After Christmas I picked up the new Wheat Belly Cookbook by William Davis. Several of the recipes looked intriguing, and today I made individual wheat-free pizza crusts.
In a small bowl, whisk together 3/4 cup warm water and 1-1/4 tsp yeast. Let stand 10 minutes.
In a medium bowl, whisk together 1 cup almond flour, 1 cup chickpea flour, 1/2 cup ground golden flaxseeds (I used brown ground flaxseeds), and 1 tsp sea salt. Add 2 tbsp olive oil and the yeast mixture, stir 5 minutes until a loose ball of dough forms. Cover with plastic wrap and let stand in a warm place for 1 hour.
You can now make one large crust or divide it into individual crusts. The recipe says it makes 6, but I made 4.
Line baking sheets with parchment paper. Preheat oven to 350F. Flatten the dough between parchment paper using your hands or a rolling pin. Remove top layer of parchment paper. Bake for 20 miniutes, or until lightly browned. Remove from oven and top as desired. Bake for 10 minutes or until heated through.
This crust is high in protein and fibre.
My kids, predictably, did not eat this crust, but that’s okay. Kane and I both enjoyed our pizzas and found them quite filling. One individual pizza was more than enough! This is definitely something I will be making again.