Easy Paleo Pizza Crust Recipe (Dairy-Free)

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

  • 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

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.

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Basic Paleo Pizza Crust Recipe (Dairy-Free)
Recipe type: Bread
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
Grain-free, Dairy-free, Nut-free pizza dough and pizza crust recipe
  • 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
  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.

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127 thoughts on “Easy Paleo Pizza Crust Recipe (Dairy-Free)

  1. Sounds great and looks good but what if you don’t have time to prepare the crust does this come in a ready to bake form like a frozen pizza? On a Friday night you know when you’ve had a really busy day and hard week.

    • Nancy,
      I certainly wish this did come ready-made but so far I have not seen one on the market quite like this. But I think you could make a couple of these in advance (cook for the 12 minutes, cool, then freeze for later). I haven’t tried it yet but you bring up a good point and it makes me think I should try out how much it needs to be cooked BEFORE freezing, whether or not it needs to be thawed before cooking, etc… If you try it do please let us know how it goes.
      Best, Lea

    • Nancy

      I’ve pre-made the dough, then frozen it until I needed it. Wrap it in plastic, then put in in a secure container to freeze. When you’re ready to make it, place the frozen plastic wrapped dough ball in the refrigerator until thawed. Worked flawlessly.

      • Thank you for explaining how to wrap the dough ball to freeze and use later. I have been searching for a primal/paleo pizza crust for a long time. You wouldn’t believe how many I’ve tried . . . and eaten the results even when they were soggy or “not just right”. I made a commitment that I wouldn’t waste food and would eat whatever I made even if it was pretty awful. Tonight I tried this crust and it is a winner. I have just subscribed and had logged on to ask if the dough ball could be well wrapped and frozen for future use. I was so pleased to find your answer. I live alone and eating a whole pizza in a few days would be hard. I plan to make the dough, divide it in half and freeze both. One of the halves will be plenty for a day or two.

        • I made the dough recipe, split it in two and rolled out both halves. Baked one half right then-awesome pizza crust! I put the other rolled out half between parchment sheets and sealed in freezer bag. Placed it on cookie sheet flat in freezer until solid. Removed cookie sheet and was able to store it vertically with no issues. Two weeks later, placed toppings on frozen crust and popped in oven until toppings were melty. PERFECT!!! Thank u so much for this gem!

  2. I am very interested in these recipes and cooking ideas…I have many friends with health problems, and I myself am trying to eat and prepare better food for my family.

    • Hi Deborah,
      Taking care of your family and yourself with better food is a wonderful goal. I hope you will find some things here that help you with that.
      Best, Lea

    • Barbara,
      I would not consider tapioca low carb. It is fairly starchy. The lowest carb pizza crusts tend to be the cauliflower crusts. Tapioca has approximately 26 grams of carbs per 1/4 cup. This recipe calls for 1 cup but you will use 2-3 tablespoons handling and rolling out the dough. The coconut flour is very low carb so overall the total carb count is probably better than a regular crust but I haven’t run the numbers yet. I hope that helps.

  3. My daughter and I are just starting our paleo lifestyle and she’s really missing pizza so will deffo be giving this one a go!!!

    • Hi Denise,
      Best wishes in your paleo lifestyle quest! This is a good transition recipe. It will help get some reluctant folks onboard. My kids love it so I hope you and your daughter will too.

  4. Thanks Lea you have saved the day once again. I have been looking for a pizza base for my boy but with no success. He loves your dinner rolls and he loves making them also, so this should be a hit with him. He has a pizza fetish at the moment and I really hate the store bought GF bases.

  5. Have you tried this with other flours, maybe spelt. My husband has diabetes and tapioca flour is too high in carbs. Cauliflower dough just doesnt seem right.

    • Hi Judy,
      You are correct that tapioca flour is higher in starch. This recipe contains about 1 1/4 cups tapioca (once you factor in the flour used to roll the dough) and each 1/4 cup contains 16 grams of carbs. My family is not especially sensitive to more starchy foods but I can understand why someone with diabetes would look for something lower carb. I do not use spelt flour because I have celiac disease and spelt flour is wheat-free but not entirely gluten-free. It does not bother some folks but I cannot eat it so I have never cooked with it. Cauliflower dough sounds strange but its actually quite good – just a bit more work. You might seek out a recipe that uses almond flour – perhaps that would work better in terms of carbs?

