Paleo Pizza Crust

paleo pizza crust

I’ve been tinkering around in my kitchen with Tapioca Flour and, while it walks the line between Paleo and not-Paleo, it truly is an amazing flour to add to your grain-free pantry.

I’ve made bread and fritters with it in the past but I wanted to see if I could make a Paleo pizza crust that was reminiscent of the thin crust pizzas that my husband loves. Mr. Bejelly pronounced it the best crust I have ever made to date so I take that as high praise from his picky self. You can make this really thin and it will be super crispy and firm or make it more doughy and soft. For a crispy crust keep the thickness at 1/4″ to 1/2″ . Anything larger than this and you will have a soft crust. This recipe is super simple and dairy-free.

 

paleo pizza crust

Notes:

I just created a video tutorial for this recipe if you need extra help.

I have had numerous people try this recipe and it has been hit or miss.  Some people can make this recipe as is and it comes out perfectly.  Some need to add more tapioca flour to get it work.  Some need to use a food processor or kitchen stand mixer to get the dough to come out.

There are a lot of factors that go into baking  for instance 1) your oven 2) your altitude and humidity  and possibly even the flour you are using.  I only use Bob’s Red Mill Tapioca Flour  in all of my baking.    I would consider this recipe to be an advanced cooking level recipe and you will have to watch the video to make sure your dough looks similar to what I have shown.

Another tip: Read through the comments to see what others have done!

Also, I do all of my baking on a heavy stainless steel baking sheet and I really think that this affects how my crust bakes up.

I just created a video tutorial for this recipe if you need extra help. (Yes, I’m sharing this twice)

 

4.7 from 22 reviews
Paleo Pizza Crust
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Paleo Bread
Serves: 8
Ingredients
Instructions
  1. In a small pan add your olive oil, water, sea salt and garlic and bring to a boil. Remove from the stove and add in your Tapioca flour and mix.
  2. Let this sit for 5 minutes and then work in your Italian seasoning and egg.
  3. The dough should be soft and pliable and not sticky. If it's sticky please add more flour.
  4. Here you can either shape into bread rolls or take two sheets of parchment paper and roll/flatten out the dough into a pizza dough.
  5. For a crispy crust keep the thickness at ¼" to ½". Anything larger than this and you will have a soft crust.
  6. Remove the top piece of parchment paper and sprinkle the top of the dough with 1 tsp of almond flour.
  7. Bake at 350 for 25 minutes on a stainless steel baking sheet. When the crust is done you can top with your topping and cook until warm - roughly 10 minutes more at 350.

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Comments

  1. says

    thanks Kelly, I’m keeping this one. I hate to have to get rid of pizza. We get one with carmelized onions and prosciutto that is to die for. I want it.

    • says

      I had a lot of problems with coconut flour and tapioca flour at first but now I have an idea of the ratio that they need to be at to work. It took me a while to get it down.

  2. Audrey says

    Thanks for the recipe, I can’t wait to try it out! One question though, how large of a pizza does this make? I’ll be making this for 6 hungry people, so I’m trying to figure out if I need to double the recipe.

    • says

      Actally I was able to make the pizza and make 3 extra rolls with the recipe. My pizza was 10″ round and thin crust so really crispy. You could easily make a 12″/14″ pizza with this.

  3. says

    Wow, FINALLY! I’ve probably tried 10 different paleo crusts and they are all terrible. This one actually tastes like the real thing!! THANKS!!

  4. shelly says

    Can I sub expeller pressed coconut oil for the olive oil, you think? Thanks!-
    I’m talking about the tapioca pizza crust.

    • says

      You could sub it with Coconut oil? Are you concerned about the fat? I follow more of a Primal diet which has more of an emphasis of fat as a food group. I know that Loren Cordain at first pushed low fat on the Paleo diet however in the 2002 revision of his book he was more accepting of saturated fats.

  5. Jessica S says

    I made this today in the form of mini pizzas with the intent of sending them in his lunch to preschool. I then had to go to the store to buy more ingredients because we ate them all. I have since made another batch and its killing me not to eat one. I loved the first one, it was crunchy, yet soft and airy. The second batch, I actually did 1 cup tapioca, 1/2 cup coconut flour and I did use less olive oil. They turned out FANTASTIC. taste the same as before, just a little more dense because of the coconut flour. THANK YOU!!

  6. Cara says

    I tried the original recipe and LOVED it! It’s a super easy and tasty recipe. The second time I made the crust, we were out of olive oil so I used coconut oil as a substitute. It tasted fine, but was much harder to work with and a lot of the oil baked out of the crust. It was messy and the crust was a little drier, but still amazing. Anyway, just thought I’d give my feedback. Thanks for such a great recipe!

