So you’re craving a pizza, but have just made a commitment for one reason or another to get off flour...or wheat...or gluten...
No worries! I've got a simple and tasty solution for you.
Regardless of whether or not you have a gluten or wheat allergy, I highly recommend that you eliminate or reduce the refined flours in your diet.
They react similarily to sugar in the body — creating blood-sugar spikes and contributing to cholesterol, inflammation, and toxicity of the liver. No need to take my word for it; simply check out the 411 from experts like Dr. William Davis, Dr. Mark Hyman, and Dr. Frank Lipman.
If you like thin crust pizzas, this recipe is for you! It's free of refined flours, super tasty, and super easy to make!
(And yes, you can even hold it in your hands without it crumbling.) Let the sighs of relief and happy skipping begin...
Pizza Crust Ingredients:
- 1 1/2 cup almond flour
- 1/4 cup coconut flour or garbanzo bean flour
- 1/2 C grated parmesan cheese
- 1/2 tsp sea salt
- 1/2 tsp parsley
- 1/2 tsp oregano
- 1/4 tsp garlic or garlic powder
- 1/4 tsp baking soda
- 1/2 C sour cream (or 1/2 C plain yogurt)
- 1 egg
Preheat oven to 350 degrees.
Mix together dry ingredients in a bowl.
In a small bowl, whisk together the sour cream (or yogurt) with an egg.
Pour wet ingredients into dry and mix together until well combined.
Spread parchment paper out onto a pizza pan or olive oil onto a cast iron pan.
Spread dough carefully with spatula and/or your hands onto pan of choice. "Dough" can be sticky and more like a batter, so just take your time and spread a thin, even layer out over the pan.
Bake in the oven for about 25 minutes or until it has turned very light brown all over and the edges are nice and crispy.
Spread olive oil and tomato sauce over crust. Add hormone-free cheese and other desired toppings.
Return to oven and cook for another 10 minutes or so until everything is melted and hot.
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