This quick and easy paleo pizza crust will be your new go-to whenever a pizza craving strikes! The ingredients mix together in one bowl and it’s ready in under 30 minutes. Top it however you like for any meal! Kid friendly, gluten free, grain free, dairy free.
I started making this pizza crust for my family when I sensed (read: heard loud and clear) that my family wanted a new, fun, and different side dish with dinner. Night after night of roasted potatoes and plantains apparently gets old for some of us (read: but not me!)
Anyway, I actually made this crust for a while in a large cast iron skillet, and topped with sauce and (GASP!) mozzarella cheese for the kids, but it took me awhile to actually get around to solidifying the recipe, AKA finally remembering to write down ingredients/measurements.
It turns out that some of my favorite recipes are also ones that take months to make it to the blog for this very reason. My “work time” is usually during the mornings after taking the kids to school, so all the “real-life” recipes I make for us sometimes fall through the cracks.
Luckily, I finally got around to making this one official during Spring break when the kids were home. I was totally ready to get my camera timer going to show the recipe steps, until Drew happily volunteered to make the whole thing himself (as you can sort of see below) 🙂
And, it really is easy enough for a 5 year old (or almost 6, his birthday is tomorrow!) to make this paleo pizza crust from start to (almost) finish. You simply mix the ingredients in a bowl and then spread out the dough!
Don’t forget to sprinkle the tapioca flour over the top just like director-momma says to…the dough can be sticky but the extra tapioca (or arrowroot, if you’re using it) helps to easily spread the dough into a circle.
That was of course, his favorite part. This recipe will make a 10 inch crust or a very-thin 12 inch. It’s meant to handle quite a bit of toppings so you go wild and make it super filling, or go light on toppings for a side dish or snack. We’ve done it all, and it’s a hit every time.
Now for a couple of tips. First, since the recipe involves a decent amount of coconut flour (and we know how absorbent and tricky it can be) I recommend sifting it before adding. Also, after adding the egg, you will add the remaining 3-4 Tbsp of coconut flour, however as many times as I’ve made this, I’ve never added the full 4 Tbsp – it’s usually around 3 and 1/4 or 3 and 1/2.
The dough will be warm initially and feel somewhat sticky, but the extra tapioca will help with that – don’t add too much coconut flour or you’ll get a grainy “stuck-in-your-throat” texture that I know all too well. When in doubt about spreading out the dough, add some tapioca, allow the dough to cool, and work with it slowly. I’ve even used a silicone spatula on occasion, especially when I’ve made it in my cast iron skillet.
I hope you enjoy! Now let’s start cooking!!
Quick and Easy Paleo Pizza Crust
Quick and Easy Paleo Pizza Crust {Grain Free & Dairy Free}
This quick and easy paleo pizza crust will be your new go-to whenever a pizza craving strikes! The ingredients mix together in one bowl and it's ready in under 30 minutes. Top it however you like for any meal! Kid friendly, gluten free, grain free, dairy free.
Ingredients
- 1/2 cup blanched almond flour
- 3/4 cup tapioca flour or arrowroot starch plus 2-3 tbsp more for spreading/kneading dough
- 6 tbsp coconut flour divided into 3 (first) and 3 (after adding the egg)
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp Italian seasoning blend
- 3/4 tsp fine grain sea salt
- 1/3 cup warm water
- 1/3 cup light flavored olive oil
- 1 tbsp raw apple cider vinegar
- 1 egg room temp, whisked
Instructions
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Preheat your oven to 450 degrees and line a baking sheet (round if you prefer) with parchment paper
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In a large mixing bowl, combine the almond flour, tapioca or arrowroot, 3 Tbsp of the coconut flour, onion and garlic powder, Italian seasoning, and salt. Stir well to fully combine.
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In a measuring cup, combine the water, oil, and vinegar , then pour into the dry mixture and stir with a wooden spoon until a dough forms.
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Now stir in the whisked egg to combine well. Once you have a sticky mixture, you will slowly add the remaining coconut flour. I recommend adding a Tbsp at a time and mixing well, allowing the dough to sit a bit after each Tbsp to absorb the liquid, until you have a dough that's still a bit sticky yet able to be spread out. Don't add more than 3 additional Tbsp of coconut flour in this step, even if the dough seems sticky to work with - you can use extra tapioca to help spread it out.
