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  • Recipe:

    Grain-Free Amazing Pizza Crust Recipe

    Grain-Free Amazing Pizza Crust
  • Prep Time:
  • Cook Time:
  • Recipe Description:

    I have tried many grain-free and gluten-free pizza crust recipes, but none of them quite measured up. Either they were too eggy, too fragile, or too crumbly and dry. This grain-free pizza crust has an excellent texture though. It is springy, soft, holds up to toppings, can be thin-ish or thick, and when cooked on a pizza stone, it is crispy on the bottom. The taste is great as well, especially with the added herbs. Most people would not know that it isn't made with white flour. The batter is versatile and would be a wonderful base for a breakfast strata, made into rounds for a flatbread to sandwich just about anything, or poured on top of veggies to make pot pies or other quick casseroles. I imagine you could also sweeten the batter a bit and top a cobbler that way. Hope you enjoy!

    Recipe Instructions:

    Preheat oven and a pizza stone (if you have one) to 425 degrees.

    If you do not have a pizza stone, line a large jelly roll pan or round pizza pan with parchment paper. If you do have a pizza stone, simply place a piece of parchment slightly larger than you want your pizza on top of a bread peel or cutting board.

    In a medium bowl, mix together dry ingredients until no lumps remain and ingredients are well mixed.

    Add beaten eggs and milk of choice. Stir until a thick batter forms, being sure to scrape down the sides of the bowl.

    Pour the batter onto the parchment paper in a large round or rectangle, whichever you prefer. Use the back of a spoon or a rubber spatula to even to batter out to the thickness and shape that you prefer. Remember, it will rise.

    If using a stone, pick up your baking peel or cutting board to transfer your parchment to the over. Quickly open the oven pick up a corner of the parchment. Slide it directly onto the hot stone. Bake for 10-12 minutes, depending on thickness until slightly golden.

    Remove from the oven by sliding the parchment back onto the peel or cutting board. Top with sauce and toppings of choice and bake an additional 10-15 minutes; watch the bottom of the crust to make sure it is not burning.

    If using a parchment lined pan, place in the hot oven and bake for 10-12 minutes. Remove from oven, top with sauce and toppings of choice and bake an additional 10-15 minutes.



    Comments and Reviews

  • Rene says:
    I am so excited to make this. I wonder if it has protein in it, because of the almond flour? Thanks for all of your fantastic ideas. You are an inspiration! Reply
    • Yes! There is a good amount of protein both from the almond flour and the eggs. I hope you enjoy it! :) Reply
  • Kelly S. says:
    I want to do a half recipe of this to make mini pizzas with my daughter tomorrow. I have one egg left in my fridge. Do you think I could combine half or a flax egg successfully to make the crust, or do we need to make a run to get some more eggs instead? Reply
    • I'm not sure if this recipe halves perfectly. I have not tried it. Sometimes baking recipes don't work out to half or double exactly. I think that you could use a flax egg if you need to for part of it. You could also substitute some mayonnaise if you have it (3 tbls mayo = 1 egg). Hope that helps! Let me know how it turns out! Reply
  • This is indeed AMAZING! It is the first time in nearly a year my son who is battling major allergies has been able to eat anything resembling pizza! I used a tomato-free sauce recipe, this crust and some turkey pepperoni. He said he wished he could eat it every day for the rest of his life! Thank you! Reply
    • That's is so great Eileen! Thanks for sharing :) Experiment more with this recipe. I sometimes make rounds on parchment paper and we use it as sandwich bread or hamburger buns. Pretty versatile stuff. Reply
  • Sarah says:
    OMG!!! We've been trying the paleo diet for about 2 months now and I've tried all those eggy, crumbly recipes too. I just made some almond meal in my food processor and used that but now I can't wait to try it with almond flour because that always has a better texture (I stopped wasting money using the expensive stuff since so many are nasty either way lol). It seriously was as close to real pizza crust as you can possibly get without using grains! I think I could really pass it off to guests and they wouldn't even know! Was this your own recipe or would you mind sharing where you found it? I'm just curious if there's any other awesome recipes with it :) Reply
    • Glad you enjoyed it! It's my favorite. I adapted it from a muffin recipe that I loved. Can't remember where I found the original muffin recipe. Reply
  • Diane says:
    Just made this last night and my whole family loved it. I topped it with random veggies. I just ate it again for lunch. I love leftovers. Esp such yummy ones. Reply
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