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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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