Yeast-Free Crust for Pizza Lovers

Lisa Colnett


Pizza has always been one of my favorite foods. I remember I ate a ton of pizza growing up. And really, what kid doesn’t like the classic cheese and pepperoni pizza? However, my current dietary restrictions don’t allow for a lot of the popular food’s staple ingredients—cheese, wheat and yeast definitely are off-limits.
I found out this great recipe here:

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30 Min
1 Hr


12 Tbsp
of almond meal
organic eggs
2 tsp
of grapeseed oil
2 tsp
of sea salt
1 tsp
of stevia leaf powder (optional)
your choice of herbs (optional)
your choice of additional toppings, such as: 1 cup of watercress sprouts; 1 medium-sized zucchini; 1 cup chopped onion; 1/2 of an avocado; 3 garlic cloves; 1/2 cup of parsley; 1 shallot; 2 tbsp of sesame seed oil; and/or 3 tbsp of extra virgin olive


1Sauté one medium-sized zucchini until tender.
2Preheat the oven to 375 degrees Fahrenheit.
3Mix the crust ingredients into a medium-sized bowl.
4Spread the batter onto a cookie sheet that is covered with parchment paper. (For thicker crust, add additional almond meal to the batter.)
5Cook in the oven for approximately 20 minutes or until desired crispiness.
6Let the crust stand for a few minutes and add the olive oil, zucchini and other raw toppings. If you want the toppings warm, cook pizza in oven for another five minutes.
7Cut with pizza cutter and enjoy!

About this Recipe

Course/Dish: Pizza
Main Ingredient: Flour
Regional Style: American