Grain-Free Pizza Crust
Wheat Belly Pizza Crust
Original recipe by Wheat Belly - Dr. William Davis
After trying this recipe only once - it has become a favorite. Warning: this pizza is very filling. You’ll want to eat more, but you’ll be too full.
When using any flours/grains, nuts, seeds, etc - make sure they labeled gluten-free. Gluten contamination of these products are very likely if they’re not produced in a dedicated facility.
To learn more about this, see Grain-Free for the Gluten-Free
1 1/2 cups shredded mozzarella cheese
1 1/4 cups GF almond flour (Honeyville) or ground almonds
1/4 cup GF garbanzo bean (chickpea) flour (Bob’s Red Mill GF) or GF coconut flour
1/4 cup GF ground golden fax seeds (Bob’s Red Mill GF)
1 teaspoon granulated onion powder (Penzey’s)
1/2 teaspoon granulated garlic powder (Penzey’s)
1/2 teaspoon salt
1/4 Pizza Seasoning (Penzey’s) - optional
1/4 cup extra virgin olive oil
1/2 cup of water
This recipe makes one 14” (if not bigger) crust when pressed to 3/8” thick.
If you like a thinner crust, consider making two crusts instead of one depending on your pan size.
Preheat oven to 350F.
In a food process or chopper, chop cheese into smaller rice sized pieces.
Place all ingredients into large bowl and mix thoroughly. Stand mixer works great.
Place parchment paper on large (16”) pizza pan or cookie sheet.
Scoop dough on parchment paper and roughly shape into a circle. Use spatula or oiled hands to do this.
Cover dough with parchment paper. You can use a rolling pin, or another large flat pan (pizza pan works perfectly) to roll or press dough out flat. Depending on your tastes - aim for 1/4” or 3/8” thick. This recipe makes at least one 14” crust when pressed to 3/8” thick.
TIP: If you have a smaller pan, place only half the dough if you want a thinner crust (less than 3/8” thick).
Carefully peel off parchment paper and adjust shape or edge with oiled hands.
Bake for 20 minutes or more. Crust will start to brown. The cheese chunks will turn a golden brown.
Remove from oven and apply desired toppings.
Return to oven for another 15 minutes or until topping cheese is melted.