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.
Pour in oil and warm water and stir. Your mixture will look something like this.
Add the whisked egg and continue mixing until well combined.
Add two to three more tablespoons of coconut flour – one tablespoon at a time – until the mixture is a soft but somewhat sticky dough.
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.
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.
The recipe will give you a 12-14 inch pizza crust.
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.
The paleo pizza crust after 12 minutes is still pliable.
Here’s what one looked like after 15 minutes. Still good but very crispy.
So far we have used the paleo pizza crust to make Barbecue Chicken Pizza
and Pizza Margarita. Both were delicious!
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!
Check out my recipe for Barbecue Chicken Pizza using this Paleo Pizza Crust.
Basic Paleo Pizza Crust Recipe (Dairy-Free)
Grain-free, Dairy-free, Nut-free pizza dough and pizza crust recipe
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 4 1x
- Category: Bread
- Cuisine: Italian
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. Mix well.
- Pour in oil and warm water and stir. Add the whisked egg and continue mixing until well combined.
- Add two-three more tablespoons of coconut flour – one tablespoon at a time – until the mixture is a soft but somewhat sticky dough.
- 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.
- 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.
- Place rolled-out dough (still on parchment paper) into preheated oven onto a hot pizza stone or a sheet pan.
- Bake for 12-15 minutes, depending on how “done” the crust should be, BEFORE putting on toppings.
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
I made it and then froze it. I didn’t thaw it first before using because it was so thin, it tasted just as delicious as if it were freshly baked 🙂
I meant I baked it when I said I made it, oops. I let it cool of course before placing it in gallon sized ziploc bags and put parchment paper between the 2 crusts.
Thank you so much for replying & letting us know how it worked out! So many people say they’re going to try something, but you never hear back how it went. I so appreciate you not only taking the time to try it, but to let us know it worked great. 🙂 I’ve only been gluten free for 2 weeks, but so far the pizza thing hasn’t been going well. Now I’ll try again.
Great. Thanks. Good to know how that works.
Lea, I want to let you know that I made your pizza crust and it was superb!!! I tried two other recipes and they failed so Many Thanks 🙂
I would be very interested to know the results of freezing. Saturday night is pizza night and I make an amazing, gluten-laden crust for my husband that I can’t eat, and usually end up chucking some toppings on a frozen store-bought shell….blech. While I will happily make 2 different crusts, it would be great to rotate..making a double batch of his wheat one, freeze half, then the next week freeze half of this one, so I don’t have to make more than one dough per week. Fascinating, isn’t it? haha Also nice to see one that doesn’t cost $50 to make with almond flour, etc.
Thank you Lea the recipe was perfect as were your detailed instructions tasted amazing made one as test run never got topped as I demolished it beforehand I had been craving bread it tasted delish yummo ready for baking tomorrow and bbq chicken toppings
In good health always Maree
Great, Maree! Thanks. Glad you like it.
I had been experimenting for weeks with various flour substitutes this is by far the easiest best tasting recipe of all and its wheat free and nut free and so bread like my bread craving has been curved it was soothing to have aroma of bread baked bread in the house on cold winters day – in good health always
I love this crust! I make it about once a month, double the recipe, and make 8 individual crusts to freeze. I cook them until they look ALMOST as crispy as I would want them, cool and freeze. When i’m ready I pull one out of the freezer, put toppings on and stick the whole thing (crust still frozen) in the oven and bake until cheese melts. Always perfect. I’ve been told that I should sell them at Farmers Markets because GF crust is not ever as good when store bought. Great job!!!!
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!
So you didn’t prebake the crust you rolled out and froze?
Since this recipe has become family and friends family there is always two prebaked crust ready at all times just remove top and bake , also preheating the tray whilst preparing pizza is great baking idea so the topped pizza placed onto warm pizz baking tray definitely improves baking
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
In using the tapioca flour, is it still considered low carb?
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.
Lea
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.
Lea
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.
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?
