I’m not gonna lie….there are a few things I really miss since my husband and I took the gluten free plunge.  Most of the time, I just try to find recipes that are naturally gluten free because I think it’s pretty hard, in many cases, to live up to the original.   But, there are those times that a bagel with cream cheese sounds amazing or a scone with a big cup of tea would make my day.    And pizza? I used to love that stuff! My first two children grew in the womb on pizza because it was one of the few things that sounded appealing to me.  I kind of figured I would just have to give up pizza altogether, but my aunt sent me a recipe this past weekend titled the “Best Ever Crispy and Flaky Gluten Free Thin Crust Pizza.”  This sounded like a lofty claim to me, but I figured it was certainly worth the shot if I could enjoy one of my food loves again.

The crust was A-M-A-Z-I-N-G.  Crispy, chewy, and not grainy in the slightest.  It was sturdy and didn’t fall apart after it was loaded up with toppings.  I wouldn’t say it is a dead ringer for the real thing, but it is without question the next best thing.   We will be using this in my house time and again.  My kids even ate it!   If you are gluten free or looking for a lower carb pizza option, look no further than this recipe.

P.S. sorry for the lack of pictures but my lighting was terrible and there aren’t too many pics of pizza dough sans topping that look appetizing.

Gluten Free Crispy Pizza Crust (from Real Sustenance)

Ingredients:

3 cups packed almond meal

7 tbsp of starch (I used arrowroot)

2 tsp baking powder

2/3 c flax meal

1 cup warm water

1 tbsp oil of your choice

Directions:

Preheat the oven to 375 degrees. Mix almond meal, starch and baking powder in a bowl.  Set aside.  In another bowl mix flax meal, oil and water.  Stir until the mixture thickens.  Add the flax to the almond meal and stir until very well combined.   Line two cookie sheets with parchment paper.  Divide the dough between the cookie sheets .  Press the dough out until it is about 1/16th of an inch thick.  I intermittently dipped my fingers in oil to keep them from sticking to the dough.  Pre bake the crusts for 22-25 min until the edges start to brown.   Load up the crusts with your favorite toppings and cheese (dairy or non-dairy) and bake for 15-20 min until the cheese is melted.