The Best Paleo Pizza Crust Recipe - My Natural Family (2024)

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This is the best Paleo pizza crust recipe which is also gluten-free, grain-free, dairy-free, and clean eating. Now you can eat pizza just like everyone else! Pizza is one of those foods that almost everyone loves. There are so many ways to customize a pizza, it is amazing!

The Best Paleo Pizza Crust Recipe - My Natural Family (1)

You can pretty much put any toppings on it you want and the chances are you will like it! Pizza is also one of the foods that are really hard to give up when one decides to change to a Paleo diet, which is why I made this paleo pizza dough recipe.

Keep in mind that the texture of the crust is not going to be like a conventional pizza crust, but the flavor is fantastic. Since there is no yeast used, this crust is fast to throw together and bakes more quickly as well.

I've had several disasters trying to make cauliflower pizza crusts. They were always a big, floppy mess. Well, worse than floppy - in pieces all over the place and stuck to the pan. I wanted to make something that tasted more like a "normal" pizza and had a thin, crusty crust that you can actually pick up with your hands.

You could use the basic recipe to also make "garlic bread," calzones, pizza pockets and anything else you would use pizza crust for.

This recipe is great because it gives us Paleo diet people a chance to enjoy a classic dish and still enjoy the flavor. Yet another win - having a recipe everybody loves and not having to completely modify the menu!

Ingredients

  • Almond flour *, tapioca flour *, and coconut flour * - I use these three flours together more than once on my website. I feel like they balance each other well and you get a good flavor and texture that is closer to all-purpose flour. I would NOT recommend subbing any of the flours.
  • Egg - this helps to bind everything together. Commenter Niki was able to sub the egg with1 Tbs ground Flaxseed * with 2.5 Tbs water slurry and omit the honey with good results.
  • Coconut milk * - I have only tried this recipe with coconut milk * but you should be able to sub a different plant-based milk. Please comment and let me know if you have tried something else and if it did or didn't work. That would help other people too.

Toppings

I topped mine for the photo with BBQ sauce, chicken, cilantro, fresh mozzarella, and red onions and it was really good. Technically, it wasn't Paleo cause I cheated and had a little mozzarella that day but if you want a good Paleo cheese for pizza and an idea for a unique sauce and toppings, try my almond flour pizza.This recipe provides a way to have a "cheesy" flavor without actually using cheese!

Some other good toppings are peppers, onion, mushrooms, fresh basil, pineapple, and Paleo-friendly proteins like pepperoni, sausage, Canadian bacon, bacon, etc.

I have to confess that one of my all-time favorite pizza toppings is artichoke hearts. I make a pizza pretty often with grass-fed beef, artichoke hearts, asparagus and green onions.

I know it doesn't really qualify as a pizza, but it's good, especially when you sprinkle it with some extra avocado oil and are generous with your Real Salt *. It makes it greasy and crunchy, just how I like it.

A fun topping could be to use my Paleo pesto as the sauce or just stick with a simple pizza sauce. You could add Italian seasoning to the crust or top for extra flavor.

A fun optional topping is grape tomatoes cut in half and arugula, marinated in olive oil & balsamic (thanks to commenter Deb).

I like chicken on my pizza because it's low-fat and Paleo, but I really love grass-fed beef on my pizza. If you're going to cook chicken, make sure you add some spices to the frying pan, like some paprika and garlic powder. It will make a HUGE difference in the flavor with barely any effort. Otherwise, it will just taste like plain chicken and I don't know about you, but I don't like plain chicken.

Please COMMENT with your favorite topping combinations, we would love to try some of them out! I also recommend you check out the comments to see the many positive reviews and to get ideas for toppings and adaptations to the recipe.

FAQ

Is yeast allowed in Paleo?

Yes, yeast is Paleo. You may find some hardcore Paleo people that don't eat it.

Is there any cheese that is Paleo?

I'm sorry but the answer is NO. Cheese is made from milk with is dairy and the only dairy that some people consider Paleo is butter.

