Meat Lovers Pizza
- Crust
- ¾ cup whole raw cashews (or 1 cup cashew flour)
- 3 tablespoons almond flour
- ¼ cup coconut flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- dash teaspoon garlic granules
- 2 large eggs
- 2 tablespoons almond milk
- ½ teaspoon apple cider vinegar
- 2½ tablespoons extra-virgin olive oil
- 1 tablespoon cold water
- 1 tablespoon fresh parsley
- 2 tablespoons fresh basil
Pizza - ½ cup marinara sauce
- ¾ cup USWM Raw Mozzarella Cheese, shredded
- ¼ USWM Salami, casing removed and thinly sliced
- 1 USWM Italian Sausage, casing removed and pre-cooked
- 2 pieces USWM sugar-free bacon, cooked and chopped
- ¼ cup mushrooms
- ¼ cup black olives, pitted and sliced
- Preheat oven to 350 degrees F.
- In a food processor, pulse the cashews until a fine flour has formed.
- Add in the almond flour, coconut flour, baking soda, salt, and garlic granules, then process the mixture for 30 seconds.
- Add the eggs, almond milk, apple cider vinegar, olive oil, and water and process for another 30 seconds. Scrape down the sides of the bowl and pulse a few more times until you have a very smooth dough.
- Add the parsley and basil, and pulse two more times to roughly chop and incorporate the herbs.
- Let the dough rest for 2 minutes to let the coconut flour absorb some of the liquid.
- *It is a fairly wet dough, so don’t be alarmed that it doesn’t come together into a dense ball like most doughs.
- Sprinkle a piece of parchment paper with a little almond flour, then turn the dough out onto the counter. Sprinkle a little more flour on the top of the ball of dough, then place another piece of parchment on top.
- Use your hands to flatten the ball into a disc, then lightly roll out the dough into a circle that is ¼ inch thick.
- Remove the top piece of parchment and carefully by gently tugging from one corner. Slide the other piece with the crust onto a pizza pan.
- *If you can’t remove the parchment without taking half of the dough with it, just bake the crust with the top piece intact. You can remove it once the crust has baked and before you add the toppings.
- Bake the crust for 12 minutes, or until it has puffed up and is golden brown around the edges.
- Top with marinara sauce, cheese, salami, sausage, bacon, mushrooms and olives and bake for another 10-15 minutes.
If you’re grain or gluten-free, you will no longer miss pizza once you make this grain-free crust. I chose to use three different flours for this crust to give it the complexity that regular crusts have, and to avoid the sweet flavor that most almond or coconut crusts have.
You may think it’s overkill or not worth the time, but I assure you it is. Have you ever seen a gluten-free bread or crust recipe that uses only rice flour? Or is made just from potato starch? Probably not. And that is because without the use of an all purpose flour, it’s best to combine different flours so they can all lend their various benefits to the finished product. They each have their own properties and work cohesively; coconut – helps to prevent soggy bread and makes the crust sturdy, almond- lends some healthy fat and a bit of sweetness, and cashews- makes the crust a little lighter and fluffier and balances out the flavor.
You can top this crust with whatever your heart desires, but we topped this one with heaps of US Wellness Meat’s salami, italian sausage, sugar-free bacon, and shredded raw milk cheese.
This recipe was part of my Featured Chef of July Segment on US Wellness Meats
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This looks great! I only have a small food processor. How can I adapt? Thanks-
Process the flour in the small food processor and add as many of the liquids as you can. Then transfer it to a mixer and do the rest in there. The idea is to get the flours as finely ground as possible.
Unfortunately, gave my mixer away. Pre-diabetic, embarking on new way of cooking. Can I do any of the
steps by hand?
You could buy finely ground cashew flour instead and then put it all in a blender? You won’t be able to get it as smooth doing it by hand, but you could still try the crust it just may be lumpy
i would be very pleased to win the contest for the almond flour so i could make this – and all the other recipies on here. almond flour here in pittsburgh is 10 – 12 dollars a pound. my family lives on a very strict budget so if i buy almond flour i have to cut somewhere else. i have found raw-ish almonds – and they are 6.82 per pound.
whole foods sells almond meal in bulk in my city (seatte). You can also but almond flour and almond meal on line for much less, from Honeyville. there is a flat fee for mailmig regardless of how much you buy ($5). good luck.
