Name: Best Paleo Pizza Crust Recipe (Grain Free, Dairy Free, Easy)
Prep time: 10 min
Cook time: PT-493381H34M57S
Cuisine: Paleo
Ingredients: 2/3 cup blanched almond flour; 3/4 cup tapioca flour (or arrowroot starch, plus 2-3 tbsp more for spreading/kneading dough); 6 tbsp coconut flour (divided into 3 (first) and 3 (after adding the egg)); 1/2 tsp onion powder; 1/2 tsp garlic powder; 1 tsp Italian seasoning blend; 3/4 tsp fine grain sea salt; 1/3 cup water; 1/3 cup light flavored olive oil (or avocado oil ); 1 tbsp raw apple cider vinegar; 1 egg (room temp, whisked)

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Quick and easy, the Best Paleo Pizza Crust Recipe (Grain Free, Dairy Free, Easy) is the answer to all your pizza cravings while sticking to a clean eating lifestyle. This gluten-free crust is a delightful blend of almond flour and coconut flour, creating a tender yet crispy base. One bite, and you’ll wonder how you ever settled for store-bought. It holds up beautifully under your favorite toppings, whether you prefer classic tomato and mozzarella or a vibrant array of veggies and herbs.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Best Paleo Pizza Crust Recipe (Grain Free, Dairy Free, Easy)
Storing & Reheating
Chef’s Helpful Tips
Best Paleo Pizza Crust Recipe (Grain Free, Dairy Free, Easy)

Best Paleo Pizza Crust Recipe (Grain Free, Dairy Free, Easy)

I first stumbled upon this recipe during a quest to make healthier choices without sacrificing the comfort foods I love. The satisfaction of homemade pizza is unparalleled, and once I discovered how simple it was to whip up this grain-free and dairy-free crust, it quickly became a family favorite. Whether you’re hosting friends, enjoying family movie night, or just craving a slice of something delicious, this pizza crust will steal the show and leave everyone asking for seconds!

Why You’ll Love This Recipe

Simple & Quick: You can whip this up in about 30 minutes, making it perfect for a weeknight dinner.
Irresistible Flavor: The blend of almond, coconut, and spices gives it a nutty, aromatic flavor that’s hard to resist.
Eye-Catching Appeal: Crisp edges and a golden-brown finish that looks almost too good to eat!
Flexible Serving: Perfect for lunch, dinner, or even breakfast brunch with eggs on top!
Diet-Friendly Options: Grain-free, gluten-free, and dairy-free means it caters to various dietary needs without skimping on taste.

Ingredients You’ll Need

2/3 cup blanched almond flour: Provides a nutty flavor and a tender texture. Other options include whole almond flour, but be aware it may alter the texture slightly.
3/4 cup tapioca flour: Acts as a binding agent to help the crust hold together. Arrowroot starch is a fine substitute if you’re out of tapioca.
6 tbsp coconut flour: Offers a light coconut flavor and absorbs moisture beautifully. It’s important to divide it as indicated for best results.
1/2 tsp onion powder: Adds a subtle savory note. Feel free to use garlic powder or omit if you prefer.
1/2 tsp garlic powder: Enhances the overall aroma and flavor profile of the crust.
1 tsp Italian seasoning blend: A mix of basil, oregano, and thyme gives your crust an aromatic touch.
3/4 tsp fine grain sea salt: Balances out the flavors and is vital in any dough recipe.
1/3 cup water: Helps combine all the dry ingredients into a dough.
1/3 cup light flavored olive oil: Adds richness and helps achieve that crispy finish. Avocado oil is a great alternative if you prefer.
1 tbsp raw apple cider vinegar: A secret ingredient that helps with the crust’s texture and flavor!
1 egg (room temp, whisked): This binds everything together. Ensure it’s at room temperature for even mixing.

How to Make Best Paleo Pizza Crust Recipe (Grain Free, Dairy Free, Easy)

Preheat your oven: Set it to 425°F (220°C) to ensure a nice, crispy crust.
Combine the dry ingredients: In a medium mixing bowl, whisk together 2/3 cup blanched almond flour, 3/4 cup tapioca flour, 3 tablespoons coconut flour, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1 teaspoon Italian seasoning blend, and 3/4 teaspoon fine grain sea salt until well mixed.
Mix in wet ingredients: Create a well in the center of your dry ingredients. Add 1/3 cup water, 1/3 cup olive oil, 1 tablespoon apple cider vinegar, and 1 whisked egg. Stir until combined, then add the remaining 3 tablespoons of coconut flour to help absorb excess moisture.
Knead the dough: With clean hands, knead the mixture gently until it forms a smooth, pliable dough. If it’s too sticky, sprinkle in a little more tapioca flour.
Roll out the crust: On a parchment-lined baking sheet, take your dough and shape it into a round pizza crust, about 1/4 inch thick. Use extra tapioca flour if needed to avoid sticking.
Pre-bake the crust: Bake in your preheated oven for about 12-15 minutes, or until lightly golden around the edges.
Add toppings: Remove the crust from the oven and add your favorite sauce, cheese, and toppings.
Finish baking: Return to the oven and bake for an additional 10-12 minutes until the cheese is bubbly, and the toppings are cooked through.

