I miss pizza above all other things on the SCD. I have dabbled and attempted to make pizza substitutes using ground chicken, nut flours, or riced broccoli (I cannot have cauliflower). This pizza crust recipe is hands-down the best I’ve yet to come across. I can honestly say that I would eat this over regular pizza any day, regardless of food restrictions, simply for the healthier option. It’s delicious and easy. I hope you enjoy it as much as I have!
- Unfortunately, I cannot have tomatoes or aged cheeses right now. I also struggle with onion and garlic unless they are in powdered form. So, I made a ranch dressing and added chicken and crispy bacon to my pizza. I also did a variation using honey mustard instead of the ranch.
- The honey mustard dressing is simply 1:1 honey and store-bought mustard whisked. You can adjust the ratio as you like – I tend to like more mustard.
- This is really filling, and though cutting the pizza into halves appears like personal pizza servings, you may find that this is better suited for 4 servings.
- When I made the recipe for the first time, I simply baked my crust without toppings and added later because I wasn’t sure how this would turn out. I actually prefer this for crispier results.
- Feel free to edit the spices as desired. I love the smell of baked rosemary.
Nutritional Information – Based on halving the crust (2 servings):
- Calories: 864
- Fat: 63g
- Saturated: 20g
- Mono: 2g
- Poly: 1g
- Cholesterol: 270mg
- Sodium: 1123mg
- Potassium: 126mg
- Carbohydrate: 29g
- Dietary Fiber: 5g
- Sugars: 7g
- Protein: 55g
Pizza Crust (SCD & Paleo)
- 2 cup Friendship Dairies farmer’s cheese (16oz package)
- 4 tbsp dripped/strained yogurt (whole milk)
- 2 large eggs, whisked/beaten
- 1.5 cup cashew flour (~144g)
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp onion powder
- 1 tbsp dried rosemary
- 1 tbsp coconut flour
- Preheat the oven to 425F. Line a baking sheet with parchment paper.
- If cold, combine the yogurt and cheese in a microwave safe bowl. Cook for 1 minute and mix well.
- Whisk eggs until well beaten.
- Add cheese and yogurt mixture to the eggs and whisk until well blended.
- Using a spatula, mix the flours and seasoning in until well blended.
- Place “dough” onto the parchment-lined sheet. Use hands to shape your pizza crust and flatten evenly to about a 1/2 inch thickness. If thinner/thicker, the time may need to be adjusted.
- Bake for 8 minutes in the over. Remove and punch holes into the dough using a fork. Bake for an additional 10 minutes.
- Remove and add your sauce and toppings and bake for 10 more minutes.
- If you do not wish to add toppings, skip step 8 and in step 7 bake for 20 minutes instead of 10.