Celery Pulp Pizza Crust

By now, if you are following any type of wellness / healthy food Instagram or blog, or happen to be looking to purchase celery and realizing that every store is oddly sold out of the organic product, you are aware of the celery juice movement that has taken those looking to detoxify by storm. Curious why so many people are drinking celery juice first thing in the morning on an empty stomach and swearing by it? It would be wrong to follow that question with anything other than acknowledgement of the Medical Medium and his belief's. But, if you’re curious why I’ve been doing it for ~2 years now, check out my youtube video (below) that includes a tutorial on how I make my juice, why I drink it, and the benefits I’ve seen. Once you’re all caught up on that and potentially try juicing yourself, you’ll notice one specific thing that drives me crazy: you are suddenly left with an abundance of celery pulp. So, in the no-food-goes-to-waste mentality that is my life, I decided I needed to create something with this new form of vegetable. Since cauliflower pizza crust took the world by storm in a similar celery-juice style movement last year, I was inspired to use this pulp in a similar fashion. Alas, I present you with a celery pulp pizza crust. Is this going to replace your late-night craving for good old NY style pizza? Hell. No. I’m not even going to try to say they are comparable so don’t go in with those expectations! Similarly to my take on zucchini noodles: this is not a replacement of one of your favorite foods, but a different meal all together. Throw out the comparison, not the pulp!


  • Celery pulp (2 cups)

  • Almond flour (1/2 cup)

  • Oat flour (1/4 cup)

  • Tomato sauce (1/2 cup)

  • Cheese of your preference (1/2 cup) – I used a vegan ricotta spread

  • Za’atar spice

  • Salt

  • Pepper


  1. Remove the celery pulp from the juicer and either use immediately or set aside to use within the next 2-3 days

  2. Take 2 cups of the celery pulp and, in a bowl, mix it with ½ cup of almond flour and ¼ cup of oat flour

  3. Season this mixture with salt and pepper and combine, using your hands, into a dough like texture

  4. On a parchment lined baking sheet, flatten this mixture and shape into a round pizza-shaped crust that is ~ ¼ inch deep

  5. Bake this crust in the oven at 425 degrees for ~20 minutes

  6. Remove the crust from the oven and top with ½ cup of tomato sauce and then the cheese of your preference

    1. If you are interested in adding more toppings, now is the time to do so

    2. Place back in the oven for an additional ~5 minutes, or until the cheese has melted

    3. Remove from the oven, season with the za’atar spice, slice, and serve hot

Allergen Information:

  • Gluten Free

  • Dairy Free (depending on the cheese chosen)

  • Paleo (depending on the cheese chosen)

  • Vegan (depending on the cheese chosen)

  • Soy Free

  • Vegetarian

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