Since I started following PN in late 2010 I've been trying to find something that is high in protein and a little lower on the carb scale so I can have it anytime (PN recommends consuming carbs post workout). I tried a recipe using chickpea flour courtesy of Georgie Fear. It was delicious. High in protein and fiber, but it was missing something. Maybe it wasn't crispy enough. Not sure.
I had seen a few recipes that used almond flour as a base and I thought that might be interesting. I had purchased some to bake some almond cookies but I decided to use it for pizza dough instead. Probably a smarter option for my waistline as well. I found this recipe and thought it sounded interesting. I tweaked it a bit by adding some millet flour that I happened to have on hand.
The recipe went like this:
1.5 cups of almond flour
1 cup of millet flour
3 tbsp of olive oil
1 tsp of xanthan gum
1 tsp of granulated garlic (didn't have garlic powder)
1 tsp of dried thyme
1/2 tsp of salt.
The dough was quite wet. I rolled it out onto a piece of parchment paper as thinly as possible. Fired up the BBQ on high till it hit 400 degrees. I flipped the dough onto the BBQ, closed the lid and turned the heat down to medium. About 5 minutes later I checked on it and it had firmed up nicely. I let it sit for another couple of minutes and then moved it onto a pizza stone to top it. This one had caramelized onions, sun-dried tomato pesto, prosciutto, zucchini, roasted red peppers & portobello mushrooms. It was topped with mozzarella cheese. Yum yum.
The toppings were awesome. Will definitely do that combo again. Now I just need to work on perfecting the crust, one pie at a time.