  6. I am allergic to coconut. So many paleo recipes contain coconut flour. What would be a good substitute? Almond? Thanks, Sarah

    • Sarah,
      There’s not a great one-for-one substitute for coconut flour because it is so unique. It takes a small amount because it is so dry. If you were to use almond flour you might be able to make it work but you would need a larger amount. I have seen some other recipes online that use almond flour, I just can’t vouch for those myself.

      • Hello Leah and Sarah! This is an amazing recipe but like Sarah I’m allergic to coconut as well. I substituted coconut flour to Arrowroot starch and the dough came out awesome and great tasting. I also added dried oregano and garlic, it gave it soo much more flavor.

        So basically:
        1/4 cup of arrowroot
        pinch of dried oregano
        1 teaspoon of dried up garlic slices

    • As far as I know, arrowroot and tapioca and fairly interchangeable in recipes. I have not personally used arrowroot for this particular recipe but it’s likely to work just fine.

    • Paleo, by definition, is grain-free. So I don’t cook with rice flour and have not tried it with this recipe. But it could be worth a try if that’s something you eat – I just don’t any advice about it.

  7. Pingback: Barbecue Chicken Pizza on Paleo Pizza Crust

  8. I can’t wait to try this recipe. Pizza has been the hardest thing for me to give up, because it was our Friday Night tradition. My question is… Paleo wise, would it hurt to eat pizza out if you ordered gluten free and had them only put a little fresh Parmesan on it in place of all the cheese?

    • Hi Joyce,
      It all depends on your reasons for following paleo. If you can tolerate the small amount of dairy then parmesan in place of a ton of mozzarella is probably a good choice. Gluten-free pizza might be okay unless you are super-sensitive to gluten (celiac disease) and need to worry about cross-contamination in a restaurant. Also, my pizza crust is grain and gluten-free but it has starch so it is not low carb. Personally, I think gluten-free pizza with a little parmesan would be fine every now and then.

  9. This was great! The first time, I made it a day beforehand because I didn’t have enough time to cook the toppings. It was great the next day when I put the toppings on and reheated the crust!

    I just tried an experiment and used made calzones (easier for my kid to eat at school)! They held up very well and tasted a bit crunchy and flaky. I just put the fillings on top of the very small amount of thinly flattened dough. I didn’t have enough time to dust the dough on the other side so I couldn’t flip it over very well. Ended up just rolling another crust to put on top and then baked it for 10 minutes, then flipped it over for another 2-3. Came out perfect :)~

  10. I can vouch the dough is delicious! Many thanks from this bread loving gal! And the hubby approved too! Perfect when carb loading is needed!
    Question, is there paleo cheese?

    • Thanks Diane. I am working on a paleo cheese recipe – testing it this afternoon as a matter of fact. It uses cashews and gelatin. If it turns out good it could be useful for folks who are dairy-free and want to stay away from soy (which is what a lot of “dairy-free” cheeses contain)

  11. I just found this recipe earlier today and gave it a try and it was FABULOUS! I baked mine in a case iron skillet and added garlic sea salt to the crust and coconut oil greased skillet. I have tried other paleo friendly crust but have never found one that held up so nicely! I am in love! I think this could easily be adapted for apple bakes or any other crust-like recipes because its not to specific in flavor.

  12. Funny! I actually made pizza crust the other day with your dinner roll recipe.. started out thinking I was going to make rolls the had an epiphany and spread the dough over my pizza stone instead! I added garlic powder, red pepper flakes and oregano to the dough before rolling it out.. soo yummy! Will try the different ingredient proportion next time!! that roll recipes kicks any “bread” cravings I ever get (they are rare but I am very intolerant to gluten so even the smallest cheat is SO not worth it!) Thank You!!

    • You could probably experiment with reducing the amount of arrowroot and increasing the amount of coconut flour. But I would NOT recommend doing it in a one for one ratio. Coconut flour is much drier and goes a lot farther than arrowroot. If you were going to try it I suggest you reduce the arrowroot and add more coconut flour one tablespoon at a time (allowing time between tablespoons for the flour to absorb liquid) until you reach a dough-like consistency. I can’t guarantee results because I haven’t tried it. But that’s how I would proceed if I were going to do a test. Good luck!

