Paleo Pizza Crust: from @PaleoSpirit #paleo #dairyfree

There are several paleo pizza crust recipes out in the blogosphere these days. The recipe I am sharing today is the result of the desire for a nut-free, dairy-free, grain-free pizza crust that is easy to make and does not require a yeast dough. I’m a bit lazy like that. This recipe also does not use cauliflower or any vegetables. Not that there’s anything wrong with that! Those versions of paleo pizza crust are great (tasty, low carb, great nutrition)- just more work than I am willing to put forth at times.

This paleo pizza crust recipe is based on my recipe for dinner rolls. The ingredients are the same but the proportions are slightly different. The result is a thin crust (between 12-14 inches) that will get about as crispy as you like it depending on how long you precook the crust.

Here’s how I make it.


Paleo Pizza Crust
Ingredients

  • 1 cup tapioca flour (starch) (plus more for rolling out dough)
  • 1/3 cup + 2-3 tablespoons coconut flour, separated
  • 1 teaspoon sea salt
  • 1/2 cup olive oil
  • 1/2 cup warm water
  • 1 large egg, whisked

Instructions
Preheat oven to 450 degrees F
Combine the tapioca flour (you can substitute arrowroot flour/starch), salt and 1/3 cup coconut flour in a medium bowl.

Pizza Crust Dry Ingredients LR

Pour in oil and warm water and stir. Your mixture will look something like this.

Pizza Crust before adding Egg

Add the whisked egg and continue mixing until well combined.

Pizza Dough after adding egg

Add two to three more tablespoons of coconut flour – one tablespoon at a time – until the mixture is a soft but somewhat sticky dough.

Pizza Dough add coconut flourPizza Dough after 2tbs coconut flourPizza Dough after 2tbs cf in hand

Turn out the dough onto a surface sprinkled with tapioca flour and knead it gently until it is in a manageable ball that does not stick to your hands.

Paleo Pizza Dough: Paleo Spirit

Place the pizza dough ball onto a sheet of parchment paper. Use a tapioca floured rolling pin to carefully roll out the dough until it is fairly thin. You may end up using another few tablespoons of tapioca at this point. You will need it to keep the dough from being too sticky. But don’t overwork the dough or add TOO much more tapioca or your dough will be too dense.

rolling out dough

The recipe will give you a 12-14 inch pizza crust.

paleo pizza crust - before cooking

Place the rolled out dough (on its parchment paper) into the preheated oven onto a hot pizza stone or sheet pan. I used a pizza stone that was left in the oven while it was heating up. You may have different results if you put it on a sheet pan or with the paper directly on the oven rack.

Bake for 12-15 minutes depending on how “done” the crust should be before putting on toppings. Here’s what it looked like after 12 minutes on the pizza stone.

Paleo Pizza Crust: from @PaleoSpirit #dairyfree

The paleo pizza crust after 12 minutes is still pliable.

paleo pizza crust: PaleoSpirit

Here’s what one looked like after 15 minutes. Still good but very crispy.

paleo pizza crust

So far we have used the paleo pizza crust to make Barbecue Chicken Pizza 

BBQ Chicken Pizza: Paleo Spirit

and Pizza Margarita. Both were delicious!

Pizza Margarita on Paleo Pizza Crust: PaleoSpirit

This paleo pizza crust recipe will yield a result that is crispy and yet still pliable. You will get the best results if you precook the crust then top and cook just long enough to crisp the crust and heat everything up.

We do not eat pizza often but this recipe makes it fairly easy to whip one up on a busy evening without having to get out a food processor or wait for dough to rise. Our non-paleo relatives liked the pizza crust. That’s a pretty great testimony considering how picky people are about pizza. I hope you like it too.

I love to get comments and hear from readers about how recipes turn out. So let me hear from you!

Buon appetito!

Stay tuned for the recipe for Barbecue Chicken Pizza using this Paleo Pizza Crust. I’ll try to post it in a few days.

Meanwhile, you can sign up below to receive emails when there is a new post. You can unsubscribe anytime. (You will receive an email confirming your subscription -you will not begin receiving emails until you confirm. If you do not see the confirmation email be sure and check your spam folder.)

Enter your email address:Delivered by FeedBurner

Find Paleo Spirit on Facebook, Instagram and Pinterest.

Basic Paleo Pizza Crust Recipe (Dairy-Free)
 
Prep time
Cook time
Total time
 
Grain-free, Dairy-free, Nut-free pizza dough and pizza crust recipe
Author:
Recipe type: Bread
Cuisine: Italian
Serves: 4
Ingredients
  • 1 cup tapioca flour (starch) (plus more for rolling out dough)
  • ⅓ cup + 2-3 tablespoons coconut flour, separated
  • 1 teaspoon sea salt
  • ½ cup olive oil
  • ½ cup warm water
  • 1 large egg, whisked
Instructions
  1. Preheat oven to 450 degrees F
  2. Combine the tapioca flour (you can substitute arrowroot flour/starch), salt and ⅓ cup coconut flour in a medium bowl. Mix well.
  3. Pour in oil and warm water and stir. Add the whisked egg and continue mixing until well combined.
  4. Add two-three more tablespoons of coconut flour – one tablespoon at a time – until the mixture is a soft but somewhat sticky dough.
  5. Turn out the dough onto a surface sprinkled with tapioca flour and knead it gently until it is in a manageable ball that does not stick to your hands.
  6. Place the pizza dough ball onto a sheet of parchment paper. Use a tapioca floured rolling pin to carefully roll out the dough until it is fairly thin. (I generally make a 12 inch pizza). You may end up using a few more tablespoons of tapioca during this process but be careful not to handle the dough too much so it doesn't get too dense.
  7. Place rolled-out dough (still on parchment paper) into preheated oven onto a hot pizza stone or a sheet pan.
  8. Bake for 12-15 minutes, depending on how "done" the crust should be, BEFORE putting on toppings.