New York Style No-Wheat Pizza Crust

Pizza crust . . . you can hold in your hands!

By Dr. Davis | January 16, 2012

Here’s a recipe for pizza crust that you can actually hold in your hands.

That’s what we lose when we eliminate wheat: the viscoelasticity of wheat gluten, the quality that provides wheat’s food portability. It allows you to stuff a pita full of ingredients, hold a sandwich between your hands, deliver a slice of pizza into your mouth.

This recipe yields a pizza crust sturdy enough to hold in your hands. As written, it will make a 12-inch round pizza crust.

Ingredients:
2 cups ground almonds
4 tablespoons garbanzo bean flour
1 cup shredded mozzarella cheese
4 tablespoons ground flaxseed
1 teaspoon onion powder
1/2 teaspoon garlic powder
Dash of sea salt
2 large eggs
4 tablespoons extra-virgin olive oil
1/2 cup water

Preheat oven to 350 degrees F.

In food processor or food chopper, pulse or chop mozzarella cheese until becomes granular size.

In large bowl, mix ground almonds, garbanzo bean flour, mozzarrella cheese, flaxseed, onion powder, garlic powder, and salt. Stir in eggs, olive oil, and water and mix thoroughly.

Spread large sheet of parchment paper over a cookie sheet. Place dough on parchment paper. Spread a second sheet of parchment paper on top of tough and flatten with rolling pin into desired shape and size. Feel around edges to gauge thickness.

Remove top layer of parchment paper carefully. Use spatula to form crust edge.

Bake for 20 minutes.

Remove and top with pizza sauce, mozzarella cheese, Parmesan cheese, olive oil, chopped peppers, spinach, sliced sausage (uncured), etc. and bake for an additional 15 minutes.

No Wheat Focaccia

Wheat Belly Focaccia Bread

By Dr. Davis | March 29, 2012

This recipe provides an unusually sturdy focaccia bread suitable for a variety of dishes. I used it to make a Reuben sandwich, for instance: a thick layer of corned beef topped with sauerkraut and Thousand Island dressing sandwiched between two pieces of this focaccia bread. Delicious!

Shape this focaccia dough into whatever shape suits your recipes. I usually make two focaccias, each approximately three inches wide by six inches long and 1/2-3/4 inches deep, to use as the two bread slices to sandwich ingredients between. However, this recipe yields such an incredibly filling bread that the two slices can easily be cut in half to yield two very satisfying sandwiches to serve two.

Spread focaccia bread with pesto or mustard, lay smoked turkey, corned beef, pastrami, or other meat in between, some cheese, and you have a delicious and filling sandwich.

Ingredients:
2 cups almond meal
1 cup shredded mozzarella or other cheese
1 teaspoon sea salt
1½ teaspoons dried rosemary
1½ teaspoons dried oregano
1 teaspoon onion powder
½ teaspoon garlic powder
¼ cup sundried tomatoes, finely sliced
2 large eggs, separated
3 tablespoons extra-virgin oil

Preheat oven to 350° F.

In food chopper or food processor, pulse shredded cheese until reduced to small granule-sized consistency, similar to couscous.

In medium bowl, combine almond meal, cheese, sea salt, rosemary, oregano, onion powder, garlic powder, and sundried tomatoes and mix together. Set aside.

With electric mixer, whip egg whites until stiff. Blend in egg yolks and 2 tablespoons olive oil at low speed. Pour egg mixture into almond meal mixture and mix together.

Divide dough in two and form into desired shape by hand. Smooth edges with knife or spoon. (You may need to place your knife or spoon under hot running water to help mold the dough.)

Bake for 15 minutes. Remove and take blunt handle of spoon or other small rounded instrument and make small depressions in the surface every inch or so. Brush surface with remaining olive oil and sprinkle some sea salt on top. Return to oven additional 15 minutes.

Wheat Belly Recipes – COLLECTION

I listened with interest to Dr. William Davis from Wheat Belly Blog about the need to eliminate wheat from my diet. While expect this to be difficult, it is a journey that I will now begin (January 26, 2018) and post my progress here. USE THIS LINK to view all of my non-wheat recipes.

I used to wear medium clothes. Over the past twenty years, I have gone from 135 pounds to 250 pounds – over 100 pounds. Have you ever carried a 50 pound bag of anything? I am carrying TWO of those at all times. Now is the time to do or die.

This will be an interesting journey for Grandpa.

January 26, 2018 – 250 pounds

Other Articles:

Pizza Recipes:

No-Wheat Classic Pizza

Classic Pizza
Yes, you can have pizza in a wheat- and grain-free lifestyle!

In previous versions of pizza recipes, we encountered difficulty in creating crusts sturdy enough to be held by hand. While we take every possible chance to bash grains, one thing they do have is gluten that confers the unique stretchy property of dough. We lost that quality when we reject all things wheat and grains.

So here we recreate sturdiness with a mixture of meals/flours with shredded cheese melted into the mixture. As you will learn, this creates a crust every bit as good but with none of the adverse health implications.