      • I used a flax egg and it worked great. I only needed 1 tbsp of coconut flour. 15 minutes made it really crispy, next i will cook it for less time. Im so happy to have such a great crust recipe.

        • I’m so excited that I can make this with the flax egg. I’d never heard of it but I’m going to try it. I am very allergic to eggs and this is a godsend for me. Thanks so much!

  13. My daughter made two crusts tonight for our family dinner and we all loved it (including my not GR family members)! One was your BBQ Chicken Pizza recipe. YUM. Pizza was my favorite food pre-GF/GF, and this is the nicest crust I’ve had since “going Paleo”. I can tell I won’t be able to have the tapioca flour every day, but it makes life more fun to be able to eat a good pizza once in awhile.
    Thank you for all the “testing” you must do to come up with these great recipes. I know these don’t just work out the first time you make them and I appreciate the amount of meals you must eat that are less than perfect so we can have the yummy finished recipes. Many thanks!

  14. Thanks for sharing- I’m hoping that tapioca starch isn’t too difficult to source so I can give this a try tonight. Pinned to our Paleo Pinterest board!

  15. We just moved back to America after living in Italy for two years. Needless to say, we’ve tried to find a paleo pizza crust recipe that stands up to the kind we used to eat in Italy. We’ve tried countless different recipes and most of them end up in the trash. This one is a keeper, though, and I want to eat it allll the time! I’d eat this every week except it’s the only time I have dairy (gotta have cheese on my pizza!), so I have to limit myself to once a month. Thank you so much for letting us have pizza again.

  16. Pingback: Paleo Super Bowl Recipes

  17. Thank you so much for this recipe! I have been paleo and loving it for 4 months now! I don’t crave pizza like I used to but when my family does this will be
    My go to recipe! I made it for dinner tonight and couldn’t believe how much it mimics “normal” dough! So after four months of once a week experimental pizza dough recipes I am finally done searching! Thank you!

  18. We’ve made the pizza crust many, many, many times. I find that if I make smaller, flatter rounds and heat in a cast iron skillet or on a griddle, this recipe works well for tortillas, too. In my experience, the tortillas are best if eaten as soon as possible after you get them out of the skillet. I haven’t tried cooking all the tortillas, keeping them warm, then eating, but if I do, I will update. Thanks for a great recipe!

  19. OMG! Wonderful pizza crust! This is the most amazing recipe, and so very simple. In face, I purchased a recipe on line, and it isn’t even close to the deliciousness of yours. Thank you, Thank you, Thank you. I didn’t even need to roll it out, I pressed it into a hot pizza pan, and it worked perfectly. My next venture…… your Paleo tortillas for the Creamy Chicken Enchiladas.

  20. Thank you for posting this recipe. My husband has to be gluten-free because of his pancreatitis. Most of the recipes I find for gluten free use almond flour which my son is allergic to. I am so excited to try this recipe. Last week I made oat flour pizza, but my picky son was not into it at all. So, hopefully this one will do the trick. :)

  21. Having recently being diagnosed with celtics I am forever grateful for this and other recipes! I just found this blog and I am thrilled! Thank you!
    I am making this tonight!

  22. Pingback: Paleo Dinner Rolls

  23. Hey, Awesome blog. Thanks so much for sharing your amazing recipes. i have a question (RE: olive oil used in your pizza crust recipe. Shouldn’t you avoid baking with olive oil since it it for low temp or no temp cooking>?? Oxidation.

    • Hello,
      Thank you. And yes, I would not generally use olive oil for frying something and 99% of the time I use it only in cold preparations. But I don’t really have a problem baking it in this recipe since I don’t eat it that often. If you are concerned about it you can easily replace the olive oil with coconut oil or even lard.