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
Can arrowroot be used in place of the tapioca?
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.
Made this crust tonight for the family and we all loved it! Best paleo crust!
Yay! Thanks for taking the time to let me know. 🙂
Hi! Have you tried swapping out coconut flour for rice flour? I’m thinking about trying it but don’t want to waste all of the ingredients….
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.
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.
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 :)~
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?
Oh, I used arrow root flour instead of tapioca.
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)
My daughter likes the almond milk shredded cheese, it may not be paleo and does contain casein, and some additives, but it isn’t a terrible option every once in a while if you can’t do cheese
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.
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!!
So glad I stumbled across your blog via Pinterest! Thanks for pizza crust recipe.
You’re welcome, Amy. Glad you found us!
Hi! Do you think I could you 1/2 cup less of arrow root and 1/2 a cup more of coconut flour to keep it low carb? Thanks!
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!
Lea, I was so happy to feature this wonderful recipe in Part 1 of my Gluten-Free Pizza Party series! It’s obvious folks love it so all the grain free/paleo folks (and probably all gf folks, too!) will love it. 🙂
Thanks so much,
Shirley
I can’t have eggs. Any suggestions on a replacement for this recipe?
Thank you.
You could try a flax egg. I’ve never tried it so I’m not sure how it would work but many people use flax “eggs” in recipes. Check out this link for details How to make a flax egg.
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!
I made this for the second time tonight and used substituted the flax “egg”, the crust came out better this time! Next I will try making ahead and freezing! Love this recipe! thanks!
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!
Oops, I meant GF family members (Grain Free) 🙂
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!
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.
This pizza crust is PERFECT. in every way lol. This will now be my go-to recipe
Yay! I’m so glad you liked it.
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!
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!
You’re welcome. I like your innovative process!
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.
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. 🙂
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!
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.
WIll do..makes sense. Thanks!. : )
We loved this crust. No one asked me if it was gluten free. Loved all the pictures of each step. Easy to make.
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,
My flours were mislabeled! Oops. That’s what I get for putting labels on my canister lids instead of the canister!
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! 🙂
Hi-
Was looking for your BBQ pizza recipe.
Thanks!
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. 🙂
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.
Thanks for making me smile this morning. 🙂
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! 🙂
Oh, excellent! Sounds like a great idea. I wouldn’t mind a bit of salmon quiche right about now…
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
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).
Cold pizza in the morning sounds perfectly reasonable to me. Glad you liked the crust!
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! 🙂
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!!!
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!
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 🙂
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 🙂
You are welcome!
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.
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!
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!
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!
You’re welcome. I’m glad you like it!
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!
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.
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.
Lea
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!
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.
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!
Lea
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.
Lea
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.
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!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Wow, Gretchen. Thanks for the compliments. I’m so glad you like the crust and took the time to let me know.
Best, Lea
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!!!
You are welcome!
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! 🙂
Just made this crust for Friday night pizza – YUM!!! So much better than cauliflower versions. Thank YOU!!!!!!!
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.
Nikki,
Yay! That’s great news. I hope you like the tortilla recipe too.
Best, Lea
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.
Great, Pat. Thanks for letting me know. Glad you all like the crust.
Best, Lea
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!
Lea
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.
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!
Can i use coconut oil instead of olive oil?
Yes, as long as you don’t mind the strong coconut taste. It works quite well.
It turned out great thank you!
Do you have a recipe that you would recommend for the sauce?
Helen,
I haven’t posted a pizza sauce recipe but I think your question will inspire me to do so. In the meantime, this one looks good. http://www.allergyfreealaska.com/2014/08/24/simple-homemade-pizza-sauce/
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!
You’re welcome, Franchesca. Enjoy!
Hey Lea,
great recipe – I’m going to make this for dinner tonight 🙂
Blessings
Super simple and SUPER yummy!
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!
ok thank you. ill assume I did it too thick. im definitely not discounting this recipe, it has too many rave reviews, so I know its definitely something im doing wrong…. how much different does it make if you don’t have a pizza stone and just use the oven??
