This crispy Paleo Pizza crust will remind you of your wheat based favorite! This paleo pizza dough is dairy-free!
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.
Why we love this Paleo Pizza Crust
- It’s dairy-free so it works for those with milk allergies
- It’s crispy and will hold up when held
This recipe has been made and loved by thousands of people so I’m going to take the time now to update this post with some common questions to help you make it successfully
Can I substitute arrowroot or cassava flour for the tapioca?
You cannot substitute the flour in this recipe and I highly recommend you use Bob’s Red Mill Tapioca flour for the best chance of success. For more information about why tapioca flour and arrowroot are different read this post.
Can I use flaxseed or aquafaba to make this egg-free?
Yes, you can.
I’m having trouble getting the pizza dough come together, what can I do to save the recipe?
First, make sure you are mixing together the ingredients when the flour is very warm. Next, you and try to put it in a food processor or kitchen stand mixer to beat the dough together.
Can I bake this on a pizza stone?
Yes you can. Just keep an eye on the crust as it will cook faster.
What paleo pizza toppings do you suggest?
My favorite way to eat this pizza is topped with pesto and pepperoni. You can also check out the follow suggestions:
- Tomato pizza sauce
- Italian Sausage
- Bell peppers
Other recipe you may enjoy:
- 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.
- Let this sit for 2 minutes and then work in your Italian seasoning and egg.
- The dough should be warm, soft and pliable and not sticky. If it's sticky please add more flour.
- 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.
- For a crispy crust keep the thickness at 1/4" to 1/2". Anything larger than this and you will have a soft crust.
- Remove the top piece of parchment paper and sprinkle the top of the dough with 1 tsp of almond flour.
- 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.
Amount Per Serving:Calories: 211 Total Fat: 14g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 23mg Sodium: 142mg Carbohydrates: 20g Fiber: 0g Sugar: 1g Protein: 1g