Paleo Pizza Crust

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


Prep time

10 mins

Cook time

12 mins

Total time

22 mins

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


  1. 1 ¼ cups almond flour

  2. ¾ cup arrowroot

  3. 1 tsp. baking powder

  4. 1 tsp. salt

  5. 1 tsp. dried oregano

  6. ½ tsp. dried basil

  7. ½ tsp. garlic granules

  8. ¼ tsp. crushed red pepper flakes

  9. ¼ tsp. black pepper, ground

  10. 2 eggs

  11. ⅓ cup coconut or almond milk


  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

3.4.3177 And because the sauce is almost as important as the bread, here’s my favorite homemade pizza sauce recipe:

Quick Pizza Sauce


Cook time

10 mins

Total time

10 mins

This quick pizza sauce is SO delicious and no one will ever know that they're really eating "anchovy pizza!"

Serves: 2


  1. 2 cups or 1-28 oz. can quality crushed tomatoes in juice (San Marzano tomatoes are the best!)

  2. 3 Tbs. extra virgin olive oil

  3. 5 garlic cloves, minced

  4. 1 tsp. dried basil

  5. ½ tsp. sugar

  6. ¼ tsp. salt

  7. ¼ tsp. crushed red pepper flakes

  8. 2 anchovies (canned or jarred), minced (optional)


  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.


*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

3.4.3177 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

#pizzasauce #pizzacrust #vegetarian #Primal #recipestartlist #pizza #Paleo #glutenfree

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