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.
For more baking recipes that are just as good as the classics, order my book, Paleo Baking at Home!
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
- 2/3 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 water
- 1/3 cup light flavored olive oil or avocado oil
- 1 tbsp raw apple cider vinegar
- 1 egg room temp, whisked
Instructions
- Preheat your oven to 450 degrees and line a baking sheet (round if you prefer) with parchment paper
- 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.
- 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.
- 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.
- 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.
- 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
And Try One of these Pizza Recipes to Top Your Crust!
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? 🙂
Can you make a bunch of these and freeze them for the furture?
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 is the second time we have made this crust, and it is SO good. I’ve been GF for years and this is, hands down, the best GF crust recipe! Even my picky husband really likes it!
Wondering if the crust freezes well? Not that it’s hard to make ahead, but I’d love to have some ready to go in the freezer!
Hi Michele, Have you (or anyone you know) ever tried cooking this in a wood fired oven? I just ordered one for my husband for Christmas and I see that it’s a whole different animal – making doughs to cook in one of those ovens compared to regular ovens. Thanks
Hi MaryAnn,
Wondering if you had success with this dough in the wood fired oven? I have the same question and I’m curious if it worked out for you.
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 🙂
Oh my goodness, thank you for this recipe. I just started Paleo and was going through major pizza withdrawals. I think it’s a great base to play with flavors in the crust itself.
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!?
Do you preheat the cast iron skillet ahead of time?
Thanks
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!
This was just what I’ve been searching for – something that has some chewiness to it! It will transform my pizzas for sure! Even though I didn’t read carefully enough to get my egg to room temperature, and I whisked it into the water/oil mixture (and I used garbanzo bean flour for most of the coconut flour) it turned out great!! (so Zoe could try using garbanzo bean flour) THANK YOU!!!
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:)
I have been making this using 1 flax egg as a substitute (egg allergy) and it is delicious! I have used it with the recipe as is, without baking powder, and it makes it a little bit dense. However, I prefer thin crust, and with it spread, the density isn’t an issue for me. This is the best paleo crust I’ve tried so far!
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.
What?!! True story?! Lol! I want to have a mommy friend and her daughter over but am attempting a modified whole 30… I dislike not being able to eat something just because it’s “pizza!” Even though the ingredients are grain free, dairy free, and otherwise compliant! ? sorry, that’s just my rant/tangent! I know those aren’t your rules! ?
Not for your traditional whole30 BUT if you continue past the 30 days and adapt as a lifestyle then this totally fits the bill! Annnnd it’s soo good!
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!
Avocado oil has a mild flavor and I use it in place of Olive oil in recipes.
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!
I have used pumpkin seed flour or meal
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 🙂
I would be interested to know if this freezes well? has anyone tried it?
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!
Delicious, fancy pizza bread! We replaced egg with a flax egg and the almond flour with brown rice flour. Only needed the first 3 tbsp of coconut flour. Added 2 tsp of baking powder, no rise. For adapting this to rise more for say a no-yeast bagel alternative, I will experiment with baking soda. Great recipe, thank you so much!
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?
Awesome 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!!!
Has 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.
It turned out great on my pizza stone!!
I 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
Love love love this one! It is my go to all the time!
Hi!
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!
I’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?
@vanessa did you do stromboli? Calzone? Anyone?
Like 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!
My 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!
That sounds so delicious! I want both 🙂
I 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!!!
This crust is amazing! My whole family loves it and the dough smells amazing!
Tried 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?
Hi. 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 ?
This 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.
I made this pizza crust and I loved it! I definitely going to make it again.
Followed the recipe by the book. Amazing result. Tasty and delicious
Thanks
I 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!!
I’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!
I 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!!!!
The 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!
I always use blanched almond flour!
the best grain free pizza crust I’ve had, well done!!!
WOW! 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.
My entire family absolutely loved dinner tonight! Thank you for such an awesome recipe!!
Yay! Thrilled you loved it 🙂
Can you freeze the dough?
Best paleo “bread” recipe i have ever tried! The pizza crust was a great substitution of a traditional wheat crust.
