Before I share this recipe with you I have to tell you… this is my FIRST new recipe on my new site. How do you like the NEW Just Enjoy Food? I think you know how I feel: thrilled, excited, inspired! And I want to thank you for sticking with me through the re-design process. The old blog format was very difficult to navigate and I know left many of you frustrated that you couldn’t find recipes. This new design is for YOU! It is user friendly and completely searchable. I even have a recipe index where you can search via meal type (Breakfast, Dessert, Snack). I hope you love it even half as much as I do! Now… onto the new recipe!
Pizza has been and always will be one of my favorite foods. Please tell me it’s one of yours too?!
Since being grain-free I have to say that making pizza is more complex than just picking up the phone and calling for delivery or taking out a pre-made frozen pizza and popping it in the oven. I won’t lie to you and say that this recipe is the same amount of work as delivery. But even though it takes a little more time, it is much easier than your probably thinking. Plus, the reward to a little hard work is a delicious piece of pizza (or two) that completely satisfies your taste buds and does not leave you wanting anything delivery or pre-made again!
I created this recipe on Christmas Eve because it’s a tradition in our family that we have pizza on Christmas eve. We were making grain-free pizzas and I wanted to experiment with a new crust. Yes, it was a little bold to try a new recipe out on Christmas Eve, but I gave it a go and it was a success. I wanted to make a crust that was quick and didn’t have nuts or flax in it. I already have a flax seed crust (which I love) but I wanted something different. My experiment was a success and it landed me this amazing two-seed crust that is nut-free and dairy-free too!
Ingredients
1/2 cup raw sunflower seeds
1/2 cup raw pumpkin seeds
1/4 cup arrowroot powder
1 teaspoon pink salt
1/2 teaspoon garlic powder
3 eggs
1/4 cup coconut flour
Pizza Toppings (Feel Free to top it how you want)
Pizza sauce, no sugar added (this is important)
green peppers, finely diced
onion, finely diced
fresh mushrooms, finely sliced
beef salami, used as pepperoni
raw cheese, shredded (I used about 2.5 cups, but use how much you want to!!)
Directions
- Preheat oven to 350 degrees F and take out a small baking sheet (a large jelly roll pain is too big for the crust)
- In a food processor, finely ground the sunflower seeds and pumpkin seeds
- In a medium sized bowl add the ground seeds, arrowroot powder, pink salt, garlic powder, eggs and mix together until well combined with a hand mixer
- Add in coconut flour and mix until combined
- Spread the crust onto the cookie sheet with a spatula. It is challenging to get it to spread well, so don’t give up. It’s supposed to be hard. Don’t try rolling it out like conventional crusts because that won’t work either
- Once spread evenly (and hopefully in a rectangular shape) put in the oven and bake for 16-18 minutes. The crust doesn’t turn a very golden color because of the seeds but definitely feels dry and baked. That’s how you know it’s done
- Top your pizza with your choice of toppings and bake for another 15 minutes to melt the cheese
ENJOY!!
- 1/2 cup raw sunflower seeds
- 1/2 cup raw pumpkin seeds
- 1/4 cup arrowroot powder
- 1 teaspoon pink salt
- 1/2 teaspoon garlic powder
- 3 eggs
- 1/4 cup coconut flour
- Pizza Toppings: (Feel Free to top it how you want)
- Pizza sauce, no sugar added (this is important)
- green peppers, finely diced
- onion, finely diced
- fresh mushrooms, finely sliced
- beef salami, used as pepperoni
- raw cheese, shredded (I used about 2.5 cups, but use how much you want to!!)
- Preheat oven to 350 degrees F and take out a small baking sheet (a large jelly roll pain is too big for the crust)
- In a food processor, finely ground the sunflower seeds and pumpkin seeds
- In a medium sized bowl add the ground seeds, arrowroot powder, pink salt, garlic powder, eggs and mix together until well combined with a hand mixer
- Add in coconut flour and mix until combined
- Spread the crust onto the cookie sheet with a spatula. It is challenging to get it to spread well, so don’t give up. It’s supposed to be hard. Don’t try rolling it out like conventional crusts because that won’t work either
- Once spread evenly (and hopefully in a rectangular shape) put in the oven and bake for 16-18 minutes. The crust doesn’t turn a very golden color because of the seeds but definitely feels dry and baked. That’s how you know it’s done
- Top your pizza with your choice of toppings and bake for another 15 minutes to melt the cheese
Are you craving grain-free pizza?
Get Dr. Meghan Mail
Don't miss out on anything! Join my healthy living community for encouragement delivered right to your inbox.
