The best SCD pizza crust
A delicious and easy pizza base for your favourite toppings. Gluten and grain-free. Specific Carbohydrate Diet-friendly.
Servings Prep Time
1-2people 10minutes
Cook Time
30 minutes
Servings Prep Time
1-2people 10minutes
Cook Time
30 minutes
For the pizza base:
  • 2 Free range eggs
  • 1/4 cup (30g) Coconut flour
  • 1 cup (100g) Cheddar cheese, grated
  • Pinch of sea salt
For the toppings: (optional)
  • 4 teaspoons Pesto sauce*
  • 3 slices Parma ham slices, torn into pieces
  • 4 teaspoons Pomegranate seeds
  • To serve Extra cheddar cheese
  • Handful Fresh rocket
  1. Preheat the oven to 160°C Fan, 180°C, 350°F or gas mark 4.
  2. In a bowl beat the eggs. Next, mix in the salt and coconut flour and stir well to combine. Add the cheese and mix with the “dough”. I do this with my hands.
  3. Keep mixing the cheese and dough until well combined and a ball has formed. Lay the ball out on a sheet of parchment paper. Lay another sheet of parchment over the dough ball.
  4. Press the dough ball with the palms of your hands to flatten. Don’t use a rolling pin as that will roll it too thin. You want it to be a circle the size of a small dinner plate, about a 1/4 inch thick, roughly.
  5. Bake the crust in the oven for 15 minutes.
  6. Remove, top with pesto sauce first. Using a spoon, spread the pesto evenly on the crust. Then top with the remaining ingredients except for the rocket.
  7. Bake for another 12-15 minutes until the extra cheese has melted. Keep an eye on the crust for the last few minutes that it doesn’t burn. Top with the fresh rocket and serve!
Recipe Notes

* You can substitute an SCD-legal tomato sauce if you are not nightshade-free.

*The ingredients in the Parma Ham should be only: pork leg and salt.