  7. Luiz says

    Hello.

    What’s the right amount of almond flour?

    2 TBps (in ingredients: 2 tbsp of almond flour) or 2 Tsp (in instructions: Sprinkle the top of the dough with 1 tsp of almond flour. Flip over and repeat.)

    Thank you for the recipe :)

  8. Hapa Couple says

    Thank you for sharing your recipe. We tried it twice…we knew we made a mistake the first time…but the second time it came out great. Very tasty!

  9. Briana says

    I really really like this recipe! I’ve tried a variety of paleo pizza crusts and they always turn out mushy. This recipe gave the most crunchy, crust-like result. HOWEVER, 1/2 cup of olive oil was wayyyy too much. I ended up with a dripping heap of dough that I literally squeezed oil out of, and into the sink. Even after squeezing out excess oil the pizza still baked in a puddle of oil. It resulted in crunchy edges but a soggy center. LI will definitely try this recipe again but with much less olive oil. THANKS FOR THE REECIPE!

  10. Marcia says

    Hi Kelly…I just made the pizza crust…seemed like there was too much EVOO, is 1/2 cup correct? The crust did get crispy, but seemed to fall apart. Did you knead the dough before? With the toppings, everyone like the crust, but I could just be learning to work
    with tapicoa flour. Thanks.

    • says

      Hi Marcia, I have had some people tell me they use less oil (perhaps start with 1/4 cup and add 1 tbsp of oil?) when making the recipe. It might simply have to do with my oven, sea level, etc which is why this varies. I did make a video tutorial to help with the recipe http://www.youtube.com/watch?v=NRHR5gOnQrQ :) I was also wondering if my pans have any sway in how this bakes up. I use stainless steel pans and the heat might distribute differently when baking. Let me know if you have any other questions :)

  11. Kerry says

    Without the garlic and Italian seasoning, could this be made into tortillas? Or do you have a tortilla recipe?

    • says

      I’m working on a tortilla recipe but that doesn’t help you right now. This would not work as a tortilla. It gets too crsipy and if you didn’t cook it as long as the recipe states, it would be very soggy. I’m sorry hun but I should have my tortilla recipe down shortly and I’ll email ya!

  12. Di wheeler says

    Been paleo since last December for psoriasis issues. Since going paleo, I’ve experienced much improvement but have missed pizza and all the other yummy goodies. Made your pizza crust for chicken margarita pizza tonight. Loved it! And it was a big hit with my pizza-loving hubby! Thanx so much:) Looking forward to trying your cinnamon rolls next :)

  13. mom2one01 says

    I can not thank you enough for bringing pizza back into our lives!!!! Not only is this pizza fantastic and actually TASTES like a pizza (and not nuts!) but you have brought “pizza night” back into our lives, which in essence is what we’ve really missed since having to change our diet due to multiple food allergies/intolerances. Thanks to you, we can have our Friday night “pizza night” again and kick back with a delicious slice of pizza and a movie! xoxoxo

  14. Lauren says

    I kind of gave up on ever enjoying pizza again since I became strictly gluten and dairy free, plus mostly grain free. But I was craving it tonight so I tried this recipe and it more than hit the spot! My husband is still a gluten & dairy eater and he even said this pizza blows Papa Murphy’s out of the water! Not that Papa Murphy’s is anything to write home about, but for a guy who is used to cheesy gluteny pizza to PREFER grain-free, dairy-free pizza seems like a big deal to me! It probably helped that I put bacon on as one of the toppings! Thanks so much, Kelly, for sharing this!

  15. says

    I made this pizza last night. The first time I tried to roll it out it was too wet and stuck to the parchment paper so I had to scrape it all off and add more tapioca flour until I could actually handle it without it sticking to my hands. I also added almond flour in the mix about 2 T. When I baked it I flipped it several times and finally removed the parchment paper once the crust was crisp and a solid piece. I baked it for probably 40 minutes before I put anything on it to make sure it was crispy and browned. After adding toppings I baked it even more and I used 400 degrees for the final baking, probably could have started with a higher temp to make it quicker. Now, after all of that I will say that the crust was really good, crunchy with nice texture – it is the best pale crust I have ever had and I am done searching, this is the one!!

