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Paleo Pizza Crust

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Last Updated on December 7, 2020

This crispy Paleo Pizza crust will remind you of your wheat based favorite! This paleo pizza dough is dairy-free and made with tapioca flour and coconut flour.

crispy 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.

thin crispy paleo pizza crust

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

Watch the video Tutorial

What you’ll need to make this recipe:

How to Make This Paleo Pizza Crust Recipe:

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.

Notes and Common Questions

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
  • mushrooms

Other recipe you may enjoy:

Did you make and love this recipe?  Give your review below and make sure you share your creations by tagging me on Instagram!

paleo pizza crust
Yield: 8

Paleo Pizza Crust

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Crispy just like you remember pizza crust should be!

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 2 minutes and then work in your Italian seasoning and egg.
  3. The dough should be warm, 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 1/4" to 1/2". 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.

Nutrition Information:

Yield:

8

Serving Size:

g

Amount Per Serving: Calories: 211Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 23mgSodium: 142mgCarbohydrates: 20gFiber: 0gSugar: 1gProtein: 1g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Priscilla Gonzalez

Monday 14th of January 2019

Is there anyway to make the dough to use at a later date or does it have to be rolled out immediately? Thanks!

Kelly Bejelly

Friday 18th of January 2019

You could par bake it and then warm it up later hon. I would recommend that.

Mary

Wednesday 28th of November 2018

Good tasting crust..new to paleo and love this one best so far!

Kelly Bejelly

Tuesday 4th of December 2018

Glad you enjoyed it Mary

ledgefield

Tuesday 13th of February 2018

Made this tonight. Been on paleo diet for 3 weeks now per doc orders and have not been able to have the basic things I take for granted, like pizza. At first I was not crazy about the texture but once it had set it actually got better. The outer crust was crispy, the inner pie was chewy with good texture. I think the only thing I would possibly add would be some sort of yeast to have that nice yeasty bread flavor. Well done.

Kelly Bejelly

Monday 16th of April 2018

So glad you enjoyed it hun!

Judy

Tuesday 12th of December 2017

I have multiple allergies and have yet to find a recipe to suit for pizza base. Haven't tried Tapioca flour as yet and would have to leave almond flour out and substitute Olive oil for sunflower but all looking good. Thank you so much.

Kelly Bejelly

Monday 29th of January 2018

Enjoy Judy!

Wayne Huxhold

Wednesday 15th of March 2017

I tried to make this dough. I followed the recipe exactly. I ended up adding twice the flour and it was still a sticky mess. This wasted my time, energy, and money. I am now hungry and angry.

Kelly Bejelly

Monday 10th of April 2017

Sorry it didn't work hun

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