grain free focaccia bread


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Makes 1 x 30 cm diameter focaccia bread


1. 3/4cups almond meal

1/4 cup psyllium husk

1/4 cup Peptipro Collagen Hydrolysate powder

1/4  teaspoon of garlic powder

1/4  teaspoon of Himalayan salt

1/4  teaspoon of bicarb-soda

2 teaspoons of apple cider vinegar

3 egg whites

1/2 cup of warm water

Sesame seeds to sprinkle

Olive oil for greasing the tray

Optional toppings:

Drizzle of olive oil

2 cloves of crushed garlic

Sprigs of fresh rosemary

Dried oregano

Kalamata olives, pitted and sliced


Preheat oven to 170° Celsius. Grease a 30cm pizza tray with olive oil

Add all the ingredients to a food processor and blend for approx. 30 seconds to form a thick batter. Please note that this batter will remain sticky and will not roll or behave like conventional pizza dough.

Scrape the batter out of the food processor onto the greased pizza tray and spread to the sides with a spatula. Level the surface as much as you can.

Sprinkle with sesame seeds.

Place in the oven for 25 minutes or until it is cooked in the middle and the crust is crispy.

Best enjoyed warm with butter or olive oil.