Healthy Grain-Free Dessert Pizza

Healthy Grain-Free Dessert Pizza (Dairy Free too!) via Nutritionist in the Kitch

When I first figured out that I had a dairy sensitivity, and then later realized that too much gluten was a no-go too, I was pretty bummed.

At the time, I was eating a lot of Greek yogurt, cottage cheese, and whey protein… obviously too much, (which is what I believe triggered the dairy sensitivity), and so I had a bit of a pity party with myself: No more cheese & crostini, no more yogurt, no more french onion soup, no more…pizzaaaaaaaa. *Cue whiny voice*

I didn’t really eat pizza on-the-regular, but I was definitely a fan of a good traditional thin crust topped with fresh buffalo mozzarella, San Marino tomato sauce, and loads of fresh basil from our local Italian pizza place. You know the pizza I’m talking about – rustic, homemade, fresh, delicious, and in a way… comforting.

Healthy Grain-Free Dessert Pizza (Dairy Free too!) via Nutritionist in the Kitch

So after my pity party, I picked myself up, brushed myself off, and decided to go on a mission to find the best suitable dairy and gluten alternatives and really delve into the world of recipes that were free of these two.

It didn’t take long after eliminating dairy and gluten from my diet that noticed a huge, and I mean HUGE, improvement in my digestion. My “IBS” symptoms (the wastebasket diagnosis which I was handed a few times…)  which I had dealt with for a couple decades literally disappeared, and with the help of probiotics and the avoidance of these personal culprits I was able to truly get my digestion to a stable place.

While I don’t completely avoid gluten as much as I avoid dairy because of the way it wreaks havoc on my digestion, I love to experiment with gluten-free flours, and more recently grain-free flours such as almond flour.

I only really began using almond flour more regularly in the last couple years and I’ve been thrilled with it’s versatility and what makes me most pleased is the ability to make a pretty amazing pizza crust with it!


When Bob’s Red Mill recently sent me some Super-Fine Almond Flour, I knew I’d be going to pizza-town with it because my experiments in the past had proved successful and I was really intrigued to try this “super-fine” variety to see how it would change the consistency of the pizza crusts I’d made previously with almond meal, which is “grittier”, for lack of a better word.

Bob’s Red Mill, in my opinion, is really a leader in the market when it comes to flours, whole grains, baking staples, and seeds (it’s no wonder that my local Planet Organic has a whole wall dedicated to Bob’s Red Mill products!) so I knew that the Super-Fine Almond Flour was going to be a treat to experiment with.

Healthy Grain-Free Dessert Pizza (Dairy Free too!) via Nutritionist in the Kitch

As I brainstormed pizza recipe ideas, I kept coming back to a dessert pizza; something sweet, bursting with ingredients of the season and still rustic, homemade, fresh, and delicious like the pizzas that are near and dear to my heart.

For a sweet pizza crust I decided to combine the light and airy super-fine almond flour with coconut palm sugar as a natural sweetener, vanilla powder, olive oil, a pinch of salt, and an ‘extra large’ flax egg using Bob’s Red Mill Flaxseed Meal.

The crust turned out wonderfully… crispy on the edges, firm enough to hold the copious amounts of fruit I topped it with, and still soft in the middle with little air pockets here and there! While it wasn’t “doughy” or “chewy” per se, the crust made the perfect base for this dessert pizza.

Healthy Grain-Free Dessert Pizza (Dairy Free too!) via Nutritionist in the Kitch

Almond flour is a great source of healthy fats and protein as well as Vitamin E, and it provides a wonderfully buttery, rich flavour to baking which works perfectly with the flavour combination in this dessert pizza.

I really went-to-town when it came to the toppings for this pizza because I stopped into the local Italian Market and they had an abundant selection to choose from. I grabbed fresh figs, ripe raspberries, juicy strawberries, apricots, and fresh mint.

If that wasn’t enough, I added in some sliced banana, then brought in the real “dessert” effect and a little more indulgence with 70% dark chocolate, lightly toasted coconut, and a drizzle of sweet coconut nectar and balsamic glaze.

Healthy Grain-Free Dessert Pizza (Dairy Free too!) via Nutritionist in the Kitch

Ok, you can wipe the drool from your mouth now!  

As a bonus, this recipe is also just really fun to whip up and is definitely both kid and adult-friendly. I could imagine the little ones would enjoy picking their fruit of choice to make this pizza and it would be a great opportunity for some education on how to use healthier alternatives when making a dessert!

Have you made a pizza crust using a gluten or grain-free flour? What kind did you use and how did it turn out? I’d love to hear about it in the comments below! 

