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.
I topped it with garlic and olive oil, then added arugulua, 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.
and here’s what it looked like spread out and topped with olive oil.
- 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)
- Italian seasoning
- 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.