We are really trying to eat less gluten in our house and for the most part we do pretty well. But there are a few things that just don’t translate well in the gluten free world and one of them is a pizza crust. Especially for kids. But last night I think I finally made something that is healthy, gluten free and (most importantly) delicious! This recipe is modified from the Wheat Belly Cookbook Dr. William Davis.
1-1/2 cups shredded mozzarella
1-1/2 cups almond flour
1/4 cup channa (chickpea) flour
1/4 cup ground flaxseeds
1/2 tsp Himalayan salt
seasonings as desired
2 eggs
1/4 cup olive oil
1/2 cup water
Preheat oven to 350F. Combine all dry ingredients followed by the wet ones. Mix thoroughly. Pour dough on a baking sheet lined with parchment paper (this is critical!). Either spread it out fairly think into your pizza shape, or place another piece of parchment paper on top and roll it out with a rolling pin. It will be very sticky and soft. Very carefully remove the top parchment paper and form a crust edge with a spatula. Bake for 20 minutes until golden. Remove and add pizza toppings and place back in the oven for another 10-15 minutes. Enjoy!
and for a good laugh, check out this great video One Grain More – a great food allergy parody set to Les Misérables.
