Course: Main CourseCuisine: ItalianDiet: Gluten Free Prep Time: 1 hour 15 minutesCook Time: 15 minutesTotal Time: 1 hour 30 minutes Servings: 8 SlicesCalories:589kcal
For the Crust
- 2 teaspoons yeast
- 2 teaspoons honey
- 1 cup lukewarm water
- 3 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup whey protein isolate
- 2 tablespoons psyllium husk powder
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 cup extra-virgin olive oil plus extra for the top of dough
For the Toppings
- 3/4 lb. cooked meat of your choice sausage, pepperoni, ham, bacon, etc.
- 1 teaspoon extra-virgin olive oil
- 2 cloves garlic minced
- 1 14.5 Oz Can Diced tomatoes
- 1/2 cup onion chopped
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes
- 2 cups whole milk mozzarella shredded
- 1 tablespoon Parmesan cheese grated
- Combine the yeast, honey, and water in a medium bowl and stir. Allow to rest for 10-15 minutes or until the mixture becomes frothy.
- In a large bowl fitted to a stand mixer with a hook attachment, combine the almond flour, coconut flour, whey protein isolate, psyllium husk powder, baking powder, and salt.
- Next, add the olive oil and yeast mixture to the bowl and mix on medium speed until fully combined.
- Using your hands, form the dough into a ball in the bowl and rub olive oil all around the outsides. Cover with plastic wrap and place the bowl in a warm place to rise for 1 hour.
- Heat your oven to 400°F. Lightly grease a 10-inch springform cake pan, cast iron skillet, or pie pan.
- Rub some olive oil on your hands and spread the dough out into your pan/skillet. Make sure the dough fully covers the bottom and also push it up the sides so that the dough is no more than 1/4-inch thick.
- Bake for 5 minutes in the oven then carefully remove and set aside .
- Heat a large skillet over medium heat and add in the olive oil, garlic, and onions. Sauté for 3 minutes or until softened, then add in the diced tomatoes, oregano, basil, and red chili flakes. Cook for 10 more minutes until most of the liquid has cooked off and the tomatoes begin to break apart and become jammy.
- Assemble your pizza by placing half of the mozzarella cheese in the par-baked crust, followed by half of the cooked meat of your choice, and then half of the tomato sauce mixture. Repeat the process again by layering the remaining meat, followed by the remaining cheese, and the remaining tomato sauce mixture.
- Sprinkle with the grated Parmesan over top, then bake again for 10-12 minutes or until the cheese is melted, the inside is hot, and the crust has turned golden brown.
- Serve while hot.
- Use a stand mixer if you have one.
We recommend using a stand mixer with a hook attachment for the dough, but you can also mix by hand.
- Activating the yeast is key for this dough.
Your yeast mixture should be very frothy. If it isn’t, we recommend dumping it and starting again.
- Let the dough rise.
Don’t skip this step. We love to set our oven to a low temperature and let our dough sit covered on the stove towards the back where the heat escapes. Placing your dough in a warm place will help it to rise.
- Spread your dough out thinly in your pan or skillet.
The crust will fluff and thicken considerably in the oven so you really want to make sure your dough is no more than 1/4-inch thick in the pan.
- Calories: 589kcal
- Carbohydrates: 19g
- Protein: 29g
- Fat: 47g
- Saturated Fat: 11g
- Cholesterol: 64mg
- Sodium: 876mg
- Potassium: 190mg
- Fiber: 9g
- Sugar: 4g
- Vitamin A: 258IU
- Vitamin C: 1mg
- Calcium: 329mg
- Iron: 3mg.