This quick and easy paleo pizza crust recipe 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 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!
If you’re craving pizza but following a paleo or grain free lifestyle, this easy paleo pizza crust is the perfect solution. Made with simple ingredients in just one bowl, this crust bakes up sturdy enough for all your favorite toppings while staying completely grain free and dairy free.
Many homemade pizza crusts can be complicated or require multiple flours and steps. This paleo pizza crust keeps things simple while still delivering great flavor and texture. The result is a homemade pizza that’s crisp on the edges, tender in the center, and perfect for weeknight pizza night!
Whether you’re new to paleo baking or just looking for a reliable grain free pizza crust recipe, this one is quick, easy, and incredibly satisfying.
Why You’ll Love This Paleo Pizza Crust
This paleo pizza crust is simple, reliable, and perfect for homemade pizza night. The dough comes together quickly in just one bowl with pantry-friendly ingredients, making it ideal for busy weeknights. It’s ready in just 30 minutes!
Unlike many grain free crusts that can be fragile or crumbly, this one bakes up sturdy enough to hold all your favorite toppings.
It has lightly crisp edges with a tender center, giving you that classic pizza texture while staying completely paleo, grain free, and dairy free.
Best of all, the recipe is easy to customize with different toppings so you can make a pizza everyone at the table will enjoy!
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!
What Makes This Paleo Pizza Crust Work
Grain free pizza crust can be tricky because traditional pizza relies on gluten for structure. In this recipe, the combination of almond flour, coconut flour and starch creates the perfect balance of tenderness and structure.
Almond flour adds richness and moisture while the starch helps bind the dough and create a more traditional pizza texture. Baking the crust before adding toppings also helps it firm up so it can support sauce, vegetables, and meats without becoming soggy.
The result is a paleo pizza crust that’s sturdy, flavorful, and easy to slice!
Why This Paleo Pizza Crust Uses Almond Flour and Coconut Flour
This paleo pizza crust uses a blend of almond flour, coconut flour, and tapioca starch to create the perfect balance of texture and structure.
Almond flour provides richness and helps keep the crust tender, while coconut flour absorbs moisture and helps the dough hold together. Tapioca or arrowroot starch adds flexibility and gives the crust a more traditional pizza texture.
Together, these ingredients create a sturdy grain free pizza crust that bakes up with crisp edges and a tender center, making it perfect for holding your favorite toppings!
Ingredients for Paleo Pizza Crust
This recipe uses simple ingredients commonly found in paleo baking. Here’s everything you’ll need to make this pizza crust:
- blanched almond flour
- coconut flour
- tapioca starch or arrowroot starch
- egg
- olive oil
- apple cider vinegar
- sea salt
- seasonings
How to Make Paleo Pizza Crust
Making paleo pizza crust is surprisingly simple! First, preheat your oven and line a baking sheet or pizza pan with parchment paper.
- In a large bowl, mix together the dry ingredients, EXCEPT for 3 tbsp of the coconut flour.
- Heat the water until hot, mix in the oil and apple cider vinegar, then pour this mixture into the dry ingredients and mix with a silicone spatula until a dough forms.
- Add the egg and mix until combined. Then, one tablespoon at a time, mix in 2 tbsp coconut flour, letting go dough rest after each to absorb moisture.
- If the dough is still extremely sticky (sticking heavily to silicone spatula) add the last tablespoon, but one teaspoon at a time, allowing the dough to rest so the flours absorb the moisture.
- If the dough is still very sticky, do not add any more coconut flour than 6 tablespoons total. Tapioca or arrowroot can help you work with the dough but won’t dry 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.
Spreading out the dough 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 please feel free to 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!
Tips for a Crispy Paleo Pizza Crust
For the best texture, make sure to bake the crust at least 10 minutes before adding toppings. This helps the crust firm up and prevents it from becoming soggy once sauce is added.
Spreading the dough into an even layer also helps it bake evenly so the edges crisp nicely while the center stays tender.
If you prefer a crispier crust, you can bake the crust slightly longer before adding toppings (12-13 mins instead of 10) or return the finished pizza to the oven for a few extra minutes.
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 tablespoons of coconut flour. Be careful to allow the dough to sit at least 30 seconds between adding each tablespoon, as coconut flour will absorb liquid as it sits, and you only want to add just as much as you really need for the best texture.
