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
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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!
Recipe Video
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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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.
It sounds like you are criticizing the recipe for not yielding enough?? Um… double the recipe?
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!
why are you posting pictures of your ugly ass children?
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 🙂