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Updated: Dec 22, 2021

Thin Crust pizza base


  • 2/3 Cup blanched almond flour

  • 3/4 Arrowroot flour, plus 2-3 tbsp more for spreading/kneading dough

  • 3 Tbsp. flaxseed meal plus 1-2 (after adding the egg)

  • 1/2 Tsp onion powder

  • 1/2 Tsp garlic powder

  • 1 Tsp dried oregano

  • 3/4 Tsp fine grain sea salt

  • 1/3 Cup water

  • 1/3 Cup olive oil (or avocado oil)

  • 1 Tbsp. apple cider vinegar

  • 1 Egg room temp, whisked


- In a large mixing bowl, combine the almond flour, arrowroot, 3 Tbsp. of the flaxseed meal, onion and garlic powder, Italian seasoning, and salt. Stir well to fully combine. Preheat your oven to 450 degrees and line a baking sheet (round if you prefer) with parchment paper

- In a measuring cup, combine the water, oil, and vinegar , then pour into the dry mixture and stir with a wooden spoon until a flaky dough forms.

- Stir in the whisked egg to combine well. Once you have a sticky mixture, you will slowly add some flaxseed meal, to get less sticky. Add 1/2 Tbsp. at a time, mixing well, allowing the dough to sit a bit after each Tbsp. to absorb the liquid, until you have a dough that's still a bit sticky yet able to be spread out.

- If the dough seems sticky to work with - you can use extra arrowroot to help spread it out. Sprinkle extra arrowroot on your parchment lined baking sheet, transfer the dough to the sheet and sprinkle with more tapioca/arrowroot.

- Work the dough into a 10 inch circle - or whatever shape you prefer (12 for a very thin crust), then bake in the preheated oven for 10-15 minutes depending on how crisp you want the crust. I baked mine for about 10 minutes before adding my toppings, and baking again., for another 15 min (add broiler if needed to melt the cheese)

Pizza sauce and toppings

Ingredients for sauce:

  • 2 Tbsp. olive oil

  • 2 ripe tomatoes (in a vine or roma), diced

  • 1/2 small onion chopped

  • 1/2 can tomato sauce (unsweetened)

  • 1/2 tsp oregano - 1/2 tsp garlic powder

  • 1/3 tsp black grinned pepper

  • salt to taste


  • 4-5 Sun-dried tomatoes in olive oil chopped in big pieces

  • 5-8 Slices of bell pepper

  • 3 White mushrooms thinly sliced

  • A couple spinach leaves

  • Vegan "mozzarella" cheese (Miyoko's) in small pieces

  • Prosciutto to taste (add only before serving)


- In a pan, heat the olive oil.

- Add the onion and stir until it becomes slightly golden.

- Add the tomato (including juices), all the spices and the tomato sauce. Let it simmer for 20- 30 minutes until it becomes thicker.

- Take it out of the stove and with an emulsion blender reduce it to a puree (or let it cool down and blend on a food processor). Note: You can make the tomato sauce a day before or so, and store it in the fridge in an air-tight container for 3-4 days. (if you end up with leftover sauce, you can enjoy it on top of some zucchini noodles).

- Spread this sauce uniformly on your pizza dough (after it bakes for 10 min), and put the toppings on it (cheese on top). I also add a tsp of the sun-dried tomato oil, before baking it.

- Bake it for 10 min, and if needed turn on the broiler for another 5-10 min.

- Add the prosciutto thin slices before serving Enjoy!

Recipe by Marcia Mendes

By the way, did you know that a lot of pizzas have added sugars? It's not just about the gluten or dairy, most ingredients have hidden sugars - either in the pizza dough or toppings like tomato sauce or cured meats. Find out what the most common hidden sugars are below.


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