Love 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.
I 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.
Any suggestions for egg replacement? I’m dying for some pizza but can’t do eggs. Thanks!
I 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!
our go-to paleo pizza crust, and I’ve tried countless recipes before I came across this delicious one from you.
Can you make this without egg?
I made it using an egg substitute: two tablespoons of water, one teaspoon of oil (I used coconut) and two teaspoons of baking powder. It worked very well!
This 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!!
Hi! Glad you enjoyed! What did you do differently?
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This 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!!
Can’t wait to try this but before I do wondering if I can use anything to replace the tapioca or arrowroot?
This pizza doug has nutritional info carbs etc. is this for the whole recipe or per serving
The best paleo pizza crust I’ve found- thank you for giving me back one of my all time fave foods!
OMG 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.
This 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!!
This 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!
This was awesome, thank you!!!! Very easy to make and my picky eater approved it. Now I will make one for myself!
Wonderful 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.
Hello, 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.
Michelle 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
Well, 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!!
FINALLY!!!!! I can’t tell you how many GF pizza crusts I’ve tried and finally this one is it! It worked perfectly and tasted wonderful. So happy to have finally found “the one.”
This crust is absolutely amazing!! We just had pizza and wing night at our house and I made the crust for my mother in law and I. I was worried it would be complicated or really sticky or bland . But thankfully it was none of those. Thank you for another great recipe!
I made this crust this evening and added my own toppings and I love the texture of this crust….it will be my go-to pizza crust for now….not a fan of fat head dough. Can you tell me nutrition facts based on whole pizza?
I just found this recipe and made it today! We have switched over to a gluten free/paleo diet in the last 6 months and had missed pizza. I made a browned butter/parm cheese garlic bread instead of traditional pizza. This was an awesome and super easy crust. It will definitely be our go-to recipe from now on! thank you so much!
This dough is so easy to make and best of all holds up well. I’m so glad I found a dough that doesn’t have difficult recipe ingredients to find, easy to put together and the time it takes to create and bake is truly about 30 mins. I made this during a Moms Night where I tested some recipe finds. They were impressed at house easy and fast it was and most of all tasty. Shared the recipe with them.
This is hands down THE BEST pizza crust I’ve EVER had! And it’s EASY! I even meal prepped some of this dough! Let it warm just a little before rolling out, then it’s as good as fresh!!!! Gold mine discovery!
Great pizza!!
Oh. My. Heaven. THANK YOU. This is AMAZING. I had been buying Cappello’s pizza crust… splurging… but they recently changed their recipe and now it has GMO and both times I used it, my husband’s autoimmune issues elevated. So, I googled recipes and found yours. THE BEST EVER. I can tell you’ve put so much time into perfecting it. Thank you for blessing us more than you’ll ever know! I wish I could give this ten stars!
Hi! This recipe looks amazing and I would love to try it. I have failed miserable on other non wheat pizza crust variations including cauliflower. They are never crispy. All set to try this great looking recipe. Quick question, I have been using a pizza stone thinking that would produce a better crust but maybe this was wrong. Would you suggest just a normal baking pan, even a round pizza pan instead of the pizza stone? Thank you so much for any tips you might have concerning getting the crust crispy. Cheers!
I made this tonight for dinner with Violife vegan cheese, It was awesome! My husband who isn’t gluten or dairy free thought it was really good and went back for more!
This is the absolute best gluten free pizza crust I’ve ever eaten. So flavorful and a great texture!
First paleo pizza crust I’ve made. I will not search for another recipe. So good.
Hi- I plan to make a pizza on Saturday. My daughter has a tree but allergy (can’t use almond flour). Do you think this crust will work using entirely coconut flour?
Can you use less oil?
Have you ever made this ahead and left it in the fridge or for the freezer?
This is now my go to recipe for pizza crust. Thank you! FYI: it freezes very well. After baking for 10 minuets I let it cool then place it in a freezer safe bag for another day.
