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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Emily says
April 29, 2017 at 9:55 amIt’s beautiful Michele; I love how Drew helped you make it! 🙂 He’ll be a cook like his mom? 🙂
Mel_OutRunCF says
April 29, 2017 at 2:35 pmIt 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? 😉
Debra eastridge says
May 1, 2017 at 6:22 pmAbsolute awesome pizza crust! What is the carb count please
Thank you
Michele says
May 1, 2017 at 6:36 pmGlad 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
Amelia says
May 2, 2017 at 11:31 amThis 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!
Michele says
May 4, 2017 at 11:43 amHi! 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 🙂
Cara says
May 8, 2017 at 11:16 amThis 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?
Michele says
May 9, 2017 at 6:40 amHi! 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 🙂
Cara says
May 9, 2017 at 9:07 pmI 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!?
Katrina says
June 11, 2017 at 12:47 amHi 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!
Michele says
June 11, 2017 at 12:49 pmI haven’t tried it – not sure how it would alter the texture but if you give it a go, let me know 🙂
Carolyn says
June 13, 2017 at 7:22 amAwesome 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!!
Michele says
June 13, 2017 at 8:25 amYay!! So happy to hear it 🙂
Carolyn says
June 16, 2017 at 1:52 amAddit: making it again & added a little turmeric & coriander & made it into a focaccia bread with dinner – oh! So yummy!
Michele says
June 16, 2017 at 11:19 amSounds great!
Malika says
January 7, 2018 at 5:28 pmDid you use tapioca or arrowroot?
Mar says
June 22, 2017 at 4:35 pmI 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!!
Michele says
June 22, 2017 at 5:27 pmA 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 🙂
Zoe says
June 25, 2017 at 10:39 amHi,
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
Michele says
June 25, 2017 at 3:19 pmCoconut flour is very difficult to sub for 1:1 since it’s uniquely absorbent and dense. Sorry about this!
Brianna Franzese says
July 19, 2017 at 9:19 pmI 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!
Sonya says
August 18, 2017 at 1:53 pmThank 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.
Ines says
August 19, 2017 at 6:51 pmThis 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?
Michele says
August 21, 2017 at 8:23 pmI’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.
Kristen says
September 20, 2017 at 10:19 pmHi Ines – any luck replacing the egg? I’ve been DYING for pizza!
Rebecca says
October 5, 2017 at 6:47 pmI’d love to know if you tried replacing the egg Ines:)
Nicole says
August 20, 2017 at 1:58 pmIs this whole 30 compliant as well?
Michele says
August 21, 2017 at 8:19 pmNo, because recreating traditional “junk” like a pizza isn’t considered compliant even if the ingredients themselves are.
Ashby says
August 21, 2017 at 12:29 pmI have tried probably a dozen gf/paleo pizza crusts, and this is the best BY FAR. Thank you, thank you, thank you!!!!
Michele says
August 21, 2017 at 8:11 pmSo happy you liked it!
Nathan says
August 23, 2017 at 12:51 pmWe 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.
Michele says
August 23, 2017 at 9:23 pmThat sounds absolutely delicious, might have to copy your recipe 🙂 So happy you guys like it!
realrecipe says
September 4, 2017 at 4:26 amSuper easy only recipe I’ve ever used. It’s my families favorite pizza dough.
Terry S. says
September 5, 2017 at 4:43 pmSooooo 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.
Ashley says
February 13, 2018 at 1:12 amI 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!
Rebekah says
January 3, 2018 at 8:47 pmWhat 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.
Michele says
January 4, 2018 at 5:20 pmI 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!
Rebekah Alvarez says
January 12, 2018 at 7:02 pmThe 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.
Deidre Freer says
January 5, 2018 at 9:07 pmMy 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.
Joy says
July 15, 2018 at 8:47 pmHi, just wondering how freezing it went for you? I just made this and want to freeze it as well but I’m not sure.
Jo Romero says
January 17, 2018 at 9:05 amMade 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 🙂
Michele says
January 17, 2018 at 1:32 pmThat’s so great to hear! So happy you guys like it 🙂
Mary says
January 18, 2018 at 7:23 amThis 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!
