Now, if you are not a low-carber, you may want to avert your eyes…
No really, do it now. I’ll wait.
If you are still reading, I am going to assume that a pizza crust made with 3 kinds of cheese, eggs, and no flour is RIGHT up your alley! I will admit that while I am 99% grain free (other than an occasional delectable sushi roll, oops) even I was feeling a little guilty with this cheesy indulgence, but it sure was good!
Many of you have either found me through my posts on the Wheat Belly blog or Facebook page, and even if you found me through the wonderful world of food and health blogging, you likely know how enthusiastic I am about the wheat free lifestyle! One of the cool things about being part of a thriving Wheat Belly (WB) community online is that everyone is more than happy to share their experiences, advice and recipe tips! In a recent post, after I suggested the Socca Pizza crust with Garbanzo flour, a fellow WB’er shared her favorite gluten-free pizza crust recipe (which is veryyyy low carb), and I gave it a whirl… YUMMO!
So, since one good turn deserves another, I am sharing the link to the original page HERE, at Gluten Free Easily, with pictures of a very classic-looking pepperoni pizza. I will definitely have to make this version when I have pepperoni on hand, but since I didn’t, I improvised with what I did have.
Here you see the crust ingredients spread into a parchment-lined pan.
Our Pizza toppings included: spinach sauteed with minced garlic, sauteed crimini mushrooms, left-over pork chop, thinly diced and crisped in a pan, and some crumbled feta cheese, along with the Organicville spaghetti sauce and some shredded mozzarella cheese mixed with chopped fresh basil.