Has anyone else encountered big issues with this?
Wow!! This recipe was soo easy to make and turned out fantastically. I loved that it did exactly as your step by step photo’s showed it would. I added chopped up rosemary to the mix and it was beautiful. My hubby and little boy ate it no problems. I am so grateful to you for this recipe. I have a VERY fussy little eater and to hear him say he liked it and then see him devour it was sooo heartening. Thank you. I will definitely be sharing your link within a fb group I am a part of that caters to allergies. Mwah to you xxx
Aaaawwww Lynne, thanks. You really made my day. I am so glad you all (and especially your little guy) liked it!
Best, Lea
Thank you so much for sharing this recipe. I used it tonight and everyone loved it! My whole family is Paleo, and I have been struggling to make pizza taste “normal” until now. This is my new go-to pizza crust. Truly a delicious blessing!
I just featured your paleo crust recipe on our blog! I used it to make my annual Valentine’s day pizza for my significant other. This crust REALLY brought the pizza together! THANK YOU SO MUCH!
Hi Jennifer,
Glad you like the crust. If you could reference the crust with a link to my site for the recipe that would be great – rather than reposting my recipe on your site.
Thanks for understanding.
Lea
What cheese did you use on the pizza? I thought all cheese and dairy was not Paleo?
I just made the crust. Mine was REALLY oily. I had to add a ton more flour just to get it doughy. The flavor was great, and the texture of the dough covered with toppings was wonderful. The edge of the crust was rock hard. Any idea what I did wrong? I definitely don’t want to give up on this recipe. Thanks!
Jodie,
You probably added too much flour. You do need to add some on the outside of the ball of dough to keep it from sticking. But if you actually add too much extra to the sticky dough until it isn’t sticky at all then it is far too dense. The key is not overworking it so that it ends up oily. Make the ball of dough and only add as much as you need on the outside of the ball and a little sprinkling as you roll it to keep it from sticking. Of course, make sure you roll out between parchment paper to help with the sticking issue. It does take some finesse with these types of flours to get it right.
I hope that helps.
Lea
Thanks for the great recipe and website! My family is switching to a paleo diet after my son’s diagnosis. He is allergic to eggs. Can you recommend a good substitution for this recipe? Thank you so much!
if you read the above comments, someone has substituted with a flax egg and it worked apparently
Hi Lea,
I saw this recipe on pinterest last week and had to try it. I absolutely loved it! My hubby had a normal shop bought ready made pizza base and preferred mine. He wanted pizza on the menu again this week with your crust recipe – but this time we’re going to try making it stuffed crust!!! Thanks for sharing your recipe x x x
That’s awesome! Wow, a stuffed crust sounds very ambitious. Let us know how it goes.
I just noticed today it was an adapted version of your pizza crust recipe on pinterest. Anyhoo I baked the crust in a rectangular tray and left the edges longer Instead of fitting exactly in the tray, and I made diagonal cuts on the corners. I put mozzarella around the edges and folded it over, pressed it down and baked it. It worked – but not as gooey as I’d like. Next time I’ll buy a block of mozzarella instead of grated so I can stuff the crust with mozzarella sticks and have an ooey gooey stuffed crust pizza
Thank you thank you! I tried the cauliflower pizza crust (took an hour) and it was, ummmm, not to my liking. Never mind, it’s lurking in the freezer for when I’m starved! Will definitely try this!
Maggie,
Sorry to hear you didn’t like the cauli crust. It is definitely not for everyone. I’m betting you will like this one better!
Take care,
Lea
This is our go-to crust now. My family has been about 90% Paleo for about 3 years. I double this recipe and make little individual 6 inch crusts. We bake, then freeze & it makes it really quick for my kids to add toppings and cook in a pinch! Thanks so much!
The description says nut-free, but coconut is a nut. Are there any nut free substitutions?
