Grain Free Pizza Crust

I’ve been craving pizza lately, but every crust option I come across is either cauliflower based or contains chickpea flour. While I have nothing against these delicious foods, they are not FODMAP friendly, which means they are foods that if you have any gut issues, they can be potentially more harmful than helpful. I’m also always looking for ways to re-create favourite recipes, into grain-free and gluten-free deliciousness and my friends, I nailed this one! This crust was a total experiment and I totally knocked it out of the park, just sayin’! I hope you give this crust a try, you will love it, plus its packed with fibre and healthy fats (Helllooo Omega 3s!). It also has coconut oil because CoconutGate 2017 is a total farce, in my opinion 😉


Happy Pizza Making!

Grain Free Pizza Crust


Pizza 2

¾ Cup Hemp Hearts

¼ Cup Chia Seeds

¾ Cup Almond Flour

1 Egg

1 TBSP Coconut Oil

2 TSP Apple Cider Vinegar

½ TSP Baking Powder

1 TSP Himalayan Salt


Preheat your oven to 350ºF.

In a stand mixer, with the dough hook attachment or in a bowl, mix together the hemp hearts, chia seeds, and almond flour. Once combined, add in the egg, coconut oil, apple cider vinegar, baking powder and salt. Mix until thoroughly combined and a dough like consistency is reached, it will be a little bit sticky but easy to make a ball and handle.

Place your ball of dough on a baking sheet lined with parchment paper. Sprinkle some almond flour on the ball and using a rolling pin, roll your dough into a circle, about a ¼ inch thick. Prick the dough, all over, with a fork, to avoid it puffing up in the oven.

Bake the dough for about 20-30 minutes or until golden brown.

Remove from oven, let cool slightly, top with whatever toppings you like. I love basil, tomatoes, and goat cheese, that’s what is pictured!

Bake for another 15-20 minutes at 375ºF or until your toppings are cooked.

Slice and serve!