I kid you not, this is the most legit paleo and grain-free pizza crust I’ve ever tried (not just the most legit pizza crust I’ve ever made – the most legit paleo crust I’ve ever tried).
You can hold it like an actual pizza without it being a floppy mess, it stands up to a ton of toppings and it’s a bit chewy. And you can use this paleo pizza crust for any kind of pizza after this!
I topped it with garlic and olive oil, then added arugula, roasted tomatoes and burrata. But my favorite way to eat it is with pizza sauce, fresh mozzarella and a ton of mushrooms (my favorite topping ever). Load it up with your favorites for a healthy pizza night!
The recipe is actually pretty simple and it’s easy to make.
Here’s what the dough looked like:
Here’s what it looked like spread out and topped with olive oil. Delicious!
Tell me what toppings you end up putting on top of the paleo pizza crust down in the comments.
Good luck making this pizza!
Arugula, Tomato & Burrata on Paleo Pizza Crust
Arugula, Tomato & Burrata on Paleo Pizza Crust - use this gluten-free pizza crust recipe to make any kind of healthy pizza you like!
Ingredients
- 1 cup tapioca flour
- 2 eggs
- 4 tbsp cashew flour or you can just blend cashews in a blender, it's easy
- 2 tbsp coconut flour
- 1 tsp baking soda
- 1 tbsp olive oil
- 3 tbsp water more or less if needed
- salt
- Italian seasoning
Instructions
- Preheat oven to 375.
- Combine all ingredients except the water until a crumbly mixture forms.
- Add 2 tbsp of water. Mix.
- A dry dough should start to form.
- Add another tbsp of water. This is all I need to make a workable dough, but you may need to add another tbsp.
- Work the dough with your hands until there are no lumps.
- Spread out in a circle on a non-stick baking sheet.
- Bake for about 12 minutes, or until pizza is set.
- Then remove, add sauce, cheese and toppings.
- Bake for about 10-15 minutes until everything is melty and cooked through.
Notes
I topped it with garlic and olive oil, then added arugula, roasted tomatoes and burrata. But my favorite way to eat it is with pizza sauce, fresh mozzarella and a ton of mushrooms (my favorite topping ever). Load it up with your favorites for a healthy pizza night!
Nutrition
Serving: 1servingCalories: 866kcalCarbohydrates: 118gProtein: 18gFat: 38gSaturated Fat: 7gCholesterol: 327mgSodium: 1415mgPotassium: 121mgFiber: 7gSugar: 2gVitamin A: 475IUCalcium: 108mgIron: 4.4mg
Tried this recipe?Let us know how it was!
8 Comments
Yay to a successful paleo pizza crust! Ive never had success with a grain-free pizza crust recipe but this one looks extremely promising!
Do you use the entire bottle of the Italian seasoning?
Haha no! Just a few pinches.
Haha okay, that’s what I assumed. Just wanted to make sure.
Can I sub almond flour for the cashew flour?
I haven’t tried it, but it might work.
I put in two tablespoons of water and it came out a not as stiff so hopefully it comes out okay. I think I only needed one tablespoon. Mine was pretty wet from the two eggs. I also subbed almond flour for cashew flour
Update: this one tasted not so good. Almost like an ammonia taste. Not sure if it was subbing the almond flour. I guess I will just go back to the paleo breakfast one I found on here and cook it longer.