Crispy and just perfectly chewy gluten free low carb pizza dough, no need for yeast or rising! Only 13 grams of carbs with only 64 calories per little pizza crust; that is half the carbs and calories of 1 slice of thin crust pizza!!
This recipe was a result of an idea and some subsequent mad science experiments in the Pure Foods kitchen :)
so i was prowling the aisles at whole foods, always on the lookout for new ingredients, i found whole grain Teff! Teff is a tiny (poppy seed size) grain from Ethiopia, gluten free, very high in calcium and high in resistant starch, a newly-discovered type of dietary fiber that can benefit blood sugar management, weight control, and colon health. It’s estimated that 20-40% of the carbohydrates in teff are resistant starches.
hmmm i thought, wonder what i could make with this?

I cooked it according to instructions and found it to be kind of porridge like and slightly chewy (i really liked it) with a very mild flavor.
Hmmm i thought, what about pizza dough???!

difficulty level: beginner

prep time: 10 minutes

cook time: 50 minutes

equipment needed: food processor or fine cheese grater

what you need:

wet ingredients

  • 1/2 cup Bob's red mill whole grain Teff (not Teff flour) you can find it on Amazon or in health food stores. cooked according to instructions
  • 1 vegan egg. 1 tbsp flax meal with 2 tbsp boiling water mix well and let rest 3 minutes
  • 2 tsp oil
  • 1 cup finely riced eggplant. Peel eggplant, cut into cubes and rice thoroughly by pulsing it in food processor until it looks mushy.

dry ingredients:

  • 1 cup Bobs Red Mill Gluten-Free 1-to-1 Baking Flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/8 tsp dry oregano
  • 1/8 tsp garlic powder
  • 1/4 tsp stevia what to do:

  • preheat oven to 425 degrees

  • line a large oven sized baking sheet with foil and spray with cooking oil, or grease well.
  • cook teff grain. boil 2 cups of water, add 1/2 cup teff grain and a touch of salt, cook stirring for 20 minutes, remove from heat and pour into a large wide tupperware
  • add oil and vegan egg and riced eggplant to teff and mix well
  • mix all dry ingredients in a large bowl with a whisk to evenly distribute.
  • fold wet ingredients into dry ingredients and mix well with spatula
  • let dough sit 10 minutes for flavors to combine.
  • this dough will be wet
  • dole out a 1/4 of the dough, use the back of the 1/4 cup or a spatula to flatted it out into a pizza round, this will look rustic, aim for no thinner then a 1/4 inch. the baking sheet will fit 4-5 little pizzas.
  • place baking sheet on middle rack, bake for 25 minutes
  • take out of oven, use spatula to transfer pizzas to wire rack
  • place wire rack with pizzas in oven for additional 5 minutes at 425

at this point the pizza crusts are ready to be used or stored in fridge.
If storing, simply let cool completely before transferring into fridge in container, to be used later.

If you are ready to use them immediately:

  • turn broil element on
  • keep pizza crusts on cooling rack, top with desired toppings and broil 2 minutes, keep oven door slightly ajar to keep broil element on, and keep a close eye on your pizzas, as they can go from perfect to burnt quite quickly at this phase

In the pictures i used my rustic tomato sauce with some roasted mushrooms and vegan parm for a red pizza, and my Low calorie vegan spinach artichoke dip with some mushrooms and vegan parm for a white pizza; yes i know, sound weird to use a spinach artichoke dip... trust me, this came out unbelievably good!!!

get creative, use whatever toppings call to you, or are in your fridge ;)
this crust tastes seriously good, so easy to make.
This recipe yields 16 little pizzas, the dough lasts in the fridge for 3 days, and the little crusts can be cooked and frozen to be used later.
You can use this for flat bread recipe too