Paleo Pizza Crust

Bonus: A simple and delicious pizza sauce recipe!

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Paleo pizza crust using almond and arrowroot flour. With a sauce recipe included!

I must admit, there’s nothing more alluring than the aroma of hot luscious pizza to strike a serious craving. 

In my quest to find the perfect Paleo diet pizza crust recipe, I tried just about every grain free pizza crust recipe out there (cauliflower-yuck, eggplant-double yuck, quinoa-nope) and finally came across Unrefined Kitchen’s almond flour based pizza crust recipe. I tweaked it (of course) and now I enjoy pizza whenever the mood strikes!

The Paleo diet generally does not include cheese. However, if you tolerate cheese, for crying out loud,  just put good quality cheese on it and enjoy!

If you’re like me and cheese is not your friend, then please, I beg you, do NOT substitute vegan “cheese” for real cheese. It’s just made with rice starch and is a pre-packaged food like substance. It gave me serious mouth sores (that lasted for 3 days) and really hurt my stomach. Instead try topping with pesto, veggies, and if you’re lucky and can tolerate goat cheese, don’t be shy, slice it up with some fresh tomatoes and herbs and you’re good to go!

BTW, if you don’t ever exactly make it to the whole “pizza” portion of the program, don’t feel bad about simply slathering this sucker with butter and eating it for breakfast! 

This crust holds its shape, won’t get soggy, and makes great leftovers. Be sure to watch the video to see how I make this pizza crust in less than 30 minutes (and that means from the time I take the ingredients out to the time I’m actually sitting down and eating it!)

Paleo Diet Pizza Crust
 
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This super tasty grain and dairy free pizza crust is quicker and healthier than take-out and way cheaper than those store bought gluten free pizzas.
Serves: 12
Ingredients
  • 1 ¼ cups almond flour
  • ¾ cup arrowroot
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1 tsp. dried oregano
  • ½ tsp. dried basil
  • ½ tsp. garlic granules
  • ¼ tsp. crushed red pepper flakes
  • ¼ tsp. black pepper, ground
  • 2 eggs
  • ⅓ cup coconut or almond milk
Instructions
  1. Preheat oven (and pizza stone, if using) to 425° F.
  2. Grease a small, 12” round pizza pan or rimmed cookie sheet with coconut oil.
  3. Combine eggs and coconut milk in medium sized bowl and lightly whisk.
  4. Whisk dry ingredients in a separate bowl.
  5. Add dry ingredients to wet ingredients and thoroughly combine.
  6. The batter will be quite runny, almost like pancake batter. If it seems too runny add up to ¼ cup more of arrowroot powder.
  7. Spread batter onto greased pizza pan until a ¼” thickness is achieved, with slightly thicker batter on edges (if desired).
  8. Alternately, spread batter onto parchment paper that is sitting on a pizza paddle/peel or an un-rimmed cookie sheet (this will allow you to transfer it successfully to your pizza stone).
  9. Bake pizza crust for 8-10 minutes.
  10. Top pizza with toppings of choice and return to oven to bake for 3-4 minutes, or until cheese is melted and bubbly.
Nutrition Information
Calories: 1011 Fat: 58g Saturated fat: 9g Unsaturated fat: 45g Carbohydrates: 103g Sugar: 1g Sodium: 2529mg Fiber: 3g Protein: 29g Cholesterol: 372mg
And because the sauce is almost as important as the bread, here’s my favorite homemade pizza sauce recipe:

