Heidi’s Onion Pie Recipe

Onion Pie

Onion Pie

Here is a delicious recipe from my cookbook…..there are over 250 sugar-free, gluten-free Body Ecology friendly recipes including smoothies, brunch, soups, dressings and dips, quick-and easy meals, desserts, and much more!


  • 2 cups amaranth flour
  • 1 teaspoon Celtic sea salt
  • 4 tablespoons coconut oil or ghee
  • ½ cup filtered water
  • 6 large onions, thinly sliced in ½ rounds
  • 4 garlic cloves, minced
  • 1 tablespoon Italian blend or oregano, parsley, rosemary, basil, and celery seed
  • ½ teaspoon basil
  • Pinch of red pepper flakes
  • 1 tablespoon coconut oil or ghee
  • 1 cup filtered water
  • 1½ to 2 teaspoons Celtic sea salt
  • ½ cup amaranth, soaked for at least 8 hours and rinsed
  • ½ red bell pepper, minced
  • 2 to 3 scallions, thinly sliced in rounds
  • 1 tablespoon fresh herbs such as basil or cilantro, minced (optional)
  • Herbamare, garlic powder, red pepper flakes, to taste


  1. Preheat oven to 400 degrees.
  2. Make the crust in a bowl or in a food processor. Combine amaranth flour, sea salt, and coconut oil or ghee and cut or pulse until crumbly. Gradually add water until dough begins to form a ball.
  3. Turn dough out onto waxed paper and form into flat round. Sprinkle flour over and around the dough, top with more waxed paper, and roll until ¼ inch thick.
  4. Transfer the crust to a round pizza pan. Crimp edges. Pierce the dough all over with a fork to keep it from shrinking. Bake for 10 minutes, remove from oven, and set aside.
  5. Sauté onion, garlic, herbs, and pepper flakes in coconut oil or ghee. Reduce heat, cover, and cook until onions are tender, approximately 15 minutes.
  6. Add water, sea salt, and amaranth. Bring to a boil, cover, and reduce heat. Simmer covered, for approximately 20 minutes. Remove lid and boil off excess liquid. (You can also prepare the amaranth in a pressure cooker (see the first recipe in this section). Rinse and drain before proceeding.
  7. Combine red bell pepper, scallions, and optional fresh herbs and add to hot amaranth.
  8. Spoon the filling evenly over pre-baked crust. Sprinkle with Herbamare, garlic powder, and pepper flakes, if desired.
  9. Bake pie for approximately 20 minutes or until lightly browned.

As a rule, soak grains in water for 8 hours before cooking is a must to remove the phytic acid. Doing so makes them easier to digest. Use a very fine mesh strainer and rinse these seeds under running water for a couple of minutes before cooking.

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