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pizza pans). This is a staple pizza recipe using almond flour. The crust is quick and easy to make, and the pizza comes out very thin and light!


2 cups (220 g) almond flour
1 egg
1 tablespoon (15 mL) sunflower oil
½ teaspoon oregano flakes
½ teaspoon fresh parsley, minced fine
½ teaspoon sea salt
½-¾ cup (120-180 mL) Sue’s Tomato Sauce (p.356)
10 basil leaves, chopped fine
1-2 tablespoons (14-28 g) Pam’s Mayonnaise (p.354), optional


1. Mix together the almond flour, egg, oil, oregano, parsley, and sea salt
2. The dough should be easy to knead and not sticky
3. Divide the dough into two balls and roll out two thin crusts (you could use a baking tray or Bake the pizza crusts first at 350°F (180°C or gas mark 4) for about 7-10 minutes until set, and then add on the tomato sauce and basil leaves, and return to the oven
4. If there are any other toppings you want to add, this is the time to do it – onions, mushrooms, chicken, and peppers (that you may have pre- cooked on the stovetop)
5. Allow the pizzas to cook for another 10-15 minutes, and then remove from oven and enjoy
6. Optional: If you want to try using mayo as a “cheesy” topping, you can drizzle 1-2 tablespoons of Pam’s Mayonnaise on top and allow it to sit in the oven for a few more minutes


2-4 servings

This recipe originally appeared in the cookbook section of The SCD for Autism and ADHD by Pamela Ferro & Raman Prasad.

The SCD for Autism & ADHD: (Cookbook Section) by Pamela Ferro & Raman Prasad is licensed under CC BY-NC 4.0