Quick Pizza Sauce
 
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This quick pizza sauce is SO delicious and no one will ever know that they're really eating "anchovy pizza!"
Serves: 2
Ingredients
  • 2 cups or 1-28 oz. can quality crushed tomatoes in juice (San Marzano tomatoes are the best!)
  • 3 Tbs. extra virgin olive oil
  • 5 garlic cloves, minced
  • 1 tsp. dried basil
  • ½ tsp. sugar
  • ¼ tsp. salt
  • ¼ tsp. crushed red pepper flakes
  • 2 anchovies (canned or jarred), minced (optional)
Instructions
  1. Heat oil in a small saucepan over low-medium heat.
  2. Add the garlic and basil and sauté gently for about 30 seconds, or until the garlic releases its flavor.
  3. Add the tomato, salt, sugar and pepper flakes. Bring to a simmer and add the anchovies. Cook for 10 minutes or until slightly thickened.
  4. Using an immersion blender, blend sauce until smooth.
Notes
*Sauce should be spread to ¾ of an inch to the edge of the pizza crust. Just enough to lightly coat the dough, but you should be able to see through it.
**The sauce can last up to a week in the refrigerator. I like to freeze mine in ice cube trays for later use. It also tastes great on pasta!
Nutrition Information
Calories: 461 Fat: 42g Saturated fat: 6g Unsaturated fat: 35g Carbohydrates: 20g Sugar: 9g Sodium: 1313mg Fiber: 4g Protein: 6g Cholesterol: 7mg
If you’re still lucky enough to tolerate grains, then you won’t want to miss my amazing Sourdough Pizza Crust recipe. I show you how I make it step-by-step in a video, so you’ll have a perfect pizza crust every time. Plus, the dough freezes beautifully and makes for a super quick weeknight meal!

What are your favorite Paleo Pizza Toppings? Leave in the comment below so we can all try out YOUR favorite!

To Your Health!
Alison

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Comments

  1. This is the best paleo pizza crust ever!!!! I may never try another recipe again. My friends and family love it too!!!

  2. I was so hoping I could try this, but
    definately won’t work for LCHF.
    I wish it would….

  3. Hi is the carb for the pizza base per slice or for the whole base recipe please

  4. Absolutely love this! Works great with a variety of toppings and has the satisfying mouth feel and flavor of a traditional pizza crust. Had to add much more arrowroot flour to get the consistency you show in the video. Wondering if this is like baking with flour and the humidity. Thanks for sharing this recipe!

  5. I love this crust. I made it into a focaccia of sorts with topped with avocado oil garlic and rosemary and then cut it into breadsticks! Yum!
    One question though is the crust 1011 calories per serving or does that need to be divided by 12? Thanks!

  6. Barbara Dawson says:

    Hi, Allison. I love your site and your great recipes. Thanks. I have been making your Paleo pizza crust weekly for almost a year. I love it. It gets a nice rise and a wonderful edge.

    However, for the last three weeks I have had trouble with the recipe. It won’t rise and is just very very thin and hard. I double check my recipe when I go to make it, and all of my ingredients are fresh. Do you have any ideas what I may be doing wrong?

    • Thank you so much for your kind words!
      My first suspicion is that your baking powder may not be working properly. Even if you bought it recently, it may have been sitting on the store shelves for too long. I’d buy another tin of if, maybe even another brand and give it another try. I hope this helps! Alison

  7. Is 10 hours prep time a type? I’m getting ready to make this tonight and just saw that.

  8. Awesome recipe, even the toughest food critics in the family loved this crust. Had to make it 2 days in a row:) Thanks for sharing! 🙂

  9. I loved this pizza crust so much but someone told me that arrowroot flour is high carb and sugar and therefore is fattening. Is this true? I’d be so sad because I want to make this often.

    • It’s important to remember that we need carbs. Arrowroot powder is a starch, and therefore is a carbohydrate. That being said, you are combining it with almond flour, which helps to slow down the absorption of the carbs, and keep blood sugar stable- the most important component of maintaining, or losing weight. As a Nutritional Consultant, I would recommend this over white flour pizza crust any day. That being said, it is best to eat a varied diet, high in vegetables, with appropriate amount of protein, healthy fats, and carbohydrates (I recommend a minimum of 100 grams of carbs per day. Any less, and you will likely crave sugar, suffer from low energy, and feel depleted).