  24. Other than using ener-g brand tapioca flour & honeyville brand coconut flour, I followed the recipe exactly and the result was very runny & gooey. Even after adding another 1/2 cup of tapioca flour & 1/3 c of coconut flour, the dough was still beyond handling or kneading, so I placed it between greased parchment, rolled it out & am baking it now. I’m sure it will be edible, but am wondering if anyone has any suggestions. So far all the comments have been positive & I’m wondering if everyone used the brands linked to? Did anyone use substitute brands? I’m still new to this baking with alternative flours thing,

  25. We tried this pizza crust twice last week — once for my hubby and I to be the guinea pigs, then once for us plus 6 family members. It was a great success both times! I’ve been doin low-carb, so won’t make it often; but really like that pizza can still be a treat. Can’t wait to prepare this for friends who are gluten-free!
    Thanks! :)

  26. Made this tonight. I was very pleased. We used a hot pizza stone. I was a little worried about the dough when working it, as it seemed too sticky, but it turned out great! I used a mixture of tapioca and arrowroot to make up the 1 cup, and followed the recipe exactly. I’m not paleo or gluten free….I just try to eat less grains at home. Boyfriend said he could hardly tell the differene between this and a “regular” thin crust pizza. :)

  27. My 4 year old twins are dairy free and gluten free. We made this tonight and they LOVE it. Thank you so much for this recipe! We will definitely be making it again.

  28. I had a little piece of this left in the freezer, so I tried it to replace a wholewheat crust for salmon quiche. I had to sort of piece it together in the pan, and didn’t pre-cook it. Result: yummy! :)

  29. Yum! This turned out great and will be my new thin crust go-to recipe. We did your BBQ pizza. It reminded me of CA pizza kitchen’s pizza from gluten-eating days. Thanks.

    • Thanks Tabitha, I’m glad you liked it. I got desperate for pizza the other day and took my sons to CA Pizza Kitchen for their GF version of BBQ Chicken Pizza. Ben and I BOTH got headaches after eating it and I had body aches. It was so weird but it’s the second time that’s happened so I think it’s all the other chemicals they put in that food. So it is good to have a healthier alternative.
      Best, Lea

  30. This is the absolute best paleo pizza crust I’ve come across! It was so easy to make, I had all the ingredients on hand, and it tasted amazing!!!
    I covered mine with tomatos, mushrooms, broccoli, and ground beef. I had it for dinner last night and couldn’t wait to have it again for breakfast (ya I’m a fan of cold pizza in the morning- I’m kinda weird).

  31. O M Goodness!!!! Just made this pizza crust and must say very good! Just started Paleo lifestyle and we are so happy that we can have pizza and not miss a thing!!!! We love the texture and the flavor. Well done! :)

  32. Thank you for such a wonderful and crispy pizza crust recipe and bbq chicken pizza recipe! I used a large cookie sheet instead of a pizza pan. I refrigerated the unbaked crust for about an hour before baking. The leftovers reheated nicely and were still crispy the next day. I can’t wait to try your rolls!!!

  33. I’ve tried cauliflower pizza crust many times and it doesn’t cut it. This pizza was not only easy, inexpensive, tasty but it gave the exact illusion of eating pizza made of whole wheat flour. I topped mine with home made pesto, prussioto, semi dried tomato and baby rocket.

    Thank you so much, i can finally eat pizza again!

  34. I’ve searched for a paleo pizza crust for a while, tried disappointing ones made from pork rinds or Parmesan cheese or cauliflower….all were junk. This one is REALLY GOOD. Easy to make and turns out well! I cooked for 15 mins, took it out, put my toppings on and broiled it in my convection oven for 10 mins. YUM. You can actually HOLD this crust like regular pizza and it has a kind of doughy flavor that doesn`t overpower your toppings.
    Only `different` things for me-my crust puffed up a little, but then went down when I removed it from the oven. The very middle of the crust was a bit moist, kind of like a noodle, but it`s hardly noticeable and actually kind of nice. I also just used my fingers to spread the dough out, since my rolling pin kept catching the dough and ripping it apart.
    I LOVE this pizza crust and have added it to my Paleo Holy Grail Recipe binder :)

  35. Made this pizza crust. I have made cauliflower crust as well which is pretty good however takes longer to make….your recipe was quick, easy, no having to let the dough rise or refrigerate for an hour, etc. the ingredients were minimal and pretty much on hand for a paleo cook. Crust was crispy, gooey and tasty, just like conventional pizza crust. It was approved for sure and thank you for inventing this recipe! My unbloated tummy is thankful :-)

  36. Hi…I am slowly trying to transition my husband into healthier eating…. Tonight I made this pizza crust ( incredible ) However, your picture shows a very flat round disk. My rose and bubbled…is this normal….
    My husband found your site boy am I happy.

