As a vegetarian, I am always looking for interesting ways to incorporate more non-animal sources of protein in my diet. Will, on the other hand, is always looking for ways to creatively make favorite foods low in carbohydrates. Both of these diet restrictions may seem to be on different ends of the spectrum, so it makes it fun to come up with dinners. We felt like doing a bit of experimenting last night and came up with this recipe for a high protein pizza crust. In place of the flour, we used a combination of almond flour and wheat gluten. So, instead of having about 16 grams of protein for 2 servings of crust, this one has 38 grams! You can find both of these ingredients from Bob’s Red Mill which is carried by Whole Foods. I was really surprised that the texture of this crust is actually really close to regular flour dough. I also thought it was tastier than the cauliflower crust we have made in the past.
1. Preheat oven to 350 degrees Fahrenheit. Combine flour, gluten, salt, garlic, and oregano in a small bowl. Add water and stir well. Knead dough into a ball.
2. Spread dough 1/4 inch thick on a greased cookie sheet. Bake for 15 minutes or until the edges of the crust begin to brown lightly.
3. Top crust with sauce, cheese, and toppings of choice. Broil for 5-7 minutes or until cheese is melted and lightly browned.