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Hi there. Awesome dough. Keen to make it in the morning for the evening . How is it best to store? In the fridge rolled out between 2 baking sheets?as a bowl?
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Wow. Do you have any idea how many expensive ingredients I have thrown out over the years, trying Paleo pizza crusts! But then, I found this recipe. I had almost given up. This crust is amazing. I was a little skeptical when I put the ‘dough’ on the parchment paper as it was so sticky and didn’t really form into a ball for me per Se. Oh and I followed this recipe to the ‘t’ , using arrowroot power. Anyway my fears were allayed when I began to add a little more arrow root and spread it out. I couldn’t get mine as pretty as yours shape wise, but other than that it looked identical. I’m so happy to have found this recipe. My kids had no idea it wasn’t ‘real’ crust. They loved it! Great recipe.
Hi,
I was just wondering if you gave tried freezing the dough or baking it and then freezing, how it turned out?
As well if doubling the recipe will alter anything?
Thank you
I was skeptical, but I have made this crust a half-dozen times, and I was surprised how well it turned out! Thank You!
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Tried this tonight and my husband and 14 year old son LOVE it. They are both starting out eating more Paleo, and Friday night has always been a pizza night. I doubled the recipe so they each could have their own. It was fun watching them add their own ingredients and talk about what they want to add next week. Thank you for such an amazing and easy recipe!
This made fantastic pizza! Like other comments have said, my dough was more like cake batter, but I just spread it on floured parchment paper and baked – it came out perfectly.
I made this for dinner and tonight and could not be more impressed. It is so much better than all the commercial gluten free crusts I have tried. I dressed it with pesto, chicken, spinach, onion, peppers and feta which was delicious. Even my skeptic husband liked it.
Dough never formed. Was a complete mess. Threw it away and tried something else.
Can’t wait to try this!! Wondering though, do you think I could sub potato starch for the arrowroot?
Easy, delicious and filling.
This was a wonderful treat today! Thanks for the recipe.
Amazing! I was worried the crust would taste too much like coconut flour, but it was perfect. Definitely will be my go to. So fast and easy to make too!
Can you use avocado oil or should it be the light olive oil?
This came out terrific! The only thing that I would do differently is possibly heat the topping longer after the crust Browns maybe 7 minutes instead of 5
it was a liquidy mess for me 🙁 The only thing i did differently was using egg straight out of the fridge vs room temp.
Can i subs almond flour with cassava flour?
Wonderful. I was surprised I had all the flours in the house.
What I didn’t have was Italian seasoning, so I made my own by crushing together the following: 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon dried marjoram, 1/2 teaspoon dried rosemary, 1/2 teaspoon dried sage. Then measuring from that.
I didn’t have garlic powder either, but I had a jar of garlic bits, from Costco. (they contain soy). I added that to the liquid ingredients.
I divided the dough in half, and each person made their own personal pizzas. (made 3 batches, for our large family of 6).
*tips… we thought the thinner the crust was the more it seemed like pizza crust, so next time we’ll make it thinner, which makes for a larger pizzas. Also some of our people didn’t make a crusty rim around the outside, and their toppings melted off. So next time, we’ll all make a crusty rim.
Really enjoyed this crust. Thank you.
I made this last night with a carrot and beet pasta sauce with goat cheese. It was fabulous. We don’t have an oven right now so I did it in a cast iron skillet on the barbecue.
I’ve made this and it’s great. So could you use this recipe to make a pasta like dough? Like a dumpling?
Amazing taste and so quick!!!
Amazing crust! Thank you so much for the recipe!!! Made with a flax egg (due to an allergy) and baking soda – it turned out perfectly!!! I can tell this will become a staple in our house
Excellent and crunchy. Would definitely make again. Husband loved it.
Omg you’re a genius!!! This is the best grain-free crust I’ve ever had, plus I substituted a flax egg which makes the recipe vegan too. Honestly the taste and texture was so good, thank you!!
Hello! Do you think I could sub rice vinegar for the ACV? Thanks
Hi, would you be able to tell me if I can use something in place of tapioca flour? If I Could use another flour please? The tapioca flour at the shops has a “number” in it, and we’re avoiding numbers.
