When my friends came over for brunch a couple of months ago they gave me the Wheat Belly cookbook as a hostess gift. In this cookbook there are numerous recipes, some very nice some a little to American to my taste, but all wheat and thus gluten free.
I have tried a pizza dough recipe from this book and it was a real winner! We have eaten it numerous times ever since. You can choose the topping you like: mozzarella cheese, ricotta, salami, ham, mushrooms, spinach….
If you don’t digest dairy you can use a dairy free mozzarella for the crust.
Try this one out, it is really good. You can’t compare it to a real crusty and crunchy pizza crust, but it has a nice taste to it. I once added fresh chopped spinach to the dough, also a nice twist. You can add herbs to your liking to: basil, oregano, parsley…
- 330 gr mozzarella
- 190 gr almond meal
- 30 gr garbanzo bean flour (chickpea flour)
- 30 gr grounded flax seed
- ½ tsp garlic powder
- ½ tsp of salt
- 2 eggs
- 4 tbsp olive oil
- 120 ml water
- Put the drained mozzarella in a mixer and mix until crumbled.
- Preheat the oven to 180°C.
- Add the almond meal, garbanzo bean flour, flax seed, garlic powder, salt and eggs.
- Mix this well and add olive oil and water.
- You will have a wet dough so you will need to put it on a big baking sheet. Cover the dough with another baking sheet and start circling with you hand to create a giant pizza. If you wish you can also make smaller pizza's.
- Gently tear off the baking sheet and put the dough in the oven for 15 minutes.
- Put the heat to 200°C and add the topping of your choice: mozzarella, tomatoes, fresh basil, spinach...I usually use tomato sauce, mozzarella and prosciutto or salami.
- Bake for an additional 10 minutes.