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.
For those of us without kids, we are going to squeeze every last bit out of summer before it slinks into fall.
Summer time = cookouts and family gatherings
Cookouts and family gatherings = cold pasta salads!
Any cookout worth its salt has a cold pasta salad present. Years ago, a relative of Peg's brought this [non-gluten-free] pasta salad to a summer family event. Peg said that I'd really like it - it was tangy, zesty and a bit spicy. Yup - sounds like right up my alley, but I couldn't touch it.
Until today...we made this salad for our group's annual cookout! Nothing is off-limits at this cookout!
Gluten?!? We don't need no stinkin' gluten!
Jovial Foods was kind enough to send us some samples of their pasta [my sole intent was making a rightous cold pasta salad]. I think we accomplished that mission!
1 lb Jovial Gluten-Free Penne Rigate Pasta.
1 Small Onion
1 Green Pepper
1 Yellow Pepper
1 Small Zuchinni
½ lb of Mozzerella cheese (cubed)
½ lb of Hormel Pepperoni Slices (chopped)
¼ lb Hillshire Farms Hard Salami Slices – chopped.
3 Stalks Celery (sliced)
3 Fresh tomatoes (sliced or chunked)
1 can pitted black olives (sliced)
1 ½ teaspoon salt
¾ teaspoon white pepper
½ cup of canola oil
¼ cup of olive oil
½ cup Heinz White Vinegar
2 ½ teaspoon Penzey's Orgeno
½ teaspoon Penzey's Pizza Seasoning
¼ teaspoon Penzey's Garlic Powder
Mix dressing ingredients, veggies & meat chill for at least 2 hours. Do not mix in cheese.
Make gluten-free pasta several hours before eating. Allow to cool (room temp).
Mix pasta, dressing with veggies and meat, and cheese together. Chill until needed.
Gluten-free pastas have a tendancy to harden when cold. Jovial's Penne has a much better texture [softer] when chilled overnight.
Jovial's GF products are certified by the Gluten-Free Certification Organization.