Thank you ?
That was delicious!! I was a little hesitant to make this but I’m so glad I did! DEFINITELY making this again. Thank you!!!
Really great crust! I made a test batch before using it for pizza, and found it to be great even by itself. I made the 10 inch and cut into small triangles. It reminded me of pita bread. Very awesome and delicious!
I loved this pizza crust! I added 2.5 tbsp of Xantham Gum to the dough to make it more of a chewy crust the way I like it and this came out perfect! Baked first for 12 mins and then added Violife mozarella shreds, vegan vodka sauce and sliced olives. Then baked another 8 mins or so until the cheese melted and it was perfect.
This was so delicious ? and super easy to make! I will be making it every Friday night for pizza night! Thank you so much for this recipe ?.
Hi,
Do you think it would be fine to double the recipe to get a thicker crust? Would I just have to bake it a few minutes longer?
Thanks!
This may be my new favorite recipe! I made it this morning with tomato, basil, and black olives and it tastes amazing! I haven’t been able to eat pizza since July so this was such a treat. Thank you!!!
Forgot to take a picture BUT this is an easy recipe for pizza crust and it’s delicious! I will cook it longer the first cook as it wasn’t quite done but it’s so tasty!! Easier than mixes I’ve had!
Delicious and easy to make! I made mini crusts and froze them. They turned out perfect. I’m making the recipe for a second time.
This is the best paleo pizza dough I’ve ever made. It’s also so easy! If you haven’t tried it you should!
We love this pizza crust!
I made m first pizza ever using your receipt it was V Delicious
What is the serving size for calories on the paleo pizza crust
Love this recipe. I’ve used it plenty of times. I like to 1.5X the recipe for a thicker crust.
This dough came out awesome. I made lobster pizza with spinach, mushrooms, truffle oil and parmesian regiano. I will be mLynn aking this dough again soon.
Hi, I’ve tried this recipe today but I’m not sure why it didn’t cook. I’ve never made a Paleo pizza crust before (and I’m Italian ?) so I’m not sure whether it was supposed to be like that, kind of raw rather than spongy?
I really enjoyed making and everything was literally perfect!
The only thing I wouldn’t do next time is adding onion and garlic powder. I didn’t like that taste on a pizza. Maybe a pinch but not a spoon.
I wish I could attach a picture to show you. It did look exactly like yours though, I’m just curious to see what it’s supposed to be like inside.
I can see everybody is thrilled by this recipe…
Thank you ?
By far the best gluten/dairy free pizza crust! We made it tonight for dinner and I honestly couldn’t believe how good it is. LOVE!!! Five stars, easy.
I love your recipes! I use them all the time! I was really excited about the pizza dough, but I must have done something wrong, because my dough wasn’t “doughy” enough. Have you ever run into the same problem?
We just made this last night and it was SO GOOD!!! The flavor of it complimented the sauce and toppings very well. We’ve added it into our recipe book for regular rotation. Thank you for sharing!
BY FAR the best paleo pizza crust there is… and I think I’ve tried all of them. So happy I found this – now bookmarked for whenever my family wants Pizza for dinner. Thank you! ?
Since going Paleo eight weeks ago due to doctors direction, I’ve been craving pizza. I finally decided to try making a crust and chose this one. It was pretty good. The only thing was I had trouble spreading it out so it ended up being a little thicker than I wanted. I did use tapioca flour to try and eliminate the stickiness which helped but I didn’t want to waste all my coveted tapioca flour either! I definitely will make this again the next time I have a desire for pizza.
Ma’am I’m so sorry… but I didn’t like it. Probably because my sister and brother helped me and their dumb selves decided to dump flour into the dough and it came out really grainy and dry lol. So it probably would’ve been good if I didn’t myself. The taste was quite nice tho with the seasonings
Made this for the second time tonight. I’ve tried several pizza crust recipes and this one is my favorite so far. It’s easy and doesn’t take a lot of time to mix up. I put my dough on a 10″ piece of parchment paper and spread it out with a silicone spatula. Didn’t even need extra tapioca starch. I used half the spices to be easier on my gut and it still tasted good. I also baked it at 425 instead of 450, just because I have a tendency to end up with burnt food with higher temps. It’s tender without being crumbly and I can eat it with a fork or pick it up. Thank you for sharing this recipe!
