Published: April 20, 2024

|   Written by Scott Minnis

Here’s a recipe for a grain-free pizza base, inspired by the popular Against the Grain gourmet pizzas. This recipe focuses on using alternative flours to achieve a similar texture and flavor without the grains. Enjoy creating this delightful base for your next pizza night!

Total Time:

  • Prep Time: 10 minutes
  • Cook Time: 25-35 minutes
  • Total Time: 35-45 minutes


  • This recipe yields 1 pizza base, enough for 2-4 servings depending on the size.

Rating: Medium

  • Complexity: Medium, as it involves mixing several types of flour and pre-baking the base.


  • 1 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 1/2 cup tapioca flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/3 cup olive oil
  • 1/2 cup unsweetened almond milk


  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Mix the dry ingredients: In a large mixing bowl, whisk together the almond flour, coconut flour, tapioca flour, baking powder, and salt.
  3. Add the wet ingredients: Create a well in the center of the dry ingredients, and add the eggs, olive oil, and almond milk. Stir until the mixture forms a sticky dough.
  4. Form the pizza base: Transfer the dough to the prepared baking sheet. Using your hands, press the dough out into your desired shape and thickness, about 1/4 inch thick for a nice, chewy base.
  5. Pre-bake the base: Bake in the preheated oven for 15-20 minutes, or until the edges start to turn golden brown. This pre-baking ensures that your base will be sturdy enough to handle the toppings.
  6. Add toppings: Remove the base from the oven and add your favorite grain-free toppings. Return to the oven and bake for an additional 10-15 minutes, or until the toppings are cooked to your liking.
  7. Serve: Let the pizza cool for a few minutes before slicing and serving.

Pizza Sauce Recipe


  • 1 can (28 ounces) of whole peeled tomatoes
  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1 teaspoon sea salt
  • 1 teaspoon sugar (optional, for balancing acidity)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon black pepper
  • 1 small bay leaf


  1. Blend the tomatoes: In a blender or food processor, pulse the whole peeled tomatoes until smooth for a pureed sauce or leave slightly chunky for a more rustic texture.
  2. Cook the garlic: Heat olive oil in a saucepan over medium heat. Add the minced garlic and cook until fragrant, about 1-2 minutes. Be careful not to burn the garlic.
  3. Add the tomatoes and spices: Pour the blended tomatoes into the saucepan with the garlic. Add salt, sugar (if using), oregano, basil, black pepper, and a bay leaf. Stir well to combine.
  4. Simmer: Bring the sauce to a simmer and reduce the heat to low. Let it simmer for 20-30 minutes, stirring occasionally, until the sauce has thickened to your liking. The longer you simmer, the more concentrated the flavors will be.
  5. Final adjustments: Remove the bay leaf and adjust seasoning with additional salt and pepper if needed.
  6. Cool and store or use: Let the sauce cool before using it on your pizza base. Any leftover sauce can be stored in the refrigerator for up to a week or frozen for future use.