Pizza crust – grain and gluten free

Pizza crust – grain and gluten free – and healthy for you!

Hands up those who have eaten pizza for breakfast before.
(Yeah, yeah… hand is up.)
Didn’t it taste delicious the next day, particularly when served with a side of hangover?
Guilt then may have reared its ugly head as you counted how many days in a row you ate junk for breakfast.

Hands up those who have bought a gluten free pizza/base and have nearly lost a tooth while attempting to chew it.
Yeah, plastic isn’t my thing either.

I have a great pizza crust recipe for you that will taste and feel nothing like the store bought crap. You can put any topping on it as you would for a regular pizza. It’s very easy –  just like pouring cake batter into a pan. The smaller the pan, the thicker the crust so if you don’t want your crust to be too bread like, opt for a bigger pan.
As the main ingredient is blanched almond meal (or flour), you will find it quite filling. Almond meal can be found in the health food section of supermarkets and at health food stores. If you can’t find any, simply place some natural almonds into your food processor and blitz until it turns into flour.
Oh, and next time you catch yourself shoving left-over pizza into your mouth for breakfast – relax and enjoy it.

This recipe is a slight adaptation from The Unrefined Kitchen. Original recipe here with option for making smaller sized pizza. 

Stay tuned for some of my delicious toppings in future posts.

Why this is good for you

Almonds alkalize the body (good for fighting inflammation), nourish the nervous system, provide good brain function, build strong bones and teeth, provide healthy fats which aids in weight loss, reduce risk of heart disease and help protect against diabetes.

Pizza crust – grain and gluten free

Yield: Makes 1 large pizza


  • 2 cups almond flour
  • 1 cup arrowroot starch (or flour)*
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons ground sea salt
  • 1 tablespoon finely chopped fresh basil
  • 1 teaspoon onion flakes
  • ¼ teaspoon cracked black pepper
  • 3 eggs
  • 1/2 cup unsweetened almond milk


  1. Preheat oven to about 220 degrees C (or 190 - 200 fan forced).
  2. Grease a round pizza pan (I used a 33 cm diameter non stick pan)
  3. Combine all dry ingredients in a large bowl.
  4. Lightly whisk egg and milk together in a separate bowl and add to dry ingredients.
  5. Stir until smooth and runny like cake batter.
  6. Pour out batter onto pan. Spread evenly.
  7. Bake for approx 10 - 20 minutes or until batter has set. *
  8. Remove from oven and gently run a spatula around the edges and underneath the crust to ensure it separates easily from the pan before adding your toppings.


* Cooking times and temperature will vary with each oven and the type of pan you use. Non stick coated pans usually call for reducing temperature by 10 degrees. Keep an eye on your crust to ensure it's not overcooking.

Arrowroot starch (or flour) can be found in the baking section of most supermarkets for under $2.

Tastes great the next day when heated up again in the oven as the crust gets crispier.

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