Dairy Free Pizza

If you are a regular follower of the Ketolicious Kreations page on Instagram and Facebook, you will know that my family have a pizza night every Saturday night. It's a tradition we started years ago and the whole family loves it. While the rest of the family has the same pizza toppings every single week, I rarely do. I enjoy creating my pizzas out of what I can find in the fridge. I love using leftovers and coming up with a delicious new topping.

Lately pizza nights have been a struggle for me though because I'm now on an elimination diet to find my triggers for Rosacea. That means no dairy, tomato, bacon, ham, chorizo and so much more! All the yumminess that makes a pizza so so delicious. Not to mention that fathead pizza base was my go to and that's made predominately of cheese!

So, I've made it my mission to come up with an easy but tasty dairy free pizza base. One that still enables me to pick up an actual slice and eat it.

Honestly, I don't think this recipe could get much easier. Throw it all in the Thermomix bowl, or a regular mixing bowl, and combine...that's it! Rather than use a rolling pin to roll out the dough, I place a wooden chopping board on top and push down with all my body weight. This results in a perfectly round base!!

A little bit on the ingredients for you -

Almond meal is my go to for keto baking. It just works so well! I haven't tested nut free yet (it's on my list!) but I imagine golden flaxseed powder would be perfect.

I always, always use large free range eggs at room temperature when I cook.

I added nutritional yeast flakes to the base for a bit of a cheesy flavour and for some extra goodness. Nutritional yeast flakes are packed full of B vitamins and are so good for us.

I used extra virgin olive oil as that's what I had to hand but I imagine most oils would work.

You get four serves out of this pizza which is plenty in my opinion. Once the toppings are added it can be quite filling.

My struggle with toppings at the moment is real. It's hard to think of a yummy combination of toppings and still have that kind of creaminess that cheese gives a pizza. I will release the toppings of this pizza separately to this post. For those who would like to know now though, I used pesto for the base, then baby spinach leaves, smoked salmon, a small amount of red onion and cracked an egg on top. The egg gave it the perfect amount of creaminess that cheese usually would and it was honestly delicious!

AuthorJenni FrenchYields4 ServingsPrep Time5 minsCook Time10 mins
 180 g almond meal
 2 tbsp nutritional yeast flakes
 2 tbsp extra virgin olive oil
 2 large eggs
 ¼ tsp dried oregano

Preheat the oven to 180°.


Place all ingredients in the Thermomix bowl and combine for 20sec/sp3, alternatively mix well in a mixing bowl.


Scrape out dough onto a sheet of baking paper and place another sheet on top.


Place a wooden chopping board on top and push down with all your body weight. This will result in a nice round base. Or, roll out with a rolling pin. I aim for around 7mm thickness.


Gently peel off the top layer of baking paper.


Place on a pizza tray and bake in the oven for 10 minutes. You just want the base to cook enough that the top starts to harden so you can spread your toppings on.


Remove from the oven and top with your chosen topping ingredients. Return to the oven and bake until the toppings are cooked to your liking.

Nutrition Facts

Serving Size base only

Servings 4

Amount Per Serving
Calories 375
% Daily Value *
Total Fat 34.3g53%
Saturated Fat 3.5g18%
Sodium 42.3mg2%
Net Carbohydrate 0.5g1%
Sugars 1.8g
Protein 13.5g27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.