Actually, coconut is a droop which is like a seed. Most people who are allergic to nuts (like both of my kids) can eat coconut products with no issue. If there’s any doubt you should check with your physician. It is very difficult to substitute for coconut flour because it is very different from other flours.
My husband stumbled upon your site and we were like…okay we need to give this a try. I had all the ingredients, so I whipped it up for lunch. Wow! I am really loving it! I added some basil, garlic, and onion flakes to the crust….YUMMY! Thank you so much for providing me with another alternative to regular flour pizza.
You’re welcome. Glad you like it!
That’s a very good recipe. Is there any substitution for the coconut flour or can I not include the coconut flour when preparing the crust. It is very difficult for me to find coconut flour where I live. Thanks
You’ve saved my life. I nearly died when I took the first bite!! Thank you, thank you! This crust is one thousand times better than any gluten free crust!!! And it’s my first bite of real pizza in over a year. Thank you.
You’re welcome!
Best paleo pizza crust recipe I’ve tried so far! Thanks!
Do you really use 1/2 cup of olive oil? This was so disgustingly greasy! Have you tried less oil?
Yes. That’s the recipe. I’m not sure if you are saying it’s “disgustingly greasy” because you’ve tried it or because it just sounds like a lot of oil. Hundreds of people have made this recipe with great success and no complaints of greasiness as far as I know. No, I haven’t used less oil because 1/2 cup is what works in this recipe. But be sure and let us know how it goes if you try it with less.
First of all let me just apologize right away for my original comment. I think I am so jaded by so many paleo recipes online I have tried that seem like the person who posted them never even tried cooking them, they are so awful. I have wasted a lot of food that way which is so frustrating. So in this case I spoke too soon. I made my comment/question when the crust was in the oven because it looked as if it was so greasy all I could see was oil bubbling and sizzling. BUT when I took it out of the oven and tried it, it was amazing. Really by far the best Paleo pizza crust I have tried and tasted like the closest thing to a real pizza crust I have found. Thank you so much for this recipe!!! I suppose you could delete my original comment but it may be a blessing in disguise for those who jump to the same conclusion I did too soon. This might help them wait for the magic!
Wow, simply incredible!!! Easily the closest recipe i have tried to taste so similarly to real crust and bread since going gluten free 2 years ago!! and my family (who I recently put on GF/DF diets) LOVED it too. Definitely a keeper! Thank you!!!
This crust was just what I needed. I split it for a personal size (yes, I split an egg) and it was great. My go-to! Thank you!!
This pizza crust is amazing!!! My boys loved it as well as my husband. I will save it and use it when its pizza night. Thanks!
Great! Glad you all like it. Thanks for letting me know.
I was really excited to try this recipe. I ran short of coconut flour and substituted almond flour. As pizza crust? Terrible! As crackers? SO DAMN GOOD! So, use 6 tablespoons of coconut flour & the rest with almond flour and you’ve got EXCELLENT crackers. I will try for the pizza crust again soon. Thank you!!
Hey, unintended recipe creation! Thanks for sharing.
Wow, fantastic paleo pizza crust recipe!! I was a bit hesitant to add the 1/2 cup oil but I did. I found the recipe super super liquidy, not at all like your picture so I just kept adding coconut flour. My dough never formed into a ball, not even close, prob more the consistency of muffin batter. I spread it into a rectangle on parchment paper in a baking sheet. turned out perfect!! I didnt add my toppings until after it was baked and then put it back in the oven to warm the toppings. this is now my go to pizza recipe for pizza crust, its even quick enough to make on a week night. thank you thank you thank you for this recipe.
Legit, this was the EASIEST paleo pizza crust I’ve ever made. I substituted olive oil for a avocado/coconut liquid blend with bacon lard. Turned out amazing. Printing this for the home cook book.
Oh yeah, printer version??????? and I used arrow root flour instead of tapioca plus all three extra tablespoons of coconut flour.
There’s a print button right next to the title of the recipe.
