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EASY Grain-Free Pizza

April 10, 2013 By satisfyingeats 27 Comments

EASY PIZZA CRUST

EASY PIZZA CRUST

So here it is.  The official Easy Pizza Crust Recipe!  Make a few batches and freeze for a rainy day or quick dinner!, I had this amazing pizza from a patty where they were serving any type for food from seafood to calzone, you name it Elegant Touch Catering had everything but I was so interested on the pizza crust they had it was one of the best I’ve ever had, so you know me i had to ask for the recipe and they were kind enough and gave it to me, I will like to  share the recipe so here it is.

Easy Pizza Crust

Makes 2 pizza crust and each crust has 4 slices (total of 8 servings for recipe), each serving is 3 grams Net carbs

1-1/2 cups almond flour
1-1/2 tsp. baking powder
4 large eggs
4 tbsp. salted butter, melted

2 tbsp. salted butter, softened
Garlic powder

Directions

Preheat oven to 350 degrees F. Butter a 9 inch cake pan with butter and then line the bottom with parchment to insure nothing sticks. Mix all ingredients in bowl well. Pour into pan and be sure batter is evenly spread out. Bake for 20 minutes or until top is slightly brown. Carefully remove from pan and allow to cool.

With long serrated knife, carefully split crust in half horizontally (will have 2 circles). I usually use the bottom for the pizza crust because it will be more sturdy and the top half for the Cheesy Bread Sticks (see HERE).

Smear 2 tbps. softened salted butter over “crust” and then sprinkle with a little garlic powder and more salt (optional). Place under broiler until slightly brown but not burned.

Now you have a canvas for your pizza toppings. Don’t go too heavy or it won’t hold up. I usually put cheese on bottom then the sauce on top, followed by cooked Italian sausage, veggies or pepperoni.

Place back under broiler until cheese is melted and slightly brown. Keep your eye on it so it doesn’t burn. Cut with pizza cutter & enjoy!

Related

Filed Under: Main Dishes Tagged With: Pizza

About satisfyingeats

“...no one is born a great cook, one learns by doing.” ~ Julia Child
Melissa is the mother of 2 beautiful boys and the creator of the Satisfying Eats Blog. She has also authored two cookbooks, Satisfying Eats and Comforting Eats, out of her love for Southern food but with a grain-free twist.

From an early age, Melissa has always loved to cook, and after going grain-free almost three years ago, she has had to relearn everything she thought she knew about great cooking so that she could continue to create delicious recipes. Creating tasty Grain-Free Southern food and helping everyone she can along the way is her passion.

Melissa graduated from Georgia Southern University with a Bachelors in Exercise Science. She also has been personal training and teaching STOTT Pilates for over 10 years.

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Comments

  1. Diane Estrella says

    April 12, 2013 at 1:21 am

    Looks yum!

    Reply
  2. Patricia Barth says

    April 12, 2013 at 2:10 am

    The new blog looks good!

    Reply
  3. Brenda Hill says

    April 12, 2013 at 12:47 pm

    looks great!!

    Reply
  4. Beth says

    April 12, 2013 at 12:57 pm

    Do you mean put the butter on the parchment lining? Or right on the cake pan?

    Will have to try this over the weekend.

    Reply
    • satisfyingeats says

      April 12, 2013 at 1:25 pm

      Beth, butter the pan and then place the parchment on the bottom to prevent sticking. Hope this helps!

      Reply
      • Beth says

        April 12, 2013 at 4:49 pm

        Thanks for the clarification.
        Can’t wait to make it.

        Reply
      • Angie says

        August 3, 2013 at 8:15 pm

        so you are buttering the pan, then sticking the parchment paper to the butter?

        Reply
        • satisfyingeats says

          August 3, 2013 at 8:16 pm

          At least butter the sides if using parchment.

          Reply
  5. Lori Sorrells says

    April 12, 2013 at 4:36 pm

    At what stage would you freeze this? And are there any preparation changes when using the thawed product? Thanks so much for your innovative ideas!

    Reply
    • satisfyingeats says

      April 12, 2013 at 4:42 pm

      Lori, I would freeze it after you have cut it into 2 rounds, this will make it easy for when you are ready to eat it! Definitely don’t skip the broiling step, this will help dry it out and help keep it slightly crunchy. Hope this helps! 😉

      Reply
  6. Jo-Ann says

    April 12, 2013 at 7:21 pm

    Wow Melissa — once again Thank You So Much 🙂 We just finished eating this pizza for lunch — I have not had anything “pizza” like for over a year and this was beyond scrumptious !!

    We are totally enjoying all the recipes from your cookbook and I love the new look on the blog ! You are amazing & we are all so very fortunate to have your expert guidance & andvice in this grain-free, sugar-free, hunger free journey !!

    Reply
  7. Glenda says

    April 13, 2013 at 2:19 pm

    Thanks for the new pizza crust recipe! For egg substitute I use “1 T. ground flaxseed + 3 T. water (or other liquid) = stir well” for each egg called for in recipes. Due to allergies we have to go completely egg-free.

