Makes 12 servings
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
1/4 cup extra-virgin olive oil
1/2 cup water
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.
Top according to Dr. Davis' Wheat Belly Pizza recipe.
Per Serving: 185 calories, 9 g protein, 5 g carbohydrates, 16 g total fat, 3 g saturated fat, 2 g fiber, 153 mg sodium