  16. eli says

    OK, I’ve made pizza crust for ten years now, so I though I’d try this new paleo fad crust.
    First off, the video did not work, but that’s OK I know how to follow a recipe. The first time I made it I
    Couldn’t find tapioca flour so I subbed it with svelt flour. I gotta tell ya, by following the directions the crust
    Came out horrible. It had no dough like consistency. It was goeey and too sticky, I had to add at least another
    Cup of flour for it to be doughy. So then I put it in the oven for the allotted time. It was hard as a rock, then adding
    the topping and the other ten minutes made it worse. So, I chalked it up to the svelt flour. Next time I made it
    I was able to use tapioca flour, and it followed the direction to a tee. It came out the same way. Horrible.
    I think I’ll stick with my tried and true wheat crust, yeast rising pizza, which last time I checked can be considered
    paleo. Good luck to those that got it to work.

  17. Erika says

    It’s amazing how much difference cooking the tapioca flour first makes. I’ve bought an entire box of Chebe pizza crust mix (modified tapioca starch) and have only made it once with so so results. I tried your method and it came out delicious. Omitted the garlic and spices since it’s already included in the mix. Thanks for the great recipe.

  18. Carolyn Baeta says

    I made this tonight and the amount of EVOO was way too much. I held the dough between the parchment paper and poured the excess in the sink. Then I used paper towels to soak up additional oil. This seemed to do the trick and the dough came out of the oven just fine and tasted great. I opted to go for a thicker softer crust and it was perfect. I’ll definitely make this again and just use less oil. My hubby gave it two thumbs up as well!

  19. christi says

    Can this dough be made and then frozen to have on hand to thaw and bake? I work 12hr days with a 40″ drive each way and think it’d be great to come home to ready to bake quickly.

  20. Trish says

    Sorry to say but this turned out to be mess for me. I followed your recipe and method exactly and the parchment paper completely pulled off the Pisa mix that I couldn’t even add almond flour on each side as I kept having to re mix and roll the dough. I finally gave up and put the almond flour in the mix and spread it on a tray and it is now in the oven. I am not hopeful. This was far from easy and my kitchen is a mess!

  21. Michele says

    This was awesome, my son loved it – I doubled it to make a large pizza w/a thick, doughy crust for him & used Kerrygold butter + a little palm shortening & substituted 1 tbs of gelatin, 1/4 cup mashed plantain & 3 tbs Heather’s Tummy Care Fiber for the egg, which worked great. I used a big handful of dried basil, to soak up some of the oil & make it taste phenomenal.

    My only issue is there is too much oil in this recipe. I will cut it down by 25% next time. The crust was sodden with oil, squish, squish. I will comment after this modification.

    I think maybe being used to working with coconut flour caused the high amount of oil in this recipe? The amount looked very similar to those recipes. Tapioca flour doesn’t absorb nearly as much fat, since it starts out in a fat free product, while coconut flour wants its fat back, and it’s not afraid to show it! (I do understand food doesn’t emote, I promise.)

    Anyway, thank you for a great, simple, and pretty darn cheap recipe!

      • Michele says

        Ok, so reducing the oil was not good! LOL! My son was like, “See Mom, why don’t you listen to my ideas!!!” He’s 12, LOL. Reducing the oil left it unhappily dried out, and not in a fun, crispy way. In a hurt-your-teeth way!

        So, I decided to try a trick I usually do when recipes call for honey/agave nectar (whole milk yogurt + stevia), but without the sweetness. I replaced the entire amount of oil with whole milk yogurt, then worked with & added a little flour it until it was doughy but still a tiny bit sticky, then added about a tablespoon of olive oil, which coated it and allowed it to stretch out over the pan. I’m not sure what true-Paleo substitute one could use for this, but we do fermented dairy. Oh, I also brushed the dough with olive oil prior to cooking & had to poke holes in it with an oily knife so it didn’t balloon up. This worked great!

        I double the recipe for a large pizza because my son likes a doughy crust – I will try a small, thin one for myself later this week.

        Thank you again for providing this recipe! It’s awesome, especially for people allergic to grains/legumes/potatoes LOL Like myself.

