Wheat-Free Vegetarian Pizza

This was my first attempt at making a wheat-free, low carb. pizza crust.  I was pleasantly surprised.  It was delicious!  I usually avoid dairy and other animal products, but I do eat some occasionally.  When I do eat meat or dairy, I try to always buy organic.

This crust recipe was taken from Wheat Belly Cookbook.  It is not vegan, but it is vegetarian.

Wheat-Free Pizza Crust  (from Wheat Belly Cookbook)

1-1/2 c. shredded mozzarella cheese
1-1/2 c. ground almonds
1/4 c. garbanzo bean (chickpea) flour
1/4 c. ground golden flaxseeds
1 t. onion powder
1/2 t. garlic powder
1/2 t. sea salt
2 eggs
1/4 c. extra-virgin olive oil
1/2 c. water

Preheat oven to 350 degrees F.
In a food processor, pulse the mozzarella until it becomes granular in size.

In a large bowl, combine the mozzarella, almond flour, garbanzo bean flour, flaxseeds, onion powder, garlic powder, and salt.  Stir in the eggs, oil, and water and mix thoroughly.  (mixture is very wet)

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 or wax paper on top of the dough.  Flatten with a rolling pin into a 14 inch round, or, as in my case, the shape of a square baking sheet.

Carefully remove the top layer of parchment or wax paper.  Use a spoon or your hands to form a crust edge.  Bake for 20 minutes until firm and lightly browned. 

Take the pizza out of the oven and place your toppings on top.  I used pesto sauce, sliced red onion, fresh mushrooms, sliced; fresh tomatoes, sliced; mozzarella cheese and parmesan cheese. 

Bake for an additional 10 minutes or until the cheese melts.  Slice and enjoy.