Well, I didn’t think my previous pizza crust could be improved on…but then I realized that I had a nut intolerance and even the 3 Tbsp of almond meal in my previous recipe could set off cramps and inflammation throughout my body! Soo…back to the drawing board and so glad that I did. Today’s concoction is gluten and grain free and only has about 15 carbs in the whole pizza crust…size x-large, I think I use a 15 inch pizza round pan. You could also make 2 smaller pizzas. Regardless, this makes a lot of pizza…at least 4 servings, maybe 6 if you aren’t that hungry. I use a no sugar added pizza sauce (Publix or Kroger brand) and shred my own mozzarella so it doesn’t have added starches to keep the strands separate. But, you don’t have to…if you have shredded mozzarella, be my guest!
Without further ado – a gluten free, grain free, nut free, primal (not paleo because of the parmesan) pizza crust –
1/3 c pork rind flour (pork rinds, ground up in the food processor, measured after ground)
1/3 c coconut flour
1/3 c grated parmesan cheese
1/2 Tbsp yeast (like the kind you use to make bread…optional)
1/2 tsp xanthan gum
1/2 tsp baking powder
1/2 Tbsp garlic powder
5 oz mozzarella cheese, shredded + more for topping
1/4 c olive oil
Heat oven to 400 degrees.
Combine all dry ingredients (except xanthan gum) in a food processor or high powered blender. Add xanthan gum while processor is running to ensure that it doesn’t clump. Add cheese and turn on motor. Add eggs one at a time while processor is running. Once mixture is thoroughly combined, turn off processor and line your pan with parchment paper. I use a 15 inch round pizza pan.
Scrape dough out onto parchment lined pan. Flatten out into a disk, with your hands (it will be sticky.) Once it’s about 6 inches across, pour the olive oil on the top and then use your hands to continue to push the dough out and flatten it into the pan. Dough should be about 1/2 inch thick. Sprinkle with Italian seasoning, if you like.
Bake in preheated oven for 10 minutes. Remove and add sauce, toppings and cheese.
Crust has approximately 15 net carbs…don’t load it down with sugary sauce and you have an excellent, extremely low carb pizza!