This is the gluten-free pizza crust recipe of your dreams. No, really. It’s made with wholesome ingredients without the gluten. And it’s got another gorgeously good for you benefit: It gets a boost of protein from organic whey protein powder. And, yes, it’s technically still pizza—the ooey, gooey kind you can get all giddy and drooly over.
We add our mustHave organic whey protein, which gives the crust a sweet and chewy texture, but you can use any whey protein powder or simply add more flour if you don’t want to add protein to your crust.
1¼ cup almond flour
¼ cup whey protein powder
4 tablespoons Psyllium husk powder
½ teaspoon salt
2 tablespoons Parmesan or Romano cheese
2 teaspoons baking powder
1 cup boiling water
2 tablespoons olive oil plus more for brushing
(Toppings of your choice)
Preheat oven to 375 degrees Fahrenheit.
Combine all of the dry ingredients and mix with a fork until blended.
Add the eggs and olive oil and mix until well combined. Add the boiling water and mix until dough thickens and start to stick together and forms a ball. Place the dough on a well-greased baking sheet.
Use a rolling pin or your hands to spread the dough into a 16-inch round.
Place the crust in the oven and bake for 20-25 minutes. Remove crust from oven and brush with olive oil and return to oven. Turn the oven to broil and let the crust cook for 3-5 minutes, or until crust is crisp. Pay special attention to prevent it from burning.
Remove from oven (but leave oven on) and let cool a few minutes before adding your toppings. Return to oven and broil another 5-10 minutes until ready.
To make this pizza crust completely vegan: Swap whey protein with a vegan protein such as hemp or pea protein. Replace eggs with flax eggs – 4 tablespoons ground flax seeds soaked in ½ cup warm water. And replace cheese with nutritional yeast.
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