Evana says
January 19, 2018 at 10:48 pmFor 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!
Ari says
January 26, 2018 at 10:13 pmThank you! Great recipe, tasty.
Valrie says
February 9, 2018 at 10:49 pmJust tried this tonight and it is awesome. Thanks for the recipe
Michele says
February 11, 2018 at 10:29 amThat’s great!
amy says
February 22, 2018 at 12:46 amOmg this recipe is great!!! I would even love it if I wasn’t eating paleo. I will definitely be keeping this one.
Michele says
February 23, 2018 at 10:29 amThat’s awesome!
Toni Gailing says
March 19, 2018 at 8:50 pmJust 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!!
Michele says
March 23, 2018 at 7:58 pmSo happy it worked out well for you!
Jen Cromwell says
March 22, 2018 at 4:54 pmI 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.
Michele says
March 23, 2018 at 7:42 pmI’m thrilled you enjoyed this, yay!
Lupe Martinez says
March 27, 2018 at 2:50 pmI 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
Josephine says
August 23, 2018 at 7:31 pmthank you for mentioning this! It was hard to imagine this would make 6 little pizzas 😀
Sarah says
April 13, 2018 at 3:36 pmThis 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!
Michele says
April 14, 2018 at 10:31 pmYay! So thrilled it worked out well 🙂
Brieanna says
April 23, 2018 at 12:56 amAbsolutely wonderful!
Thank you so much for this wonderful recipe.
Michele says
April 24, 2018 at 1:43 pmSo happy you enjoyed!
G. Wendel says
June 7, 2018 at 10:54 pmI 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.
Michele says
June 8, 2018 at 9:44 pmWell happy you enjoyed it, lol!
Jennifer says
June 15, 2018 at 7:27 pmDelish!! Just made three pizzas!! Perfect!!
Michele says
June 18, 2018 at 8:05 pmSo happy it worked out well!
Shana says
June 16, 2018 at 4:25 pmCame out great for me. Thank you for the recipe. I used chia egg replacement and it game out great.
Michele says
June 18, 2018 at 8:04 pmOh that’s great to know, glad it worked out!
Sue says
June 25, 2018 at 9:24 pmThis is a fantastic recipe. I had bought a $7 box of Paleo pizza crust and this recipe is very similar in taste. Thank you!
Michele says
June 30, 2018 at 8:40 pmI’m so happy you enjoyed it!
Joy Dalton says
June 27, 2018 at 4:36 pmI love it. It is simple and really tastes good. My husband loves it.
Michele says
June 30, 2018 at 8:36 pmI’m so happy to hear that!
Theresa says
June 29, 2018 at 8:14 pmNew 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!
Julie says
June 30, 2018 at 10:19 amWhat would be a good substitute for the almond flour…allergic to almonds!
Kate says
July 6, 2018 at 10:03 pmHi! 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!
Michele says
July 12, 2018 at 10:10 amHi! I’m not sure but it sounds like it could since we’re just replacing one egg, I hope it works out!
Daniel Ufer says
July 7, 2018 at 5:40 amMy 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!
Irini Dieringer says
July 8, 2018 at 11:37 pmThis 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!
Michele says
July 12, 2018 at 10:03 amAwesome! Thrilled to hear you loved it!
Regina Martin says
July 11, 2018 at 12:22 pmHave you tried to freeze the crust either before or after baking? I try to double recopies and freeze for later if possible.
Michele says
July 12, 2018 at 9:55 amI 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!
Julie says
August 22, 2018 at 11:00 pmHave you tried freezing the crust? would love to know how it went as I too like to bulk prepare and freeze 🙂
Marion says
July 13, 2018 at 1:17 pmCan egg replacer be used?
Deci says
August 12, 2018 at 2:06 amBest 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!
Barb Swantee says
August 27, 2018 at 5:49 amThis is the best grain free crust I have ever made and eaten, my search is over!
