I spend most Friday afternoons outside with my neighbors. We pull up our lounge chairs, pour some wine, and catch up from the week. For the past couple of months, I’ve wished I could walk into the house after our Friday “block party” and make some pizza (if I’m going to be really honest, I wish I could order some). I didn’t have a recipe, nor did I have any idea how to make a grain free pizza that would provide the flavor and texture I want. So, I’ve brain-stormed for many hours and after a quick chat with a friend the other day, the light bulb came on. Seeds, roasted bell pepper, and a bit of cheese ground in the food processor makes for a flavorful pizza crust.
I tested it dozens of times (the other night I had over 10 different pizzas for my family to taste!). I recommend you keep the toppings light so you don’t weigh down the pizza or cause the center of the crust to become too soft. The crust itself provides delicious flavor, too. Also, if you’re dairy intolerant or follow a paleo diet, you can leave out the cheese, just keep in mind the crust won’t be quite as crisp (it will still taste great). It’s also best to make small six-inch pizzas so the dough cooks all the way through. The crust also makes a fantastic cracker when spread very thin and baked for about 30-35 minutes.
Friday night pizza has resumed in our house once again!
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