Storing & Reheating

To store, place any leftover pizza crust in an airtight container at room temperature for up to 2 days. If you need to refrigerate, keep it in a sealed container for up to a week. For longer storage, freeze the unbaked crust wrapped tightly in plastic wrap and foil for up to 3 months. To reheat, preheat your oven to 375°F (190°C) and bake for about 10-15 minutes until warmed through; you may want to cover it with foil to prevent over-browning.

Chef’s Helpful Tips

Be careful not to over-knead the dough, as it might become tough.
For the best flavor, use room temperature ingredients—especially the egg.
If the dough is too sticky, gradually add more tapioca or coconut flour until it reaches the right consistency.
Experiment with spices or herbs to customize the crust to your preference.
Make ahead by preparing the dough and freezing for quick future meals!

One of the great benefits of this Best Paleo Pizza Crust Recipe (Grain Free, Dairy Free, Easy) is its adaptability. You can swap toppings based on what’s in season or your personal cravings. Whether you’re a fan of loading it with veggies or keeping it classic with pepperoni, your topping choices make it uniquely yours.

Recipe FAQs

Can I make this pizza crust ahead of time?

Absolutely! You can prepare the dough in advance and store it in the refrigerator for up to two days. Just remember to bring it to room temperature before rolling it out, as it will be easier to handle.

How can I make this recipe vegan?

To make it vegan, simply substitute the egg with a flax egg (1 tablespoon ground flaxseed combined with 2.5 tablespoons of water, set aside until it thickens) or a commercial egg replacer.

What toppings work best with this crust?

The beauty of this crust lies in its versatility! Try it with traditional marinara, fresh mozzarella, basil, or for a gourmet twist, consider toppings like roasted vegetables, goat cheese, or even a drizzle of pesto.

How do I keep the crust from becoming soggy?

Ensure you pre-bake the crust until it’s golden and firm before adding toppings. This technique helps set the base and prevents moisture from making it soggy once sauce and toppings are added.

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Best Paleo Pizza Crust Recipe (Grain Free, Dairy Free, Easy)

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Author: Anna
Prep Time: 10 minutes
Cook Time: 10-15 minutes
Total Time: 0 hours
Yield: 6 servings 1x
Category: Main Dishes
Method: Baking
Cuisine: Paleo

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Description

This Best Paleo Pizza Crust combines rich flavors and clean ingredients, making it the perfect base for your favorite toppings. It’s easy to make and ideal for a quick dinner or a healthy meal.

Ingredients

Scale

2/3 cup blanched almond flour
3/4 cup tapioca flour (or arrowroot starch, plus 2–3 tbsp more for spreading/kneading dough)
6 tbsp coconut flour (divided into 3 (first) and 3 (after adding the egg))
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp Italian seasoning blend
3/4 tsp fine grain sea salt
1/3 cup water
1/3 cup light flavored olive oil (or avocado oil )
1 tbsp raw apple cider vinegar
1 egg (room temp, whisked)

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Instructions

Preheat the oven to 450°F (232°C) and prepare a baking sheet with parchment paper.
In a large bowl, mix the almond flour, tapioca or arrowroot flour, 3 tablespoons of coconut flour, onion powder, garlic powder, Italian seasoning, and salt until combined.
In a separate measuring cup, mix the water, olive oil, and apple cider vinegar, then pour this into the dry ingredients. Stir with a wooden spoon until a dough forms.
Add the whisked egg to the dough and mix until combined. Gradually add the remaining coconut flour, one tablespoon at a time, allowing the dough to absorb the liquid until it is slightly sticky but manageable.
Sprinkle extra tapioca or arrowroot on the prepared baking sheet, then transfer the dough and shape it into a 10-inch circle (or 12-inch for a thinner crust). Bake for 10-15 minutes depending on desired crispiness.
Top the crust with your favorite ingredients and enjoy!

Notes

For a firmer crust, consider baking a few minutes longer before adding toppings.
Make sure the egg is at room temperature for best results.
Adjust baking time based on the thickness of your crust and toppings.