|Low Carb Pizza Crust with Chicken & Roasted Veggies, gluten free, yeast free, xanthan free|
That's why I've been working on this Low Carb Gluten Free Pizza Crust and I have to say, it rocks! It's free of grain, yeast, xanthan gum, dairy and super easy to make.
I couldn't believe how well this new gluten free pizza crust held together when I picked it up! Out of the oven it's thin and crisp and tastes great. The next day it was just as good reheated. Here's what I did..
Toppings can be whatever you desire. Earlier in the day, I roasted three Mini Yellow Squashes, a head of Romanesco Cauliflower, that was in my local organic CSA box, five cloves of garlic, one whole chopped onion and a pound of boneless skinless chicken thighs.
I tossed it all with a little olive oil, salt and pepper and roasted it in a single layer at 350 degrees F. for apx 45 minutes or until tender.
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Then I made the crust.
- 1/4 cup organic olive oil
- 1/4-1/2 cup warm water, as needed
- 1 clove fresh or roasted garlic, mashed
- 1/2 teaspoon apple cider vinegar
- dash sea salt
- 1 1/2 cups gluten free Bob's Red Mill Almond Meal Flour
- 1/4 cup gluten free Coconut Flour
- 1/2 cup gluten free tapioca starch/or sweet rice glutinous flour, as needed (use tapioca starch for grain free)
- 1 teaspoon baking powder (for grain free non gmo, use Rumford)
- 1 teaspoon gluten free Italian spices
- 1 large organic egg
Preheat oven to 350 degrees F Grease or spray baking sheet or pizza pan
- In a large bowl, whisk together the Almond meal flour, Coconut flour, tapioca starch,baking powder, and the Italian spices, set aside.
- In another smaller bowl, whisk the olive oil,1/4 cup of warm water, egg, mashed garlic, apple cider vinegar and sea salt.
- Combine the wet ingredients into the dry ingredient bowl. Mix until completely incorporated.
- The dough will still be sticky at this point. If dry add more water a tablespoon at a time and if too wet add more tapioca starch a tablespoon at a time.
- Knead dough while still in the bowl sprinkling a bit more flour on the ball until dough is manageable. It will still seem a little wetter than traditional pizza dough. You don't want it dry or your crust will be hard.
- Flour your board and rolling pin and roll out to apx 1/4 inch thick and lay in greased pan. Form a raised crust on the edges with your fingers. Or you can put the dough in the middle of your greased pan and press out evenly with your fingers.
- Bake for 10-15 minutes or slightly brown. Sprinkle with finely grated Parmesan cheese to seal the crust.
- Add sauce of choice. This time I used- 1/4 cup olive oil mixed with 3 mashed roasted cloves of garlic. Spread out over the crust.
- Add a cup or more of shredded mozzarella and your desired toppings. Sprinkle with a little more Parmesan.
- Bake for an additional 10 minutes or until cheese is melted.