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)
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.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 1g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg