Wheat Free Pizza Crusts
I’ve known I’m sensitive to gluten for a while now, yet every time the word “pizza” comes up, I’m salivating like Pavlov’s dogs and can’t seem to stay away from it if it’s in the vicinity. I forget that it makes my stomach go wonky and instead munch away on what is probably my favorite food on the planet.
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In an effort to avoid future stomach upset, I set out this week to look for some non-wheat pizza crusts that could stand up to toppings and not get soggy. Thankfully, there are quite a few alternatives!
- Almond meal: This is quite a tasty pizza crust using almond meal, arrowroot powder, and eggs. Add fresh herbs in the crust to really amplify a fresh flavor. Here’s a recipe from Jane’s Healthy Kitchen.
- Cauliflower: Yep, this versatile veggie can be made into a tasty crust for your favorite toppings (and don’t forget the cheese!). Cauliflower is often shredded to make faux-rice, so it shouldn’t really be a surprise it’s being used as a substitute to other grains. Check out this really tasty cauliflower pizza crust recipe from The Lucky Penny blog.
- Coconut flour: You can use a mixture of coconut flour, egg, and cheese to bind together a wheat-free crust that will make you wonder why you didn’t try it earlier. Try out this coconut flour pizza crust recipe from This Chick Cooks.
- Zucchini: Shredded zucchini that has “sweat” to remove some moisture can combine with almond flour to create a crunchy crust in this recipe from Oatmeal with a Fork.
Even if you don’t have gluten sensitivity, it might be a fun experiment to swap your traditional crust with one of these. Maybe your kids and spouse won’t be able to tell the difference!
Have you tried any wheat-free pizza crusts? What are your favorite toppings?