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Sprinkle extra tapioca or arrowroot on your parchment lined baking sheet, transfer the dough to the sheet and sprinkle with more tapioca/arrowroot. Work the dough into a 10 inch circle (12 for a very thin crust), then bake in the preheated oven for 10-15 minutes depending on how crisp you want the crust. I baked mine for about 10 minutes before adding my toppings, and baking again. Bake time will depend on the toppings you plan to add, how crispy you want the crust, and how thin you spread it out.
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Top your crust however you like! Enjoy!
Nutrition
What I Used to Make My Quick and Easy Paleo Pizza Crust
Want more fun and kid friendly paleo recipes? Try one of these!
Slow Cooker Meatballs in Marinara Sauce
Sweet Potato Bacon Egg Muffins
Tell Me!
Do your kids like cooking with you? What their favorite thing to help with?
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It’s beautiful Michele; I love how Drew helped you make it! 🙂 He’ll be a cook like his mom? 🙂
It looks delicious! Great job Drew! My son loves cooking pizza with his grand-ma but I’d love to make a GF pizza that I can eat with him! Your pizza looks amazing. Are you planning to share the recipe with us sometime? 😉
Absolute awesome pizza crust! What is the carb count please
Thank you
Glad you like it! I don’t have nutrition info but if you plug in the ingredients to this calculator it should work: https://recipes.sparkpeople.com/recipe-calculator.asp
This looks amazing! I’m excited to make it tomorrow for dinner! I’m just wondering if you have posted the recipe for what toppings are on the pizza in the picture? It looks delicious and I would LOVE to know what it is!
Thanks! I have LOVED all your recipes that I have tried! Thanks so so so so so so much!
Hi! I’ll be posting the recipe for the pizza topping this Saturday. It’s a sausage and fresh tomato basil mixture that would be great with anything, not just pizza 🙂
This looks delicious – can’t wait to try it! How did you make it in your cast iron skillet? Was there a major difference, and which method do you prefer?
Hi! For the cast iron skillet I used a 12 inch, made sure it was well seasoned beforehand and then just spread the dough out in the skillet, and baked for the same amount of time. Either way it comes out pretty much the same, I’m just very attached to my skillets 🙂
I love that! I use my cast irons every day, they are my favorite way to cook so that’s the method I’ll definitely use. Making it tonight!?
Hi have you tried freezing the pizza crust (after the initial 10-15 min baking time)? It would be nice to make these ahead if time.
Thanks!
I haven’t tried it – not sure how it would alter the texture but if you give it a go, let me know 🙂
Awesome GF pizza crust recipe. Was easy to make & pizzas were a hit for dinner!
Thank you!! I had tried a few other recipes which didn’t turn out well. This will be a favourite in our family!!
Yay!! So happy to hear it 🙂
Addit: making it again & added a little turmeric & coriander & made it into a focaccia bread with dinner – oh! So yummy!
Sounds great!
Did you use tapioca or arrowroot?
I was wondering if you had any paleo substitutions for almond to use in this recipe?? I’m paleo but also cannot have almond 🙁 and havnt yet found a good substitute. Any ideas would be so appreciated!!
A crust made from cassava flour might be a good option for you. I don’t think cassava would sub 1 for 1 in this recipe, although it might surprise me. You could experiment by subbing 1:1 and adjust as needed. If cassava isn’t an option, you could try using just coconut and tapioca, adding just 3 more Tbsp of coconut flour than is originally stated in the recipe, since coconut flour is so much more absorbent than almond. So, you would wind up wth 9-10 Tbsp coconut flour (approximately 2/3 cup), split in half as stated in the recipe. If you do wind up trying either option, let me know how it goes 🙂
Hi,
I would like to test your recipe but i need a substitute for coconut powder. Can i use rice flour? Or something else?
Thank you
Zoe
Coconut flour is very difficult to sub for 1:1 since it’s uniquely absorbent and dense. Sorry about this!
I made two of these tonight and they were very good! The only issue I had was with the bottom not holding out in certain areas. Taste was great though and I plan to make them again and hopefully fix the crust issue 🙂 Thank you!
Thank you for another attempt at Paleo Pizza Crust. Unfortunately, the yield is not very large for this recipe, and I had to add a 1/2 cup of tapioca starch to make it even close to workable for my toddler to make personal pizzas. I’ll keep trying to modify, but honestly I haven’t found a good Paleo pizza crust yet out there. I have tried 4-5 different recipes and best bet so far is to use a Paleo pie crust recipe and just double the recipe and double the thickness if you like thicker crusts.
