Pizza is one of my husband’s favorite foods, besides mashed potatoes and ice cream. But I consider pizza to be one of the unhealthiest food options, that is, unless you make your own. For years, I went without pizza because all I knew was that greasy, processed, gluten-containing pizza you order out or take home and bake. Yes, perhaps delicious, but after changing my diet over the years this was something I had no interest in eating.
Homemade pizza, however, is a completely different story. It can be incredibly nutritious and there are so many toppings to choose from that you could make it every day of the week and feel like you’re eating a different meal. Seriously, you can top a pizza with anything! It can be sweet, savory, vegan, meaty, full of vegetables or just plain cheese.
The hardest part about making the pizza healthy is getting the crust just right. I have experimented with a variety of crusts and some turn out better than others. Today I’m sharing one of those “better” pizza crusts. And not only is it healthy, but it is grain-free, Vegan, Paleo and allergy-friendly. This pizza crust is thin and crispy, but holds together well so that you can add as many toppings as your heart desires without it falling apart.
Makes one 10″ round pizza.
You can add or eliminate the seasonings in this recipe to create a different flavored pizza crust. Olive oil would also work well in place of the avocado oil.
The toppings on this pizza include: organic pizza sauce, spinach, purple cabbage, onion, red pepper and avocado (added after it was baked).
What are your favorite pizza toppings? Do you have a favorite pizza crust recipe?