Veggie Pizza w/ Gluten Free Herb Crust

I have been perfecting this gluten free herb crust recipe for a while now, and finally got it just right! It stays together, tastes delicious, and is perfect for pizza! Just to let you know, this is not your traditional style pizza crust. This crust recipe kicks it up a notch with one simple ingredient; oregano! I think it gives it an even more Italian flair. It's so good!

Also, this recipe is super flexible. I know that most people have their own preferred pizza toppings, anyways, so the crust recipe is the important component here. That means you can simply make the gluten free herb crust as instructed, and then add your desired toppings. It is that easy! In case you are looking for suggestions, though, I have also included my own personal favorite veggie blend and how I put everything together. 

Making your own pizza is the way to go. Does anyone else get annoyed that pizza places charge ridiculous prices if you want to add ingredients? You all know what I mean... $1.50 to add olives!? What is that nonsense? Then, they skimp you on the quantity. I look over the veggie list and I want everything, but that would be like 20 bucks! No, thank you. You can make a fantastic pizza in the time it takes to deliver one anyways, AND you get to put whatever the hell you want on it! So, give this recipe a try and let me know what you think!

Veggie Pizza w/ Gluten Free Herb Crust
Serves 2
This crust is boosting with flavor and is free of gluten, eggs, dairy, and soy. It is delicious when loaded with veggies and tomato sauce for the perfect pizza!
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
1291 calories
80 g
91 g
87 g
59 g
26 g
383 g
1406 g
8 g
0 g
55 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 1291
Calories from Fat 744
% Daily Value *
Total Fat 87g
Saturated Fat 26g
Trans Fat 0g
Polyunsaturated Fat 15g
Monounsaturated Fat 40g
Cholesterol 91mg
Sodium 1406mg
Total Carbohydrates 80g
Dietary Fiber 21g
Sugars 8g
Protein 59g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Gluten Free Oregano Crust
  1. 2 flax eggs (2 tbsp flaxseeds, ground + 4 tbsp water)
  2. 1 1/3 cup almonds, ground
  3. 1 cup oats, ground
  4. 1 tbsp coconut oil
  5. 1 tbsp water
  6. 1 tbsp oregano
  7. 1/2 tsp salt
Pizza Toppings
  1. 1/2 jar tomato sauce
  2. 1 mushroom, thinly sliced
  3. 1/2 beefsteak tomato, thinly sliced
  4. 1/2 bell pepper, chopped
  5. 1 Pepperoni, sliced
  6. 5 olives, sliced
  7. Daiya mozzarella style shreds (optional)
  1. Set Oven: Heat oven to 375 degrees.
  2. Make Flax Egg: Combine ground flaxseeds with water in a small bowl. Set aside to absorb, at least 5 minutes.
  3. Create Gluten-Free Flour Blend: Using a food processor, grind oats into a flour. Add into a large mixing bowl and set aside. Repeat the processor for almonds, but continue to process/grind for about a minute longer until you notice that the flour starts sticking together and becoming slightly moist. This is a sign that the oils have released, and creates a better base for the crust! Add this into the mixing bowl with the oats.
  4. Prepare Dough: Now add oregano and salt with the oats and almonds, and blend dry ingredients together. Add in coconut oil, water, and flax eggs (consistency should be thick at this point). Mix all ingredients until a nice doughy consistency forms.
  5. Create Crust: Grease a baking sheet (I used coconut oil). Now flatten dough into the shape of a circle. Once desired thickness is created, roll up edges to form a thicker outlining to hold in all of the delicious pizza ingredients in. Bake at 375 for 20 minutes.
  6. Prepare Pizza Toppings: Chop all pizza toppings. This is where you can choose your own toppings or follow our recommendations. Mix up the toppings and have fun!
  7. Make Pizza: When the crust is done baking, place sliced tomatoes all over the top and then cover with tomato sauce. If desired, add a handful of shredded daiya cheese over tomatoes. Now add all other veggie toppings. If using daiya, add another layer on top of veggies. Place back in the oven for 10-15 more minutes, or until cheese melts. Eat and enjoy!
  1. I sometimes like to sprinkle 1 tbsp of B-12 enriched nutritional yeast into the tomato sauce. It gives you B12 and added protein!
  2. This recipe shows that it has a high fat content, and that is due to the use of almonds and oats. These sources are natural and healthy. Fat is good for you, when coming from the right source, so don't focus on the numbers! 🙂
Happy Body Kitchen

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About the author

Sommer Chaka is a certified holistic nutritionist. She believes that by consuming a whole foods plant based diet, you can prevent, cure, and even reverse some of our most deadly diseases like cancer and heart disease.

She has a passion for food and helps teach others how to create flavor-packed meals that are quick and simple. Allowing you to create a happy healthy lifestyle and reach your goals.

She is available for consultations. Contact her at (832) 414-6362.