Could you sub coconut milk (thinned) for almond milk? We always have that on hand for smoothies, but don’t typically use almond milk.
Probably but it would change the flavor. I’d suggest another nut milk or even water
Oooh, another grain-free pizza crust to try!!! Looks fabulous, Danielle!
Can’t wait to give it a try soon. Thank you!
xo,
Shirley
Thanks Shirley!
Do you think a hand mixer would work?
I wouldn’t suggest using a hand mixer until you have finely ground the nut flours. If you don’t have a food processor, try a blender or coffee grinder in batches. Then you can use the hand mixer to do the rest of the steps. I add in the liquids and process to help get the flours even finer.
Excited to try this crust. This will be my first grain-free crust and the only recipe I’ve come across that seems very do-able for me. Thanks!
I had no idea that USWM had raw mozzarella! I haven’t been able to find raw mozzarella anywhere. This crust looks thick and hearty–yummy!
Looks delicious – will certainly have to try this myself! In the last step of the directions, you should top off with cheese too, right?
What do you think about using sunflower seed flour instead of the almond and cashew? I can use the coconut but can’t have any other nuts. I think I’d use water instead of almond milk too. All and all this looks like a great recipe and much better than cauliflower-based crust!
I haven’t tried it but it’s always worth a shot. Please come back and let us know how it worked out!
That looks great, love your photos!
I just made it! I used 2 cups ground sunflower seeds and 3T ground flax in place of the almond and cashew flour. Subbed water for the almond milk, and coconut oil for the olive oil, only because I didn’t have any left!
The dough was too runny to even form into a ball, so I ended up just spreading it out onto the pan with a spatula and cooked it for 20min instead of 12. Then I added toppings and cooked another 10. It was delicious! And a nice texture, though next time I might spread it thinner. I was happy it wasn’t all “eggy” at the bottom like a lot of grain free breads seem to turn out for me. One thing however was that I forgot that sunflower seeds react with baking soda, which turned the dough a nice bright green. Lol it looked a little ridiculous, but obviously didn’t affect the taste. I don’t usually bake so I’m not sure what to sub for baking soda, but I’ll be making this again! Thanks
Hi Elaine – Glad it turned out for you even with all of those subs! For the baking soda/sunflower reaction, cut the baking soda in half and add a little lemon juice or vinegar. You won’t have a green crust that way!
I made this last night and it is delicious! Just had some leftovers for lunch. Daydreaming about the rest of the leftovers already.
I have a question, though. When I went to spread it on the parchment, the texture was pretty wet. Kind of like a thick hummus. I ended up having to scrape it off the top parchment sheet as I removed it. Is it supposed to be that moist? Or do I need to do something differently?
Thanks!
Hi Debbie- it is definitely a wet dough and the parchment won’t come off easily, but the way you describe it sounds a little too wet. I’m wondering if our egg size is different. As long as it baked up properly I’d say don’t worry about it. I actually had one person tell me they just left the top parchment on during the first baking set and then removed it when they put the toppings on. I’ll make a note of this on the recipe so people know it’s supposed to be wet.
That’s a good idea to leave the top parchment on for the early baking. Maybe I’ll try that next time. Thanks!
Okay so I really need a FULL review on USWM bacon, hot dogs, salami, etc because I have been wanting to order these products from them for a LONG time but haven’t done so because I am unsure of their taste!
They’re incredible. seriously
Tried this recipe for family pizza night last week. It was delicious! I posted a recipe review of it on my site. Thank you for sharing your incredible abilities with us! I LOVE your recipes and can’t wait for your cookbook to come out!
Jen
My BIG FAT Grain Free Life
Quick question……
I made this last night but it turned out super flat and flimsy, not the deliciousness that is in your pictures. The only thing I changed was that I mixed 2 TBS of Chia seeds with water in place of the eggs. Do the eggs give the crust lift, so they are absolutely necessary for that soft, puffy crust?
Yes the eggs are what give it the lift.
This was really good! The only grain free pizza crust that isn’t half cheese that I’ve really liked. My only problem is that I tried to make a pesto pizza with it last night and the crust absorbed all of the oil from the pesto then fell apart. Have you tried doing this before? Any suggestions? Thanks!
