Sometimes you just want a pizza.
But pizza doesn’t have to mean white inflammatory dough topped with sugar-laden tomato sauce and antibiotic-rich conventional (non-organic) cheese. Nope! You CAN eat pizza and make it healthy so that it doesn’t taste like cardboard. If you have my cookbook, Eating Clean, you know that I LOVE making pizzas. There’s a bunch of healthy pizza recipes in there (including this Blissful Quinoa Pizza recipe) so the next time you think pizza is out of the story for you with your anti-inflammatory lifestyle, think again.
Let me show you how to make pizza that you can whip up in 30 minutes. Anyone can make this. It’s super easy. Come on in!
LOOK at this crust! Ahhhh it’s so good. NO yeast in here folks. No gluten. No inflammatory ingredients. I’ve been avoiding yeast in foods for 10 years now because of the chronic Candida that I had in my gut for so many years. So, those chalky gluten-free pizza crusts that are sold in the stores were never part of my meal plan. They made me swell up and created pure bloat in my belly. Not fun and super uncomfortable!
So, I started making a bunch of grain-free pizza crusts and grain-free crackers that have saved me. I’ve received such great feedback from my cracker recipes and my past pizza crusts so I wanted to create another fun pizza with you.
All you need for this crust is…
THAT. IS. IT.
And it can be on the table in under 30 minutes.
Then, just add your favorite tomato sauce recipe (you can make my two tomato sauce recipes in my cookbook or try this Basil Tomato Sauce I made this year).
I topped this pizza with massaged kale and my dairy-free cheese.
Easy as pie.
If you try this recipe, come share it with me and show me your dish on facebook, pinterest, instag
And when you’re food shopping, try your best to buy everything organic. Here’s why I eat organic: The Benefits of Eating Organic.
- 3 Tbsp. flaxseeds ground
- 6 Tbsp. filtered water
- 6 large carrots ends trimmed and chopped
- 1 cup blanched almond flour
- 1 Tbsp. fresh parsley finely chopped
- Large pinch cayenne pepper
- Sea salt and freshly ground black pepper to taste
- Toppings: tomato sauce, massaged kale, dairy-free cheese
Preheat the oven to 400 degrees F. Prepare a large baking sheet with parchment paper.
In a small bowl, combine the flaxseeds and water; let this sit for 10 minutes then stir to combine. When the mixture is thick and jel-like, it's ready.
Add all the remaining ingredients into a food processor along with the jel-like flax mixture; puree until well combined and has a smooth consistency.
Use a spoon to transfer the dough onto the prepared baking sheet; place another piece of parchment paper on top and flatten the dough with a rolling pin. Remove the top piece of parchment paper and bake for 30 minutes or until the crust is golden brown and crispy on the edges.
Remove from the oven and slice into pizza slices with a sharp knife or pizza cutter. Serve with desired toppings such as tomato sauce, massaged kale and my dairy-free cheese. Serve immediately.
Share your thoughts
Fantastic. I did topping of grated courgette + NOOCH I to passata and sprinkled pattern of pumpkin seeds on top!
this is so delicious with toppings!!
Amie, this crust looks delicious! Should the carrots be chopped or grated before putting in the food processor?
Thank you for sharing.
Yes you can chop them! That’s probably easier! oxx
Wow, Amie! Another winner.
I can’t wait to try this!
I have tried and enjoyed making cauliflower pizza crust, but this also sounds so interesting and flavorful.
I am so grateful to you for sharing your creative and imaginative approach to cooking.
You are so sweet. Thank you so much Jan! Have a beautiful day! oxxx