What could be more delicious than a warm slice of pizza, fresh from the oven? With its bubbly-hot toppings… slightly stretchy interior… and golden crisp crust… the experience of enjoying a slice of really good pizza is hard to duplicate.
Unfortunately, most gluten-free pizza recipes and frozen pizza crusts don’t come close to the freshly-made “real deal” pies found in New York-style pizza shops.
And the main reason is gluten.
New York Style Pizza: Stretchy Pizza Dough from Selective Breeding
The word “pizza” is derived from the word pikte, meaning “fermented pastry.” And according to the history texts, it was first enjoyed around 997 A.D. in Italy. It should come as no surprise that modern day pizza is quite different than the rustic treat enjoyed by our ancestors.
Today’s wheat has been bred to contain much higher levels of gluten than those traditionally found in wheat. Dr. William Davis, author of NY Times Best-Seller, Wheat Belly, says:
Fourteen-chromosome wild grass has been transformed into the forty-two-chromosome, nitrate-fertilized, top-heavy, ultra-high-yield variety that now enables us to buy bagels by the dozen, pancakes by the stack, and pretzels by the ‘family size’ bag
Due to selective breeding and genetic manipulation, modern wheat contains far more gluten – and other harmful immune system-stimulating compounds than the wheat our ancestors ate.
What’s more, your local pizza shop isn’t likely fermenting grains – a method used by the ancients to increase the digestibility of wheat.
Gluten Free Pizza Crust Recipes: A Quick Lesson in Amylopectin
And what if you opt for a gluten free pizza crust recipe or prepared and frozen gluten-free dough?
While you’re not ingesting inflammatory gluten, you will still get a big dose of high glycemic carbs from ingredients like rice flour, potato starch and tapioca starch.
And what most folks don’t realize is that most gluten-free flours are WORSE than eating a candy bar when it comes to your blood sugar. Take a look at the glycemic impact of these common gluten free flours compared with candy and sugar:
Glycemic Index Estimates
- Tapioca = 115
- Potatoes = 111
- White Rice = 89
- Table Sugar = 52
- Snickers = 41
The reason these foods are so high glycemic lies in the ratio of starches – either amylose or amylopectin – found in these foods. While amylose reaches the colon pretty much intact, amylopectin is rapidly converted to glucose.
And root starches like potato starch and tapioca starch that are the main ingredients in MOST gluten-free packaged foods are about 80% amylopectin!
Not only do these high glycemic carbs rapidly spike blood sugar and elevate insulin levels (now definitively linked to cancer, Alzheimer’s, diabetes and obesity), these so-called “healthy” gluten-free flours also promote systemic inflammation and oxidation.
The ULTIMATE Grain-Free Gluten Free Pizza Crust Recipe
While there are plenty of grain-free and Paleo pizza recipes out there, none provide the classic golden-stretchy-chewy crust that we all enjoy in our favorite slice.
However, using our new (and wildly popular!) Better Bread Mix, we’ve created a gluten-free pizza that’s got a crave-worthy, thin-and-crispy crust reminiscent of what you’ll find in a Brooklyn pizzeria.
Top with an organic tomato sauce, grass-fed cheese (or try our dairy-free Paleo “Cheese” recipe below) and your favorite toppings for a better-than-takeout pizza night treat.
- ½ package Better Bread Mix (108 grams)
- ¼ cup unsweetened protein powder – optional (Try Jay Robb’s Unflavored Whey)
- 2 Tbsp. organic grated Parmesan cheese (Substitution: Brewer’s Yeast)
- 1 Tbsp. Italian herbs (oregano, basil, rosemary, etc)
- ½ Tbsp. garlic powder
- ⅔ cup boiling water
- 3 pastured eggs
- Preheat oven to 375 degrees.
- Combine Better Bread Mix with herbs, garlic powder, protein powder and cheese (if using)
- Whisk eggs in a medium bowl and add dry ingredients. Mix well.
- Pour in boiling water and blend on medium speed until dough comes together (about 1 minute).
- Separate into two balls. Place each ball between two sheets of parchment paper and roll to desired thickness (NOTE: Pizza crust will double or triple in thickness. For a thin crust, roll out to ⅛ inch thickness.)
- Transfer to oven and bake 25 minutes.
- Remove from oven and brush with butter or coconut oil. Return to oven and broil for two minutes per side or until desired crispness is reached (Watch closely to prevent burning).
- Add toppings and return to oven. Broil for 4-8 minutes to melt cheese and heat through.
BONUS: Dairy-Free Paleo Cheese Recipe
Can’t do dairy? This cheesy stand-in makes the perfect topping for our gluten free pizza recipe. Also try it on a meatball subs for a Paleo Meatball Parmesan.
- ¾ cup raw cashews
- 1 tsp. Real Sea Salt
- 1 tsp. dried oregano
- ½ tsp. dried basil
- ¼ tsp. garlic powder
- 1 tsp. nutritional yeast (optional)
- 1.5 cups unsweetened almond milk
- 2 Tbsp. lemon juice
- 1 Tbsp. organic apple cider vinegar
- 8 tsp. grass-fed gelatin (Try Great Lakes)
- ¼ cup extra virgin olive oil or avocado oil
- Add the cashews and 1 cup water to a medium saucepan over medium-high heat. Bring to a boil, reduce the heat to medium and simmer for 15 minutes or until the nuts are very soft. Drain the nuts. Transfer to a food processor.
- Add the dry ingredients (salt, oregano, basil, garlic powder and nutritional yeast) to the food processor. Pulse to form a paste.
- In a medium saucepan, add the almond milk, lemon juice, vinegar, gelatin and oil. Bring to a boil, reduce heat and simmer 5 minutes, whisking.
- Add almond milk mixture to cashew paste. Process until very smooth.
- Pour the “cheese” into glass ramekins and transfer to fridge to set until firm (about 2 hours).
- Eliasson, AC. Carbohydrates in Food., 2nd edit, 2006. CRC Press: Boca Raton
- Wheat Belly