I’ve done pesto. The key is to make sure you pre-bake it enough and then brush some olive oil on the crust prior to putting the sauce on. Prebaking helps make it firm enough that it won’t absorb as much and the oil acts as a barrier. I prebake it so it’s almost fully cooked, then bump the oven up really high and only bake the toppings for a few minutes.
Just wondering if this recipe could be frozen and if so, how have you done the thawing process? Also, have you tried to use this and make a stromboli or anything other than a pizza? Your recipe looks amazing!
Have you tried freezing cooked crust and thawing it? If not, I may try and let you know! I want to be able to have several ready in case I need a quick meal!
My daughter and I made this pizza tonight for the first time, and at this moment I am finishing my fourth slice. I don’t want to stop eating it! I have not had really good pizza in months. I went gluten free in May of this year, just went grain-free almost 3 weeks ago, joining my daughter in a primal experiment.
This is the best thing EVER! We’ve tried the cauliflower crust, it just didn’t cut it. Too eggy and soft. Too much cheese for our tastes.
This one you can pick up with your fingers and eat like everyone else at the pizza party, LOL! And it tastes so yummy. Just enough coconut flour for some body, not enough to dry it out and make it “coco-nutty”.
THANK YOU FOR THIS WONDERFUL RECIPE!!!!
Marilyn, thank you so much for letting us know you can pick this up with your fingers! I was wondering about that. My family is just not the eat-pizza-with-a-fork kind! Now I wish someone would post a picture of the pizza fully cooked… But by the time that happens, I will have already eaten mine!!!
Yesterday, (Oct. 30, 2012) I made the pizza dough from this recipe. I was very reluctant to try it….heck, a pizza dough from nuts?….you gotta be kidding. I used the Almond Meal from Trader Joe’s (too moist and not fine enough as a “flour). Instead of the raw cashews, I ground up cashews that had been roasted in peanut oil, it made them also “moist”. I ground frozen coconut flakes into a coffee grinder for the coconut “flour”. Well it all came out very “moist” and I did not think it was going to work. I only used 2 tablespoons of olive oil for this reason. Low and behold it came out so good my oldest son, who is very picky loved it. He actually ate the extra pieces I trimmed off (to make the crust a square) with his soup.
Today I am finishing it with toppings of mushrooms, onions, spinach and cheese. My youngest son is on the GAPS diet. He is going with his special needs class to a pizza parlor for a Halloween party. Since he cannot have grains I wanted him to still have his pizza and be part of the class outing. It’s worked out beautifully and I am delighted to have found your website. Thank yo for your efforts and recipes.
Tried this recipe last night. I didn’t have coconut flour so I ground up unsweetened coconut flakes in my Vitamix. The “dough” was very runny – more like a pancake batter. I poured it onto a piece of parchment paper, spead it out with a spoon and baked it like that. It was super delicious! The flavor was mild enough to receive whatever toppings you put on. Leave out the herbs and it could easily stand as a crust in a lot of recipes. Thanks so much for sharing!
Hi Danielle. I’ve tried this recipe twice now, because it looks so amazing in the pictures, but I can’t seem to get it right
The only small change I made was use cow’s milk instead of almond milk, I don’t know if that could be it… basically what I am getting is a sandy, crumbly texture once baked… not at all like pizza dough. The unbaked mixture looks fine, wet but not too wet, bound together. I have done it thiner second time round hoping it would crisp up once baked, but it doesn’t. Any idea what I might be doing wrong to cause this? Many thanks!!
Is there a substitute for the vinegar by any chance? Lemon juice maybe?
lemon juice should work but I’m not sure if it is an even sub. You really just want the acid to react with the baking soda.
We made this tonight and it was AMAZING!!! I haven’t had pizza of any kind in over 5 months. I hoped it would be “okay” but it was incredible. Can’t wait to make it again!
Can I substitute anything else for cashews?
Has anyone successfully frozen the crust, perhaps prebaked then frozen? I’d like to have these on hand for quick meals, trying to go grainfree and pizza and oatmeal based things are the last to go, because they are both quick and my kid will always eat them… thanks!
Hello! I haven’t tried freezing just the crust, but I have made pizzas using this recipe…only ate a portion…froze the rest…and then reheated in the oven the following week. Works great!
