Grain-Free Pizza Crust

Pizza. Definitely one of the hardest things we can't eat. There are plenty of days I wish I could pull a frozen one out and quickly pop it in the oven. There's lots of other days that I make our own. I laugh to myself when the kids beg for pizza, especially when friends are over, because our definition of pizza is not exactly what others think of when they hear that word.

I was really happy with this particular crust. I modified our original wheat crust , so it's still yeast-free; however, I added eggs to help hold it together. It was even delicious the next day, when the kids quickly pulled it out for breakfast. Overall, I would say it worked better than the gluten-free crust we tried to make by also modifying our wheat crust recipe, by swapping out the wheat flour for a 1:1 gluten-free mix. 

There's lots of ideas out there for pizza toppings, but we've found our favorite and staple to be caramelized onions as the base; it makes for such a creamy, flavorful final product, it's worth every minute of stirring on the stove top. Our toppings typically include an assortment of either a tomato sauce or pesto sauce, caramelized onions, salami (or pepperoni or italian sausage), artichoke hearts, sundried tomatoes, artichoke hearts, olives, mushrooms and whatever other pizza veggies are in the fridge. The finishing touch? Dairy-free ranch and crushed red pepper flakes. Enjoy!

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Grain-Free Pizza Crust

2-1/2 cups almond flour

2 cups tapioca flour

1 tablespoon baking powder

1 tablespoon vitamin c powder

1 teaspoon salt

2 eggs

3 tablespoons olive oil

1/3 cup water

2 tablespoon apple cider vinegar

1 tablespoon honey


1. Preheat the oven to 375 degrees. Mix the dry ingredients together in a large bowl.

2. Whisk together the eggs, oil and honey.

3. Pour the eggs, oil and honey into the dry ingredients, then add the water and apple cider vinegar. Using your hands, knead the dough together. 

4. Let the dough rest for about 5 minutes or so, before rolling it out.

5. Dust a pizza pan with almond flour or cornmeal, then roll out on the pan, using your hands to form a crust. 

6. Prebake the dough for about 10 minutes, then remove and add toppings. Once toppings are on, cook for another 10-15 minutes.