Wheat Belly Pizza Crust

By Alqualonde

Stop weight gain and blood-sugar spikes with this wheat-free recipe from Dr. William Davis' bestselling book Wheat Belly. This gluten-free pizza dough is as sturdy and delicious as any traditional pizza crust.

Ingredients

• 1 1/2 cups shredded mozzarella cheese
• 1 1/2 cups ground almonds
• 1/4 cup garbanzo bean (chickpea) flour
• 1/4 ground golden flaxseeds
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp sea salt
• 2 eggs
• 1/4 cup extra-virgin olive oil
• 1/2 cup water

Preparation

Step 1

In a food processor, pulse the mozzarella until it becomes granular in size.



In a large bowl, combine the mozzarella, almonds, garbanzo bean flour, flaxseeds, onion powder, garlic powder, and salt. Stir in the eggs, oil, and water and mix thoroughly.



Spread a large sheet of parchment paper over a baking sheet. Place the dough on the parchment paper and lay a second sheet of parchment paper on top of the dough. Flatten with a rolling pin into a 14" round.



Carefully remove the top layer of parchment paper. Use a spoon or your hands to form a crust edge. Bake for 20 minutes.