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Pizza is one of my favorite foods! If you ask my kids, they will all say the same thing! When they heard we were going grain-free for the month of January they were very upset that we wouldn’t be eating pizza, which is our Saturday night tradition.
Last night, we decided to make grain-free personal pizzas using yet another variation on our favorite flat bread recipe. It was a little time-consuming but we worked together as a family and had a fun “Toppings Bar” so everyone could make their own.
Going on a special “diet” does not have to be boring. You can still have all of your favorite foods, just real foodified and healthier. Homemade pizza in general is a healthy choice. Choose organic ingredients, full-fat cheese and other healthy topping options.
If the batter is too thick, thin with water. If you can’t get it not fall apart, add an egg. It was fine without an egg for me, just needed a little thinning with water.
If you decide to use vegetables or bacon for toppings, you will need to cook them first. Once the cheese and toppings are on the pizzas, they only cook until the cheese is melted.
If you want a softer crusted pizza don’t crisp the crusts as long in the oven. If you do like that crispy, thin-crust style, let them stay for awhile longer so they don’t get too soft from the toppings.
UPDATE: I make these flat breads at least two times a week using 2 cups almond flour, 2 cups tapioca flour, 2 cups water, and 1/2 tsp sea salt. We use them for sandwich wraps, burritos, fajitas, crepes, and pizzas. They are very versatile!
Yield: Approx. six 6-8 inch pizzas
These were so good that we had leftovers for lunch today. They are the perfect size for one person and are so crispy and delicious!
If you are grain-free and miss pizza, this is one way to still enjoy it!
Be nourished. Be happy.