  37. I have really enjoyed making this recipe over the last couple of months. It is a great treat! One thing though – I’ve never been able to get it to the point that it’s a manageable dough. After getting it all over my hands trying to knead in some more tapioca flour I usually oil my fingers and smash it out on the pan as best as I can and then bake it. It turns out well, but I’m wondering if anyone else has had this happen? I am following the instructions! :)

    • This was the case for me too. I added probably 4 to 5 tablespoons of tapioca flour while kneading and felt that I should just stop before ruining the dough.
      I didn’t have a rolling pin though, so I just flattened it on a pizza stone covered with greased foil (was afraid it would stick). It turned out totally fine! This was my first time making it though, so I might try to add more tapioca flour next time. The other thing is that it is very warm where I am (northern california, without AC) so the dough may be “wetter” because of the humidity/heat.

      Amazing dough though! To be honest, I like it better than regular crust. Mine had a slight coconut flavour, which was amazing! I did add a bit too much sauce to it, so it got a bit soggy. But it still held its form and I could lift it off the plate without it falling apart! Definitely going to be making this more. My boyfriend is already proposing we make it again tonight for lunch tomorrow!

  38. Thank you so much for developing and sharing this recipe. You have no idea how many different “paleo” pizza crust recipes I tried before finding this one. I love that it is dairy free and isn’t made with almond flour and my husband said it was the best crust recipe I have made so far. I totally agree! This will definitely be our go to crust recipe from now on!

  39. OH.MY.GAWWDDD. I just made this pizza and it is so frikin amazing!!! It reminds me of the crusts from pieology and its the best paleo pizza crust out there! and its so simple to make..I’m seriously in love with this recipe. Thanks so much for posting!

  40. Hands down best paleo pizza crust recipe that I’ve tried! You get bonus points for making a crust I can pick up with my hands, rather than using a knife and fork like I’ve used for other recipes. One question- after I took the crust out of the oven it was puffed up all huge and full of air. I was able to poke holes in it and it sunk down enough to put on toppings. Any suggestions as to why that happened? It was after 12 min so I don’t think I over cooked it (although my oven can be a bit wacky sometimes so who knows!).

    • Mine did that too a bit but then flattened back out. I think if you were to use a fork to gently poke a few holes it might help. Glad you like the crust!

  41. This pizza crust was absolutely amazing! I would highly recommend making the crust very thin and cook it very long at least 15 minutes-20 minutes. Also poke holes in the crust to avoid air bubbles.

  42. Thank you so much for making this recipe! I was trying to stay away from a lot of the coconut crusts as my husband is not a fan of coconut or almond…crazy right! And I’ve read that the cauliflower/plantain? is time consuming which is hard for me with our busy schedules.

    I wanted to ask, can the dough be made ahead of time, frozen, then just whip out the day before to defrost and roll out on the pan? Or even frozen already rolled out?

    We actually just got done making this and enjoyed our amazing pizza, I’m so happy to share this with my friends to give them a nudge that Paleo isn’t as crazy as they think, we still enjoy lots of “normal” foods just in a different way!

    • Ceciley,
      I have heard from others that the crust can be rolled out and frozen then cooked. Or it can be rolled out, cooked, then frozen and reheated. It seems to be fairly versatile that way. I’m glad to hear you like it.

    • Ceciley,
      I have heard from others the crust can be rolled out and frozen then cooked. It can also be cooked then frozen and reheated later. It seems to be pretty versatile. I’m glad you like it!

  43. I made the pizza dough last night for the first time. Through all the ingredients in my food processor and it was ready to go into the oven before it finished preheating. Very fast, very easy, and yummy.

    • Hmm. Sandy, that’s really interesting that you did it in the food processor. I’ll have to try that next time. Thanks for taking the time to comment.

