Easy and Yummy Pizza Crust!
This is a really easy and seriously delicious Grain-Free, Egg free, Cauliflower free, Dairy Free, and Vegan Pizza Crust.
Whew that’s a lot. You must be thinking “well if it’s FREE of so many things, what’s actually in it”. Or maybe even, “can this actually be good?”
First off, as usual, you can trust that it’s low carb, Paleo, and Keto friendly. I even provided an alternative to make it GAPS friendly for those of you out there following a GAPS diet!
So You’re Telling Me Pizza is Healthy?
I am committed to being grain free, dairy free, and I stay very low carb because that’s where I feel my best.
I’m still easily rocked by too many carbs and it’s evident I’m not able to handle very many. And even though I’m on a mostly Ketogenic diet, my blood sugar still tends to run high!
But guess what? I LOVE PIZZA! (Who doesn’t right?)
And sometimes, I just want a piece!
Of course I can go out and get myself a slice but, I know I won’t be able to enjoy it since the aftermath is typically pretty ugly.
I’m having my cake and eating it too!
So instead I’ve made a pizza crust that is really low carb! This allows me to enjoy the flavors of a slice of pizza without knocking my blood sugar out of whack and making me feel bad.
It’s also Paleo, Keto friendly and I have a Gaps option for it by just eliminating the green banana or cassava flour.
And I must say it’s amazing to enjoy pizza again and not worry about the excess carbs!
Some details and extra tips!
It’s easy to make free-form crusts of any size with this base by simply spreading the dough out on parchment-lined cookie sheets. You can pat them out or roll them with a rolling pin.
While it does require a pre-bake there is no flipping the crust or difficulty removing it from the pan.
I’ve hassled with cauliflower pizza crust (I actually have a super yummy recipe on the website!) in the past however, I needed one that was quicker, easier, and really no hassle at all.
I have 3 kids, a busy life, and a family with a grain free, low carb, Paleo lifestyle. That means I need (as we all do!) go-to recipes that are simple, quick, and make the family happy so that things run as smoothly as possible.
For a GAPS friendly option of this crust and one that is even lower in carbohydrates simply replace the green banana flour or cassava flour with additional almond flour or a nut/seed flour of your choice.
I also have a different Keto crust in the notes below that has both eggs and cheese in it. Many of us can not eat dairy and a few of us are egg free but if you can indulge in these then you should most definitely try it and compare. I’d love to hear what you like best. My kids love it and it’s a cinch to make too.
If you try this recipe, let me know what you think! It’s been a hit in my home so my hope is that you and the entire family can enjoy Pizza without the guilt or carb hangover!
Pizza Crust (grain free, egg free, dairy free, vegan, Paleo, Keto, GAPS)
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup green banana flour can use more almond flour or cassava flour here
- 1/4 cup ground psyllium husk
- 1/4 cup finely ground flax seeds
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp sea salt
- 1 tsp dried basil
- 2 tsp dried oregano
- 1 tsp baking soda
- 1 cup warm water
- 2 tsp apple cider vinegar
- 3 tbsp avocado oil
- Preheat oven to 400.
- Line 2 baking sheets with parchment paper.
- Soak the ground flax seed in 1 cup of warm water for 10 minutes
- Mix together the almond flour, coconut flour, green banana flour, psyllium husk, garlic salt, onion powder, oregano, salt, basil and baking soda until it attains the texture of very fine cornmeal.
- Add the apple cider vinegar and avocado oil to the flax water mixture and stir until combined.
- Add the wet ingredients to the dry's and mix it together until you have a moist dough. You will want to use your hands and knead the dough for 1-2 minutes. Then separate the dough into two flat discs. This will make enough for two pizzas.
- Using wet hands, pat the dough on the parchment lined baking sheets to about 1/4 inch thick. You can shape your dough into large circles or rectangles. (Alternatively, you can use a piece of parchment paper on top of the dough and with a rolling pin roll out the dough to 1/4 inch thick.)
- Pre-bake pizza dough for 18-20 minutes or until the edges are beginning to brown and the top is dry.
- Add desired toppings and bake another 18-20 minutes until edges are deep brown and the bottom is golden (you can lift a little corner of the pizza to check). Be sure not to under bake though, or the center of the crust will still be wet.
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