This is the best Paleo pizza crust recipe which is also gluten-free, dairy-free and clean eating. Now you can eat pizza just like everyone else. Pizza is one of those foods that almost everyone loves. There are so many ways to customize a pizza, it is amazing!
You can pretty much put any toppings on it you want and the chances are you will like it! Pizza is also one of the foods that are really hard to give up when one decides to change their diet to a Paleo diet, which is why we have come up with the best Paleo pizza crust. Keep in mind that the texture of the crust is not going to be like a conventional pizza crust, but the flavor is fantastic.
We tried a variety of different flours and ratios and thought almond flour lent the best flavor. Since there is no yeast used, this crust is fast to throw together and bakes more quickly as well. We topped ours with BBQ sauce, chicken, cilantro, fresh mozzarella and red onions and it was really good (and not completely Paleo).
I like chicken on my pizza because it’s low fat and Paleo, but I really love grass-fed beef on my pizza. If you’re going to cook chicken, make sure you add some spices to the frying pan, like some paprika and garlic powder. It will make a HUGE difference in the flavor with barely any effort. Otherwise, it will just taste like plain chicken and I don’t know about you, but I don’t like plain chicken.
Plus, I’ve had several disasters trying to make cauliflower pizza crusts. They were always a big, floppy mess. Well, worse than floppy – in pieces all over the place and stuck to the pan. I want to make something that tasted more like a “normal” pizza and had a thin, crusty crust that you could actually pick up with your hands.
The other night I had some friends over and we were trying to decide what we wanted to eat for dinner. We had Alfredo sauce, tomatoes, olives, and chicken. We didn’t want to have pasta which is an easy choice but we’re looking to have something more exciting and tasty. So we realized oh hey we totally could make a homemade pizza! It turned out great and was great because we were able to customize the pizza for each person so that everyone got exactly what they were hoping for!
The best Paleo pizza crust is great because it gives us Paleo diet people a chance to enjoy a classic dish and still enjoy the flavor. Yet another win to having a recipe everybody loves and not having to completely modify the menu.
I have to confess that one of my all-time favorite pizza toppings is artichoke hearts. I make a pizza pretty often with grass-fed beef, artichoke hearts, asparagus and green onions. I know it doesn’t really qualify as a pizza, but it’s good, especially when you sprinkle it with some extra avocado oil and are generous with your Real Salt. It makes it greasy and crunchy, just how I like it.
The toppings pictured on the photo technically aren’t Paleo cause I cheated and had a little mozzarella that day but if you want a good Paleo cheese for pizza and an idea for a unique sauce and toppings, try my Paleo Thai Chicken Pizza Recipe. This recipe provides a way to have a “cheesy” flavor without actually using cheese!
Here are some tips and tricks to make this recipe even better:
- A fun topping could be to use my Paleo pesto as the sauce. A fun optional topping is grape tomatoes cut in half and arugula, marinated in olive oil & balsamic (thanks to commenter Deb).
- You could add Italian seasoning to the crust for extra flavor.
- Almond milk, cashew milk or any other milk should work fine to substitute the coconut milk. I haven’t tried it myself but would love to know if anyone else has tried it.
- I would NOT recommend subbing any of the flours.
- Commenter Niki was able to sub the egg with 1 Tbs ground Flaxseed with 2.5 Tbs water slurry and omit the honey with good results.
- Many commenters recommend pre-cooking the crust for 10 minutes before adding toppings then bake for 8-10 more minutes after adding toppings.
- You could use the basic recipe to also make “garlic bread,” calzones, pizza pockets and anything else you would use pizza crust for.
Please COMMENT with your favorite topping combinations, we would love to try some of them out! I also recommend you check out the comments to see the many positive reviews and to get ideas for toppings and adaptations to the recipe.
Here are some answers to some common questions about the best Paleo pizza crust recipe:
Is yeast allowed in Paleo?
Yes, yeast is Paleo. You may find some hardcore Paleo people that don’t eat it.
Is gluten-free pizza low carb?
Some people think that because some food is made with gluten-free flour that they are low carb because they don’t contain wheat. The truth is that gluten-free foods may contain other ingredients that may be high in carbs also. Carbs aren’t just in flour, you know.
Is there any cheese that is Paleo?
I’m sorry but the answer is NO. Cheese is made from milk with is dairy and the only food which is dairy that is allowed on Paleo diet is butter.
Is xanthan gum Paleo friendly?
No, xanthan gum isn’t Paleo friendly either.
Is nutritional yeast Paleo friendly?
Yes, nutritional yeast is allowed but don’t get it confused with active dry yeast. They are not similar in the least and serve very different purposes.
If you like the Best Paleo Pizza Crust Recipe, you may also like these recipes:Print
Paleo Pizza Crust Recipe
This is a pizza crust recipe that was created for someone who lives a paleo diet but has great flavor and texture that anyone could enjoy.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 4
- Category: Main Course
- Cuisine: Paleo
- Preheat the oven to 450 degrees.
- Place the almond flour, tapioca flour, coconut flour, and salt in a bowl and mix together.
- Make a well the center of the combined flours.
- In a small bowl, whisk together the egg, olive oil, coconut milk, and honey.
- Pour the mixture into the well of dry ingredients.
- Combine with a rubber spatula, mixture may seem a little wet at first.
- Let it sit for a few minutes and the coconut flour will soak up the excess moisture.
- Shape the dough into a slightly sticky and not perfectly formed ball (see photo under the recipe). If the dough is a little too sticky (because of a large egg, high humidity, etc.), you may need to add a little extra tapioca flour.
- Place the ball on a sheet of parchment paper.
- Lightly dust your hands with tapioca flour and press the dough out into a 12″ circle. Crust should be thin, about 1/4″.
- Slide hands underneath the parchment paper and flip the crust over onto a pizza stone or greased baking sheet.
- Slowly peel back the parchment paper and discard.
- Top the crust with desired sauce and toppings and bake on the bottom rack of the preheated oven.
- Bake for 12 minutes to get a crust that is still a bit soft underneath, for a crisper crust bake 15+ minutes.
- Remove and slice with a roller cutter.