Nutty Pizza Crust (grain-free)

In our family everyone enjoys pizza; for the last few months we’ve been serving two versions on pizza night to accomodate those who prefer grain-free/GAPS.   This crust has a nice flavor – and though it doesn’t taste like your typical pizza dough, it’s very tasty.

I made some very slight adaptations to the recipes of Sierra and SOG , and this is what we use now when we want a gluten-free pizza crust.

Nutty Pizza Crust

  • 2 c. nut flour (I prefer hazelnut, but have used almond meal successfully)
  • 2 eggs
  • 2 t. coconut oil (I use expeller pressed)
  • 1 t. salt

Melt the coconut oil, let cool slightly.  Beat the eggs, add in the coconut oil and salt. (You don’t want it to be boiling hot or it will curdle the eggs; if you don’t melt it, it’s hard to mix in evenly.)  Then stir in the nut flour; mix thoroughly.

Form it into a ball, and then pat it out on a greased pan or cookie sheet.  Bake at 350 degrees for about twenty minutes until browned.  Then add the toppings – sauce, vegetables, and cheese.  Bake another 10 – 15 minutes until it looks ready.


(This post is part of Slightly Indulgent Tuesday.)


11 thoughts on “Nutty Pizza Crust (grain-free)

  1. Thanks so much, Avivah! I feel like this is kind of a daunting task ahead of me. And I really want a grinder now. :) Do you use things like guar gum and xanthum and all the other stuff I can’t pronounce??? All that stuff puts me off a bit, a) because I don’t know what it is and b) because I think I’d have a hard time finding it here, and that it’d be pretty pricey. I don’t think I normally see that kind of stuff here on your blog, but I thought I’d ask. You get by without? We’re very concerned about what to do about challah. Sigh! :)

    1. I don’t use most of what is standard for the gluten free community because I don’t think it’s good for you. Many times the focus is on being able to eat something that doesn’t have gluten but not on if the product is actually good for you; as you know, I put a lot of weight on using food to nourish your body.

      Xanthum gum is basically a corn based ‘glue’ that holds together the flours that don’t have gluten to bind them. Guar gum serves the same purpose but is bean based. If you use a mix of flours (eg: 6 parts rice flour:2 parts tapioca flour:1 part potato starch) you can avoid it. But I really don’t bake those kinds of things; I prefer nut flours and coconut flour (though not yet satisfied with my baked coconut flour goods so far).

      I haven’t made any gluten free challah, so I don’t have any advice in that area. The recipes I’ve seen online wouldn’t be suitable to make hamotzi on. In our family those with a concern (remember that it’s avoiding gluten isn’t a serious concern here that necessitates eliminating it completely) have a minimal amount of matzah, challah, or what we call oat matzahs (basically oats and water mixed to a paste with a little bit of salt added, then flattened and baked). They sell matzas around Pesach that are certified gluten free (ie, no cross contamination issues with the oats); that might be the easiest way to go. Wish I could be of more help!

  2. Hi Avivah – thanks for this! What do you use to make the nut flour? I’ve tried similar recipes but only have a food processor and grain grinder, so it’s not fine enough…

  3. I just made a nut crust for a raw pie. It was delicious. I ony used pecans and coconut oil. I like the idea of adding eggs and salt and using this for a pizza crust though–thanks!


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