Gluten-Free Pizza Crust

TAGS: Gluten Free Pizza Crust, effective eating, colin richmond, healthy eating, cooking, gluten free, recipe, Nutrition

There is a great deal written about the evil protein that is gluten—some of it interesting and some of it propaganda-like, so make of it what you will. I am not allergic to gluten. Far from it actually, as I can (and have) eaten it all day long with no adverse effects...other than getting fat!

However, I do know that when I cut it out of my diet, I feel loads better. I have more energy, feel less boated, and I even sleep better. Try it for a week if you’ve never avoided gluten before and see if it works for you.

The biggest problem I have with removing gluten from my diet is the lack of bread, specifically the lack of pizza! That’s how I came up with this recipe and, in typical fashion, it is as simple as they come.

For the base you’ll need:

  • 4 oz. oatmeal
  • 1/4 tsp. baking powder
  • pinch of salt
  • 1 tsp. butter (melted), EVOO, or MCT oil

*This is per person

Directions:

Combine the ingredients together in a bowl and then spread them out on either a skillet or your George Foreman grill until the dough is about a quarter of an inch thick. Then, cook it on each side until it has risen slightly and is firm to the touch.

All you need to do now is to top it with whatever fix-ins you fancy. I go for a tomato base, grilled chicken, and smoked cheddar.

Give it a go and let me know your topping combinations.

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