Pizza bases without wheat flour are really hard and time-consuming. These are a couple of healthy ideas but the reality is they don’t taste as good as a traditional pizza base and nor do they achieve the crispness that is ideal. They are an option to experiment with however and that is a good place to start finding new cooking techniques. Please proceed with caution…

1. Coconut flour and rice pizza base

Makes 1 x 14″ base.


1/2 cup of flax seed soaked in 1/2 cup waterrice crackers - linseed

1 cup wholegrain brown rice, cooked and then cooled completely

2 Tbsp organic coconut flour

2 Tbsp virgin coconut oil


Combine the 1/2 cup flaxseeds  with 1/2 cup water and set aside to soak for 15 minutes.

Preheat oven 170ºC.rice crackers - mix in bowl

Combine flax seed gel, rice, coconut flour and coconut oil in a food processor and blend until the rice is broken down entirely. It should form a sticky dough studded with flax seeds.

Grease a piece of foil on a baking tray with coconut oil and place the dough on the tray and flatten out until about 2-3mm thick.

Bake for 30-45 minutes at 170 degrees or until cooked and slightly crisp. Leave the pizza in the foil and allow to cool. Remove the foil carefully once cool or alternatively place the base in a freezer and then remove once frozen. Place the base on a pizza tray and add your ingredients and sauces and cook as you would a normal pizza.

Pizza base linseed


2. Cauliflower Pizza base

This is a very unique pizza base which is also very healthy. It takes a little bit of lead time in terms of meal delivery however the preparation is very quick and easy. The result is not quite the crispy base that you can hold in your hand but it is close. It really requires a knife and fork. It is very tasty however and one that all the kids enjoyed as well.

Makes 2 medium sized bases:


Half a head of cauliflower, processed or finely chopped

1/4 cup LSA mix (finely ground Linseed, Sunflower seeds & Almonds) or use ground almonds or 2 Tbsp coconut flour

1 Tbsp cup chia seeds

1 egg

1 tsp black pepper

1 tsp dried oregano leaves


Steam the cauliflower florets for about 20 minutes and then process the cauliflower until quite fine. Remove and wrap in a clean tea towel or muslin cloth and squeeze out the bulk of the water. Then place in a mixing bowl. Add the LSA, chia seeds, herbs and eggs and mix well.

Oil a steel tray or pizza tray with coconut oil or use baking paper. Place a handful of the pizza mix on the tray and press down so it is about 5mm thick and push the edges in so it is all firm and well formed.

Place in an oven at 180 degrees C for about 30 minutes.

Then remove for a moment and add all other ingredients you desire on the top and then bake for another 10-15 minutes until your toppings are done.

Cut with a knife or pizza wheel and remove carefully with a spatula.

For ideas on toppings, look at our recipes for vegetable pizza.


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