New to paleo/clean eating. I made this recipe the other day and cut dough in 1/2 for 2 personal pizzas. (I will make into 3 next time as it is very filling!) Froze the dough for later use. I was really skeptical with how the dough would taste. It was a little on the sweeter side. Made the pizza with the dough still frozen as another commenter mentioned this worked well. I was very surprised at how good the pizza was. Not as delicious as regular but certainly a nice replacement. The margarita pizza was good. Will try bbq chicken next time. Thanks for the recipe!
You are welcome. Glad you liked it!
Im curious…how would this do with way less oil? I love this and it’s a staple in my freezer, but the calorie count is pretty high with all of the oil……?
Hi! I tried this recipe for lunch today and it was fantastic! I’m a college student so I try to scan for simpler, quicker recipes so I latched on when I knew I had all the ingredients. I thought it was great! With this crust I don’t need to be jealous of the Georgio’s pizza my roommate brings back hehe. I posted a picture of mine on my blog if you want to see what it looked like! I made it a bit thicker and took it out when it was soft and slightly browned because I prefer it that way.
OMG — we cannot get over how awesome this crust is! We’ve tried many paleo crust recipes, all were disappointing, but this one was AMAZING! My husband even went as far as to say that it tasted just like regular pizza! The elasticity of the dough and that chewiness it ends up with really mimics regular dough well. We topped with a marinara pesto mixture and sauteed onions and mushrooms. Thank you so much for this amazing recipe, it’s brought back pizza night for us and we can’t wait to get this in the regular rotation! (We may or may not have devoured an entire pie and then quickly made a second one and devoured that as well! That’s how pizza deprived we are 🙂 YUM.
Exellent-excellent-excellent!! I made this last night for my spanakopita (spiach pie) and was super pleased!
Thanks for the recipe!
Has anyone tried this recipe with just egg yolk? I can’t eat egg whites.
I just attempted this using the arrowroot as I don’t have tapioca- it does not work 🙁
I ended up putting 2 cups of arrowroot in plus a load of extra coconut flour and still ended up with a spoonable slop rather than a dough. Rather than use up any more expensive ingredients I put a dollop of the gloop into a pan and, after cooking it on a low heat on both sides for a 5 mins each side I then put it into the oven for 15 mins before putting a topping on, just so I could see how it tastes. Back into the oven for a further 8 mins and it looked pretty good- BUT, when I cut into it, it’s still raw in the middle. The edges that I tried tasted fine so I have poured and spread the bowl full of goop onto a lined baking tray and have put it in the oven. All I can say is I hope that my friend who is coming to lunch is forgiving 🙂
That sounds like a terrible experience. Sorry you went through that and I hope your friend forgave you! The arrowroot does work. I use it all the time. So does this lady https://adventuresofacavemom.wordpress.com/2015/03/09/arrowroot-powder-pizza-crust-recipe/
I just want to tell you that I’ve made this pizza crust for family pizza night practically every night for the last 2 years. My kids love it ve it, my non-paleo, non-GF husband loves it, and all our guests love it. I just thought it was about time to say thank you 🙂
Thanks Maya! I appreciate your taking the time to let me know.
I love your paleo pizza crust it is really good my mom and I are on the diet to lose weight and your pizza saved us from our crave for normal junk food. I can eat pizza now without feeling guilty about unhealthy bread and cheese and grease from places that deliver pizza to our house.
This crust is amazing. I also make it in smaller rounds to use for hamburger buns. My family loves it.
Love it! Seasoned with garlic, italian blend and a little bit of onion powder. The family loved it. Since you’re not supposed to heat olive oil past 400, I used avocado oil instead. I bet it would also be super with melted ghee! Especially for a pie crust.
I had been using a crust mix before this (and before that, we were pizza-less for over a year and only had pizza soup). This is only a little more time consuming than the mix (which you just mix and spread on the pan( since you have to roll it out, but it was still super easy and tasted a million times better. Plus, WAAAY cheaper. Even if you DID use almond flour in here, it would still be cheaper than the mix.
