I made tons of this dough for pizzas in my restaurants. I used all purpose flour. Of course, all purpose flour has a lot of carbs. A cup of almond flour has around 24g of carbs while a cup of all purpose flour has 95g of carbs. Four times as much! So when I turned low carb back in 2014 I was just eating the toppings off of my pizzas! Now, since I lost all that weight, I cheat every now and then. But it is nice to be gluten free and although I’m not full blown celiac, I do feel a little tiny bit uncomfortable after eating a bunch of bread made with all purpose flour. So there are other low carb pizza recipes out here. One uses almond flour and another uses cauliflower. The cauliflower crust is the lowest of the low carb pizza crusts.
1.5 cups grated mozzarella
2 ounces Cream Cheese
.75 cups almond flour
Salt and Herbs
Microwave mozzarella and cream cheese on high for 30 seconds. Stir and micro another 30 seconds.
Add almond flour, egg and a pinch of salt and any dried herbs of your liking. Oregano and Basil would be good.
Maybe some garlic powder and onion powder too. Stir together until well combined.
Line a sheet pan with parchment paper and oil the parchment paper.
Place dough in the middle. Oil a second piece of parchment paper, put it on top of the dough and press down on the dough to start spreading it out. You can take a rolling pin and spread it out more evenly. If you spread it out thin to fit the whole pan you’ll have crackers. If you want a pizza crust, don’t go so thin, just make a nice round crust. After you’re finished spreading it out, carefully peel the paper off the top. Poke the dough with a fork so no air bubbles will form. If making crackers, you can lightly score the dough with a pizza cutter so you can break the finished crackers along the scores and have clean edge square crackers.
Bake for 13 minutes at 350 degrees. Take the pan out of the oven. Being careful not to touch the hot pan, turn the dough upside down using the parchment paper or a large spatula. Peel the parchment paper off the dough. Bake for a few more minutes to dry out the crust making sure you don’t burn the crust. If you’re doing pizza, top it with your favs and bake for another 8 minutes. If you’re doing crackers, let it cool, break them apart and enjoy!
Well, this recipe has cheese in the crust and cheese on top of the pizza. I’ve got a recipe for a pizza crust using buckwheat flour on my website. No dairy. So, for a dairy free pizza crust click here. Now what about the cheese on top of the pizza? Something creamy smooth and avocado comes to mind. Mash an avocado on top of your pizza crust and put on your other toppings and bake. Or make a bechamel with coconut milk and arrowroot or coconut flour to thicken it up, spread it on the crust, add your toppings a viola! A bechamel sauce is a white sauce (usually milk, but could be coconut milk) that is thickened using flour. In our case, coconut flour or arrowroot. For me, when it comes to pizza, I have to have cheese, melted cheese, on top. If you’re dairy intolerant and can’t have cheese at all, the avocado and bechamel alternatives, I think, are good substitutes for the creamy richness one looks for when it comes to pizza and melted cheese.
That’s right! Buckwheat is not wheat. Its a grass seed (seeds are Primal), so its not even a grain. It has NO gluten! So now the fun begins. I made a pizza crust (of course) with it first! Not bad, going to have to tweak the recipe. But not a bad first attempt!
Here the basic recipe:
½ cup buckwheat flour
2 tablespoons tapioca flour
2 tablespoons flax seeds, ground
½ teaspoon baking powder
¼ teaspoon baking soda
pinch of salt
¼ cup filtered water
So add the dry ingredients to a bowl and mix together with a whisk. You then add the water to the dry ingredients and stir. It will come together into a ball which you pick up and then put on a oiled piece of parchment and roll out into a disk. Or press out with your fingers, then put another piece of paper on top and finish rolling out. Mine was a bit too thick and some parts could have cooked a little longer, so a thinner crust would have been perfect.
I baked it at 350 convection for 15 minutes. That got a little toasty, so I would do it 325 for 15 next time. But it was good! Its a dark crust! And it does have carbs, but this recipe was only 4 carbs per slice! Not bad!
Eat Primal/Paleo Foods to Get Healthy, Reverse Type II Diabtes and Get Off Meds Like I Did! You can do it too!