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Organic, Gluten-free Pizza: A Healthy Twist Perfect for Fall

Growing up a “fat kid,” I’ve tried to consciously be healthy since I can remember. I have always been in a dance class, workout class, sport or training for a marathon or half marathon. I even became a devoted vegetarian 11 years ago (primary for animal rights reasons, but also for health). It wasn’t until January of 2010 when my then fiancé, now husband, and I wanted to shed some unwanted pounds and get healthier for our June wedding. From the recommendation of my husband’s best friend, we decided to check out Mark Sisson’s book, “The Primal Blueprint.” For us, it has truly been life changing.

We are very fortunate that living here in San Diego already lends itself to a healthier lifestyle. But going to the farmer’s market every week, and buying local vegetables, grass-fed, free-range meats (for my husband) and cheeses has made a huge impact on my ability to really see what we’re doing to our bodies. All the refined sugars, HFCS, processed foods and “diet foods” were things my body cannot process. So, thanks to Todd Jones (my hubby’s BFF) and “The Primal Blueprint,” we’re eating caveman style (with a KitchenAid and Cuisinart, of course). My husband is eating grass-fed meats, wild-caught fish and shellfish, and we are eating locally-made cheeses, organic vegetables, cage-free organic eggs and organic coconut butter or oil. We are using healthy, natural fats as our energy source instead of processed simple carbohydrates and grains.

We do, however, live in reality. There are times that we stray. Like the bi-weekly egg, cheese, and guacamole burrito splurge or the sinfully delicious Salted Caramel Mochas from Starbucks. But I’m committed to embracing a simpler, back-to-basics way of eating. That being said, I always find it fun to find new recipes that are Primal and Vegetarian (not easy, by the way) that “mimic” things that my hubby and I used to enjoy. So, with football season in full swing, I tried my hand at making a Primal Pizza. Normally filled with bleached white flour and gluten, this version is made from an almond meal based pizza crust and topped with tons of yummy farm fresh organic veggies and cheese.

It looked amazing and tasted even better. Hope you all try it out the recipe and enjoy!

- Megan, Graphic and Web Designer, SJ Creations

Gluten Free, Organic Pizza


2 Cups Almond Meal/Flour
2 Eggs
2 Tsp Organic Coconut Oil
1/2 Tsp of Basil
1/2 Tsp of Garlic Powder
1 Tsp sea salt

1 Can Organic Tomato sauce
1 Tsp Dried Oregano
1 Tsp Chopped Garlic
1/2 Tsp Onion Powder
1/2 Tsp Pepper

Whatever you want!
But I love Organic Mozzarella, fresh organic spinach, tomatoes, red onions, mushrooms, sundried tomatoes and goat cheese… Holy Toledo it’s yummy!

1. Pre-heat oven to 350 degrees
2. Mix all ingredients in a large mixing bowl. This should give you a ball of “dough”. If your dough is too “mushy” (like mine was), continue to add almond flour until you get a good consistency.
3. Make a pizza sheet or baking tray non-stick. This is VERY important if you want your pizza slices to come off in one piece.
4. Press your dough on the sheet nice and even about 1/4 inch in the middle and 1/2 inch at the edges.
5. Put crust in the oven for 15 minutes. It should look slightly golden brown when you take it out.

1. In a saucepan, combine all ingredients. Use water to desired thickness. Feel free to add more spice if you want it, too.
2. Simmer on stove for approximately 15 minutes.

Veggies can go on fresh and raw. Then top with sun dried tomatoes and goat cheese. It melts perfectly and tastes great!

Put it all together:
1. After crust comes out of the oven, spread sauce evenly over crust.
2. Add your cheese and toppings evenly on top of sauce.
3. Put back in the oven and bake at 350 degrees for approximately 15 more minutes. Cheese should be evenly melted.
4. Slice and enjoy!


What’s your favorite pizza toppings? Have you tried making your own version of a healthy, organic pizza at home?

Share your pizza stories in a blog comment and you’ll be entered to win a $25 gift card to SJ Creations as part of our September blog comment contest. Good luck!


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8 Responses to “Organic, Gluten-free Pizza: A Healthy Twist Perfect for Fall”

  1. Tracy says:

    Yum! That pizza looks delicious, while being packed full of nutrients! Thank you for the great recipe Megan. I love your enthusiasm and encouragement for healthy eating.

  2. Amanda Alvarado says:

    I’ve never tried organic pizza before! I might have to see if I can find the ingredients to make this! We love mushrooms and ground beef on our pizzas! We love making ‘homemade pizza”. I buy the pillsbury pizza dough and use Ragu extra chunky mushroom sauce for the pizza sauce and then we top it with lots of mushrooms, some ground beef and lots of mozarella chesese! Yuuummmmy!

  3. Gail Gray says:

    I love the sounds of this. I have to admit, I take the easy way out with pizza shells, sauce, and good old cheese. But I love most any pizza, so I want to try that recipe!

  4. melissa mc says:

    That sounds like one amazing crust which I would never have thought of myself — you’re a real gourmet! the healthiest I get is a variety of veggies (spinach, artichokes, mushrooms) on a whole wheat crust…. nonetheless, ty for the chance!

  5. casey byrd says:

    Hey there! I was actually wondering if your online store had ever participated/would be interested in doing a review on my blog?
    I love your little store! It’s so chic!
    I loved the little Market Mommies newsletter that advertised the ghost anti-bac mini gels for 10$! Adorable! :)
    let me know, if so.Thanks. Casey

  6. Megan Manning says:

    Amanda – I am not sure what part of the country you are in, but all these ingredients can be purchased at either Trader Joe’s, Wholefoods, or Sprouts (formally Henry’s).
    Thank you to everyone for your comments!

  7. adrienne zedella says:

    we love pizza! Can’t always afford it, but when I have an extra $20 and my boys are starving and I haven’t had time to make dinner, I’ll break down and get a large pizza delivered (with coupon!) and maybe an antipasto salad and we get to eat in the living room!

  8. Bernadette Knotts says:

    I love pepperoni, bacon and extra cheese. I’m not big into veggies on my pizza for some reason. I haven’t tried making my own pizza yet, but I will definitely give it a try in the future.

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