Gluten-Free Grain-Free Pizza Crust

Finally a pizza crust I keep coming back to. It’s tasty, sturdy enough to support toppings and still be eaten with your hands. Best of all, it has NO WHEAT FLOUR or GRAINS in it! I am eating little wheat these days (other than a wee bit of Einkorn flour). This recipe is VERY close to my older Carbquik pizza crust recipe, but this one has an even better texture! I’m most pleased with this crust and think you’ll like it! This dough/batter is amazingly versatile for other applications! This recipe is OK once you reach Phase 2 OWL of Atkins. It would be suitable for Primal folks that eat occasional dairy, but it is not suitable for Paleo followers.

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INGREDIENTS:

½ c. almond flour

¼ c. golden flax meal

¼ c. plain whey protein powder

1 tsp. baking powder

3 T. cream cheese, softened

2 large eggs, beaten

1 c. grated Monterrey Jack cheese

½ c. grated Mozzarella cheese

1 tsp. cider vinegar

1 T. heavy cream

1 T. water

DIRECTIONS: Preheat oven to 350º. Soften cream cheese in medium mixing bowl in microwave. Beat in the eggs, cream, water, vinegar and both cheeses. Measure and add in all the dry ingredients and stir well with a rubber spatula. Line a sheet pan or pizza pan with parchment paper. I use a pizza pan that has air circulation holes in it. Scrape the batter onto the prepared pan, spreading it as evenly as possible with the spatula into a circle that is roughly 13½” in diameter. Batter will be about ¼” thick. Pop crust into a 350º oven and bake for about 20 minutes and remove. Slide the parchment paper out from under the crust so air will flow to the bottom and it will brown nicely. I DO NOT recommend cooking this crust on a silicone sheet. It doesn’t brown properly on silicone. Add sauce, cheeses and toppings of your choice. Pop back into oven and bake an additional 20 minutes or so.