This looks amazing!! Will have to try it soon!
I love this recipe with coco flour.
This is on my to-make list! I love that it’s starch free.
I can’t wait to try this! I’ve made pizza before with cauliflower and it was pretty good but I bet this would be tastier!
Made this one this week! Very flavorful. Now I just need more coconut flour…
Looks yummy; thanks for the TT giveaway!
this looks soo yummy! my 4 kiddos and hubby loves pizza, what a great alternative that is gluten free. A must try! thanks for the giveaway!
For the Trop Traditions giveaway, I’m choosing this recipe as my favorite, although I’m still wavering between this and the chocolate chip cookies…or the Not a Grain Bars and the baked donuts…
Made this pizza last week and it was amazing!! Thank you for the recipe!
TT $50 Giveaway..Hello yes!! I have been dying to try this recipe and the cho. chip cookies and and and…so many so little coconut flour!! Thanks for al you do!!
I absolutely love this recipe. So good and easy to make.
Thank you SO very much for this incredible recipe!! I am married to an Italian-American, and I spent YEARS perfecting a pizza dough that we both felt “tasted as though we were in Rome”
. It quickly became a tradition…Saturday night was homemade pizzas with all the freshest ingredients we could find that time of year! First for the two of us…and eventually for our two young children as well 
. This fabulous tradition began before my health changed, and I needed to start first “gluten-free”, then “grain-free” living. Everyone kept asking me if it was hard. My answer has always been the same: “No! But I do REALLY miss my pizza 
.” That was, until, I discovered your incredible grain-free pizza crust! Thank you, thank you!! You have truly given me back not only one of my favorite foods, but also the ability for me to continue participating in our young family’s tradition of “Saturday night homemade pizzas” 
. I’m forever grateful!!
Can’t wait to try. I miss our Friday pizza night!
I’d make this right away if I won the coconut flour giveaway! Although, chances are, I’ll make it anyway
Looks great! I am going to give it a try when my first 30 days is up! I love pizza. Thanks. Really have been enjoying your blog
I think baking non-sweet recipes without flour is the hardest because so many of the replacements lend themselves to sweet food. I am looking forward to trying this recipe because i really miss pizza.
This is my favorite recipe! I want to make a grain-free, flavorful, pizza crust that my family will like. This one sounds delicious!
I haven’t actually made this yet, but I’m hoping this coconut flour (the Tropical Traditions variety!) pizza crust will win my husband over when my other attempts at paleo pizza crust have not! I hope I win!!
This pizza crust is a definate favorite! I made it for our annual Christmas Eve party at the neighbor’s house and EVERYONE was asking for the recipie. They are all very skeptical of my grain-less ways so it was a treat to have them clamoring for this one!
My husband has Crohn’s disease so we made the Scd lifestyle change, and this recipe was definitely a life saver for us! We thought we may never have pizza again, but thankfully we were wrong! This pizza is delicious!! Thanks for all your wonderful posts, we look forward to your new cookbook!
I didn’t realize I was hungry for pizza until my inbox got filled up with replies to this post. This is my favorite of your coconut flour recipes that I’ve tried. Although I’ve got my eye on the chocolate chip cookies.
Soooo looking forward to making this. I think it will end up being my favorite! Actually have an order of coconut flour from Tropical Traditions on the way! Just ordered it last night and it Shipped today!!! Yay! Cant wait. amazing sale! Been craving pizza lately and I’m gonna make this the first recipe I make when it arrives! (also fiendishly waiting for your book to come out in spiral bound!!!) Thank you for all you do! Been enjoying all of your recipes
This looks delicious! Have to say this is my pick for favourite…I’ve been missing me some pizza! lol Can’t wait to try it…
I have been paleo since may. We really miss pizza. I would love to try this recipe. I also hope to try tropical traditions.
This looks so good! I think I need to try this, if I won the coconut flour, that would be even better!
This is a good recipe for gluten free crust.
How many inches in diameter is this pizza? When it says that it serves 4, does that mean 4 people could be content/full after eating? Or that 4 people would each get 1 slice?
After all the costs are factored in by the number of pizzas you could make with the ingredients, how much would you estimate it would cost for a pizza?
It will serve 4, unless it’s a big group of hungry men, in which case make 2
The cost varies depending on where you live and what brands you choose.