Healthy Grain-Free Dessert Pizza
Prep time
Cook time
Total time
Serves: 4
  • Pizza Crust:
  • 1½ tablespoons Bob's Red Mill Flaxseed Meal (or ground flaxseed)
  • 4 tablespoons water
  • ¼ tsp salt
  • 2 tablespoons coconut palm sugar
  • ¼ tsp vanilla powder or pure vanilla extract
  • 1½ cups Bob's Red Mill Super-Fine Almond Flour
  • 2 teaspoons olive oil
  • Pizza Toppings:
  • 2 tablespoons coconut nectar (or honey), divided
  • ½ cup sliced strawberries
  • ½ cup raspberries
  • 1 banana, sliced
  • 1 fresh fig, sliced into coins
  • 1 apricot, sliced
  • 2 tablespoons chopped 70% dark chocolate
  • 2 tablespoons unsweetened coconut, toasted
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon balsamic reduction (optional)
  1. Preheat the oven to 350 degrees.
  2. In a small bowl add the flaxseed meal (or ground flaxseed) and the water, stir to combine and let sit for 3 minutes to thicken.
  3. Meanwhile, in a large bowl add the almond flour, salt, vanilla powder (if using extract add to the wet ingredients), and coconut palm sugar to a bowl and mix to combine.
  4. Add the olive oil to the flaxseed and water mixture and give it a little stir then pour it into the large bowl with the almond flour mixture.
  5. Stir together until well combined and batter can be formed into a ball.
  6. Line a baking sheet with parchment paper and place the dough ball on the paper, then roll with a rolling pin or flatten with your hands until dough is about ½" thick evenly.
  7. Place the pan in the oven and bake for 20 minutes.
  8. While the crust is baking, cut and prepare all the fruit and toast the coconut lightly in a pan over medium heat, set aside.
  9. Once the crust is done, you can choose to let the crust cool before adding the toppings or enjoy the pizza with a warm crust.
  10. Start by drizzling 1 tablespoon of coconut nectar over the crust, then layer on the sliced fruit, sprinkle with the chopped dark chocolate and coconut, then sprinkle on the chopped mint.
  11. Finish by drizzling with 1 more tablespoon of coconut nectar and the 1 tablespoon of balsamic reduction.
  12. Cut the pizza into 8 pieces and enjoy!


Nutritionist in the Kitch


Author: Christal Sczebel

Christal is the creator of Nutrition in the Kitch. She's a Certified Nutritional Consultant, twice published author, gluten and dairy free recipe developer, food photographer, speaker, wife, and mama. Christal loves good food, all things wellness, and loves to travel. Her wellness philosophy is centred around balance and sustainable health, life's way too short for boring diets and restriction!

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  • I have always been intrigued by the sweet pizzas, and I love the sound of this! Almond flour makes for some amazing cakes and biscuits, so I can imagine it compliments the fruits and berries in the best way possible!Thanks for the heads up, and I hope you have had a great weekend! x

  • I started making an almond meal based crust about a year ago for my favorite cranberry tart – actually several years ago my brother made me waffles, subbing almonds for flour, which came out superb.
    Basically it’s regular recipe proportions, but base is Almond, add oats, hemp and flax seeds, quinoa and chia seeds. We grind all fine in the coffee grinder, bless it’s little efficiency!
    For the waffles, I used HRM’s favorite waffle recipe in McCall’s cookbook, subbing Laban(Kefir cheese) for milk, but my brother used buttermilk. They have 1 cup melted butter, totally unnecessary. I use 1/4 Cup coconut oil.
    I’m concerned about ratios of ‘flour’ to liquid and any rising ingredients; the flour itself is pretty much whatever I feel like. Usually for 2Cups, I’ll have 1 C almond [my base], 1/2C oats, 1/3C quinoa, remainder seeds and grains. I also use vanilla powder, coconut oil and I always add at least one well beaten egg for leavening.

    • Hi Joyce! Mmm cranberry tart sounds amazing! I love that you add quinoa and sees to it! Great idea for binding! Those waffles also sound amazing! I’d use almond milk with lemon to make a “buttermilk”, great recipe for sure!

  • I also found that if I eat too much of something, then I start to develop sensitivities to it! I try to go three or more days without it and then try to see what happens. I’ve had that happen to me with dairy, too! Anyways, it’s great that you developed a healthy dessert pizza that can be the ultimate alternative to it! It looks so tasty!

    • That’s a good idea Cassie, it’s so true, especially when it comes to the common allergens; dairy, wheat, eggs, soy, nuts, etc. to vary them to prevent creating a sensitivity! Thanks for commenting!