Best Low Carb Pizza - Grain and Gluten Free

This evening we had torrential thunderstorms roll through and it got dark very early. I had planned to make pizza for dinner but hesitated with all the thunder and lightning because it seemed like the power might go out a few times. After the worst of the storm passed, I went ahead and made a small rectangular pizza using my Herbed Pizza Crust recipe.

I browned about 1/2 pound of lean ground beef in a bit of olive oil with 2 sliced green spring onions and some diced red bell pepper and seasoned it with salt and lots of black pepper. I topped my pizza with the beef mixture, some sliced mini San Marzano tomatoes, and turkey pepperoni along with the usual pizza sauce (by DelGrosso) and shredded mozzarella. It turned out great and I have plenty left for a couple of lunches. This is one of my favorite pizza crust recipes. Ironically, after mixing the crust mixture together and placing it in the oven to bake, I received a comment from a follower that deemed this crust the "best gluten/grain free pizza crust recipe" which made my day! It's always nice to hear that others enjoy my recipes as much as I do. I have a number of different pizza crust recipes, but this one is still one of my favorites along with my "No-Flax" Herbed Pizza Crust recipe. Here is the link to the crust recipe I used this evening: Herbed Pizza Crust - Low Carb. I've also included the recipe below. Enjoy!

Herbed Pizza Crust (Almond-Flax-Parmesan)

Makes 1 10-inch round pizza (approximately 2 servings)

Ingredients:

Dry Ingredients:
1/4 cup almond flour
1/4 cup golden flax seed meal (organic golden flax is milder in taste than brown)

2/3 teaspoon baking powder (aluminum free)

1/2 - 1 teaspoon dried Italian seasoning
1/4 teaspoon garlic powder
1/4 teaspoon onion powder 
Dash cayenne pepper, optional

1/4 teaspoon sea salt, or to taste (decrease salt if using saltier cheeses and toppings)

Few grinds of freshly ground black pepper

4 - 5 tablespoons Parmesan cheese, finely grated

Wet Ingredients:

1 egg (or 1/4 cup egg substitute such as Egg Beaters)

1 tablespoon olive oil (a little more, if desired)

1 to 2 tablespoons water (start with 1 tablespoon of water and add the second, if necessary)

Toppings (Optional):  
Pizza sauce, pesto sauce, etc.
Cheese: shredded mozzarella cheese, sliced or diced fresh mozzarella, etc.
**Pre-cooked vegetables of choice: onions, green peppers, mushrooms, spinach, etc. 
**Pre-cooked meat of choice: sausage, ground beef topping, etc.
Other: artichokes, olives, pepperoni, etc.

**Tip: Fresh vegetable and meat toppings should be pre-cooked and drained to prevent crust from becoming soggy

Directions:

Preheat oven to 375 degrees.  Mix dry ingredients together; add wet ingredients and mix well. Let the dough sit for approximately 5 minutes to thicken. 

Spread dough on a lightly oiled large pizza pan or cookie sheet lined with greased parchment paper (you can also use Reynolds non-stick foil, lightly brushed with olive oil).  Using a lightly oiled rubber spatula, press the dough out to desired shape and thickness (I usually make it about 1/4" thick -- *see note below).  Bake for 15-20 minutes or until cooked through (check crust after 15 minutes and remove from oven when it looks and feels done).  Spread with a thin layer of sauce, cheese and desired toppings (fresh vegetable and meat toppings should be pre-cooked to prevent soggy crust); place back into the oven to bake an additional 5-10 minutes to melt cheese.  If desired, run under the broiler for a few minutes to lightly brown the toppings and make the cheese bubbly (be careful not to burn it).

*Note:  For a crust that is flat, smooth and even in thickness, lightly spray a 2nd sheet of parchment paper with olive oil spray and place it on top (oiled side down) of the ball of pizza dough that is centered in the middle of your prepared pizza pan or baking sheet.  Using either your hands or the flat edge of an object (I use a big container of black pepper) press the dough smooth by swiping it the direction you want the pizza crust to go.  When it is the desired thickness and shape, carefully peel off the top layer of parchment paper...and "Voila"...perfectly flat, smooth, thin pizza crust! If you don't have parchment paper, pressing the dough out with a lightly oiled rubber spatula works just fine, too.