Looking for a low-carb pizza crust that doesn't sacrifice flavor? This is it!
Ingredients
½ cup white beans, rinsed and drained
3 tablespoons quinoa flour
1 egg
1 tablespoon extra-virgin olive oil, plus more for greasing
¼ teaspoon baking powder
¼ teaspoon garlic powder
¼ teaspoon salt
Instructions
Place pizza stone in the middle rack with top rack removed. Heat oven to 425 degrees F. Line a 9 inch pie dish with parchment paper and grease the paper with a drop of olive oil.
In a food processor, combine all the ingredients. With a rubber spatula, guide the batter onto the greased parchment paper and spread in a thin, even layer along the surface.
Placing the pie dish on top of the pizza stone, bake the crust for 15 minutes, or until the edges are golden. Remove the pie dish, and flip the crust. Place it faced-down in the pie dish back in the oven for 2-3 minutes, or until the center gains some golden color.
Remove from the oven, and flip the crust back upright onto a pizza peel.* Top it with whatever you’d like, starting with the sauce then going from there! Once topped, use the peel to slide the pizza onto the stone. Cook until cheese is melted and toppings are cooked to your desire. Enjoy!
Notes
* My favorite pizza peel is one from Perfect Peel, a board made in Appleton, Wisconsin from local trees. Not only is it gorgeously handmade in the US, it is also smartly designed to allow you to move the dough to the pizza stone with seamless ease.
Recipe by Fit Bottomed Girls at https://fitbottomedgirls.com/2016/02/pizza-crust-recipe/