    I’d love to g+ you on my google profile, so maybe you would add that in addition to Twitter, FB, & WordPress options?

    Thanks again!

    Reply
  8. Catherine says

    April 20, 2013 at 11:00 pm

    Loved this–even my husband 😉 I spread it all thin (wasn’t pretty) so I didn’t have to slice it in two. It was crunchy, held up VERY well, and was tasty too! Thanks, Melissa!

    Reply
  9. Angel says

    April 30, 2013 at 2:26 am

    How many carbs are in a serving or the pizza?

    Reply
    • satisfyingeats says

      April 30, 2013 at 2:30 am

      Angel, if each crust is split in half to make 2 pizzas and each pizza is 4 slices (total of 8 servings), each serving is 3 grams Net carbs.

      Reply
  10. Shirley Edgecomb says

    May 2, 2013 at 1:56 am

    I made something close to this. These ingredients. Plus 2 zucchini and 2 cups of cheese. I put it all in the VItaMix. It was a thin batter. I had enough for 2 cookie sheet-pans. Lined with parchment paper. Spread real thin. No butter tho. And I only used 2 eggs..it was so good!!! Baked then topped and baked again…

    Reply
    • Debi Johnson says

      August 17, 2013 at 9:22 am

      Shirley,
      2 zucchini? Zucchini come in all sizes! How many cups, oz./lbs., etc.

      Reply
  11. Lisa Schofield says

    May 2, 2013 at 11:53 pm

    Tried this recipe tonight and it is delicious! I love it!

    Reply
  12. Beth says

    August 5, 2013 at 8:07 pm

    Made this tonight and it turned our really well.
    I have to work on my “slicing in half” skills, as there was much to be desired in the end result … that means I’ll have to make the recipe more often so I can practice 🙂

    Reply
  13. Jasmine says

    August 8, 2013 at 3:07 pm

    I’m needing a low carb pizza crust tomorrow night so perhaps I’ll try this. It looks like I can only have one piece of pizza if I’m reading this right though? Perhaps I shouldnt’ try it…:)

    Reply
  14. Rick N Tracy Schuler says

    October 31, 2013 at 5:03 pm

    I had this for supper last night. I divided the batter between 2 round cake pans so I didn’t have to cut one in half. That worked out great. I also added some garlic salt and Italian seasoning to the crust. It smelled good and tasted great. I topped mine with sauce, cheese, mushrooms and sausage. The sauce made the crust a little soft so I couldn’t pick a slice up but that wasn’t a big deal. I left like I was cheating and eating something bad for me. 🙂 The crust really poofed up. I might try to spread it even thinner next time for a thin/crunchy crust. Keep the great recipes coming. I can’t wait to get my hands on your cookbook.

    Reply
  15. Sierra says

    December 14, 2013 at 9:02 am

    I loved this recipe. Decided to try it sweet with stevia and maple flavoring. That is very good too! Thanks for making a wonderful recipe!!!

    Reply
  16. lisa says

    December 22, 2013 at 10:25 pm

    I used the pizza crust recipe from wheat belly but did the toppings as you suggested 🙂 it was great, one question tho < I find it hard to find sausage with out wheat added to it? now that I read all the ingredients 🙂 also some recipes state you can use chirizo (it has yam flour) how many carbs can /should you use in 1 meal or per day? Thank You 🙂

    Reply
  17. Karen says

    February 18, 2014 at 10:22 pm

    Hi Melissa,

    Your blog is fantastic. I’m just wondering what your take is on Chickpea flour or quinoa flour. I noticed you mentioned coconut flour in place of almond flour. Have you experimented with any of these? Like you mentioned Almond flour is extremely $$$$$.

    Congrats again on changing your lifestyle. That’s fantastatic. I’m attempting right now with the “100” food plan, by Jorge Cruise. Again no wheat, grains, sugar, fruit, etc…..I do however miss my oatmeal. 🙂

    What do you feel about quinoa? Just curious.

    Thanks,
    Karen

    Reply
    • satisfyingeats says

      April 18, 2014 at 3:40 am

      Hi Karen, I’m glad you are enjoying my blog. I have not used chickpea flour or quinoa flour… these are pretty carby flours so I have stuck to coconut and almond. You can’t use coconut flour in place of almond but I tend to use both in some combinations. I have been creating lots of nut-free recipes using only coconut flour…. My latest “World’s Best Chocolate Birthday Cake” is my FAVORITE cake and it’s made with coconut flour. About quinoa, I personally don’t eat it but if you could keep it to small amounts, it should be fine. You can always fine tune that later if needed. I hope this helps!

      Reply
  18. Robbie says

    August 6, 2014 at 1:12 am

    Melissa,
    This is a great recipe! Our pizza was wonderful. I really like your recipes and am going to get your cookbook! Thanks for your hard work to make these recipes.

    Reply
  19. Ibukun says

    March 28, 2016 at 1:04 am

    Could I use raw ground sunflower seeds in place of the almond flour?

    Reply

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