Nicole says
August 31, 2018 at 5:57 pmOh my gosh! This recipe is so easy to make and so delicious….
Michele says
September 2, 2018 at 10:30 amThrilled you liked it!
Carmen says
September 6, 2018 at 4:13 pmI 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.
BrookeBmamaof4 says
September 21, 2018 at 12:59 pmThis 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?
Karen says
September 23, 2018 at 9:35 pmAwesome gluten free crust! I baked it too long so it was a little crisp but that was my fault not the recipe. I did 15min next time I’ll check at 10. Will definitely make again!!!
Maria says
October 11, 2018 at 3:00 pmHas anyone tried making this crust and cooking it on a pizza stone? I would be curious to see how it turned out! I may have to try it tonight and see how it goes.
Vanessa says
October 31, 2018 at 7:00 pmIt turned out great on my pizza stone!!
Maria says
October 14, 2018 at 4:31 pmI made the BBQ chicken pizza for my family for dinner last night. I doubled the crust recipe. It turned out perfect and my family RAVED about how amazing the BBQ sauce was! This recipe is going to be a staple in my home for a quick dinner night. Thank you so much for the amazing recipes!!! I cant wait to try more
Jodi says
October 22, 2018 at 7:27 pmLove love love this one! It is my go to all the time!
Deanna Bradford says
October 28, 2018 at 4:14 pmHi!
I have to say — that crust was AMAZING. My picky 2 year old son even loved it! I didn’t have plain tapioca powder (and not enough arrowroot), so I did a combined arrowroot and self-raising flour (tapioca, potato, rice, maize, and the raising agents). The dough itself wasn’t like a typical pizza dough, but it baked very well! It tasted like REAL PIZZA!!! I’m definitely going to repeat this recipe! Thank you!
Vanessa says
October 31, 2018 at 7:03 pmI’ve made this twice and it’s amazing!!! Pizza is back in my life!! I used Daiya cheese which melts really well 😊
I want to make Stromboli with this, I’m wondering about how long it would take to cook and think I should add a little extra tapioca flour. Any thoughts?
Brooke says
February 24, 2019 at 10:39 pm@vanessa did you do stromboli? Calzone? Anyone?
Raeanne says
November 2, 2018 at 8:57 amLike many other commenters, we’ve had bad luck with other paleo pizza recipes. This one was much better, even though I did make a couple small changes – I replaced the almond flour with cassava and only added a total of 5 Tbsp. of coconut flour, as the dough seemed a bit dry. Next time I’m going to bake it longer to get a crispier crust and add the full amount of coconut flour. Either way, we’re happy to have a crust that’s yummy, quick and paleo-friendly! Thank you so much!
Thais Young says
December 10, 2018 at 10:12 pmMy husband and I made your recipe tonight and it was absolutely delicious!! We made two… one small with chicken and bacon, and another larger half marguerita and half sausage and onions like your toppings suggestion. Thank you so much!
We did add a little bit of baking soda to the one of the doughs and it came out great and a little ticker. Delicious!
Michele says
December 13, 2018 at 12:22 pmThat sounds so delicious! I want both 🙂
Patricia says
December 16, 2018 at 1:47 amI usually dread making paleo pizza crust bc it’s always to liquify, doesn’t roll out, ends up being soggy and I end up being frustrated. This crust was amazing!! Easy to make and both my husband and I loved it!! I put some tapioca flour on parchment paper, then put the dough on it. Put more flour on top of the dough, covered it with parchment paper and then rolled it. Due to the flour, the parchment paper peeled right off. Baked it on the parchment paper and it got really crispy. Since it crisped up and didn’t stick to the parchment paper, after the first 15 minutes I transferred it to a pizza stone, added toppings and baked again. It was amazing!!!
Tara says
December 16, 2018 at 6:25 pmThis crust is amazing! My whole family loves it and the dough smells amazing!
