I accidentally discovered I was gluten intolerant when I began a low carb diet to lose a few pounds. Years of digestive problems were gone the minute I dropped grains from my diet.
Unfortunately, that also included pizza. If there was pizza nearby, you could bet that I'd be first in line to get a slice.
Or two. Or three.
Just because I had to be gluten free didn't mean I had to do without pizza, did it?
Well, almost. Most gluten-free pizza crust recipes I had tried just tasted, well, awful.
After trying nearly every recipe out there, I have finally found a gluten-free, low carb, yeast-free pizza crust that tastes just about as good as it gets.
Comments
Thank you! There's many ways to make a pizza crust that's gluten free, and most of them taste great
This is a great recipe. I use both almond flour and psyllium in my food, but I never thought to make a pizza crust with them. You can add some ground flaxseed, too. Great page. Love the photos, too.
You're welcome. At first you think it's nuts to quit wheat flour because it eliminates so many different foods. But you can recreate just about any recipe and it tastes just as good.
I don't seem to have any trouble with regular flour, but I've been told recently by a doctor to go gluten free as wheat is something that should be avoided. Thanks for the recipe, with pictures!
Almond flour is great, you can use it a lot of times like wheat flour
AbbyFitz...Excellent recipe. The psyllium husk powder is a great find. I had almost given up on finding a decent tasting gluten-free pizza crust. I have been using almond milk for a year or so but didn't know they had an almond flour.