  10. I make this at least once a week. It is SO AMAZING! I often make just the crust and we snack on that, my 1 year old is obsessed. But any pizza toppings are amazing too (cauliflower alfredo sauce and some chicken,bacon, sauteed veggies to die for!)
    I also love that it is SO fast to whip up!
    Thank you for an awesome recipe, best paleo baked recipe texture I’ve found, all my non-paleo family and friends LOVE it.

  11. The pizza was a hit!! My entire family liked it! I actually made mine on the grill on a pizza stone and it was delicious, and very crispy. Surprisingly this was such an easy crust to make. Thanks for the awesome recipe!

  12. I made the recipe and I love really is. It’s amazing but I wear a low carb diet and I do not set the arrowroot is high carb, it can be replaced and if I can with which?

  13. Ohhh my goshhh!! So so SO good!!! By FAR best paleo crust or baked good even I’ve ever had. Yum yum yum! 🙂 thank you!

  14. I just wanted to tell you that this pizza was amazing. I had to sub out the arrowroot because I forgot to buy some. I ended up using about 1/3c of pureed plantain because that’s what I had. I also can’t have cheese and used a mozzarella shred from Daiya. I am floored that even with the wrong ingredients it was so amazing that I ate the whole thing. oops! :o)

    • I’m so glad to know that pureed plaintain worked well. I’ll have to give it a try sometime. Did you use green or brown/ripe plantain?

  15. Brandi Wright says:

    My 4 year old daughter chose to make pizza for dinner so I was excited to come across a new paleo pizza crust to try. Usually we make a tasty one using a head of cauliflower. The texture was great, but it was too salty and neither of my kids ate it. The flavor of the crust took over the flavor of the toppings. Maybe next time I’ll try it without so many spices, but for now I’m sticking with my cauliflower crust.

  16. I have a question also about the arrowroot? If you needed to substitute I saw in an earlier posts you questioned a couple of items in it’s place but what would you recommend as a replacement?

    Just trying to get ideas because I’ve never worked with Arrowroot before.

    Thank you

  17. Joe Carpenter says:

    3 Tbs. extra virgin olive oil (here’s a brand that I trust) I think this is supposed to be a link. What is the brand you trust. (Pizza Sauce)

  18. This is amazing and my 7 yr old daughter loves it! One question, I don’t usually have coconut or almond milk in the house, would this work just as well with water?

  19. This is SOOO good! This will be a regular menu item at our house! Thanks for the recipe.

  20. Hi Alison!, me again… In Chile there’s no arrow root powder available….. could I just use almond flour??
    It’s just that I tend to make a dough with eggs, chia and SALVENA (the shell of the oats) and it’s craaaazzyyyy dry! but, I would like to try this out!
    THANKSS….

    • Do you happen to have tapioca starch? You can use that. The arrowroot or tapioca kind of hold the almond flour together. Maybe corn starch? Plantain flour? I’ve never hear of salvena. Sounds interesting!

  21. Angelia Johnson says:

    Thank you it was not only easy to make but tates good too

  22. Christina R. says:

    This is seriously the best pizza crust I’ve ever had!!! You can’t even tell it’s gluten free! I hated the cauliflower crust and felt like I would never find a tasty gluten free crust but you have done it!! My toddler even devoured 3 pieces! Thank you so much for this great recipe!! Hands down the best!

  23. How many carbs per slice?

  24. I found you on YouTube – I have a question about the flour – can I uses finely ground almonds?

    • Catherine,
      I’m so glad you found me in both places! I’m afraid that finely ground almonds would not allow the dough to absorb any of the liquid and that it wouldn’t form a nice chewy crust. If you do give it a try maybe half the recipe and let me know how it turns out. Btw, Costco now carries almond flour!

      • I’m in London ; )

        Aaah, so it’s about the absorption, got it! Well I’ll try to hunt down a reasonably priced almond flour and try this, and definitely will experiment with half and half.

  25. OMG AMAZING!! My kids LOVED this dough! And SUPER easy to make! Thank you! I LOVE pizza!! Thank you for giving me the opportunity to enjoy it again!

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