Pizza Crust:

  • 2 cups blanched almond flour
  • 2 Eggs
  • 3 tablespoons olive oil
  • 1/4 teaspoon baking soda
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian herbs


  • 4 large handfuls of basil
  • 2 garlic cloves (omit for Low FODMAP)
  • 1 handful of spinach leaves
  • 3/4-1 cup of olive oil
  • 1/4 cup of pine nuts (omit for AIP)
  • Sea salt to taste



  • Preheat oven to 350 degrees.
  • Place all crust ingredients in a box and mix until fully combined.  With your hands, roll dough into a ball and flatten into a disc and place on parchment paper lined baking sheet that has been lightly brushed with olive oil in the center.  Roll into a pizza crust to your desired thickness.  You can also place in a rectangular tart pan that has been lightly brushed with olive oil making sure dough is evenly distributed on all sides and bottom.  If using the tart pan, poke the bottom a few times on the bottom to allow air to escape.
  • Cook for 8-12 minutes depending on thickness.  Place pesto and toppings of your choice and cook for another 5-10 minutes until done.


  • Mix in a mini chopper or blender until fully combined.  Add more oil if needed.

Toppings as seen: 1 cup of sautéed Brussel sprout leaves and pearl onions with sea salt and pepper.

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