Wheat Belly Pizza Crust

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. Use this crust for Dr. Davis' Wheat Belly Pizza recipe for a delicious wheat-free dinner the whole family will love.

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Makes 12 servings

Ingredients

  • 1 1/2 cups shredded mozzarella cheese
  • 1 1/2 cups ground almonds
  • 1/4 cup garbanzo bean (chickpea) flour
  • 1/4 golden flaxseed
  • 1/2 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

Directions

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.