Just eight ingredients needed for this simple Paleo Pizza Crust. We’re using a mix of tapioca flour and coconut flour, making this pizza grain-free and nut-free.
This post is sponsored in partnership with NOW Foods. All opinions expressed, as always, are my own. Thank you for supporting Fit Mitten Kitchen!
So I totally dropped this pizza face down on the floor. After I had just pulled it out of the oven, loaded with toppings… it was a sad day. If you follow me on Instagram you would have seen me capture the sad (but hysterical) moments in my stories.
The thing is, I totally saw it happening too. Like I was predicting that moment. Watching the pizza fall in my head before it actually did. Know what I’m saying?
Here’s how it went down: I was getting ready to transfer the pizza on the parchment paper over to my photography setup. And as I was pulling the parchment paper away from the pan, I stepped away from the oven, and the parchment paper corner ripped, sending the pizza flipping face down SMACK onto the floor. Why did I think I needed to carry the parchment paper over 10 feet away, instead of keeping it on the pizza pan? I mean, that is just not smart. I swear if there was an award for Clumsiest, Messiest Food Blogger. I would come in FIRST PLACE. I am SUCH a mess.
Oh and remember how I decided to paint our kitchen cabinets white? WHAT WAS I THINKING. I mean, honestly? We’re not even six months into our house and I’ve already splattered various bits of food all over them. Most of it comes off but there are a couple of spots that are definitely staying for good. HELP. I thought Mr. Clean magic erasers would do the trick but no sir. He couldn’t help. *le sigh*
ANYWAYS.
So what are we doing today? We’re making a PALEO PIZZA CRUST. I’ve been wanting to try a simple grain-free pizza crust for a while and when I received my tapioca flour from NOW Foods, I figured it was the perfect ingredient to test out a paleo pizza. This pizza crust is definitely not like your gluten filled pizza dough, so don’t get your hopes up there! But it is a great flatbread style pizza with a chewy crust. It’s also super easy to make–no yeast, no kneading–nut free and minimal ingredients.
Ingredients Needed:
- tapioca flour
- coconut flour
- salt
- Italian seasoning
- avocado oil
- water
- egg
- apple cider vinegar
I promise this recipe is quite simple! The ingredients come together in one bowl. And you want to make sure the dough is slightly sticky when you roll it into a ball, because you’ll be using extra flour to roll it out. If the dough sticks to your rolling pin while rolling the dough flat, just simply sprinkle on a bit more flour onto the pizza dough and cover your rolling pin.
One you shape your dough into your circle (or square/rectangle!) you transfer the parchment paper onto a baking sheet and pre-bake the crust for about 10 minutes at 400F.
Once the crust has baked a little bit (it should still be slightly soft here) you add on your favorite toppings and bake again for an additional 3-5 minutes until toppings have warmed.
And that’s really it! A simple grain-free, dairy-free paleo pizza crust that comes together in less than 20 minutes.
I hope you enjoy!
How to Make…
Healthy Homemade Paleo Pizza Crust
Just eight ingredients needed for this simple Paleo Pizza Crust. We’re using a mix of tapioca flour and coconut flour, making this pizza grain-free and nut-free.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 pieces 1x
- Scale:
Ingredients
- 1 cup tapioca flour (measured 125g) plus more for rolling
- 1/3 cup coconut flour (measured 42g)
- 1/2 tsp salt
- 1/2 TBS Italian seasoning
- 1/3 cup avocado oil
- 1 large egg
- 1/3 cup + 1 TBS water
- 1 TBS apple cider vinegar
Instructions
1. Preheat oven to 400F. Warm a pizza stone or baking sheet while oven is preheating. 2. In a large bowl gently whisk together tapioca flour, coconut flour, salt and Italian seasoning. 3. In a small bowl or medium glass measuring cup, whisk together avocado oil, egg, water and apple cider vinegar. Pour this mixture into large bowl of dry ingredients. Use fork to combine. Dough should feel slightly sticky. 4. Form dough into large ball. If dough is sticking to hands too much, add a touch more tapioca flour. If dough is too dry, add about 1/2 tablespoon of water. 5. Lay out parchment on flat surface and sprinkle with tapioca flour. Place ball of dough on parchment paper. Using flour covered rolling pin, start to roll out dough into a large circle, about 10″ wide, and 1/4″ thick. Continue sprinkling dough and rolling pin with tapioca flour to prevent from sticking. 6. Carefully transfer dough on parchment paper onto preheated pizza stone or baking sheet. Bake pizza for 10-12 minutes until crust is slightly baked. 7. Add your favorite toppings and bake for an additional 3-5 minutes. Allow pizza to cool for 5 minutes on baking sheet before cutting and serving. Enjoy!
Nutrition Information:
- Serving Size: 1 piece
- Calories: 242
- Sugar: 0g
- Sodium: 219mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 31mg
Debbie Vogel says
It needed more flour and I added some nutritional yeast but this crust was awesome! I have made many gluten free recipes and this is the best in my opinion
★★★★★
Ashley says
Glad you enjoyed Debbie! It could be that I need to remake this recipe and weight the tapioca flour. Thanks for bringing this to my attention! I appreciate your comment 🙂
Laura says
I’ve been gluten intolerant for 7.5 years and I found this yeast free and grain free pizza recipe a few months and it quickly became my favorite! I ran out of tapioca flour and used arrowroot starch instead tonight and I think it tastes even better, I had to add a couple extra tbsp of cassava flour to thicken it and it was way wetter than normal, but I loaded the pizza pan with olive oil and spread the dough with a spoon and it’s so good! Thanks for the great grain free and yeast free option!
Patricia Parker says
I loved this crust! My son has stage 4 cancer and can’t have any grains or sugar, so your recipes are awesome! Thank you so much!!
Chelsea says
Hi, made this last night! Came out pretty well. The recipe was a little finicky though. I only added the 1/3 cup of water and had to add more tapioca flour the dough was sooo sticky and not workable before. I weighed both the flours out too. After adding more flour it worked though. Is the inside of the crust a little chewy? The bottom got nice and crisp but the inside was a little chewy. I don’t think I rolled it out enough so that could have been my fault. But it was tasty and came out good for my first attempt
★★★