Crunchy hand formed pizza crust

Crunchy hand formed pizza crust

Makes 6  x 5” pizza shells

I like a crisp crust that you can pick up with one hand and not have it mushy or greasy.

I have tweaked this recipe to make the most awesome crunchy pizza crust ever!

½ c oil (I use grapeseed)
½ c plain yoghurt
½ c water
3 c home milled flour
3 T psyllium husk
1 T tapioca starch
1 tsp Himalayan salt
1 tsp crushed rosemary
1 T sunflower seed pesto (click here for the recipe)


Mix wet ingredients together, stir in rest, mix well.
Form into 6 balls
Hand form shells, ( a tortilla press works great! Sandwich the dough between waxed paper to prevent sticking to the press) pinching a lip along the edges & pressing onto greased cookie sheet.

My favorite pizza toppings are:
Dehydrated eggplant & zucchini slices
Dehydrated deer burger


My newest summer pizza toppings:

Flaked poached salmon pieces mixed in maple syrup with beet and turnip tops & apricot slices!


I use dehydrated meat and vegetables because I don’t like a watery top or mushy crust.


Spoon home made tomato-basil sauce on top of dehydrated foods
Sprinkle a dash of home made sunflower seed pesto, cherry bomb chili powder & oregano over sauce.
Cover with a thin layer of grated cheese (I like to use a mix of Monterey Jack and sharp cheddar)
Sprinkle crushed chili peppers and roasted sunflower and black sesame seeds to top it off!

Bake 400f 30 minutes until the cheese is golden



click for more info:

milling your own grains

hot peppers


canning tomatoes

psyllium husk