Is xanthan gum Paleo-friendly?

No, xanthan gum isn't Paleo-friendly either.

Is nutritional yeast Paleo-friendly?

Yes, nutritional yeast is allowed but don't get it confused with active dry yeast. They are not similar in the least and serve very different purposes. Nutritional yeast does have a slightly cheesy flavor though.

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Recipe

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Paleo Pizza Crust Recipe

★★★★★4.9 from 17 reviews

  • Author: Rebecca Baron
  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Total Time: 42 minutes
  • Yield: 4 1x
  • Category: Main Course
  • Cuisine: Paleo
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Description

This is a pizza crust recipe that was created for someone who lives a paleo diet but has great flavor and texture that anyone could enjoy.

Ingredients

Scale

Instructions

  1. Preheat the oven to 450 degrees.
  2. Place the almond flour, tapioca flour, coconut flour, and salt in a bowl and mix together.
  3. Make a well the center of the combined flours.
  4. In a small bowl, whisk together the egg, olive oil, coconut milk, and honey.
  5. Pour the mixture into the well of dry ingredients.
  6. Combine with a rubber spatula, mixture may seem a little wet at first.
  7. Let it sit for a few minutes and the coconut flour will soak up the excess moisture.
  8. Shape the dough into a slightly sticky and not perfectly formed ball (see photo under the recipe). If the dough is a little too sticky (because of a large egg, high humidity, etc.), you may need to add a little extra tapioca flour.
  9. Place the ball on a sheet of parchment paper.
  10. Lightly dust your hands with tapioca flour and press the dough out into a 12" circle. Crust should be thin, about ¼".
  11. Slide hands underneath the parchment paper and flip the crust over onto a pizza stone or greased baking sheet.
  12. Slowly peel back the parchment paper and discard.
  13. Top the crust with desired sauce and toppings and bake on the bottom rack of the preheated oven.
  14. Bake for 12 minutes to get a crust that is still a bit soft underneath, for a crisper crust bake 15+ minutes.
  15. Remove and slice with a roller cutter.

Notes

Many commenters recommend pre-cooking the crust for 10 minutes before adding toppings then bake for 8-10 more minutes after adding toppings.

Keywords: flavorful, healthy, Paleo, homemade

The Best Paleo Pizza Crust Recipe - My Natural Family (4)
The Best Paleo Pizza Crust Recipe - My Natural Family (5)

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The Best Paleo Pizza Crust Recipe - My Natural Family (2024)

FAQs

What is the secret to a good pizza crust? ›

There are many tricks to achieving a tasty, homemade pizza dough that rises into a beautiful pizza crust, such as making sure your ingredients are at right temperature, using half bread flour for a stronger dough and half all-purpose flour for a nice rise, substituting honey for sugar to help caramelize the crust and ...

What is the healthiest type of pizza crust? ›

Both the cauliflower crust and the whole-wheat crust offer fiber and protein, which play a key role in weight loss by helping to keep you feeling full and satisfied after a meal. But if you're not trying to cut carbs and are looking for that traditional pizza pie flavor, the whole-wheat crust is what you want.

What is the best flour to use for pizza dough? ›

The best flour for making Deep-Dish Pizza Dough is all-purpose flour. In bakeries and pizzerias, Pizza Flour is often used because it is a high-protein flour that produces a light and airy crust. However, all-purpose flour will also work well for Deep-Dish Pizza Dough.

How to get a crispy bottom pizza crust? ›

A baking stone, or pizza stone, is a large piece of thick, ceramic tile that sits on the rack of your oven. By preheating the stone along with the oven to a high temperature—think in the 450°F to 500°F range—it picks up and retains a ton of heat that provides exceptional browning for your bottom crust.

What makes pizza crust taste better? ›

The more sugar yeasts consume, the more flavor and airiness the dough will have. According to HuffPost, dough that is allowed to ferment in a refrigerator for more than 24 hours will have more complex, sourdough-like flavors. Dough that proofs at room temperature for several hours will have a simpler flavor profile.

