Pizza with psyllium husk

Well yes, this is a truly low carb tasty pizza.  What I love about it is you can eat it and feel satisfied but not that crazy nasty full feeling you get from them other heavy high carb foods.  Some health coaches out there will tell me it's good to eat those grains and heavy carbs here and there, and I know I can, but the feeling I feel after eating so good, is not a feeling I like at all.  I would rather eat this way all of the time because there are alternatives, so why not!

If you saw my low carb buns, it is the same exact recipe, I just doubled it to make this gigantic pizza, but honestly I suggest either one of two things, separate the dough so you get two smaller pizzas, or really roll it out as thin as you can, it comes out so much better.  Also, we love our pizza thin and crisp, so we cook the dough extra long before the toppings go on.  It is really up to you, just take it out earlier if you don't or put it in extra time if you like it like we do.

Preheat the oven to 350 FIRST!

Boil enough water to give you 4 tablespoons.

In a bowl, mix the dry ingredients, 3/4 cup (packed tight in a measuring cup) of finely ground almond flour, 2 tablespoons of psyllium husk, 1 teaspoon baking powder, 1/2 teaspoon of himalayan salt, 1/2 teaspoon of garlic powder (optional), 1/2 teaspoon of caraway seeds (optional) set aside.

In another bowl, mix the wet ingredients, 1 egg, 2 egg whites, 1 tablespoon of apple cider vinegar (this helps it rise) lemon juice, or white vinegar, and 1 tablespoon of melted refined coconut oil (not the extra virgin or you will have a heavy coconut taste), butter, lard, or ghee.  

Pour the wet ingredients into the dry, and mix all together.  Slowly pour in the boiling water and continue mixing.  The dough will expand and become really thick as it absorbs the water.  You will want to roll the dough out, if you don't have a rolling pin, just use a water bottle that's not plastic, we used our stainless steel bottle.  

Spread the dough on a parchment paper lined sheet pan, and pop in the over for 50 minutes. Again, if you want them more soft and doughy then check it at 40 minutes and see.  Take it out and put any toppings you want on it.  Pop it back in for a good 10 minutes or longer if you like the extra cheese cooked more.  Enjoy!!