Delicious recipe and definitely easy to make! i would double check your nutrition info. 1/3 cup of extra virgin olive oil alone is about 600 calories. You currently the total calorie count at 250 which is not possible.
Thank you so much for this recipe, Michelle! I have been dying for a pizza!
This is soooo good! I’ve made it twice and it was perfect both times. So easy and the texture is spot on. Thanks so much for this recipe!
Yum this was amazing!! Do you think it would work with some kind of leavening to make it more like a fluffy crust?
I really liked the pizza crust and it definitely satisfied my pizza cravings! ❤️
This crust turned out SO incredible! First off, it was pretty easy to make. It also had a perfect balance of moisture and crispiness and held together really well. Didn’t miss a traditional pizza crust at all. Made my pizza completely paleo with pesto, ham, bacon, pineapple, Kite Hill vegan ricotta, fresh basil and cherry tomatoes. This is going to be my go-to pizza crust recipe from now on!
Hi Michele. Firstly, great site, I’m relatively new to grain-free recipes, and I keep landing on your site from Google. Congratulations on success from what was no doubt a lot of work.
A couple of people have raised the question of vinegar in this recipe, and I too am wondering the same thing. Does it serve a purpose other than taste? I normally expect it in combination with baking soda to make the recipe rise, but that’s not the case here. What’s going on?
Recipe was simple and easy to try. I will definitely gonna try it. Thanks for sharing
Best paleo pizza crust recipe.
So flavorful and crispy.
Made this tonight for the first time and it was a huge hit, thank you! Definitely satisfied our pizza cravings 🙂
Not bad! I made some slight changes based on what I had on hand, omitting onion powder and using oregano in place of the Italian seasoning. I had regular ACV, not the raw kind. This is one of the better gluten free crusts I’ve had, and probably the best paleo one. Spreading it thin is important (at least 10″)–if I’d left it thicker it probably wouldn’t have been as good.
Could I use this dough to make a savory galette?
Easy and delicious! I make it all the time
Really tasty – nice and soft, flavorful and just yum!
Amazing! Perfect personal pizza crust 🙌🏻♥️ It came together so quickly, the flavor is delicious and after baking it, I added red meat sauce and Daiya mozzarella cheese and broiled it for a minute. Adding this to the recipe binder. Thanks, Michelle!
I love this! Just curious I looked at my recipe I printed a year ago and noticed the almond flour changed measurements? Any reason why?
My husband loves homemade pizza. I made it for him last night, but because of new diet restrictions, I couldn’t enjoy our typical go-to whole wheat crust. I found this recipe, and while I was thankful to have something to make for myself, I was fully prepared to be disappointed and feel sorry for myself. I could not BELIEVE how much I loved my pizza! I’m looking forward to every pizza night in the future just so I can make it again! In fact, as a long-time user of Pinterest, this is the first review I’ve ever left. THANK YOU for the hard work you’ve put in to create something delicious for those who don’t eat gluten (or dairy or distilled vinegar or yeast)!!!
Very good! My husband really enjoyed our pizza on National Pizza Day!
This pizza crust was delicious, felt like the real deal, thank you. My pizza snob husband loved it, topped with some fresh herbs and olive oil, prosciutto, dried figs,spinach, roasted pepper, and vegan mozzarella.Thanks again, the crust rocked!!
this pizza crust is absolutely amazing! I hadn’t had pizza in 6 months until I made this crust and now I crave it all the time.
You have some really great posts and I believe I would be a good asset.
I have tried a few of your recipes and they were all so good that I have started to depend on your site for sure success. Thank you!
Do you think these could be made ahead and frozen?
Could I use a flax egg to replace?
This is our new go to pizza crust. It’s great!
Delicious! Thank you!