  44. Hello! I have tried this crust twice now and have been pleased by the results; it has even held up to the laundry list of toppings I pile on! The first time I followed the recipe as stated, but added some granulated garlic, Italian seasoning, and paprika. It was good and looked exactly like the pictures, but I felt it could have used a little more flavor and missed that “yeasty” smell and taste. The second time I decided to try it with yeast, so I added the half cup of warm water to a yeast packet with a tablespoon of honey to feed it, let it bloom, then added it in to the other ingredients (this time with a little extra salt, more granulated garlic, Italian seasoning, and paprika). I let the dough “proof” for an hour, but I found it really didn’t add anything to the dough result. It was a little more challenging to roll out, but the flavor was wonderful. My boyfriend (not GF) really liked it, but did say that the texture was more like a graham cracker, which I would say is a result of the coconut flour. All around, I really enjoyed the recipe, and I’ll add the bloomed yeast/honey/water mixture again next time for a more authentic flavor, but will skip the proofing time. Thanks for sharing!

    • Hi Courtney,
      I love to hear results of people trying recipes and their own versions. Yours is very creative and I was interested in the details of how it turned out. Thanks for sharing!

  45. Hi, this recipe looks wonderful! I’ve been looking for a low carb pizza, do you have the carb count for this recipe?

    • Jenet,
      I don’t know the carb count for this recipe. It is a bit higher than some paleo crusts that use only coconut flour, cauliflower and/or almond flour. The tapioca/arrowroot is higher in carbs but it’s probably not a huge amount spread out in the entire crust.

  46. I made this last night. It was sturdy and tasty, but the texture and flavor wasn’t quite what I expected. It was more like a pie crust? Next time, I’ll use this recipe for a quiche crust like someone said above. It’ll come in handy when I don’t feel like making an all-meat crust, which is my go-to paleo method.

  47. This pizza was truly amazing! The crust was awesome!!!! I can’t thank you enough for how great this turned it out. I made my own sauce and topped it with canadian bacon, green peppers and basil. I have missed pizza since going Whole30 then Paleo. Now I plan on having this weekly. I am going to try to bake the crusts and wrap them and freeze them. Hopefully it will work out. Thanks again!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

  48. This recipe is now my go-to for pizza dough. Crispy on the outside, slightly chewy on the inside, goes with everything…seriously awesome. Thank you!!!

  49. This is THE pizza crust recipe I have been waiting for! Perfectly chewy, soft, and still crisp on the edges. Thank you! Can’t wait to share with my readers! :)

  50. I made this crust for dinner tonight. It was very easy and very good. Your instructions were easy to follow and right on target. My husband and I could both taste just a hint of coconut, but it truly did not matter because we were so happy to be able to have pizza again :)

    Next on my list is your tortilla recipe.

  51. Just made this pizza crust and it was great. My wife recently found out about her gluten and corn allergies, so we have been without pizza for over two months. We just started experimenting with coconut flour and now tapioca flour. This recipe gave us a nice crispy flavorful crust that held its form with the toppings. The dough was easy to make and work with, and it cooked well on our pizza stone. Thanks for the recipe, it’s a keeper.

  52. Not sure what I did wrong but mine separated top from bottom and puffed up like a pillow! I flattened it back down and ate it; very good! Maybe I didn’t knead it enough?

    • Lynda,
      I’m not sure about the separation. That seems odd, so maybe you do need to knead it more to incorporate all the ingredients more evenly. But mine puffs up too sometimes and I find it usually just shrinks back down. You can also try using a fork to poke a couple of shallow holes to keep it from puffing too much.
      Good luck. Glad you liked it!

    • My regular pizza crusts puff up too but deflates when you take it out to cool. Somehow the dough separates into two layers. I sometimes cut it in half to have pita bread.

  53. Mmmmm…I tried this tonight and it was quick, easy and delicious! Doesn’t get any better than that. I did add a spoon of brown sugar to help the crust brown more and for texture. Thanks for posting this recipe!

  54. this dough looks so amazing! and the comments about freezing the dough make me so happy!!! frozen healthy pizza to the rescue! love that!!!

    thanks for sharing!

  55. What did I do wrong????? Everyone has commented how good this was. My result was too doughy and even when I cooked it more (for another 1/2 hr ) it still didn’t work. The outside crusts were that hard I couldn’t bite it but the inside was still doughy??????? Any tips please… I really need a good pizza crust…the inner UNpaleo me NEEDS PIZZA

    • Well, Jacque, I’m not sure what the problem could be. But if you were able to cook the pizza for the recommended time AND then another 1/2 hour that tells me it is much too thick. If it was rolled out to the recommended thickness I don’t see how it would be possible to still be doughy on the inside. Hmmm Sorry it didn’t work out!

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