Gluten Free | Low Carb Pizza 2.0 (nut free, grain free)

Well, I didn't think my previous pizza crust could be improved on...but then I realized that I had a nut intolerance and even the 3 Tbsp of almond meal in my previous recipe could set off cramps and inflammation throughout my body! Soo...back to the drawing board and so glad that I did.  Today's concoction is gluten and grain free and only has about 15 carbs in the whole pizza crust...size x-large, I think I use a 15 inch pizza round pan. You could also make 2 smaller pizzas. Regardless, this makes a lot of pizza...at least 4 servings, maybe 6 if you aren't that hungry.  I use a no sugar added pizza sauce (Publix or Kroger brand) and shred my own mozzarella so it doesn't have added starches to keep the strands separate. But, you don't have to...if you have shredded mozzarella, be my guest!

Without further ado - a gluten free, grain free, nut free, primal (not paleo because of the parmesan) pizza crust -

1/3 c pork rind flour (pork rinds, ground up in the food processor, measured after ground)
1/3 c coconut flour
1/3 c grated parmesan cheese
1/2 Tbsp yeast (like the kind you use to make bread...optional)
1/2 tsp xanthan gum
1/2 tsp baking powder
1/2 Tbsp garlic powder
4 eggs
5 oz mozzarella cheese, shredded + more for topping
1/4 c olive oil

Heat oven to 400 degrees.

Combine all dry ingredients (except xanthan gum) in a food processor or high powered blender. Add xanthan gum while processor is running to ensure that it doesn't clump.  Add cheese and turn on motor. Add eggs one at a time while processor is running.  Once mixture is thoroughly combined, turn off processor and line your pan with parchment paper. I use a 15 inch round pizza pan.

Scrape dough out onto parchment lined pan. Flatten out into a disk, with your hands (it will be sticky.) Once it's about 6 inches across, pour the olive oil on the top and then use your hands to continue to push the dough out and flatten it into the pan. Dough should be about 1/2 inch thick. Sprinkle with Italian seasoning, if you like.

Bake in preheated oven for 10 minutes. Remove and add sauce, toppings and cheese.

Crust has approximately 15 net carbs...don't load it down with sugary sauce and you have an excellent, extremely low carb pizza!

Cauliflower Pizza Crust (Grain & Gluten Free, Nut Free)

Got hubby's seal of approval and he HATES cauliflower. Also makes a nice calzone. Also really good as cold, leftover pizza.

2 Cups of riced, microwaved for 5 minutes with salt and squeezed until it almost died cauliflower
1 8 oz block of cheese of your choice, shredded - Mozzarella and Pepperjack both work nicely
2 oz cream cheese
3 Tbsp pizza seasoning

Mix everything, either in a food processor in with a hand blender (if you have already riced your cauliflower and your food processor is dirty, that's what I recommend) until well blended.

Spread on a parchment lined cookie sheet, approximately 1/4 inch thick (you can go thicker, but adjust your cooking times accordingly.)

Bake at 405 for 10 minutes, take it out and flip it (gently) and put it back in for another 5-10 minutes before you add toppings.

Gluten Free Pizza Crust (Like REAL pizza dough!)

GF Pizza Dough

Dry:

½ c Sorghum flour

½ c Rice flour (I used white, but you could use brown)
½ c Tapioca Starch (you could use corn starch)
½ c Potato Starch (you could use cornstarch if you didn’t sub the tapioca)
1 ½ tsp xanthan gum
1 ½ tsp salt
2 TBSP sugar
1 TBSP Italian seasoning

Wet:

4 tsp bread machine, instant yeast

¾ c warm (110-ish) water
1 TBSP minced garlic
1/3 c. olive oil

Mix warm water and yeast in a small bowl, set aside.

Whisk all dry ingredients together in a medium sized bowl.

Add olive oil and garlic to the yeast mixture and stir to combine. Add wet ingredients to dry ingredients and mix with a whisk until it gets doughy, then switch to a large spoon. Add garlic and knead with your hands. (This dough feels the closest to real, gluten-y dough that I have found, but shouldn’t stick due to the oil). If the dough is dry, add up to ¼ of a cup of additional water until it feels dough-y but not sticky.

Turn your oven on for a couple of minutes just to warm it slightly and pop the bowl of dough in the oven (after you turn it off…we’re just letting it rise, not cooking it!)  Allow to rise for at least an hour, but 3-4 is better.

 Take the dough out of the bowl and split it into 2 balls. Knead briefly and then roll out using 2 pieces of parchment paper.  It should be relatively thin.

Bake at 450 for 8-10 minutes, or until the dough is cooked but not browned. (After this step, you can now freeze these crusts for EASY future use.)  Remove crusts, add toppings of choice and return to a 375 oven for approximately 10 minutes, or until cheese is melted and toppings are warm.

Enjoy!