Nicole B says
December 28, 2018 at 1:45 amTried your pizza crust tonight! My son and I liked the way it cooked up – sturdy, just crispy, but still soft inside. But we don’t care for the vinegar. Well, I’m not supposed to have it & this was my first food with vinegar in it in weeks, and boy could I taste it. And my son noticed something tasted different, though he didn’t know it was vinegar. What is the purpose of the vinegar in the recipe, and what would be a good substitute?
Jill says
December 31, 2018 at 8:01 pmHi. I just made an almond flour crust and it tastes like almonds. Not good at all. So I was wondering does this have an almond taste to it. I am grain free and looking for a pizza crust that taste like pizza and not almonds. I like that yours has a blend of floors. What does it taste like ?
Ingrid Kreitz says
January 12, 2019 at 10:22 amThis was good. Made it with arrowroot as I didn’t have tapioca. I was tired and accidentally put in the coconut flour with the rest of the flours and it turned out just fine. It was great since it was pizza night (first one in a long time) and I had to make my personal pans from scratch as I can’t have wheat. Good recipe.
Jennifer Wells says
January 13, 2019 at 11:57 amI made this pizza crust and I loved it! I definitely going to make it again.
Elaine Alswanger says
January 13, 2019 at 8:56 pmFollowed the recipe by the book. Amazing result. Tasty and delicious
Thanks
MJ says
January 14, 2019 at 1:28 amI made this today and it was amazing. Everyone loved it. I have a teenage daughter on the autism spectrum that hates food and has sever food allergies. She was very hesitant to try yet another attempt at pizza. We went from just try to not spit out a bite to her going for seconds. Thank you!!
Rebecca Beaumont says
January 17, 2019 at 8:57 amI’m making it now! Wish it was dinner time already hah.
I’m wondering, can you freeze this dough somehow? Maybe after its rolled but before baking? Or par baking? Have you tried anything?
Thanks!
AKANE HERNANDEZBRITO says
January 23, 2019 at 7:02 pmI made this tonight for the first time and OMG we LOVE it!!!! I just followed the recipe and it came out perfectly. We used cheese and tomato sauce like regular pizzas and it’s soooo good!!! The whole family loved it!!!!! Our new favorite!!!!
Justine says
January 25, 2019 at 8:58 amThe crust looks delicious. Just wondering if the almonds need to be blanched or would raw almonds (skin on) work just as well? Thanks. Can’t wait to try it!
Michele says
January 25, 2019 at 3:49 pmI always use blanched almond flour!
Jordan says
January 29, 2019 at 6:38 pmthe best grain free pizza crust I’ve had, well done!!!
Whitney says
February 3, 2019 at 3:49 amWOW! Thank you for sharing this amazing recipe! It’s so hard to find a gluten free/grain free/dairy free crust that you can actually pick up (especially when loaded with toppings).
It was a little sticky when trying to pat it out but having my hubby continue to sprinkle tapaioca flour helped. This could have been you fault as the pan accidentally got a bit warm from the residual heat coming from our oven (it was sitting on the stove top). But other than that, this recipe was absolutely perfect!
Also, side note I substituted coconut vinegar since I didn’t have ACV on hand.
Mandi Wood says
February 5, 2019 at 11:45 pmMy entire family absolutely loved dinner tonight! Thank you for such an awesome recipe!!
Michele says
February 7, 2019 at 4:37 pmYay! Thrilled you loved it 🙂
Christy says
February 9, 2019 at 7:52 pmCan you freeze the dough?
Lauren says
February 10, 2019 at 2:21 pmBest paleo “bread” recipe i have ever tried! The pizza crust was a great substitution of a traditional wheat crust.
Anna Fisher says
February 15, 2019 at 2:39 pmLove this recipe. I used dairy free pesto as the base and it tasted soooo yummy. This is better than any GF pizza crust I’ve ever gotten.
Karen says
February 16, 2019 at 5:16 pmI followed your recipe to the letter and ended up with a liquid batter rather than a “sticky dough.” I am not sure whether to try adding more almond flour or to pour it onto the pan as-is.
Sheena says
February 17, 2019 at 3:58 pmAny suggestions for egg replacement? I’m dying for some pizza but can’t do eggs. Thanks!
