When we went grain-free for a while, pizza night disappearing was one of the saddest parts! Then I found a crazy-good almond flour crust, and back it came!
But then…baby #4 had an egg allergy, so I had to get the eggs out of the crust…and then daughter discovered a dairy intolerance, ay yi yi, so we had to make MORE changes!
We’ve added a lot of seasoning as well, and my kids (who kicked me out of the kitchen to film this) now present our…
- dairy-free (option)
…favorite homemade pizza crust!
What can we say? It’s delicious and our Sunday night tradition. The kids have been making it every other Sunday for 2 years now, and they have it DOWN.
Today’s Healthy Parenting Connector vid also serves another purpose…what can kids do when given authentic responsibility that builds confidence?
This video is what they can do, because I didn’t help in the filming, and Paul also does our editing, so I only participated in about 5 minutes of quick notes for him.
We are proud to present to you our homemade pizza, kid-made, kid-directed, kid-created and kid-approved! We hope you approve too, and as a proud mama, I’d love to hear your comments so I can show them what real adults out there think! TIA!
Can’t see the video? Click to watch “Homemade Grain-Free Pizza by Kids” on YouTube.
No time to watch the whole video? Here are the notes!
Grain-Free Pizza Video Time Stamps
- 0:21: Paul and Leah introduce our recipe.
- 0:42: They begin by making a flax egg which needs to rest in the fridge until it’s needed later.
- 1:43: The kids mix the dry ingredients.
- 4:22: At this point they preheat the oven to 425 degrees.
- 4:26: Next the wet ingredients are incorporated.
- 5:29: When the dough is fully mixed, it gets spread out on the pans. We make 2 large pizzas with this recipe. It’s a bit runny so sometimes it’s easier to spread with a spatula rather than stretching it out with your hands. If you’re using your hands, wetting your fingers will help prevent sticking.
- 5:57: The crusts go in the oven for 6 minutes.
“Mooooom, I’m hungry!!”
How many times do your kids ask for snacks each day? Wouldn’t it be a relief if they were empowered to prepared their own snacks, instead of coming to you and whining about how hungry they are?
Download and print:
- 6:28: While the crusts cook, the kids cut up veggies to eat with our pizza. You might notice they didn’t wash the vegetables before cutting. We don’t wash organic produce to get some dirt exposure in our diets!
- 7:44: After 6 minutes, switch the crust pans for more even cooking and set the timer for 6 minutes again.
- 8:25: Now it’s time for the toppings! They’ve chosen sauce, pepperoni and cheese. We use mostly normal cheese with a little section of dairy-free cheese for Leah.
Finishing the Pizza
- 10:02: The pizzas go back in the oven for 6 minutes. Then you switch the trays again and leave them in for a final 6 minutes.
- 11:00: The pizzas come out of the oven!
- 12:04: Get a quick recipe overview, or look below.
Family Sized Grain-Free Allergy-Friendly Pizza Crusts
- 6 Tbs. ground flax
- 3/4 cup water
- 4 cups almond flour
- 2 cups arrowroot powder/flour
- 1 tsp. baking soda
- 2 tsp. salt
- 4 tsp. oregano
- 1/2 tsp. black pepper
- 1/2 tsp. garlic powder
- 1 cup milk or milk alternative (we use almond milk)
Makes 2 large rectangular crusts
- Arrange the oven racks on the top and bottom. Preheat oven to 425F.
- Mix flax and water in a bowl. Refrigerate until ready.
- In a large bowl, mix dry ingredients (almond and arrowroot flours, baking soda, salt, oregano,
pepper, garlic powder) until uniform by hand or in a mixer.
- Add the milk and flax-egg mixture to the bowl and mix well, scraping sides and bottom with a
spatula to check uniformity. This will be gooey, not at all like pizza dough that you can throw
above your head – don’t worry!
- Grease 2 large pizza stones or pans.
- Using wet fingers, spread batter/dough out on the pans by gently tapping and pressing it around
with your fingertips. You’ll have to get your fingers wet a few times so you don’t stick to
- Bake for 6 minutes, then switch the pans top and bottom, then 6 more minutes. (During this
time, prep your toppings.) That’s 12 minutes total, rotating the pans so they bake evenly.
- Remove crusts from oven and add toppings: sauce, meat, other veggies, cheese on top.
- Return to oven and either:
- Bake another 12 minutes, switching the pans from top to bottom halfway through, OR
- Broil for 1-3 minutes until the cheese melts
Note: This pizza crust is VERY filling because it’s made with nutrient-dense almond flour, so don’t expect to scarf down 6 pieces like you might with takeout pizza…
What You Should Do Next:
1. Subscribe to The Healthy Parenting Connector
2. Try a Free Preview of my Cooking Class for Kids
Our members’ favorite lesson is always our 10-minute knife skills and safety class, teaching techniques with unique & memorable phrases from butter knives to chef’s knives (ages 2-teen). Take a peek here and try it out with your kids.
3. Enroll in the Online Cooking Course for Kids:
About Katie Kimball
Katie Kimball, CSME, creator of Kids Cook Real Food and CEO of Kitchen Stewardship, LLC, is passionate about connecting families around healthy food. As a trusted educator and author of 8 real food cookbooks, she’s been featured on media outlets like ABC, NBC and First for Women magazine and contributes periodically on the FOX Network.
Since 2009, busy moms have looked to Katie as a trusted authority and advocate for children’s health, and she often partners with health experts and medical practitioners to stay on the cutting edge. In 2016 she created the Wall Street Journal recommended best online kids cooking course, Kids Cook Real Food, helping thousands of families around the world learn to cook. She is actively masterminding the Kids’ Meal Revolution, with a goal of every child learning to cook.
A mom of 4 kids from Michigan, she is also a Certified Stress Mastery Educator, member of the American Institute of Stress and trained speaker through Bo Eason’s Personal Story Power.