I normally don’t make my own pizza and if I do, I definitely don’t make the crust from scratch. But, today I was stuck at home because my boyfriend was using my car to go to work. I couldn’t go to the store to get a pre-made crust and I didn’t want to order a pizza on the big game day. #GoHawks!
So, I made up a recipe using the ingredients I had in my kitchen! It’s packed full of protein, low carb (relatively) and a healthy serving of good fats. (Scroll to the bottom for full nutritional info on the crust alone)
Ingredients (makes one 10-inch pizza)
1/4 cup vital wheat gluten
1 cup almond flour
1/4 cup nutritional yeast (vegan crack)
1/3 cup whole flax seeds
In a food processor blend all of the ingredients until the flax seeds have been broken down pretty well. Put into a bowl and add a tiny bit of water (1/4 cup or less).
Form into a ball (it will be sticky). Using your hands first, try to make a fat disc of dough and put it on some parchment paper. Then, sprinkle either some more almond flour on it or wheat gluten and roll it out into a circular shape using a rolling pin.
Mine was about 1/4-inch thick.
Bake for about 8-9 minutes on 375 degrees (F) without any toppings (I just transferred the crust on top of the parchment paper to a baking sheet). Air pockets should start to form. Then, add your toppings. I used some left over spaghetti sauce actually. It had broccoli, peppers, and carrots in it. I also topped it with Simple Truth Meatless Crumbles and some more nooch (nutritional yeast).
Bake for another 8-10 minutes, or until the very edge of the crust is golden.
I was surprised at how well the crust held up to as many toppings I had on it. It broke on one piece, but that’s because I didn’t cut it in half before devouring it. 🙂
I would compare this crust in texture and flavor to whole wheat crusts. Except it’s not dry and bland!
Nutritional info for half of the pizza (crust only)