Following our trials and tribulations as we attempt to remove all grains, many starchy vegetables and most sugars from our diet while maintaining our love of good food! We strive to make all of our recipes GAPS and/or SCD compliant. Note: We didn't know about "Grain-Free Gourmet" when we chose our name. We are not affiliated with those good folks.

Sunday, September 20, 2009

Hazelnut Pizza Crust

This is based on a recipe from Breaking the Vicious Cycle by Elaine Gottschall.  The recipe in the book calls for almond flour, which we don't use because it is high oxalate.  Hazelnut flour gave this crust the look and feel of whole wheat.  This is the best GAPS pizza crust we've had so far.


2 eggs
2 cups of hazelnut flour, plus more?
2 tsp olive oil
3/4 tsp salt
dried spices, such as basil, thyme and oregano, are optional

Beat the eggs in a medium mixing bowl.  Add the other ingredients and stir.  If mixture does not easily form a ball, add more flour by the tablespoon.  1 T of coconut flour will also help as it absorbs excess liquid very well.

Grease a pizza pan or cookie sheet, and sprinkle some of the flour on as well.  Place the ball of dough in the middle of the pan and squish it out into the shape you want.  This should be enough dough to mostly cover a standard cookie sheet.  It is fine if it doesn't reach all the way to the edges.

Bake the crust for about 20 minutes at 350 degrees, until it is lightly browned and no longer wet.  Top with sauce and other toppings, and return to oven for 5-10 minutes, or long enough for toppings to heat up and cheese to melt if you are using cheese.

NOTE:  I think this would also work well as a pie crust, but as I am allergic to hazelnut flour so I won't be experimenting with that.  I also think that if you just baked the crust then cut it up it would make nice crackers.


  1. hi, quick question..
    what is high oxalate? thanks!

  2. Sorry for taking so long to reply! Here is a post I just did addressing this question:


  3. Where do you find hazelnut flour?

  4. I bought it thrugh Azure Standard, which is a company that delivers groveries on the west coast (you can google it). They do ship some things by UPS, and they are very inexpensive. You could also try looking on if you can't find it at a store. Bob's Red Mill probably makes it too.

  5. do you soak your nut flours or nuts?

  6. When I make my own nut flour, I do soak the nuts first. I'm assuming that the flour that I bought came from nuts that hadn't been soaked- not ideal, but I was hoping it would be a convenience food.

  7. What liquid and how much did you add to the ingredients to form the dough?

  8. No liquid other than the eggs and oil.

  9. I'm wondering if you have a link to a page that gives a good, detailed overview of how to make your own nut flour. I have not had much luck with it thus far, but I intend to keep trying! I don't know if I need a better sifter or if there is an easier way to make it...

    Also, I've had this recipe stuck in my favorite page section for a few months. I'm trying it tonight! It's been ages since I've had pizza! :)

    Thanks! -Bethany

  10. I bought a 5 lb bag of this flour from Bob's Red Mill, so have never made it. I am sensitive to oxalates so the only nuts I can eat now are macadamias. If you find a good page for this, can you please post it as a comment? Thanks!



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