Rachel's Inclusive Flatbread Pizzas

This recipe was born out of my husband's undying love for pizza, and my desire to create a recipe that worked to accomodate a whole host of dietary restrictions. I also wasn't willing to compromise on texture and bold flavor! What I came up with is grain-free, dairy-free, processed oil and sugar free, paleo, Whole30 approved, and is honestly so delicious--even without nightshades! I've also included a vegan option (see the additional notes for instructions).

Having a festive, go-to hosting recipe is a great base for inviting others to experience the delicious nature of healthy food. Continue to share the love, my friends!

Source: Rachel DeBoer, crust inspired by www.paleorunningmomma.com


For the Crust
1⁄2 cup
blanched almond flour
3⁄4 cups
tapioca flour or starch (plus 2-3 T more for spreading/kneading)
6 tablespoons
coconut flour (divided into 3 added first, and 3 added after the egg)
1 teaspoon
onion powder
1 teaspoon
dried oregano or Italian seasoning
3⁄4 teaspoons
sea salt
1⁄3 cup
warm water
1⁄3 cup
olive oil
1 tablespoon
raw apple cider vinegar
egg (room temperature, whisked, see notes below for vegan)
large onion (diced)
2 cloves
garlic (minced)
1 pound
fresh mushrooms (sliced)
2 bunches
fresh baby arugula
Quick Balsamic Glaze (see link below for recipe)
Nut and Dairy Free Pesto (see link below for recipe)
chopped dried or fresh figs
Sea salt and black pepper to taste
coconut oil for sautéing

Additional Notes

For a vegan option, substitute the egg for a flax egg. Grind 1 tablespoon flaxseed in a coffee maker and mix with 3 tablespoons water. Allow to rest until it becomes gelatinous, then incorporate as egg substitute. ​

Click here for Rachel's versions of Quick Balsamic Glaze and Dairy & Nut Free Pesto.  (Recipe #679)


I've found it best to prepare the crust the night before so it has ample time to chill. It can work to prepare it immediately before baking, but my best results came from working with a chilled crust dough.

To prepare the crust: In a large mixing bowl, combine the almond flour, tapioca flour, 3 tablespoons of the coconut flour, onion powder, herbs, and salt. Whisk all together until thoroughly combined. 

In a large glass measuring cup, combine warm water, olive oil, and vinegar. Pour into the dry mixture and stir with a wooden spoon or a Kitchen Aid mixture with a dough blade also works well here.

Next, stir in the whisked egg to combine well. Once you have a sticky mixture, you will slowly add the remaining coconut flour. Add 1 tablespoon at a time and mix each well. Allow the dough to sit a bit after each tablespoon to absorb the liquid until you have a dough that's still a bit sticky, yet able to be spread out. Don't add more than 3 tablespoons of coconut flour, even if the dough seems sticky to work with. You can add extra tapioca flour to help spread it out. 

Sprinkle and spread out extra tapioca flour on your parchment paper, and transfer the whole lump of dough to the sheet. Sprinkle the top with more tapioca flour and pat the dough into a ball. Fold up the sides of the parchment paper and let chill in the refrigerator until firm. 

When you're ready to bake the pizza, preheat oven to 350 degrees and line a baking sheet with parchment paper.

To prepare the toppings: Chop the onions and start them sauting on low-medium heat in coconut oil. While they're browning, slice the mushrooms and mince the garlic. When the onions are beginning to brown, toss in the mushrooms and minced garlic, and let them cook together on low heat while you're rolling out the crust. 

Taking your dough out of the refrigerator, begin to reshape the dough on the parchment paper, and press down to start the desired shape to accommodate your pan. Top the dough with additional tapioca flour if needed. Place another piece of parchment paper on top of the dough, and roll out using a rolling pin until about 1/2 inch thick. I like to do a large oval or rectangle, so when I serve it can be cut into squares for easy handling. After the dough is rolled out, remove the top parchment paper slowly to avoid tearing the crust. Fold over the edges of the dough so that the crust is double thick all the way around the edge. This helps avoid burning. 

Bake the crust in a preheated oven for approximately 20 minutes, keeping a close eye, as all ovens heat a little bit differently. Once the dough starts to turn golden brown, remove from oven. 

While the crust is baking, pour the onion and mushrooms mixture and into a colander and let rest to strain out the juice. Then salt and pepper to taste. Feel free to save the juices for a soup or another recipe. Dor always taught me not to waste flavor!

Once you've removed the pizza crust from the oven, top with mushrooms and onions. For a sweeter pizza, add chopped figs and drizzle with Balsamic Glaze (see recipe link above). Return the pizza to the oven for an additional 5-15 minutes, depending on your desired level of crispiness. 

Remove pizza from the oven. For a savory pizza (without the figs and balsamic), drizzle with Dairy & Nut Free Pesto (see link to recipe above). For both the sweet and the savory flavors, sprinkle with fresh arugula and cut into squares. Serve immediately. You can always serve with the combination of additional balsamic glaze, pesto, olive oil and sea salt for your guests to accommodate their tastes.