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.
Paleo Pizza Topping Ideas
One of the best parts about homemade pizza is customizing the toppings.
Some delicious paleo-friendly pizza topping ideas include:
- marinara sauce
- Italian sausage
- pepperoni without added sugar
- mushrooms
- bell peppers
- olives
- caramelized onions
- fresh basil
- For a dairy free option, you can skip the cheese or add a paleo-friendly cheese alternative.
Some of my pizza recipes using this crust:
Bacon Spinach Pizza with Caramelized Onions
Roasted Garlic Chicken White Pizza
Can You Make Paleo Pizza Crust Ahead of Time?
Yes. You can bake the crust ahead of time and store it until you’re ready to assemble your pizza.
Once baked, allow the crust to cool completely before storing it in the refrigerator. When you’re ready to use it, simply add sauce and toppings and bake again until heated through.
This makes it easy to prepare pizza quickly on busy weeknights.
How to Store Leftover Pizza
Leftover pizza can be stored in an airtight container in the refrigerator for up to three days.
To reheat, place slices on a baking sheet and warm them in the oven until heated through. Reheating in the oven helps keep the crust crisp.
You can also reheat slices in a skillet over medium heat to bring back some of the crisp texture.
What to Serve with Paleo Pizza
This paleo pizza crust is great for a simple homemade pizza night. Serve your pizza with a fresh green salad, roasted vegetables, or a bowl of olives and marinated vegetables for a Mediterranean-style meal.
You can also slice the pizza into small squares for an easy appetizer or party snack.
FAQ Section
Is paleo pizza crust gluten free?
Yes. Paleo pizza crust is naturally gluten free because it is made without wheat or grains. Instead, it uses ingredients like almond flour and starch to create structure and texture.
Can you freeze paleo pizza crust?
Yes. After baking the crust, allow it to cool completely and wrap it tightly before freezing. When ready to use, add toppings and bake directly from frozen or allow it to thaw slightly first.
Why do you bake pizza crust before adding toppings?
Pre-baking the crust helps it firm up and prevents the sauce and toppings from soaking into the dough. This step is especially important for grain free crusts so the pizza holds together well when sliced.
What flour works best for paleo pizza crust?
Blanched almond flour is one of the best options for paleo pizza crust because it provides moisture and flavor while still baking into a sturdy crust. Coconut flour also provides structure, while tapioca or arrowroot starch give the crust a chewy texture, mimicking the texture gluten gives to a traditional crust.
Can You Bake Paleo Pizza Crust on a Pizza Stone?
Yes. This paleo pizza crust can be baked on a pizza stone for an even crispier bottom.
To do this, preheat the pizza stone in the oven while it heats up. Spread the pizza dough onto parchment paper, then carefully transfer the parchment and crust onto the hot stone. The stone helps distribute heat evenly and can give the crust a slightly crispier texture.
If you don’t have a pizza stone, a parchment-lined baking sheet works perfectly well.
Easy Paleo Pizza Night at Home
Making your own pizza at home is easier than you might think, and this paleo pizza crust makes it simple to enjoy a classic comfort food while keeping things completely grain free and dairy free. With just a few pantry ingredients and one bowl, you can mix up a dough that bakes into a sturdy, flavorful crust ready for all your favorite toppings.
Whether you keep it simple with marinara and fresh basil or load it up with vegetables and sausage, this crust is perfect for homemade pizza night. Once you try it, you might find yourself making pizza at home way more often!
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!
Recipe Video
Nutrition
Want more fun and kid friendly paleo recipes? See my Kid Friendly Paleo Recipe Roundup!
And Try One of these Pizza Recipes to Top Your Crust!
Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!
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?
Looks great and I would love to try it. Do you have any substitutions for the Almond flour. I’m allergic to nuts?
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? 😉
Since I accidentally found this recioe my husband asks for pizza quite often…on my large cookie sheet! My doctor even wants this recipe!
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 🙂
Yes, I have done it Several times turns out great as long as you have enough sauce to moisten the crust.
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 Michele,
I am allergic to nuts and wheat so would you recommend i use only Tapioca and coconut flour or swapping the almond flour with cassava?
You can try subbing tigernut for the almond
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!