Classic Pizza

Print
Cook time
35 mins
Total time
35 mins

Author: Dr. William Davis
Cuisine: Italian
Serves: 6-8 slices
Ingredients

1 cup shredded mozzarella cheese
2 cups almond meal or flour
¼ cup garbanzo bean or coconut flour
4 tablespoons ground golden flaxseed
1 teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon sea salt
2 large eggs
4 tablespoons extra-virgin olive oil
½ cup water

Instructions

Preheat oven to 350º F.
In food processor or food chopper, pulse or chop mozzarella cheese until reduced to granular size. Set aside.
In large bowl, combine almond meal/flour, garbanzo bean or coconut flour, ground flaxseed, onion powder, garlic powder, and salt. Stir in mozzarella cheese, followed by eggs, olive oil, water and mix thoroughly.
Spread large sheet of parchment paper over a cookie sheet. Place dough on parchment paper. Coat hands in olive oil and form dough by hands into desired shape.
Alternatively, spread a second sheet of parchment paper on top of tough and flatten with rolling pin into desired shape and size; feel around edges to gauge thickness. Remove top layer of parchment paper carefully, if used.
Use spatula or spoon to form crust edge. Bake for 20 minutes.
Remove and apply toppings. Top with your choice of toppings such as additional mozzarella cheese, tomato sauce, mozzarella cheese, chopped peppers and onions, sliced sausage (cooked), pepperoni, etc. and drizzle with extra-virgin olive oil.
Bake for an additional 15 minutes or until cheese melted.

Wheat Belly Pizza

Makes 8 servings

Ingredients

1/4 cup extra-virgin olive oil, divided
1 lb bulk or loose sausage
1 medium onion, chopped
2 garlic cloves, minced
1 wheat-free pizza crust

2 cups sugar-free pizza or marinara sauce
8 oz fresh mozzarella, thinly sliced
1/2 red or green bell pepper, chopped
1 tsp dried oregano
2 tbsp grated Parmesan or Romano cheese

Directions

Preheat the over to 350°F.

In a skillet over medium heat, heat 2 tablespoons of the oil. Cook the sausage, onion, and garlic for 10 minutes, or until the sausage is cooked through and the onion is tender. Remove from the heat and drain if necessary.

Place the pizza crust on a baking sheet. Top with the sauce, mozzarella, sausage mixture, bell pepper, oregano, and Parmesan or Romano. Drizzle the remaining 2 tablespoons oil over the top.

Bake for 10 minutes, or until browned and the cheese melts.

Wheat Belly Pizza Crust

This recipe copied from Dr. Oz

Wheat Belly Pizza Crust
Rating:
(1)
Posted on 11/30/2012
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Makes 12 servings

Ingredients

1 1/2 cups shredded mozzarella cheese
1 1/2 cups ground almonds
1/4 cup garbanzo bean (chickpea) flour
1/4 golden flaxseed
1/2 tsp onion powder

1/2 tsp garlic powder
1/2 tsp sea salt
2 eggs
1/4 cup extra-virgin olive oil
1/2 cup water

Directions

In a food processor, pulse the mozzarella until it becomes granular in size.

In a large bowl, combine the mozzarella, almonds, garbanzo bean flour, flaxseeds, onion powder, garlic powder, and salt. Stir in the eggs, oil, and water and mix thoroughly.

Spread a large sheet of parchment paper over a baking sheet. Place the dough on the parchment paper and lay a second sheet of parchment paper on top of the dough. Flatten with a rolling pin into a 14″ round.

Carefully remove the top layer of parchment paper. Use a spoon or your hands to form a crust edge. Bake for 20 minutes at 350 degrees F.

Eggplant Mini-Pizzas

Wheat Belly Blog

A great recipe from the Wheat Belly 10-Day Grain Detox.

Here is an easy way to make a quick and portable single-serving-size pizza that can be handily transported to school or work. Of course, any number of variations are possible by adding different ingredients, such as green bell peppers, sausage, mushrooms, etc.

1 medium eggplant, sliced crosswise in 1/2″ thick slices
1 cup pizza sauce
2 ounces sliced pepperoni
4 ounces shredded mozzarella cheese
3 tablespoons extra-virgin olive oil

Preheat the oven to 375ºF.

Eggplant Mini Pizzas – Wheat Belly 10-Day Grain Detox Arrange the eggplant slices on a baking sheet. Bake for 8 to 10 minutes, or until just lightly browned.

Remove from the oven and spread with the pizza sauce. Place 1 or 2 slices of pepperoni on each eggplant slice, then sprinkle generously with the cheese.

Drizzle about 1 teaspoon olive oil over the top of each. Bake for 4 to 5 minutes, or until the cheese is melted.

Per serving: 176 calories, 7 g protein, 11 g carbohydrates, 12 g total fat, 4 g saturated fat, 4 g fiber, 275 mg sodium.

Almond Flour Crust Spinach Pizza

This recipe has been copied from Wheat Belly Blog.

This recipe is based on The Wheat Belly Pizza Crust Mix from the Wheat-Free Market.

Ingredients:

1 grain-free pizza crust mix
2 eggs
4 tbsp. Olive Oil
½ cup water
1 cup shredded mozzarella
1 fresh mozzarella, sliced
24 fresh spinach leaves
1 jar tomato sauce Gluten Free

LET’S GET COOKING:

In a medium size bowl, pour in Wheat-Market’s grain-free pizza crust mix
Add the 2 eggs, olive oil and water; mix until dough like
Get a medium size pizza pan; cut cooking paper to the size of the pan; add olive oil to cover the cooking paper (rub with hands)
Form Pizza dough into ball with hands; place ball of dough on cooking paper and flatten to size of the pizza pan
Bake for 18-20 minutes @ 350 degrees
Spread Tomato Sauce over the flattened pizza dough with spoon; place the fresh Mozzarella around the Pizza in a circle fashion. Place spinach over top of it all
Bake an extra 10-12 minutes @ 350 degrees; slice up and enjoy.