This looks like a great crust! I am vegan though, so could I substitute a flax egg (or something else) for the egg? If so, should I also add baking powder to help with the rise?
I’m not sure how a flax egg would turn out for this but it’s worth a shot, typically one egg is pretty easy to replace. I think the baking powder would be a good idea since flax tends to decrease the rise.
Hi Ines – any luck replacing the egg? I’ve been DYING for pizza!
I’d love to know if you tried replacing the egg Ines:)
Is this whole 30 compliant as well?
No, because recreating traditional “junk” like a pizza isn’t considered compliant even if the ingredients themselves are.
I have tried probably a dozen gf/paleo pizza crusts, and this is the best BY FAR. Thank you, thank you, thank you!!!!
So happy you liked it!
We have made this crust twice for pizza first time was just to try it out. We did change one thing we used garlic infused olive oil. It came out great much move flavor then the old style pizza crust the kids wanted.
To us it is more like a moist garlic cracker so much garlic flavor! I’d pick this crust for a pizza over any crust I have had that’s saying a lot since I was raised in Chicago! We did not go 100% Paleo as we added cheese but we make a nice mushrooms, red onion and pepperoni pizza and a breakfast pizza with egg,cheese, bacon and turkey sausage.
Thanks for the great receipt if you love garlic all the infused oil.
That sounds absolutely delicious, might have to copy your recipe 🙂 So happy you guys like it!
Super easy only recipe I’ve ever used. It’s my families favorite pizza dough.
Sooooo Good!!! I had to substitute the coconut flour for casava four and I used unsweetened applesause instead of apple cider vinegar because of my allergies but it worked! I’m so excited to find a pizza and crust recipe that works for me. Pizza was my staple before I found out about my allergies. And I miss it. This is a keeper for sure! Thanks so.
I have a little one with a coconut allergy! We LIVE on cassava flour ?! He misses pizza too, and I’ve yet to be able to recreate it for him.
If you don’t mind me asking, did you sub 1:1 coconut to cassava? He likes the softer crusts, so did the cassava affect the texture at all?
Thank you in advance ?!! So much!
What did I do wrong? I’ve followed the recipe to a T so far, double checking all my measurements, and I have more of a thick batter than a dough, even after adding in the additional 3 tbsp of coconut flour. I’m going to try to continue, but I’m not very hopeful about how it’s going to turn out.
I wonder if the oil/water mixture was a bit too hot. You might try chilling the dough just a bit and then using additional tapioca flour to press out the dough. Hope it worked out okay!
The oil and water were about room temperature, so not hot at all. It baked up delicious and a great texture! I just couldn’t figure out why your pics look like a dough, and mine looked like pancake batter. I’m going to try it again tonight or tomorrow night and will be curious to see if it sets up any differently this time.
My husband and I switched to Paleo a few months ago. We had been wanting a good pizza crust and we have found it!! We have made this many times already. I make ahead, bake, and store in fridge till we’re ready. I’ll try freezing one to see how that goes. We have even used it to eat for crackers with soups!! 😉 My coworkers were stealing some from me and I passed on the recipe. I printed off more recipes and am eager to see how they go. Thanks for sharing.
Hi, just wondering how freezing it went for you? I just made this and want to freeze it as well but I’m not sure.
Made this twice now – once for the kids and one for the husband – and we all love it. Found it so easy to make too, and I usually have everything handy to make. Brilliant recipe, thanks so much! This will basically be on repeat for movie nights at our house now 🙂
That’s so great to hear! So happy you guys like it 🙂
This looks awesome! On my 4th week of Whole 30. Continuing on with more of a paleo diet and miss having my sprouted grain pizza . This looks like a great replacement. Appreciate you supplying the nutritional facts but just wondering how many servings for the 251 calories per serving? Thank you!
For this recipe, can you recommend any other type of oil I could use that won’t ruin the flavor/texture? I really want to try making this but my parents are allergic to olive oil!
Thank you! Great recipe, tasty.
Just tried this tonight and it is awesome. Thanks for the recipe
That’s great!
Omg this recipe is great!!! I would even love it if I wasn’t eating paleo. I will definitely be keeping this one.
That’s awesome!
Just made the recipe for the first time!! Luckily had some coconut flour on hand and the other ingredients. Made it in just under an hour from start to finish, even with entertaining a baby in a high chair. Totally love it! We eat Plant Paradox (Palio-ish) so I just topped it with shredded sheep cheese. Delicious!!
