Grainless Pizza Donuts

So there are two things we need to get straight 1. Pizza is the best food ever 2. Anything in donut form tastes better! Now that we have that cleared up, it’s safe to say these grainless Pizza Donuts are a game changer!

This recipe is gluten free, grain free, dairy free and vegetarian!

The only equipment required for this recipe is a mixing bowl and donut pan. There are two ways you can assemble these pizzas (1) I did it the odd way, which is building them upside down because I like the way the veggies and cheese get all melty together, especially when using a dairy free cheese (that doesn’t always melt the best – this does wonders for it!).

By backwards I mean adding the toppings, then sauce, cheese and lastly dough into the pizza pan (as you will see below). The other way to assemble is to build like a normal pizza with dough first, then sauce, cheese and toppings, etc.

Go crazy with toppings! Use any veggies, meats, herbs and spices to make it your own. I stuck to vegetables because that what I had in my fridge – I’m thinking next time I’ll add bacon though.

Next, top it off with sauce and dough layers, filling to the top of the pan. When it comes to removing each pizza donut from the pan after baking, it’s important to let them cool for about 10 minutes first and carefully loosen the edges with a knife.

It’s definitely easiest assembling this recipe like a normal pizza, but I like doing to backwards because of how the toppings melt together – I’m a weirdo!

It’s safe to say the whole batch only lasted 2 days at my house and I already have a million different variations I want to make next! Coming soon.

Grainless Pizza Donuts

You won't have a fluffier grainless donut than this and best of all - it's also pizza!

  • Prep Time: 15m
  • Total Time: 45m
  • Yield: 10 Pizza Donuts



  • 1/2 green pepper, chopped
  • 1 small tomato, chopped
  • 1/2 cup mushrooms, chopped
  • 1/2 yellow onion, chopped
  • 7 basil leaves, chopped
  • 1 1/4 dairy free shreds (I use Diaya) or mozzarella cheese, shredded
  • 1/2 cup pizza sauce or tomato sauce


  • 1 cup almond flour
  • 1 cup chickpea flour
  • 1 cup tapioca flour
  • 1/2 teaspoon baking soda
  • Pinch salt
  • 1 teaspoon garlic powder
  • 1/2 cup water
  • 2 eggs
  • 1 tablespoon apple cider vinegar


  1. Preheat oven to 350F and grease a donut pan well with avocado or olive oil.
  2. Sprinkle pepper, tomato, mushroom, onion and basil to cover the bottle of the donut pan, then add a layer of cheese and sauce.
  3. In a mixing bowl combine the flours and baking soda then mix in the remaining ingredients. Spoon dough into the pan filling to the top.
  4. Bake for 17-20 minutes until the sauce begins bubbling out of the pan and the dough is golden. Let cool in the pan for at least 10 minutes. Use a knife to gently losen the dough from the pan and prevent the toppings from falling off. Some will fall off but scoop them back on. *As mentioned in the photos above, the other option is assemble like a regular pizza with the crust on the bottom. I just like how the toppings and cheese melt together when made upside down. Enjoy right away or store in the fridge.

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