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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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.