Knekkebrod Pizza


MIX oat, teff, and rice flours, sprinkle flax seeds, shakes of turmeric

STIR in enough plain water until mixture becomes spreadable paste

SPREAD onto an ovenpan lined with greased parchment

BAKE for about 12 min at 200C

CHOP up veggies: mushrooms, avocado, ruccula, onions

HEAT up tomato paste with herbs rosemary & thyme, + garlic if you’re spicy

POUR the sauce on the knekkebrod, sprinkle on toppings, cheese if you please

BAKE for about 20 more minutes, less for squishier pizza, more for crunch

Viola! Chow happy!

cucumber was for the side salad
heat on low to keep from splashing


A little yummy Norwegian treat, naturally gluten-free.



Shopping list

Almonds or ground almonds

Powdered sugar (or powdered coconut sugar, recipe below)


Butter or coconut oil

Optional: vanilla, cinnamon, cocoa powder or zest of citrus



250g ground almonds  (1/2c)

250g powdered sugar (1/2c) (sugar alternative recipe below)

Simply add your choice the optional dry ingredients to make the recipe your own.

To create infusions with essence oils such as rose, lavender, use food grade ingredients and simply use a bit more dry ingredients to balance the moisture out.


Mix in 

1.5 whipped egg whites, they must be whipped until having stiff peaks


Next Steps

Pour batter into greased kransekake forms and bake for time listed below

or store batter in the fridge for a bit to make the dough easier to handle for hand forming bite size pieces

Line a tray with parchment paper, grease with butter or coconut oil

Roll into neat `logs` and cut to desired length

Bake for 10min 178C (350F)


Low GI powdered sugar

250g coconut sugar

1Tblsp rice or corn starch

Blend until well mixed