I LOVE pizza. Mozzarella is the only cheese I liked before I went dairy-free. (CHEESE IS NASTY. FIGHT ME ON IT.) Last week, I came home from work and was craving pizza. I was tired, stressed, and didn't feel like buying a slice (tryna save that coin, okurrr). So in the name of self-care, I decided to try making pizza from scratch. I'm still perfecting the recipe, but this is a good start. The crust is a rendition of these biscuits and the sauce is similar to the base of these mini mushroom veggie pizzas.

  • 1 1/2 cups almond flour
  • 3 tbsp grounded flaxseed
  • 9 tbsp water
  • 3 tbsp coconut oil
  • 1/4 tspn himalayan salt or sea salt
  • 3/4 tspn baking powder
  • 1 beefsteak tomato
  • 1/4 cup water
  • 1 tspn oregano
  • 1 tspn parsley flakes
  • 1/4 tspn sea salt
  • 1/4 tspn black pepper

  • Pre-heat oven to 350°F (if using convection oven, set to 275°F)
  • In a bowl, add flaxseed and water, stirring to make "egg," and let it sit for a minute
  • Add coconut oil, stirring until blended well
  • Pour in flour, salt, baking powder, and mix
  • Use a fork to blend and then use hands to mix and knead a bit until smooth
  • Wet a spatula to roll dough around
  • Place dough on a baking sheet and use spatula to flatten
  • Bake for 15 minutes

  • Cut tomato into quarters
  • In a pot, add tomatoes, water, oregano, parsley flakes, and sea salt
  • Simmer for 30 minutes, stirring occasionally, and add water if sauce looks too dry

  • Take crust out of oven
  • Evenly spread sauce on cooked crust
  • Add vegan cheese (Follow Your Heart was used in this recipe)
  • Place pizza back in oven to cook for 10 minutes