Gluten-Free Grain-Free Pizza Crust

Gluten-Free Grain-Free Pizza Crust

Gluten-Free Grain-Free Pizza Crust

Finally a pizza crust I’m really proud of!  It’s tasty, sturdy enough to be eaten with your hands, and best of all, it has NO WHEAT FLOUR or GRAINS in it!  I am eating little wheat these days (other than a wee bit of Einkorn flour).  This recipe is VERY close to my older Carbquick pizza crust recipe, but this one has an even better texture!    I’m most pleased with this crust and think you’ll like it!  This recipe is OK once you reach Phase 2 OWL of Atkins.   It would be OK for Primal folks that eat occasional dairy, but it is not suitable for Paleo.

So many gluten-free recipes like this can be found in the popular Low Carbing Among Friends cookbooks by international author Jennifer Eloff and a host of other talented low-carb cooks.  Get your set today at Amazon or here:


½ c. almond flour

¼ c. golden flax meal

¼ c. plain whey protein powder

1 tsp. baking powder

3 T. cream cheese, softened

2 large eggs, beaten

1 c. grated Monterrey Jack cheese

½ c. grated Mozzarella cheese

1 tsp. cider vinegar

1 T. heavy cream

1 T. water

DIRECTIONS:  Preheat oven to 350º.  Soften cream cheese in medium mixing bowl in microwave.  Beat in the eggs, cream, water, vinegar and both cheeses.  Measure and add in all the dry ingredients and stir well with a rubber spatula. Line a sheet pan or pizza pan with parchment paper.  I use a pizza pan that has air circulation holes in it. Scrape the batter onto the prepared pan, spreading it as evenly as possible with the spatula into a circle that is roughly 13½” in diameter. Batter will be about ¼” thick.  Pop crust into a 350º oven and bake for about 20 minutes and remove.  Slide the parchment paper out from under the crust so air will flow to the bottom and it will brown nicely.  I DO NOT recommend cooking this crust on a silicone sheet.  It doesn’t brown properly on silicone.  Add sauce, cheeses and toppings of your choice.  Pop back into oven and bake an additional 20 minutes or so.

Click to enlarge (before toppings)

Before toppings are added

NUTRITIONAL INFO:   Cutting into 8 slices, each contains: (crust only)

168 calories

12.95 g  fat

3.29 g  carbs, 1.73 g  fiber, 1.73 g  NET CARBS

11.3 g  protein

214 mg sodium

70 mg potassium

13% RDA Vitamin B12, 11% calcium, 120% phosphorous, 11% selenium.

78 comments on “Gluten-Free Grain-Free Pizza Crust

  1. Have you tried refrigerating the crust for a few days or freezing them? I like to do some cooking ahead for the week and this would be great to have on hand when we want something quick – without calling for pizza for everyone else that I can’t eat!! Thanks for the recipe!


    • I haven’t frozen it yet as I’m not fond of freezing bread. But for 2-3 weeks, it should freeze just fine. But it keeps nicely in the refrigerator for about 7-9 days. You’ll know when it’s ready to toss out as it will visibly show mold when it is “gone”.


  2. Peggy, I went on looking for plain whey protein powder and they have so many different kinds, I was wondering ~ is there a particular brand that you like to use? I’ve never used this before and I didn’t want to purchase the wrong thing. Thanks so much for your help and for all of the wonderful recipes you share with us!!


    • Some say Jay Robb is the best, especially for baking, but it’s so pricey and I’m such a tightwad, I never get it. Isopure is supposed to be good and 0 carb. I’ve always bought NOW brand for baking or shakes. I add my own flavorings as the pre-flavored WPI tastes fake to me. I buy the huge 10# MEGA bag and keep it in my freezer. But they sell it in smaller containers. But really, I think most brands are OK and about the same.


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