Liz S says
March 2, 2019 at 9:45 pmI used a chia egg and it worked great (I’m sure a flax egg would work as well). I also wonder if you could do it without egg. The consistency before the egg and the extra coconut flour went in seemed like it would be bake-able as it was, but I didn’t try!
Alice says
February 20, 2019 at 7:58 pmour go-to paleo pizza crust, and I’ve tried countless recipes before I came across this delicious one from you.
Kerriann says
February 23, 2019 at 9:51 pmCan you make this without egg?
Joyce Schonsheck says
February 24, 2019 at 8:40 amThis THEE best paleo pizza crust I’ve found. I’ve made it 3 times. The first time I did it exactly as posted. I turned out great. But the second time I did something different and it was ‘spreadable’. So, that’s what I did…I spread it on the parchment paper and it turned out great. So the third time I made it spreadable again and again it was amazing! Thank you! it is now my go-to recipe for pizza crust!!
Michele says
February 24, 2019 at 5:57 pmHi! Glad you enjoyed! What did you do differently?
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Liz S says
March 2, 2019 at 9:43 pmThis is so freaking delicious! I used a chia egg (real eggs make me break out) and it was perfect. So awesome to get to enjoy pizza without messing me up. Thank you!!
Danielle says
March 13, 2019 at 9:28 pmCan’t wait to try this but before I do wondering if I can use anything to replace the tapioca or arrowroot?
Vivian guest says
March 29, 2019 at 3:14 pmThis pizza doug has nutritional info carbs etc. is this for the whole recipe or per serving
Karen says
April 8, 2019 at 3:45 pmThe best paleo pizza crust I’ve found- thank you for giving me back one of my all time fave foods!
Carol says
April 12, 2019 at 8:10 pmOMG was that good pizza. I haven’t eaten pizza in 7 months. Really really! Good! Thank you so much thank you for all the trouble you go to trying out new recipes for us to use. We are so fortunate to have you working at it so we can use it with few problems. The pizza was wonderful. Loved looking at your son illustrating. Have 3 myself.
Sarah says
April 20, 2019 at 2:50 pmThis is by far the BEST & EASIEST paleo pizza crust I’ve ever had. It was so perfect! I’m going to use this for life & see if I can make garlic bread sticks and other things with it! <3 THANK YOU SO MUCH!!
Krystal says
May 11, 2019 at 3:01 pmThis recipe is awesome. I have made it so many times and everyone has enjoyed it!. I just cut the salt down from 3/4 to 1/2 teaspoon salt. But thank you for the awesome recipe!
Marissa Zeveigenhaft says
May 18, 2019 at 6:34 pmThis was awesome, thank you!!!! Very easy to make and my picky eater approved it. Now I will make one for myself!
Mary K. Spears says
May 27, 2019 at 9:20 pmWonderful flavor and texture, my only issue was cook time. I live in the Treasure Valley of Idaho and I have noticed due to elevation, many recipes require longer cook time at a lower temperature to cook properly.
claudia de la garza says
June 4, 2019 at 10:58 pmHello, I just ate a paleo crust today and it was so goos that I was looking a recipe. Lucky me I found this one with very good reviews and wanted to try. But please correct me if I’m wrong I couldn’t find the amount eggs needed for this recipe. It is not mentioned on the ingredients list. Still thanks for this recipe looks very appetizing.
Whitney says
June 11, 2019 at 10:44 pmMichelle I love your recipes. This is my favorite crust ever…so amazing. You are my favorite paleo blogger. Thank you so much for “my go to” pizza crust. Beats all the recipes I have ever tried…I baked my pizza for 9 minutes, added 4 tbs of bbq, 1/2 cup shredded chicken, and 1/4 cup of purple onions and cooked for another 6 minutes. Came out perfect. My husband begged for a second
Shannon says
June 14, 2019 at 11:24 pmWell, my crust looked nothing the picture. However, what it lacked in visual appeal it made up for in taste! Loved this recipe and will definitely be making it again!!