            Thanks in advance,

            Sharon (who would REALLY love to have a good pizza)

  16. Tina

    Dr Davis
    I purchased your book Wheat Belly and then purchased two of your cook books
    I love the turkey chilli recipe.It is delicious.I have made the pizza ,bread sticks, cinnamin raisin bread and the cheddar biscuits.I froze everything and just put them in the toaster as I need them.Everything I made so far is so good .I don’t miss bread.
    I am wheat free for 3 weeks now.What really convinced me was when I learned that wheat has an opeite effect on the brain.I can’t believe it! It’s so true.I was never satisfied with what I ate before.I was always looking for something else to graze or crunch on.I have to say that I am satisfied after I eat know and no longer obsess over food.
    I also have to tell you how amazed I am.The arthritis pain behind my left knee is almost gone and I no longer take nexium since I can’t feel any more acid reflux even after drinking coffee,tea,wine,or acidly spicy food.
    I am so mad at the food industry.I can’t believe what they did to wheat and did not even ask or tell us.I wonder what other grains and seeds they have modified and what other ones have the opeite and diabetic effects.

    I may add a little of wild rice into my diet and maybe a potato or sweet potato every know and them. I was wondering what your thoughts are about that.
    I love your books .It all makes so much sense.Thank you for sharing your wisdom!