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 💓. Of course, if you’re looking for a traditional gluten free pizza dough, we’ve got that too—including a yeast-free gluten free pizza dough that is absolutely amazing when you’re pressed for time!
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?