Mmmm…there is something very comforting about a good tart, whether sweet or savoury.

The sounding crunch of a nice crisp base followed by the soft taste of the filling just fills my belly with joy.

Something that is hard to find within Primal eating is flour and flour-like substitutes for making good a pie base, the base comes out either crumbly or gluggy, and it is hard to eat. Finding something that is suitable as a base for pies, tarts and pizzas are like finding the proverbial hen’s tooth.

It is a never ending quest of trial and error and in reference to our past blog post How to Succeed by Failing, involved of failure after failure. Don’t get me wrong, many of my failures still tasted good, but they lacked a certain something…. that something that would turn them from a flop or a just passable base, to that base that takes a tart or pie from the ordinary to the extraordinary.

Today, I would like to share with you one of my recent successes – I feel I have finally cracked the pie base quest over the head!

This base has it all. While not light and fluffy like a puff pastry, it works well as a shortcrust pastry for the base of a quiche or sweet tart, holding the other ingredients well. It does not fall apart when picked up and eaten with one’s hands, yet can be rolled thin enough to use as a pizza base.

This base not only tastes good, but it is also very low in carbohydrates, and calories, for those that count them. It is gluten free.

For the ingredients and method for this recipe, please go to