  22. Amanda says

    I was hesitant to try this because of the disclaimer that some people had trouble with the recipe not turning out. Not sure why I continued to proceed as I definitely don’t consider myself an expert cook, nor baker. I had planned to have pizza, by golly, but it was getting late and I had no back up plan if this crust did not pan out. I dove in anyway. :)

    I made up a batch with olive oil, reasoning it might taste better since I like olive oil. I followed the measurements exactly and what I ended up with was a soppy pile of dough. I found the tapioca dough rather string, too. Uh oh. I spread it out, popped it in the oven and checked on it 15 minutes into the bake time. It was drowning in oil. :(

    I worried it was not going to turn out well, so I went back and read more of the comments which I should have done the first time. I decided since I had enough flour, I’d make a 2nd crust using red palm oil instead and add more tapioca flour, if needed. I found there was a definite difference in using palm oil vs olive oil. The dough with EVOO was literally dripping and the palm oil dough was not, even though the measurements were the same. But it was still too wet. I added more flour to the dough in 1/4 c increments. I did not track exactly how much more I needed to add in to affect the consistency, but I know I added at least another 1/2 c of tapioca flour. What I was looking for was a dough that reminded me of regular pizza dough and stayed together like regular dough. The first batch was stringy and clumped in wet chunks. The 2nd batch using the palm oil stayed together better but was too wet. After adding the extra flour, it was more doughy like I would expect. It was stickier than some kinds of dough, but not sopping wet. The video really helped me here to see how the dough consistency should look and I was able to make adjustments until I got something that looked similar.

    The first batch with EVOO came out of the oven and there was 1/2 inch pool of oil around the crust. I expected the crust to be soggy, but it actually crisped a lot. I rushed off to fan my overly sensitive smoke detector and came back to find the crust had absorbed all of the oil back into itself. There was virtually no visible pooling oil. I broke off a piece and this crust is crunchy, but not rock hard as some crusts I have tried. It was very tasty, but was not what I envision as a pizza crust. I also found it a bit salty. Some might find it has taste that is too greasy, kind of like something deep-fried. I think it reminded me of a type of cracker or maybe if the savory herbs and salt were removed it could actually be used as a pie crust. My husband thought it could be a crouton substitute. I could pick up the whole thing in one piece, it was that crispy.

    Pulled out the 2nd crust made with palm oil plus extra flour and wow! It had a delicate crispness on the outside, but it was soft and airy on the inside. It was exactly what I would envision a pizza crust being. Perfect texture! One thing I would change about it is since I had to use more flour, it diluted the crust flavor and made it taste rather bland, so I would add more salt and seasonings. I also wonder what would happen if I added another egg?

    The other issue I had with the 2nd crust is when I was trying to spread it out, it kept separating and leaving holes. As I covered up one hole, another one popped up. Even though all the holes were covered up when I put it in the oven, they eventually separated again while baking and the finished crust has holes in it. Guess I’ll have to tweak and figure out what needs to happen to keep the holes from happening. :) This crust was not as crunchy as the first so I would not be able to pick it up without it falling apart. After adding toppings, we did find the very middle slightly soggy, but nothing terrible. I may have also pulled the crust out a few minutes early because I was getting impatient and that could have some bearing on the middle not crisping up as much.

    Some other things to maybe keep in mind that I may have done differently from the original recipe:
    * I accidentally turned the oven to 450. Maybe it caused the 1st batch to get too hot and the oil to draw out of it too quickly and caused it to have more of a deep fried crust effect. But, the 2nd batch with palm oil and more flour was just fine at 450. It was actually the perfect texture.
    * I used Shiloh Farms brand of tapioca flour
    * I live at approximately 1100 ft above sea level.
    * I used heavy stainless steel jelly roll pan and silicone baking mats. There was so much oil in the first batch that seeped out, a pan with a rim to contain any oil would be important.
    * I used Nutiva red palm oil instead of regular palm oil. From the research I did, it doesn’t seem that cooking/baking would be affected much by red vs regular palm oil. The red is just less refined and supposedly contains more vitamins/nutrients in it. It may have a slightly different taste, but probably nothing too noticeable. My crust was rather bland, so it wasn’t anything I noticed. However, since it’s a reddish color, it makes everything it touches, including the crust, an orange color.
    * I did not use the almond four/meal at all. I might use it next time and see if it changes the flavor/texture.

    Hope that helps someone make any necessary adjustments. It’s the first crust I’ve tried that is grain and dairy free that tastes good and has good texture, not chewy, not rock hard, not doughy or soggy. Just right!. You can leave off the almond flour if you need to be nut free. It would be interesting to know if using an egg substituted would work, too.

    • says

      Thank you so much for you thorough comment of the process you took to make this recipe. I know it will help other people. The oil being absorbed back into the dough is exactly what I’ve experienced!