Thanks for the recipe!
Great. I’m glad you like it!
Really great recipe. Tastes better than a pre-made mix for Paleo Pizza Crust we recently tried…and at a fraction of the cost. Can’t wait to try this as a sandwich bread, some of the suggestions in the past comments are really great.
I have tried every low carb, paleo, keto, etc pizza recipe out there because I REALLY love pizza and they were OK, edible, but this recipe is the most amazing most wonderful most EXCITING I’ve tried. My hubs and I just polished off half a pizza in record time. THANK YOU!!!!!!!!!!!!!!!!!!
Barbara! Yay! I’m so glad you all liked it. Thanks for letting me know. 🙂
I have celiac’s disease and starch makes me sick. so this recipe was really easy & tasty.
Thank you
You’re welcome, Tammy. Glad you liked it!
THANK YOU SO MUCH FOR THIS!!!! I just made it with a salsa base, bacon and spring onion on top. It is divine and amazing. I’ve had to go grain free for an autoimmune disorder and I’ve been struggling so much til now. Honestly thanks so much! Xxxxx
This is a beautiful recipe.
A very simple crust that is Paleo and delicious. The dough with olive oil and warm water is easy to work. If you have ever baked bread before you will love working with this dough. I’ve done pizzas many times, but I would love to try this as the crust for a pot pie or a Paleo fruit pie. .
Thank you! I use this often!
After being strict paleo (auto-immune issues) for several months now I had written off pizza among other things. I was shopping online and found a paleo pizza crust so I bought it, more for my young daughter who has type 1 diabetes than for me. Her diabetes is much easier to control on a grain free diet. Anyway, we decided to have pizza night and I was just going to have a little slice of hers until I realized the packaged crust had pumpkin in it which I am allergic to. I was so bummed I took to the Internet to see if I could find something I could make for myself. I found several recipes most of which were more time consuming and used this one because I had all the ingredients on hand and it looked easy and quick. I am so glad because this crust was delicious! I mean I can’t believe I just had a pizza! I made my own sauce and used a little bit of real, fresh mozzarella (i can have dairy occasionally). I am so thankful for people who develop grain free recipes. It makes living this lifestyle in our society so much easier! We will have a monthly pizza night from now on. btw your crust was better than the packaged paleo crust and much cheaper. My son and husband, who can eat regular pizza dough, even liked it.
Hello! So happy we found this recipe. Doubled it to make 2 pizzas for Christmas and loved it! I actually forgot to add the oil but it worked totally fine without it. In fact, the dough was easy to hold in your hand and knead a little which sounds like isn’t the case after you add the oil. The crusts did stick to the parchment a bit but we were able to peel it off with the help of a spatula with no cracking/tearing. We’re planning to make again but will use a small amount of oil to prevent sticking. Thanks again!
Thank you thank you. I never leave comments because most recipes in the whole foods world are not very great. But this recipe is AMAZING! I have been trying to help our family eat more whole (and healthy) foods, but what can I do on pizza day at my daughter’s elementary school? Make this recipe, that’s what! Wow! This has the taste and texture of regular pizza, without any crazy ingredients like cauliflower or tons of eggs or nuts. Thank you so very much for this recipe. Your other bread substitutions are my projects this weekend. Thank you again.
Oh wow. This drives me crazy! Such a brilliant recipe! I will try this out today. Thank you and for your trouble!
Greetings from Berlin, Germany
I think you’ll love it. The key is that it’s a blend of almond flour and tapioca flour/starch. I’ve tried other Paleo crusts that are mostly just almond flour, and they taste, well, like flat almonds
Wow! I just made it and it came out Phenomenal! Wish i could post a pic here so you can see my version. But I did taste the coconut flour in the crust. Have you tried it with almond flour? Is it the same ratio? What else did you make with this crust? ThAnks for sharing
Hi Natalie,
In answer to your question about the flour – no, almond flour definitely does not work the same way as coconut flour and they can’t be substituted one for one. We mostly just make the pizza and I make rolls out of a similar recipe. I’d like to try break sticks too.
