Low Carb Chicken & Roasted Veggie Pizza, gluten free, yeast free, xanthan free

Low Carb Pizza Crust with Chicken & Roasted Veggies, gluten free, yeast free, xanthan free

I'm cutting my carbs and that means no pizza, bread or grains until I get a little skinnier! Of course, the minute I cut something out of my diet I start craving it.
That's why I've been working on this Low Carb Gluten Free Pizza Crust and I have to say, it rocks! It's free of grain, yeast, xanthan gum, dairy and super easy to make.
I couldn't believe how well this new gluten-free pizza crust held together when I picked it up! Out of the oven, it's thin and crisp and tastes great. The next day it was just as good reheated. Here's what I did..

Toppings can be whatever you desire. Earlier in the day, I roasted three Mini Yellow Squashes, a head of Romanesco Cauliflower, five cloves of garlic, one whole chopped onion and a pound of baked boneless skinless chicken thighs that I had leftover.

I tossed it all with a little olive oil, salt, and pepper and roasted it in a single layer at 350 degrees F. for approx 45 minutes or until tender.

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Then I made the crust. 

Ingredients:

Pizza Crust:

• 1/4 cup organic olive oil
• 1/4-1/2 cup warm water, as needed
• 1 clove fresh or roasted garlic, minced or mashed
• 1/2 teaspoon organic apple cider vinegar
• dash sea salt
• 1 1/2 cups gluten-free Bob's Red Mill Almond Meal Flour
• 1/4 cup gluten-free Coconut Flour
• 1/2 cup gluten-free tapioca starch/or sweet rice glutinous flour, as needed  (use tapioca starch for grain free)
• 1 teaspoon baking powder (for grain-free non-gmo, use Rumford)
• 1 teaspoon gluten-free Italian spices
• 1 large organic egg

Instructions:

Preheat oven to 350 degrees F    Grease or spray baking sheet or pizza pan

1. In a large bowl, whisk together the Almond meal flour, Coconut flour, tapioca starch, baking powder, and the Italian spices, set aside. 
2. In another smaller bowl, whisk the olive oil,1/4 cup of warm water, egg, mashed garlic, apple cider vinegar and sea salt.
3. Combine the wet ingredients into the dry ingredient bowl.  Mix until completely incorporated.
4. The dough will still be sticky at this point. If dry add more water a tablespoon at a time and if too wet add more tapioca starch a tablespoon at a time. 
5. Knead dough while still in the bowl sprinkling a bit more flour on the ball until dough is manageable.  It will still seem a little wetter than traditional pizza dough. You don't want it dry or your crust will be hard. 
6. Flour your board and rolling pin and roll out to approx 1/4 inch thick and lay in greased pan. Form a raised crust on the edges with your fingers. Or you can put the dough in the middle of your greased pan and press out evenly with your fingers. 
7. Bake for 10-15 minutes or slightly brown. Sprinkle with finely grated Parmesan cheese to seal the crust.  
8. Add sauce of choice.  This time I used- 1/4 cup olive oil mixed with 3 mashed roasted cloves of garlic. Spread out over the crust.  
9. Add a cup or more of shredded mozzarella and your desired toppings. Sprinkle with a little more Parmesan.
10. Bake for an additional 10 minutes or until cheese is melted.