  23. Carol says

    I find it so interesting that there are just as many stories as to how this crust turned out as there are commenters… No two people have the same oven/kitchen temperature/ingredient consistency apparently! Anyway, here’s my story:
    I halved the recipe, all except for the egg, since I’m just cooking for myself. I used regular unsalted butter instead of olive oil. Then I made 3 small personal-size pizzas, and just spread out the dough with my hands (using the almond meal sprinkled on each) rather than rolling with parchment paper. I baked exactly as you said, and they turned out GREAT. The flavor was spot-on, and the texture was a really good thin crust pizza texture.
    Also, just had to share what I found to be a really good pizza combination: I found a good low sugar bbq sauce and spread a bit of that on each pizza crust. Added some leftover roasted, shredded chicken (combo of white and dark meat). Then topped with a little organic mozzarella, since I can do some occasional organic dairy. I baked that as per your directions for about 10 min, and it turned out perfectly. Delicious BBQ Chicken Pizza!

  24. says

    Hi Kelly!
    Just popping in to say that this pizza crust has changed my life. Even my gluten eating husband says, “that is what a pizza crust should always taste like!” Big smiles from Texas- xoxo Kristen

  25. says

    Like lots of people, I found this as delicious as could be! I, too, used coconut flour to soak up some of the extra oil, and it was awesome. I’d like to say the excess oil was a turn off to me… but, um, no way! Thanks for yet ANOTHER awesome idea. -CK

  26. Trish says

    Hi
    This looks really good! I could live on pizza and have had trouble finding a good healthy replica of the real thing. I’m excited to try this!!
    Any chance you might know how I can use my thermomix to make this dough?

  27. Theresa says

    Can I make this egg-free? I may try to sub flax meal egg… Have you tried Chebe mixes? My fav is the All Purpose mix – it’s totally GF, DF, and Grain free…

    • says

      Hi Theresa, I have tried the Chebe mixes and for some odd reason they give me heartburn. You should have no probably making this with an egg replaced. Tapioca flour works wonderfully with them.

  28. says

    I’m so glad you posted this recipe. I was looking to make something gluten free that wasn’t like cardboard. I just made it. I just had a little taste from my sons and it seems divine. Mine is in the oven as we speak and I have no idea if I can wait!!! It’s that good and it was very easy to make. Im def sold on this crust. I think it will be my new go to recipe. Thanks a bunch!!!!

  29. Laura says

    My crust is in the oven now. Haven’t had pizza in three months and I am craving for it. I looked in the oven after about 5 minutes and it was drowning in oil, but if I’ve read it correctly, it will soke up the oil after a while in the oven. I am from Europe (The Netherlands to be precise) so I had to get the metric messurements to make it (we don’t use cups). It turns out to be: 180 gr tapioca and 118 ml is half a cup. 350 F is 175 c. I used to make Pão de queijo from tapioca, so the product isn’t completely new (try those! I’ts amazing and I think paleo, I don’t do paleo, just gluten and lactose free, so hard cheeses like parmezan aren’t a real problem). But thanx! I cannot wait for my pizza! (I apologize for any mistakes in my English, as you can read, it is not my first language)

      • Laura says

        It was lovely, I enjoyed it for two days in a row. I just think there was a bit too much fat in the crust, especially at the ends that were without sauce and/ or toppings. It had a slightly greasy aftertaste, so I think I’m gonna replace a part of the oil for water. But thanks!

  30. Fani says

    Hi from Indonesia.. ^^
    I’ve just tried making this paleo crush and realized that my dough could not mix together well..
    It looks like shredded coconut…
    I dont know whats wrong with it…
    Any suggestion?

  31. says

    Hi Kelly.
    I have tried this recipe and I loved the crisp crust :-)
    I hope you don’t mind me translating this recipe to norwegian on my blog., with metric measures.
    I will link to your blog.
    :-)

  32. Melissa Valenzuela says

    One word: AMAZING!!! This recipe was the best. My husband and I both enjoyed it so much. I did not need to make any changes at all. I did place the dough in a round baking pan to get the “pizza feel” This recipe is so great that I am going to make it again tonight but triple it so we can have more! I love the crispiness of the crust. Thank you! I cannot wait to try the other recipes.

  33. joe says

    Have you checked out the nutritional values for tapioca flour? You might want to sit down first because anyone watching their carbs are going to have a fit. 26 carbs per 1/4 cup. Hoooow much tapioca flour is in this?

Trackbacks

  1. […] 5. Another Paleo Pizza Crust This is a good crust if you typically like to order your pizzas with the thin crust option. It’s using tapioca flour as the flour substitute, and the rest of the ingredients all fall under the Paleo friendly column. There’s olive oil, which is a Paleo approved food, as well as sea salt, the only salt you should be using on Paleo, and there’s also a bit of almond flour used for taste and texture. Recommended toppings include baby spinach, or broccoli, things with fiber so that you can keep your digestion moving along. […]

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