Pofta Buna!: Pizza with Gluten Free Dough



Pizza is one of my favorite foods. It is easy to throw together, delicious, and, if done correctly, can be very healthy too! Conventional pizza crust, while it can be absolutely delightful, especially if made by a master baker, doesn’t do all that well after it goes down the hatch. The starches and gluten cause terrible inflammation.

Fortunately for me and my husband, I discovered Natasha Campbell’s almond flour dough recipe. Since then it seems like we make pizza every chance we get! After dinner I never experience indigestion. The pizza is every bit as delightful in its own way, as if it had been made with the finest Italian bread. The dough is very simple and a good deal easier to make. You don’t have to use yeast or wait hours for it to rise. I have also made some slight alterations to the recipe to make the crust less thick and cracker-like.

This is a great meal for entertaining friends, left-over lunches, or if you are a little rushed. The best part is that you will be eating almonds which are full of Calcium, Potassium, Magnesium, Vitamin E, and anti-oxidants, whole milk mozzarella, full of Calcium, Phosphorus, and healthy saturated fats, delicious meats, and fresh vegetables full of phyto-nutrients.




  • 2-2/12 cups almond meal/flour
  • 2 eggs
  • 1/2 cup butter
  • 1tsp Celtic Salt
  1. Turn the oven to 375 Degrees.
  2. Mix the 3 cups of flour with 2 eggs, butter and salt in a bowl
  3. Place the ball of dough on a pizza stone.
  4. Get you hands wet and push the dough down on the baking dish.
  5. Place the crust in for 7-10 minutes.
  6. Take it out and pile up the toppings.

This second part is written by my husband. He likes to handle everything above the crust.


This is a somewhat unique take on pizza that I developed to suit my personal inclinations, both nutritionally and culinarily. It’s hearty and emphasizes the toppings while deemphasizing the crust. It’s built in layers, sort of like lasagna, and recalls the cuisine of Sicilian American immigrants. Break out your knife and fork for this one.


  • Almond Flour Pizza Dough
  • 1 can Pizza Sauce (Muir Glenn makes my favorite, but props for making your own)
  • 1 lb whole milk mozzarella cheese
  • 1 jar pepperoncinis or cherry peppers (watch out for food coloring and preservatives)
  • About 20 crimini mushrooms
  • 1 can black olives
  • 1 Onion
  • ¼ lb Salami (Gypsy is my favorite)
  • ½ lb Italian sausage or thinly shaved ham (Applegate, or Deck Family on a good day)
  • Seasoning (oregano, basil, fennel, red pepper flakes)


1. Lightly butter the baking pan, then press the almond flour dough onto the surface, spreading it as eveny and thinly across the whole pan as you can. Don’t worry about forming a crust up onto the sides very much.

preparing the crust

2. Pre-bake the crust for about 5-7 minutes, or until mostly dry on the surface.

3. While pre-baking, dice up ham, salami, onion, olives, mushrooms, peppers, and grate cheese. If using Italian sausage, form into silver dollar sized patties and bake with crust (not pictured).

4. Add half the can of tomato sauce to the crust, and gently spread across surface. The crust should be mostly visible through the sauce.

5. Load up the sauce with seasoning to taste.

6. Divide your toppings in half. Add 1 half of the diced toppings (ham or sausage, salami, onion, olives, mushrooms, peppers).

7. Add the 1st half of the cheese on top of the toppings.

8. Add the rest of the sauce (plus more seasoning if you like) on top of the toppings. Then add the 2nd half of the toppings. Then add the 2nd half of the cheese.

9. Give it a good press, kind of like a big sandwich.

10. Bake at 350’ for about 40 min, or until heated throughout and golden brown on top.

11. Pofta Buna!


25 min prep
40 min cook

Serves:  4

Diana Glasser is a food and nutrition writer at Eugene Daily News. Glasser is a European turned Northwesterner, currently earning her M.S. in Holistic Nutrition. Follow her blog The Kitchen Rag at http://kitchen-rag.blogspot.com/.

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