I’ve had The Joy of Gluten-Free Sugar-Free Baking for a while, but oddly Cheesy Herbed Pizza Crust (page 66) is the first recipe I’ve made from it. I didn’t grind the sunflower seeds quite as finely as I should have, but it still turned out very well. (Better than the cauliflower, pork rind, and flax-based low carb crusts I’ve tried.) I topped it with green olive pesto, mozzarella cheese, and parmesan cheese. In hindsight, some sundried tomatoes would have been a good addition.
This is the nutritional information for 1/8 of the recipe, excluding toppings. I used water as the liquid.