What can you add to pizza crust to make it taste better? ›

If you're keen to intensify its flavor even more, enhance the dough further – either with infused oil brushed over top, cheese woven into its edges or a combination of herbs and spices kneaded into it or sprinkled on it.

Which pizza crust has the least carbs? ›

Shredded Chicken Pizza Crust. This pizza crust alternative is known as a “no-carb” pizza crust. True, containing only 1 gram of net carbs, this crust is the lowest carb pizza crust you can make.

What is the healthiest cheese for pizza? ›

Mozzarella is relatively low in fat and calories. This makes it a healthier cheese option compared to others.

Is cauliflower crust pizza really healthier? ›

Here's What a Dietitian Says. Though cauliflower crust isn't inherently healthier than traditional crust, it tends to be higher in protein and fiber. It's also higher in fat and cholesterol. Cauliflower pizza crust can fit gluten-free, diabetes-friendly, low carb, or weight loss diets.

What flour do Italians use for pizza? ›

All Purpose Flour or Bread Flour mixed with Semola Remacinata di Grano Duro for thick crust pan pizza. “00” Farina di Grano Tenero mixed with Bread Flour for long rise, thin crust pizza (pizzeria style) “00” Farina di Grano Tenero for fresh, egg pasta.

What kind of flour do Italians use for pizza dough? ›

Grano duro is slightly yellow, more granular, and more commonly used for pasta and some breads in the south of Italy. It's also knows as durum wheat flour. Grano tenero is generally what we think of as white flour, and is more broadly used in bread, pizza, and pastry, and northern pasta doughs.

Is bread flour or AP better for pizza dough? ›

Strong bread flour is your best bet if you're looking for a chewy pizza crust with a bit more body. Bread flour contains more gluten than all-purpose flour, which gives the dough more structure and results in a slightly denser crust. You can try whole wheat or spelled flour for a truly unique pizza experience.

Why is my homemade pizza crust not crispy? ›

The steam from the base can't escape, so it condenses on your crispy surface and turns it wet and soggy. Use a pizza stone or a pan with holes to get a crispy pizza crust. A pizza stone will keep your pizza hot and its porousness will absorb some condensation.

Should I pre-cook my pizza dough? ›

Pro Tips: Pre-Bake Dough, if cooking pizza in the oven. If you're baking the pizza in the oven, whether on a pizza stone or not, I always pre-bake the dough for 4-5 minutes before adding toppings, to make sure the pizza dough cooks crisp on the outside and soft and airy in the middle.

What do you put on the bottom of pizza crust? ›

The main reason you sprinkle cornmeal or flour onto the bottom of your pizza tray or pizza stone is so that it will stick to the bottom of the pizza dough. This way when it cooks it won't stick to the pan.

What is the key to the best pizza dough? ›

Pizza Dough Tips
  • Let the dough sit for at least 2 hours. The dough ball should have a temperature of 60-70 degrees Fahrenheit. ...
  • Don't roll the dough with a rolling pin! This will pop all of the little air bubbles in the dough giving you a chewier, denser crust. ...
  • Don't use too much flour.
Sep 28, 2019

What makes pizza crispy on the bottom? ›

High heat for quick cooking is one of the best ways to get a good crispy pizza crust, so pre-heating your pizza stone or pan will help a lot. Take care when placing your pizza on a hot surface. Use the wrong type of cheese on a pizza and it can really affect your pizza base.

Should you butter pizza crust before or after baking? ›

Using a pastry brush, roughly paint the garlic butter onto your pizza crust, garlic knots or bread dough. (If you use this garlicky treat on a pizza crust, brush it on after the bake to prevent the butter getting too hot and burning in your oven.)

Should you prebake pizza dough? ›

Of course you do. Parbaking, or partially baking the dough to its halfway point in advance can save you a ton of time on pizza party day. You just have to top it and toss it back in the oven before you want to sit down and eat. This is also a great way to get everyone involved in the pizza-making experience.

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