Yeast-Free Crust for Pizza Lovers

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By Lisa Colnett
from los angeles, CA

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:

serves 2
prep time 30 Min
cook time 1 Hr
method Bake


  • 12 Tbsp
    of almond meal
  • 2
    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

How To Make

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