Sourced from: Infinite Health Blog, by Dr. Davis,
originally posted on the Wheat Belly Blog: 2012-01-16
The Inner Circle Kitchen Recipes also has a complete
Classic Pizza recipe with a more recent crust recipe.
Pizza crust . . .
you can hold in your hands!
Here’s a recipe for pizza crust that
you can actually hold in your hands.
That’s what we lose when we eliminate
wheat: the viscoelasticity of wheat gluten, the quality that provides
wheat’s food portability. It allows you to stuff a pita full of
ingredients, hold a sandwich between your hands, deliver a slice of
pizza into your mouth.
This recipe yields a pizza crust sturdy enough
to hold in your hands. As written, it will make a 12-inch round pizza crust.
2 cups ground almonds
4 tablespoons garbanzo bean flour
1 cup shredded mozzarella cheese
4 tablespoons ground flaxseed
1 teaspoon onion powder
½ teaspoon garlic powder
Dash of sea salt
2 large eggs
4 tablespoons extra-virgin olive oil
½ cup water
Preheat oven to 350°F.
In food processor or food chopper, pulse or
chop mozzarella cheese until becomes granular size.
In large bowl, mix ground almonds, garbanzo
bean flour, mozzarrella cheese, flaxseed, onion powder, garlic powder,
and salt. Stir in eggs, olive oil, and water and mix thoroughly.
Spread large sheet of parchment paper over a
cookie sheet. Place dough on parchment paper. 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.
Use spatula to form crust edge.
Bake for 20 minutes.
Remove and top with pizza sauce, mozzarella
cheese, Parmesan cheese, olive oil, chopped peppers, spinach, sliced
sausage (uncured), etc. and bake for an additional 15 minutes.