Grain-free Pizza Crust

dairy-free egg-free gluten-free grain-free pizza pizza crust Oct 21, 2019

There is something about pizza that brings people together.

Everyone loves pizza, it seems; some have even said it should be its own food group.

Well, if you’re anything like me, you might love pizza but you also know just how bad ‘pizza night’ can leave you feeling afterward.

There is a solution…

it doesn’t involve missing pizza night – although, you won’t be calling for delivery!

You can make the most delicious pizza, right in your own kitchen (imagine that!) without all those processed ingredients that leave you feeling bloated and nasty.

Get everyone involved preparing the toppings – slicing veggies & mixing sauces – make a mini buffet of toppings & have yourselves a build-your-own pizza night.

“Where love sets the tables, food tastes best” – french proverb

The Goods

2 chia ‘eggs’ (2 Tbsp ground chia + 6 Tbsp water; set aside to gel).

3/4 cup raw cauliflower, finely grated or riced (in blender* or food processor)

2 cups almond flour (finely ground almond meal)

3 Tbsp coconut oil, melted

1/4 tsp sea salt

finely chopped garlic or whatever else you want to season it with; oregano, chives, basil, chili, cumin…get creative!

Meg's Method:

In a large bowl, mix cauliflower, almond meal, salt & spices (with your hands works best) until well combined.

Make a well in the middle of the cauliflower mixture & add your chia eggs + oil.

With your hands, fold the mixture together until it forms a ball.

Press/roll the crust between two pieces of parchment paper to desired shape(s) and thickness.

Bake pizza crust in the oven, without toppings, between sheets of parchment paper (to steam the cauliflower and prevent burning) @ 350 for ~15 minutes.

When the crust is ready, remove top parchment, add sauce & toppings then return pizza to the oven (on broil?) until veggies are desired tenderness.

Topping Ideas:

arugula

goat cheese

olives

pineapple

onion, sliced

zucchini, sliced thin

mushrooms, sliced

garlic, minced

fresh or dried basil & oregano

tomato, sliced in 1/2 inch slices (or use a roasted red pepper!)

What’s your favourite flavour combination?

Author

Megan Elizabeth

H.BSc, R.H.N.

Before Megan pursued a career in Natural Nutrition & Functional Fitness, she studied molecular biology, biochemistry and pharmaceutical chemistry at the University of Guelph. She had the privilege to work for major pharmaceutical & biotech companies on projects involving calibration, DNA preparation, and creating standard operating procedures. Now, she trusts cows over chemists & uses her kitchen as her laboratory where she teaches families how to get back to the basics of eating well & feeling great.

"Why count calories when you can make calories count."

Meg’s Sweet Treats Recipe Guide is loaded with nutritious & delicious desserts that are easy to make & fun to eat.

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Grain-free Pizza Crust

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"Why count calories when you can make calories count."

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