Yes, you can have pizza in a wheat- and grain-free lifestyle!
In previous versions of pizza recipes, we encountered difficulty in creating crusts sturdy enough to be held by hand. While we take every possible chance to bash grains, one thing they do have is gluten that confers the unique stretchy property of dough. We lost that quality when we reject all things wheat and grains.
So here we recreate sturdiness with a mixture of meals/flours with shredded cheese melted into the mixture. As you will learn, this creates a crust every bit as good but with none of the adverse health implications.
- 1 cup shredded mozzarella cheese
- 2 cups almond meal or flour
- ¼ cup garbanzo bean or coconut flour
- 4 tablespoons ground golden flaxseed
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- 2 large eggs
- 4 tablespoons extra-virgin olive oil
- ½ cup water
- Preheat oven to 350º F.
- In food processor or food chopper, pulse or chop mozzarella cheese until reduced to granular size. Set aside.
- In large bowl, combine almond meal/flour, garbanzo bean or coconut flour, ground flaxseed, onion powder, garlic powder, and salt. Stir in mozzarella cheese, followed by eggs, olive oil, water and mix thoroughly.
- Spread large sheet of parchment paper over a cookie sheet. Place dough on parchment paper. Coat hands in olive oil and form dough by hands into desired shape.
- Alternatively, 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, if used.
- Use spatula or spoon to form crust edge. Bake for 20 minutes.
- Remove and apply toppings. Top with your choice of toppings such as additional mozzarella cheese, tomato sauce, mozzarella cheese, chopped peppers and onions, sliced sausage (cooked), pepperoni, etc. and drizzle with extra-virgin olive oil.
- Bake for an additional 15 minutes or until cheese melted.
Eat Up & Enjoy!