The BEST Low-Carb, Gluten Free Pizza Crust Ever

Yes. I totally miss Papa Johns.  I know that’s what you wanted to ask me, right?

We all have our burdens to bear.  Mine just happens to be that I can’t eat white, bready, crusty, melt-in-your-mouth white stuff.  Oh, the agony.

So, I have taken it upon myself to find the best alternative on this round, rocky orb.  And this recipe seems to be winning the Pizza Crust 100 yard dash.

It’s a combination of almond flour, mozzarella cheese, flax meal and some other stuff. {don’t worry, the recipe is at the end of this post.. I wouldn’t just leave you hanging!}

But I am going to give you my tips for how to “roll” this crust out.  It’s very wet, so I have a patented technique for making it.

First, mix the dry ingredients.

Then the wet.

And combine.

Now we’re getting to the good stuff.

Lay a piece of parchment out on your stone…or pan. I love my stone. It’s my rock.

Then plop your dough down in the center and smush it into a beautifully round disc.  Round is the new square, btw.

Then cover with another piece of parchment. But grease one side of it first.  I use PAM coconut oil spray.  I’m healthy but I still have a mild death wish, apparently. {for those of you that think aerosol spray cans are from the devil.}

This is the fun part. {doesn’t take much, yo}

Start smushing the dough out from the center and smooth it out.  You can get an even crust by rotating the pizza stone as you go along. When you get close to the edge, smush the dough up to form the “crust”.

So beautiful, isn’t it.

And yes, it tastes mighty fine, too.  It reminds me a little bit of the Mellow Mushroom Whole Wheat crust.

Then top with sauce and load it with junk. Junk junk… not just vegetables.  {j/k, I love a good veggie pizza}

I thought I had a video of my doing this, but I must have had a dream about it.  That’s how good this crust is.  I dream about it.

Here’s the recipe.  You’re welcome.

The BEST Low-Carb, Gluten Free Pizza Crust Ever

Yield: 1 pizza

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

A delicious gluten free pizza crust that is easy to make!

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Ingredients

• 1 3/4 cup mozzerella cheese
• 1 1/2 cup almond flour
• 1/4 cup garbanzo bean flour
• 1/3 cup ground flax meal
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp kosher salt or 1/2 tsp of table salt
• 2 eggs
• 1/2 cup extra virgin olive oil
• 1/2 cup water

Instructions

1. Preheat the oven to 350 degrees.
2. Put the mozzerella in a food processor or blender and pulse until it becomes granular in size.
3. Combine the dry ingredients.
4. In a seperate bowl, combine the wet ingredients.
5. Then pour the wet into the dry and mix thoroughly.
6. Place a piece of parchment paper over your stone.
7. Plop dough on the middle of the paper and create a nice round disc.
8. Grease another sheet of paper and press down from the center out towards the edge to create the crust, rotating the pan as you go.
9. Form a "crust" around the outside.
10. Bake for 20 minutes. After about 10, check on it and poke holes in the crust with a fork to keep it from bubbling up.
11. The crust is done when it's covered in golden brown speckles.
12. Top with sauce and toppings and cook for about 10 more minutes.
13. Allow pizza to cool for 5 mintues before cutting.

Notes

adapted from the Wheat Belly Cookbook

Need more gluten-free recipes? Check these out:

• Mini Baked Omelets

• The BEST Gluten Free Chocolate Chip Cookie Recipe EVER.

• Quick and Easy Microwaved Cinnamon Apples

• Time Saving Baking Tip: Gluten Free Muffin Mix in Bulk

• Homemade Strawberry Snack Bars

Or visit my Gallery Page for Gluten Free Recipes.