almond flour herb crust pizza

i have been trying to eat gluten free, pretty much all the time, since i went to see a nutritionist back in july.  i had been experimenting with it prior to my visit, but she concluded that it is a good idea. apparently, people of irish and english decent are prone to having an intolerance to gluten, which i found fascinating. she did all sorts of funny tests, that will take a long time to explain…but she concluded some interesting scenarios about my body.  her basic idea: no gluten/dairy/sugar to loose weight. she also gave me a a caloric range that i could not go beyond or below, or loosing weight wouldn’t take effect.  i am not the best calorie counter in the world, i essentially try and eyeball it.  but….she did say any diet will work, if you follow it. it’s how healthy you want to be about it.

 for the most part, i have also cut out cheese and refined sugars. i have been eating fruits and occasionally, honey or maple syrup.  i cheated  a few times this week with cheese. i do however, try to eat raw goats milk cheese, or anything non-pasteurized and aged.  animals producing non-pasteaurized products are fed their normal diet of grasses/hay and checked daily for health. no antibiotic shots either. cows producing pasteurized products are just the opposite and pasteurization removes and kills enzymes your body needs to digest dairy. now, i am not a doctor nor an expert…i am just relaying what i learned in my recent experience.

there truly is so much to learn about our bodies and the  food that we eat. i find it fascinating, and yet overwhelming.  this nutritionist gave really good insight, but was also realistic. i appreciated that.  i don’t want to completely stop eating the things i love like bread, cheese, and desserts…i just need to limit how much of it i consume.  if i can control it, i will. if i want to indulge every once in a while, well…my belly will be the one to pay the price…and possibly my thighs as well.

so, there comes in this pizza. i find eating gluten free to be the easiest of all of these restrictions! even though the nutrionist told me to go off all grains, i occasionally have some gluten free bread, etc.  this recipe does include cheese and sugar from the dates, but everything is as i spoke of earlier. this was meant to be my indulgence over the weekend!(well…maybe amongst a few , mind you, healthy others!

the crust

3 cups of almond flour

1/2 tsp salt

1/2 tsp baking soda

2 tbsp of fresh herbs…rosemary, thyme, oregano

1/4 cup of olive oil

2 eggs

grind up the herbs in a spice or coffee grinder. combine all the dry ingredients in a mixer. add the eggs and oil. mix until forming a ball. shape the dough into a ball onto a piece of parchment paper on top of a sheet tray.  rolling or patting out to the desired shape and size. i believe the crust is best as thin as possible! bake in oven @ 350 degrees for 12-15 minutes or until the edges start to turn a light golden brown.  take out of oven and top with your toppings of choice! the great thing about this dough, is it doesn’t have to rise!


serrano ham

manchego shavings 


lemon pesto

sliced dates

drizzle of olive oil

i added the meat and cheese and placed back in the oven. ideally, next time i would use a cheese that melts a bit better. the raw goats milk i had would have probably been a better choice! just being honest. manchego isn’t the best melting cheese. any kind of pesto would work. i watered mine down with more olive oil and water so it was fun to drizzle over the pizza. you could also slap it on like spaghetti sauce.  figs would be a great alternative to dates, especially, since this is their season!

Published by Dear, Us

Welcome to the bridge where I hope and intend to create a space for ALL the things I do and can't seem to quit. I am a stylist, a creator, a shop owner, a writer, an artist, a mama. Sabina Bloom was born FEB 2021 in a snowstorm and she has an extra special gift on her 21st chromosome. Here you will find us laughing, loving, creating, and navigating Down syndrome and our life together.

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