Tart crust (gluten-free, savory or sweet)

If you're someone who cares about eating clean, supporting hormone balance, and protecting your gut health, then this almond flour tart crust needs to be in your recipe rotation. It’s the perfect foundation for everything from sweet fruit tarts to savory quiches—without the gluten, refined flours, or inflammatory ingredients found in traditional crusts.

What makes it truly special? It’s made from simple, real-food ingredients like almond flour, coconut oil, and eggs—ingredients that nourish rather than deplete or inflame your system. Whether you're preparing a breakfast quiche with tofu and greens or a decadent apple tart with date caramel, this crust adapts beautifully to whatever you’re craving.

This isn’t just a gluten-free alternative. It’s a functional food choice that supports hormonal balance, digestive health, and stable energy.

Sweet or Savory—One Recipe, Many Possibilities! This crust recipe comes in two versions—one lightly sweetened with coconut sugar and cardamom for desserts, and a savory version seasoned with garlic, salt, and pepper. The texture is tender yet sturdy, perfect for slicing and holding shape whether you're serving a rustic tart or elegant brunch dish.

Easy to Make, Easy to Love

Unlike traditional doughs that require chilling, rolling, and blind baking with pie weights, this almond flour crust is truly beginner-friendly. It mixes in one bowl, rolls easily between parchment, and bakes up golden and flavorful in under 30 minutes.

And because it’s made with whole-food ingredients, you can feel good serving it to your family—or enjoying it yourself, knowing it aligns with your wellness goals.

Also, great for kids with gluten sensitivities!

RECIPE

Ingredients

For a Sweet Crust:

• 2 ½ cups almond flour

• 1 egg (or flax egg for vegan option)

• ¼ cup melted coconut oil or MCT oil

• ¼ tsp pink Himalayan salt

• ¼ tsp ground cardamom

• 1 Tbsp brown coconut sugar

For a Savory Crust:

• 2 ½ cups almond flour

• 1 egg

• ¼ cup olive oil

• ½ tsp pink Himalayan salt

• ¼ tsp ground black pepper

• ¼ tsp garlic powder

Instructions

1. Preheat your oven to 350°F.

2. Mix the dough: In a medium bowl, combine all crust ingredients (either sweet or savory) until a soft dough forms.

3. Roll the dough: Place the dough ball between two sheets of parchment paper and roll it out evenly. If using a rolling pin with guides, a 6mm thickness works best.

4. Transfer to tart pan: Carefully move the rolled dough to a tart pan. Because gluten-free dough is more delicate, gently press it into the pan, repairing any cracks and broken parts, and forming even sides.

5. Dock the crust: Prick the bottom with a fork to prevent bubbling and promote even baking.

6. Bake base layer: Bake for 12 minutes at 350°F.

   • If adding a filling to bake together, add the filling and return to the oven for another 20 minutes or until fully cooked.

   • If pre-baking the crust alone, bake for a total of 20 minutes, then let it cool completely before using in no-bake or cold-fill recipes.

As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can inspire some of you to make healthier food choices.

Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation. 

In good health,

Ioana