Wheat Belly Pizza – Wheat Free Diet Approved

This wheat-free pizza recipe was featured on Dr. Oz’s wheat free diet recipes. If you are aiming to go with gluten free or wheat free for the Wheat Belly Diet then this might be a pizza recipe you enjoy trying.

Good wholesome ingredients and low carb recipes are always good choices to add to your arsenal of recipes to fight that fat! Always aim to use fresh ingredients to get the most benefit from any recipe. With the one featured here, I recommend using fresh tomatoes and mixing up your own marinara to ensure there is no added sugar or preservatives.

Watch the sausage ingredients on the package to make sure sugar hasn’t been slipped in for that added flavor they think you need. Instead of dried oregano, use a bit of fresh, finely chopped.

 Wheat Belly Pizza


Makes 8 servings


1/4 cup extra-virgin olive oil, divided      Wheat Belly Pizza

1 pound bulk or loose sausage

1 medium onion, chopped

2 cloves garlic, minced

1 wheat-free pizza crust

2 cups sugar-free pizza or marinara sauce

8 oz fresh mozzarella, thinly sliced

1/2 red or green bell pepper, chopped

1 tsp dried oregano

2 tbsp grated Parmesan or Romano cheese



Preheat the over to 350°F.

In a skillet over medium heat, heat 2 tablespoons of the oil. Cook the sausage, onion, and garlic for 10 minutes, or until the sausage is cooked through and the onion is tender. Remove from the heat and drain if necessary.

Place the pizza crust on a baking sheet. Top with the sauce, mozzarella, sausage mixture, bell pepper, oregano, and Parmesan or Romano. Drizzle the remaining 2 tablespoons oil over the top.

Bake for 10 minutes, or until browned and the cheese melts.

Per Serving: 491 calories, 23 g protein, 17 g carbohydrates, 38 g total fat, 9 g saturated fat, 6 g fiber, 664 mg sodium

Wheat Belly Pizza Crust


Makes 12 servings


1 1/2 cups shredded mozzarella cheese

1 1/2 cups ground almonds

1/4 cup garbanzo bean (chickpea) flour

1/4 ground golden flaxseed

1 tsp onion powder

1/2 tsp garlic powder

1/2 tsp sea salt

2 eggs

1/4 cup extra-virgin olive oil

1/2 cup water



In a food processor, pulse the mozzarella until it becomes granular in size.

In a large bowl, combine the mozzarella, almonds, garbanzo bean flour, flaxseeds, onion powder, garlic powder, and salt. Stir in the eggs, oil, and water and mix thoroughly.

Spread a large sheet of parchment paper over a baking sheet. Place the dough on the parchment paper and lay a second sheet of parchment paper on top of the dough. Flatten with a rolling pin into a 14″ round.

Carefully remove the top layer of parchment paper. Use a spoon or your hands to form a crust edge. Bake for 20 minutes.

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