Thanks for your comment!
Lea
Thanks so much for this recipe, its a keeper. Added some garlic powder and Italian spices, DH and I ate half the pizza as soon as it came out of the oven.
I used Arrowroot flour instead of tapioca. I found the dough to be very wet, and I didn’t want to continue adding flour in case it became too dense. I rolled it between two sheets of plastic wrap to make it easier.
In the end it worked out and the pizza was delicious. It tasted like a pizza crust should. I had made a different recipe last week which used almond and coconut flour, and it turned into a giant cookie.
Thank you for my new go-to pizza crust recipe!
I have been using this dough as my stuffed bread dough for the people with food allergies in my family. It works AMAZING and is by far the closest in texture and flavor to the glutenfull bread dough I used to make! I come back to it again and again!
Hi all! Loved this recipe! Tried it out today and it was so yummy couldn’t even tell it was a health bread(although mine was a bit chewy but not like it’s a bad thing it just makes you savour the lovely taste longer)! I ate half as a snack Just cos I was hungry LOL also By the way! I put half less salt (1/2tspn) and it was still yummy! Maybe that’s why it was a bit chewy? I loved it anyhow…for a pizza base that is gluten, yeast, dairy and legume free that is definitely a keeper YAHOO!!!thankyou so much for making this recipe available!!!loved it!!!!!!!!!
Can you use arrowroot flour instead of tapioca? Looking forward to tying this!
Yes, that works too.
Sorry I see you can, did not read close enough the first time through.
It was delicious! I purposely rolled it out so part was thick and the other part was thin. I was suprised to see it puff with air when I baked it. Has that happened to anyone? Maybe the way I kneeded it? I pushed it down, put the toppings on and finished baking it. Wonderful! My husband tried a slice and liked it!
I see that arrowroot flour can be substituted for the tapioca flour, but are there any substitutes for the coconut flour that can be used in this recipe? My wife is allergic to coconut so even though it is wheat and dairy free for her there is still the coconut preventing her from eating this dough.
Hi Matthew,
Unfortunately, the coconut flour is such an integral part of the recipe there’s really no substitute. I recommend you search for an almond flour-based pizza crust recipe. Don’t try to sub almond flour for the coconut flour in this (or any other) recipe because they are far too different to be equivalents. Good luck!
I stumbled upon your recipe this evening when hubby & I had a craving for pizza. Needing to be gluten free, this fit the bill perfectly. We LOVED it. Absolutely delicious and will be our “go to” pizza crust from now on. Thank you!!!
You’re welcome. Glad you all liked it! Thanks for letting me know.
I have antibody sensitivities to coconut and need to ditch it for the next 6 months to help heal leaky gut. Hopefully I will be able to reinforce troupe it to my diet at that time.
Is there another flour you might recommend to take its place?
Because of having antibody sensitivities to coconut, I’m unable to have coconut flour for the next 6 months.
Hopefully I will be able to reintroduce then.
In the meantime is there a sub for the coconut flour I could incorporate in your recipe?
It sounds amazing!
Unfortunately, not for this recipe. It’s very much an integral part and there’s really no substitute for it because it is so highly concentrated and absorbent of liquid. It does spur me to come up with a separate pizza dough recipe for folks like you and would include cassava flour which would be a good alternative. It’s just that it would not sub for this particular recipe.
I have tried several pizza crust recipes and the were terrible. This recipe rocks!, I added seasonings in the crust before baking. It was amazing! No more looking for recipes for pizza crust. Now how about a fantastic bread recipe?
I’m curious if there is a substitution for tapioca starch? My daughter is sensitive to that and I’m not sure if there can be be a sub. Thanks!
You can try using arrowroot flour
We love this crust! A friend told me about it because they can’t eat almond flour. This crust does not disappoint and stays together well. Thanks!