So happy it worked out well for you!
I just made this pizza crust and it turned out perfect. It works just like the recipe said and held up well in my hand. I cooked the crust for about 13 minutes and it was perfectly crispy before I added the toppings. This my new go to pizza crust recipe and I like that there is no dairy in the crust.
I’m thrilled you enjoyed this, yay!
I made the crust last night and I found it delicious. It was a good blend of being crusty and chewy. It held up well when I put marinara sauce and toppings on it. I plan to make it again. I got 3 good size servings. I will try to stretch it out thinner next time
thank you for mentioning this! It was hard to imagine this would make 6 little pizzas 😀
This is probably the sixth paleo crust recipe I’ve tried and it’s by far the best. This is the first time I actually feel like I’m eating pizza! Yum. Thank you so much!
Yay! So thrilled it worked out well 🙂
Absolutely wonderful!
Thank you so much for this wonderful recipe.
So happy you enjoyed!
I following the directions exactly and used Tapioca Flour (finally found it at Whole Foods)…it turned out really great and crunchy! It had a nice flavor to it also….I ate the whole thing (well almost)….which is like 1400 calories! Ahh! So people beware…it’s delicious and you’re going to want to eat it all.
Well happy you enjoyed it, lol!
Delish!! Just made three pizzas!! Perfect!!
So happy it worked out well!
Came out great for me. Thank you for the recipe. I used chia egg replacement and it game out great.
Oh that’s great to know, glad it worked out!
This is a fantastic recipe. I had bought a $7 box of Paleo pizza crust and this recipe is very similar in taste. Thank you!
I’m so happy you enjoyed it!
I love it. It is simple and really tastes good. My husband loves it.
I’m so happy to hear that!
New to PALEO and struggle to find foods that I like. This pizza dough is a God send. I made a few changes do to dietary restrictions. I used 1/4 cup of Cassava flour for the 1\2 cup almond flour. And as used 1/4 cup applesauce for the egg. Worked great!
What would be a good substitute for the almond flour…allergic to almonds!
Hi! Always looking for a good grain free/dairy free pizza crust, so thank you for this! My son has to be egg free too, do you think a gelatin egg would work in this recipe?
Thanks!
Hi! I’m not sure but it sounds like it could since we’re just replacing one egg, I hope it works out!
My wife and I have tried a few of your recipes now and after sitting down and enjoying a delicious chicken pizza based off these bases I thought we had to leave a positive review!
Very easy to make and delicious!
This turned out SO well!!! I wish I could post a pic here of my beautiful pizza. It was perfect! Firm with crispy edges, and you could hold up each piece without it falling apart (a problem with other almond crust pizzas). My toppings were a thin layer of pizza sauce, sliced tomatoes, scallions, garlic, and zucchini. When it was finished, I added diced avocado.
I put it in the oven for 12 mins, added toppings, then baked for another 4. I live in Denver (5,280 ft. – high altitude) and found this timing to be perfect for a firm, lightly crispy crust.
This is a definite winner, thank you so much!
Awesome! Thrilled to hear you loved it!
Have you tried to freeze the crust either before or after baking? I try to double recopies and freeze for later if possible.
I haven’t tried it BUT I’ve frozen my cinnamon rolls after baking which use a similar dough and they reheat well. Hope this helps!
Have you tried freezing the crust? would love to know how it went as I too like to bulk prepare and freeze 🙂
Can egg replacer be used?
Best paleo base I’ve found, by far. It holds so well, you can pick a piece up and eat it. No strong flavour so suits any type of topping. Brilliant!
This is the best grain free crust I have ever made and eaten, my search is over!
Oh my gosh! This recipe is so easy to make and so delicious….
Thrilled you liked it!
I have made this recipe several times now and it is wonderful!! I actually crave this crust! I did make a few changes: less salt (original recipe was too salty for both my husband and I, so I only used about 1/4 tsp the last few times I made it). And I also used a almond/coconut milk blend in place of the water. Both changes are just personal taste preferences. Again, fantastic recipe! I find myself imagining new recipes using this crust.
This crust is so so amazing!! I did not miss my old ways at all 😉 Thank you for taking the time to create it Michele! I am only a month into eating Paleo and am excited that I can still have pizza now and then. I’m wondering if you would consider creating a Paleo “dessert” pizza with this crust base?