Gluten-Free Pizza Crust I
(Wheat Belly Cookbook)
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 eggs
- 1/2 cup water
- 1/2 teaspoon sea salt
- 1 1/2 cups mozzarella cheese shredded
- 1 1/2 cups ground almonds
- 1/4 cup garbanzo bean flour
- 1/4 cup golden flaxseed ground
- 1 teaspoon onion powder
- 1/4 cup extra virgin olive oil
- Carbohydrate 57.2007412840704 g
- Cholesterol 589.968000184056 mg
- Fat 161.004133877127 g
- Fiber 20.4111372962335 g
- Protein 130.114415095331 g
- Saturated Fat 46.2081956615927 g
- Serving Size 1 1 Serving (745g)
- Sodium 3125.71425178582 mg
- Sugar 36.7896039878369 g
- Trans Fat 9.28202325624896 g
- Calories 2146 calories
Preheat overn to 350 F In a food processor, pulse the mozzarella until it becomes granular in size. In a large bowl, combine all the dry ingredients, then stir in the wet ingredients and mix thoroughly. Spread a large sheet of parchment paper over a pizza pan/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.
