Healthy Low-Gluten Pizza Crust

Most pizza is made from refined wheat flour. Even gluten-free pizza crust is typically made from brown rice or tapioca flour, which will send your blood sugar to the MOON!

I used Einkorn flour in this recipe. If you’ve been following me for a while, you know this is my latest obsession. It’s made from organic, non-hybridized wheat that’s never been genetically modified. It contains 0 glyphosate residue from pesticides and is easy to digest, low in gluten, and low glycemic. Can you see why I love it?!?

This recipe is legit exactly the same as my healthy yogurt bagel recipe with a couple of minor tweaks.

Note: you can use any toppings you’d like! I love Cadia tomato and Basil pasta sauce. We always have it in our pantry because it’s organic and super clean!

Ingredients:
* 1 cup Einkorn flour
* 1.5 teaspoons baking powder
* 1/2 teaspoon kosher salt
* 1 cup non-fat plain Greek yogurt (Costco brand, Skyr, Fage,Stonyfield)
* Tomato sauce
* Extra virgin olive oil
* Optional toppings: cheese, veggies, meat

Instructions!
* Preheat oven to 450F.
* Combine the flour, baking powder, and salt and whisk well.
* Add the yogurt and mix with a spatula until well combined.

* Lightly dust flour on a work surface and remove the dough from the bowl. Knead the dough a few times, about 20 turns.
* Sprinkle a work surface and rolling pin with a little flour and roll the dough into a large, round circle.
* Lay the dough onto an oiled pizza stone or baking sheet, and drizzle with olive oil.
* Spread the sauce over the crust. Top with toppings and bake for 10 to 12 minutes until the crust is golden brown.
* Transfer to a cutting board, and slice into 8 slices.