Another find from the Wheat Belly Cookbook. You will find this pizza very filling, plus it has a lot of flavor. This recipe yields a pizza crust sturdy enough to hold in your hands. It will make a 12-inch round pizza crust or you can make 3 individual 9”rounds too. They’re good if you want a variety. I was making pizza for Friday night dinner this week and thought I should put this recipe up. We have been making it for about year now and it is a favorite. As I said it is filling. I’ve found 1 pizza will feed 4 adults. Ashley was headed home from university and was excited to have homemade pizza. I think she is sick of university res food and anything homemade would work. Can’t blame the girl. I’m sure she will eat the fridge bare over reading week. That’s okay. It’s nice to have her home. I took 6 of these 9 inch pizza crusts up to my nieces’ house when I went to visit Ashley and all the family in November. I froze them on the parchment paper. It sure makes it easy to handle them and for clean up. It was great that we could personalize the pizza for a crowd. The little girlies love it. Try it out. See if you like it. It is different than regular crust, but it is delicious! PIZZA CRUST – GLUTEN FREE, PALEO by Jayne Holgate Keywords: gluten-free paleo 6070497 Ingredients
Instructions Preheat oven to 350 degrees F. In food processor or food chopper, pulse or chop mozzarella cheese until becomes granular in size. Shredded cheese will also work if you don’t have a food processor. In large bowl, mix ground almonds, coconut flour, granular mozzarella 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 if you want one. Bake for 20 minutes. Remove and top with your favorite pizza topping and bake for an additional 10 - 15 minutes. Some of our favorite toppings:pesto with chicken, peppers, red onion, feta and mozzarella on top; tomato sauce, salami/prosciutto blend, red onion, sundried tomatoes and a blend of cheeses on top. Powered by Recipage
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Search this website:Hi! I'm Jayne.Welcome! Here are my recipes that I've collected for years. Many are old classics and others are new favorites. A lot of my new recipes are paleo/primal ones. Archives
December 2017
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