Gluten Free Grain Free Yeast Free Focaccia Bread

October 9, 2012


SERVINGS: 12 pieces or 1-9×9 pizza crust
PREP TIME: 15 minutes
BAKE TIME: 30 to 35 minutes


Dry Ingredients

• 2 cups almond flour/meal
• 1/4 cup coconut flour
• 2 teaspoons cream of tartar or gf baking powder
• 2 teaspoons dried italian herb blend
• 1 teaspoon celtic sea salt
• 4 garlic cloves, minced
• 1/4 cup red bell pepper, small diced
• 3 sprigs fresh rosemary, removed from stems and chopped
• 1 teaspoon kosher sea salt flakes for topping (optional)

Wet Ingredients

• 6 eggs
• 1 tablespoon honey or natural sugar substitute (I use raw coconut sugar)
• 1/2 cup coconut oil or melted unsalted butter + 1 teaspoon
• 2 tablespoons ground chia seeds or Garden of Life Raw Protein Powder
• 1/4 cup olives, drained and chopped

**grind chia seeds with coffee grinder or in Vitamix


Preheat oven to 400 degrees. Prepare (8×8 or 9×9) baking pan or baking sheet by lining with parchment or lightly rubbing with oil.

Sift flours, cream of tartar, italian herbs, and salt into a large bowl. Add fresh chopped rosemary.
Sauté minced garlic, bell pepper and rosemary in 1 teaspoon coconut oil or butter for 3 minutes. Set aside.

Beat eggs for 2 minutes with hand mixer. Add honey or sweetener. Drizzle in coconut oil or melted butter. Add ground chia seed, olives, and garlic blend. Stir to combine. Spoon mixture into prepared baking pan. Sprinkle with kosher sea salt flakes (optional). Bake for 30 minutes.

Serve warm with salami, prosciutto, (or other cold cuts), roasted red peppers, olives, etc…

If making Pizza Dough: Follow all steps above, but bake for 20 minutes. Remove from oven. Apply sauce, cheese and other toppings. Bake for 15 more minutes.

 Thanks for a great recipe! Original recipe and source: Garden of Life
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  • Reply Loretta E October 9, 2012 at 22:23

    This sounds and looks incredible! I love the idea of using it for pizza.

  • Reply Madeline in NYC October 14, 2012 at 20:10

    I adapted your recipe to make a Concord grape cake and it was incredibly delicious! This was the first time I baked with almond meal and I had heard about failures with it but this turned out so perfect I thought I was eating a real cake. Here is what I did. I cut your recipe in half because that’s all I needed. I left out the Italian spices and added cinnamon, a dash of salt, and stevia, no honey at all. I also forgot to add baking powder or cream of tartar but it was very light anyway. And I added about half a cup of Concord grapes because I had an abundance of them. The grapes melted, like blueberries plus, and were really delightful. The cake was very sweet.

    Thank you so much for providing a wonderful foundation for other adventures in grain free baking.

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