Guest writer, Elissa, shares her favorite Paleo pizza creation with us. Thanks Elissa – we can’t wait to try this one! 

When beginning with Paleo I was overwhelmed.  What was I to do with all the new information I have learned with the new cooking staples in my pantry?  These things I had not experience with, could I even call them staples?  I knew I had a task laid before me if I were to survive this much needed lifestyle transformation.

I will be the first to admit, I don’t follow rules and directions well.  Unlike my mother who strict follows every recipe down to the last granule, I cool and bake with my gut.  Recipes are simply for time, temp, and ingredient suggestions that you can take or leave.  When I am creating something delicious there is a thing that happen inside of me, something magical turns on and more often than not the thing that results is a culinary delight.

PIZZA……who doesn’t love PIZZA?!  A favorite American treat loved by many from the time they could ingest until the time they can do so no longer.  Pizza… of the very first things I knew I was going to have to get down right, there was no way I could or wanted to go without it.

When it came to creating the delicious I knew I was going to have to dissect the recipe full of wheat and dairy to determine what exactly is was that made pizza so desirable.

Crust:  Even as a child, I never had much use for the stuff.  It was just like a plate for the gooey goodness.  Who eats the plate?

Cheese:  Oh cheese how I loved thee, but cheese in all of its gooey glory was in NO WAY worth the grumbling in my tummy (insert vision of Winnie the Pooh).

Things of Importance:  Meat, vegetables, and the amazing sauce with its desirable seasoning.

What was a girl to do?  I had absolutely no desire to Paleoize (to make a food dish that is in no way Paleo include Paleo ingredients; these are often high in natural sugars, nuts, and starches), resembled a crust. I try to steer clear of Paleoizing anything, to me, often takes away the deliciousness and nutritious things Paleo offers.  There had to be a simple way, some sort a vessel.

As I stared blankly into my fridge searching for an answer, there is stood in its green glory!  A green pepper!  Of course it made sense, so simple, a green pepper with bowl potential.  Not a new theory, stuffed peppers have been around for decades!  All of the AMAZING pizza toppings stuffed inside of a common topping itself.  No wheat or dairy and nothing was Paleoized in the creation.  Simple ingredients, combined.




cheesy note:  Cheese.  For me it was nearly impossible to give up completely.  But I simply refused to allow non-food, man-made chemicals to enter my clean body.  I went on a hunt for a treat in hopes of what I found didn’t cause any digestive distress.  On my hunt I found raw cheddar cheese.  Cheese with no unnatural ingredients made out of raw, unpasteurized milk.  I gave it a whirl and to my surprise there was NO digestive issues!  Now from time to time when I stray the non-dairy path I indulge in raw cheeses from cows, sheep, or goats.

Pizza nights are back!

Danielle of Against All Grain has done it again!

This time she has come up with a grain free pizza crust that claims to be delicious, and to hold up against its gluten and grain-full competitors, unlike some of the other grain free crusts we’ve tried which don’t allow you to pick up and indulge in a little slice of pizza heaven. 

She tops her with some of the delicious and healthy meats from US Wellness Meats, though we left the toppings up to you on this one, so go ahead and indulge in your favorites. Some of ours include goat cheese, spinach, garlic and tomatoes.  Another fave is sauce, ham and pineapple.  And yet another is the meat lovers favorite with proscioutto, sausage, ground beef and jalapeno. 

Truth be told, top it with whatever fresh and delish toppings you want and simply enjoy the ability of savoring pizza again on a grain free diet! 


Paleo, Gluten Free Pizza Crust

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Paleo, Gluten Free Pizza Crust


  • 3/4 cup whole raw cashews (or 1 cup cashew flour)
  • 3 tablespoons almond flour
  • 1/4 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/8 teaspoon garlic granules
  • 2 eggs
  • 2 tablespoon almond milk
  • 1/2 teaspoon apple cider vinegar
  • 2 1/2 tablespoons extra-virgin olive oil
  • 1 tablespoon cold water
  • 1 tablespoon fresh parsley
  • 2 tablespoons fresh basil
  • 1/2 cup marinara sauce
  • 3/4 cup US Wellness Meats Raw Mozzarella Cheese, shredded
  • 1/4 USWM Salami, casing removed and thinly sliced
  • 1 USWM Italian Sausage, casing removed and pre-cooked
  • 2 pieces USWM sugar-free bacon, cooked and chopped
  • 1/4 cup mushrooms
  • 1/4 cup black olives, pitted and sliced


  1. Preheat oven to 350 degrees.
  2. In a food processor, pulse the cashews until a fine flour has formed.
  3. Add in the almond flour, coconut flour, baking soda, salt, and garlic granules, then process the mixture for 1 minute.
  4. Add the eggs, almond milk, apple cider vinegar, olive oil, and water and process for another minute. Scrape down the sides of the bowl and pulse a few more times until you have a very smooth dough.
  5. Add the parsley and basil, and pulse two more times to roughly chop and incorporate the herbs.
  6. Let the dough rest for 2 minutes to let the coconut flour absorb some of the liquid.
  7. Sprinkle a piece of parchment paper with a little almond flour, then turn the dough out onto the counter. Sprinkle a little more flour on the top of the ball of dough, then place another piece of parchment on top.
  8. Use your hands to flatten the ball into a disc, then lightly roll out the dough into a circle that is 1/4 inch thick.
  9. Remove the top piece of parchment and carefully slide the other piece with the crust onto a pizza pan.
  10. Bake the crust for 12 minutes, or until it has puffed up and is golden brown around the edges.
  11. Top with sauce and your favorite toppings and bake for another 10-15 minutes.
  12. Enjoy!