Wheat Belly Pizza Crust

• 1 1/2 cups shredded mozzarella cheese
• 1 1/2 cups ground almonds
• 1/4 cup garbanzo bean (chickpea) flour
• 1/4 ground golden flaxseeds
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp sea salt
• 2 eggs
• 1/4 cup extra-virgin olive oil
• 1/2 cup water

1. In a food processor, pulse the mozzarella until it becomes granular in size.
2. In a large bowl, combine the mozzarella, almonds, garbanzo bean flour, flaxseeds, onion powder, garlic powder, and salt. Stir in the eggs, oil, and water and mix thoroughly.
3. Spread a large sheet of parchment paper over a baking sheet. Place the dough on the parchment paper and lay a second sheet of parchment paper on top of the dough. Flatten with a rolling pin into a 14" round.
4. Carefully remove the top layer of parchment paper. Use a spoon or your hands to form a crust edge. Bake for 20 minutes.
5. Top according to Dr. Davis' Wheat Belly Pizza recipe.

mozzarella cheese, ground almonds, garbanzo bean, ground golden flaxseeds, onion, garlic, salt, eggs, extravirgin olive oil, water

Taken from www.epicurious.com/recipes/member/views/wheat-belly-pizza-crust-51540621 (may not work)