If you’re looking for an excellent resource for recipes and healthy living, ‘Nourishing Traditions’ by Sally Fallon with Mary G. Enig, PhD is a must in any kitchen. Her approach to nutrition is unique and geared toward providing high quality nourishing foods. You will find reading her cookbook is as educational as helpful in the kitchen.
For a grain free cookbook that teaches you how to make pizza crust, breads, muffins, etc., I highly recommend one or both of the ‘Grain Free Gourmet’ cookbooks by Jenny Lass and Jodi Bager. They have many recipes that use nut flours and eggs to create replacements for grain based products. This book uses a lot of eggs in the recipes. If you have egg sensitivities, this is not the cookbook for you.
As with all recipes, be sure to replace any sweeteners with Stevia and make sure the recipe does not contain any of your individual food sensitivities.
Take care ~ Beth