This Paleo pizza crust tastes just like the real thing, but is made without gluten, grains, or dairy. It’s the perfect primal canvas for all your favorite toppings!
Please welcome back Becky Winkler of A Calculated Whisk, who will be sharing some of her favorite Paleo recipes from time to time on the blog.
A note from Nicole:
I love love love this recipe for Paleo pizza so much that I decided to create a how-to video of Becky’s recipe, which I’ve included just below. I made a few very minor changes to the method and one ingredient (instant yeast instead of active dry yeast), and I topped it with my homemade tomato sauce, pepperoni, and my new favorite recipe for meltable vegan mozzarella by Miyoko Schinner.
This crust quickly became a family favorite, and if you read the reader comments, you’ll see my family is not alone in the 💓. And I’m so optimistic about Miyoko’s vegan mozzarella cheese that I’m going to try to use it to make a dairy free version of my Against the Grain rolls recipe. Stay tuned!
First, the video, then back to Becky!
Cauliflower and other veggie-based crusts are great, but sometimes you need something a little closer to classic pizza to satisfy your cravings. This Paleo pizza dough bakes up into a gorgeous pie with just the right amount of crunch around the edges.
The middle of the pie is more chewy than crispy, but holds its own well enough to not fold under the weight of whatever toppings you choose. You’ll just need two flours to make this Paleo pizza crust, and it will fool your friends with how close it tastes to traditional pizza.
Almond and tapioca flours work together to mimic all-purpose flour for this recipe, and yeast gives the dough that characteristic pizza crust flavor. Instead of sugar, honey is mixed with the yeast to get the process started.
Olive oil provides a hint of richness and the egg, coupled with the tapioca flour, gives the dough plenty of elasticity so it’s easy to work with. The dough only requires one forty-five minute rise, making it a viable option for weeknight dinners.
Once the dough has risen, it’s easy to pat out by hand on a piece of parchment—no rolling pin necessary. Preheat a baking sheet (use the back to give the pizza more room), brush the dough with a little olive oil, and pop the crust in the oven.
After baking for eight minutes, the pizza is ready for its toppings. Here I used marinara sauce, pepperoni, thinly sliced red onion, and dollops of cashew ricotta. The pizza goes back into the oven for five more minutes. After that, place it under the broiler for a minute or two to further brown the crust if you’d like.
Once out of the oven, I like to add a handful of fresh basil leaves and a few grinds of black pepper before slicing and serving. Since discovering this Paleo pizza crust, I’m been making homemade pizza night a weekly tradition. Next up I’m planning to try this with Italian sausage, caramelized onions, and kale.
What’s your favorite way to top pizza?
Prep time:Cook time:Yield:1 12-inch pizza crust
⅓ cup (2 2/3 fluid ounces) warm water
3 tablespoons (42 g) extra virgin olive oil, plus more for brushing
1 egg (50 g, weighed out of shell) at room temperature, beaten
½ teaspoon kosher salt, plus a pinch for sprinkling
1¾ cups (210 g) tapioca starch/flour, divided, plus more for dusting
1 cup (120 g) almond flour, plus more as needed
Pizza toppings, as desired
In a large bowl, place the warm water, olive oil, and honey and whisk to combine well. Sprinkle the yeast on top and let it sit for about 5 minutes, until foamy. Whisk in the egg. Add the salt and 1½ cups (180 g) of the tapioca flour and whisk until a smooth, sticky batter forms. Switch to a spatula or wooden spoon and stir in the almond flour, and then stir in the remaining tapioca flour. The dough should appear shaggy.
Dust your hands with a little tapioca flour and press the dough into a ball, kneading it a bit to get any floury bits mixed in. If it’s too sticky to come together, add additional almond flour a tablespoons at a time. Return the ball of dough to the bowl, cover it with plastic wrap, and set it in a warm place for 45 minutes (I usually set my oven to 200°F just for a couple minutes, then turn it off. I then place the bowl of dough in the oven, which is just a little above room temperature). The dough won’t double in size, but will get noticeably bigger. Place a pizza stone or large, overturned rimmed baking sheet in the oven and preheat to 375°F.
Place a large sheet of parchment paper on a flat surface, and, with lightly tapioca floured hands, transfer the ball of dough to the parchment. Pat the dough out into a circle about 12 inches in diameter, pushing out toward the edges to form a puffy rim of crust. Brush the top of the dough with a little bit of olive oil and sprinkle with a pinch of sea salt.
Carefully transfer the parchment with the dough onto the pizza stone or sheet pan and bake for 8 minutes. Remove the dough from the oven, prick the middle of the dough in several places with a fork, and add your desired toppings. Return to the oven and for about 5 minutes more. If desired, set the oven to broil and broil the pizza for up to two minutes until browned to your liking. Remove from the oven, slice, and serve hot. Any leftovers will reheat beautifully in just a few minutes in a 400°F oven.
Becky is a food photographer, recipe developer, and cookbook author who shares creative Paleo and gluten-free recipes on her blog, A Calculated Whisk. Her first cookbook, Paleo Planet, includes internationally inspired Paleo meals, desserts, sauces, spice blends, and more. Becky enjoys searing short ribs, chopping chocolate, photographing citrus fruit, and salting desserts. She lives in Chattanooga with her fiancé and his cat.