Gluten-free, Low carb Homemade Pizza!

Pizza is another one of those menu items that has been hard to duplicate since going gluten free/low carb.  I've made quite a few versions (some including cauliflower) and have finally come up with one that I think is a winner.  It holds up like a pizza should (unlike cauliflower versions) and has a really good texture.  I make 3 crusts at a time - we eat one and I freeze the other two crusts for quick meals during the week.

2 Tbsp gluten-free yeast

2 Tbsp (42g) honey (17 carbs)

1/2 cup warm water

2 Tbsp olive oil

1 egg white

1 Tbsp apple cider vinegar

2 cups almond flour (16 carbs)

1 cup tapioca starch/flour (104 carbs)

1 ½ tsp sea salt

1.       In a warmed bowl, combine the yeast, honey and water.  Let sit for at least 5 minutes until it gets foamy.

2.       In a small bowl, combine the olive oil, egg white and vinegar.

3.       In a medium bowl, combine the almond flour, tapioca starch, and salt.

4.       Once the yeast is foamy, add the wet and dry ingredients to the bowl and mix for about 30 seconds, scraping the sides to ensure it’s all incorporated.  Gather the dough together into a ball.  The dough is very wet… it’s okay.

5.       Cover the bowl with a tea towel and set in a warm place for 75-90 minutes.  Then proceed to the next step.

 
6.       Put a pizza stone or heavy baking sheet in a 500 degree oven to pre-heat.

7.       Divide dough into 3 pieces (these will be pretty small pizzas).

8.       Lightly oil sheets of parchment paper and turn the dough onto them.

9.       With oiled hands, gently flatten dough to about 10”.

10.   Put 1^st pizza on the pizza stone or baking sheet and bake for 4 minutes, turning half way.  Repeat for other pizzas (at this point, you can let these cool and freeze them).

11.   Add toppings and bake for another 3-4 minutes.

Notes:

• Almond flour is filling, so although these are smaller than regular pizzas, you will probably eat less.  I generally only eat a slice or two.
• You could also make 2 larger pizzas instead of 3 smaller ones.
• If I weren't so concerned about being low carb for Samuel, I would use equal amounts of almond flour and tapioca flour (1 1/2 cups each) for even better taste and texture. 

Carb info:

137 carbs total

Divide that by 3 pizzas = 46 carbs each

Cut into 4 slices = 11.5 carbs per slice.  Your tomato sauce will add a little additional carbs and possibly your toppings.  Adjust as necessary.

Comparison: a quarter of a small Domino’s pizza (just the crust) is about 35 carbs.