Whether you have an intolerance to gluten and other grains or just want to cut back on carbs, this recipe will give you the satisfaction of a traditional thin crust pizza without any of the grains or guilt. Use organic ingredients wherever you can of course!
Preheat griddle (very important or the cheese will stick). Place 1 cup of the shredded mozzarella in a circle in the center of the griddle and cover with a tablespoon of psyllium husks. Add the tomato basil pasta sauce and garlic powder in an even layer on top. Add a final layer of the shredded mozzarella over the top and cover with a lid (as the cheese begins to melt, it will splatter… the cover will save your kitchen and clothes). Check the pizza frequently to ensure that the bottom layer of cheese forms a crust, but does not burn (it should turn a nice golden brown). Begin to push in the sides, freeing them from the griddle. Depending on how wide you made your pizza, it may be easier to lift onto a plate using two spatulas. Allow to cool slightly before cutting and serving. Enjoy!
P.S. Drink plenty of water with this so that the psyllium can do its job. Just read the directions on the package of psyllium to find out what their recommended water intake is to take with 1 tbsp.
Noted on 1/11/2015: After eating the first few of these I have revised this to add psyllium and removed the olive oil for frying since the cheese takes care of this on its own. I also removed the cheddar after reading up on the blood type diet and switched everything to just mozzarella on its own. You can use whichever cheeses you enjoy the most though. 🙂
[Credit for the crust-less pizza idea goes to Jose Bordetas on Youtube]