I have been trying to find a decent recipe for wheat-free, corn-free tasty pizza crust for a long time. We have, over the years, found a couple that were fine. Nothing made with a bought mix. Those mixes, for some reason, do a number on my stomach. A few weeks ago, though, I thought a good deal about what I like in a pizza crust and what there was in the crusts that were “okay”. I then took that and wrote my own.
It must be cooked on parchment paper and we have found that it cooks best on parchment paper over a heavy-duty aluminum cookie sheet. A stone works fine but it does prohibit some of the crispness. Toppings are totally your choice. We typically have turkey pepperoni and cooked ground turkey on hand. We make our own sauce using a can of tomato paste and adding the desired amount of water to get it to the consistency we want. We also add Italian seasonings to it. I like onions and bell peppers and black olives on my pizza, too.
So top it with whatever you like. I’ll bet a garlic butter sauce instead of the typical tomato would be yummy, also. Maybe this week I’ll try that.
2 T ground flax seed
4 T water
6 T almond flour
2 T white rice flour
1/2 t salt
1/2 t xantham gum
6 T grated parmesan cheese
6 T grated mozzarella cheese
1-2 T milk or water
Combine flax seed and water and set aside.
Mix together the remaining ingredients, except milk or water. Add the flax/water mixture to the dry ingredients and 1 T milk. Mix until it all comes together to form a ball. Add more milk if needed.
Dump it onto the parchment paper and use a wooden spoon dipped in water to flatten it out as thin as you can. Continue to dip the spoon in water and flatten with the back side of the spoon as often as needed so that the mixture will spread and not stick to the spoon.
Bake for 10 minutes at 350 degree F.
Take out and top as desired.
Bake for 5-10 minutes more. 5 minutes will get your cheese melted. 10 minutes will get it really gooey and just a tidge of brown on the melted cheese (my perfectly cooked point).
Let sit for 5 minutes or so and then cut and enjoy.
We have tried this recipe a number of times now and I feel like we have it down to a decent place. It is still pretty easy to feel like it is a bit salty so if you are sensitive to salt, you might want to cut that back some.
Lori, At Home.
Linking up with the Crew through A Net In Time in this week’s healthy eating challenge.