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Learn how to make paleo pizza crust with 4 ingredients and get the perfect texture with no special equipment required.
In case you can’t tell from our paleo protein bars, cookies, and ice cream, we really enjoy coming up with good-quality paleo recipes. After all, just because you change your diet doesn’t mean you should have to say goodbye to your favorite foods.
This pizza crust recipe is easy to follow and makes delicious pizza dough with the perfect texture. All that’s missing is your favorite pizza toppings.
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Can you eat pizza crust on a paleo diet?
Technically, you can’t eat most conventional pizzas on a paleo diet since they have to be completely free of wheat, gluten, and dairy to be paleo-friendly.
However, making your own paleo crust is easy with a few simple tweaks. Similar to our cauliflower crust, swapping the wheat flour for alternatives is usually all that’s required to get a bouncy, fluffy crust fit for pizza night.
We love making our own crust because:
- Only 4 ingredients. Just eggs, coconut flour, baking powder, and spices of your choosing.
- Perfect texture. This crust is soft on the inside, crisp on the outside, and able to hold up to the sauciest of pizzas, just like a good pizza crust should.
- Easy to make ahead. I love to make a double batch of pizza dough, freeze the extras, then pull them out when I need them.
What we love about this recipe is how versatile it is. Once you make the crust, you can add whatever toppings you like. We’ll be sure to give you some inspiration later on.
Ingredients needed
If you’ve made any of our paleo recipes before, then you probably have most (if not all) of the 4 ingredients you’ll need to make this pizza dough.
- Eggs. Use either 8 large egg whites, or for thicker crusts, use 5 whole eggs and 3 egg whites.
- Coconut flour. Sifted. You can also swap it for almond flour if desired.
- Baking powder. To help the dough rise.
- Spices. I’m using salt, black pepper, and Italian seasonings.
Find the printable recipe with measurements below.
How to make a paleo pizza crust
Making pizza crust is easier than it sounds. Just remember to avoid overmixing the dough, otherwise, it’ll become dense and chewy.
Step 1- Combine the dough ingredients. In a large mixing bowl, whisk the eggs/egg whites until opaque. Sift in the coconut flour and whisk well until no clumps remain. Add the baking powder and spices. Continue to whisk until combined.
Step 2- Cook the dough. Heat a greased pan over low heat. Once it’s hot, pour the batter into the pan, fully coating the bottom. Cover the pan with a lid and cook for 3-4 minutes or until bubbles form. Flip the dough and cook for 2 more minutes, then remove it from the pan and set aside.
Step 3- Repeat. Continue cooking the dough until all of the batter is used up.
Step 4- Finish the crusts. Allow the pizza bases to cool. Once cool, use a skewer and poke evenly-spaced holes over the top. This will promote even cooking. Dust the crust very lightly with a dash of coconut flour, then use as you’d like.
Tips to make the best recipe
- Don’t skip the sifting. Sifting the coconut flour adds air, which makes for a lighter, fluffier dough as opposed to being dense and tough.
- Make a cast iron pizza. We love cast iron pizzas in our home, and this recipe sets you up to make one easily. Just cook the dough in a greased cast iron pan, preheat the oven, add your toppings, and pop it straight into the oven. Just remember it will take less time to cook since the dough is already warm.
- Use different spices. Paprika, onion powder, garlic powder, or sea salt are all great options.
- Keep an eye on the crust. The thinner it is, the more quickly it can burn. So peak under every minute or so to make sure the bottom isn’t burning, and flip it when it’s golden brown.
Storage instructions
To store: Leftover paleo crust should be stored in an airtight container and kept in the fridge for up to 1 week.
To freeze: Let leftover crusts cool completely, then store them in a freezer-safe container and wrap each crust in parchment paper so they don’t stick together. Freeze them for up to 3 months.
Reheating: Leftover crusts (without or without toppings) should be heated in an oven set to 350F until crispy. Let frozen crusts thaw overnight in the fridge before reheating.
Frequently asked questions
Yes, if you’d rather omit the eggs you can do so, but you’ll need to use an egg replacer to bind the rest of the ingredients together.
More delicious pizza recipes to try
- Keto pizza– Low in carbs but tastes EXACTLY like Domino’s!
- Crustless pizza– All the best parts of a pizza in one.
- Pizza bowls– Skip the pizza stones and make them in a bowl instead.
- Eggplant pizza– Swap the usual base for an extra dose of veggies.
- Garlic pizza– My family LOVES this as an appetizer.
Paleo Pizza Crust
Video
Ingredients
- 8 large egg whites for thicker bases, use 5 whole eggs and 3 egg whites
- 1/4 cup coconut flour sifted
- 1/2 teaspoon baking powder
- Spices of choice salt, pepper, Italian spices
Instructions
- In a large mixing bowl, whisk the eggs/egg whites until opaque. Sift in the coconut flour or almond flour and whisk very well until clumps are removed. Add the baking powder, mixed spices and continue to whisk until completely combined.
- On low heat, heat up a small pan and grease lightly.
- Once frying pan is hot, pour the batter in the pan and ensure it is fully coated. Cover the pan with a lid/tray for 3-4 minutes or until bubbles start to appear on top. Flip, cook for an extra 2 minutes and remove from pan- Keep an eye on this, as it can burn out pretty quickly.
- Continue until all the batter is used up.
- Allow pizza bases to cool. Once cool, use a skewer and poke holes roughly over the top, for even cooking. Dust very lightly with a dash of coconut flour.
Which spice you think is the best fit here?
I have been making great pizzas at home for years, even developing my own starter for more of a sourdough flavor to the crust, but now have been dipping my toe into a lower carb diet so have been trying out a variety of ketogenic pizza dough recipes. I tried this one and the Fat Head dough recipe on this website and really liked both. This recipe results in sort of a slightly dense frittata, and that is just fine, as it is nice and light on my stomach and lets the toppings shine through. The Fat Head is much closer to traditional yeast bread style dough but is much heavier on the stomach. I’ll likely make both again. Thanks.
I have not made this yet, but I will be making it!
Wow! Everyone wrote such positive comments! I’m sorry to say I thought these were very mediocre and had the taste and texture of a dry, rubbery omelet
I’ve been doing keto for 6 weeks, and have been doing a bunch of recipe experiments. I’ve made at least 4 different pizza crust recipes and all of them have been 6-8g net carbs PRE toppings, which is a lot when you can only have 20g of carbs a day. I searched awhile to find a recipe that didn’t include cheese. I found this one and decided to give it a go tonight. It was AMAZING! A great vehicle for toppings and didn’t taste eggy at all. I never comment on blog post, but tonight I had to make an exception. This recipe is a must try!! Thank you so much!
P.s. I added a half scoop of collagen in as well and used a food processor to blend it all up.
hi hi
not to be sacrilegious here, but this recipe seems so great and yet… i cannot do eggs. Is there anyway, ANYWAY, i can sub those eggs?
Not that I’ve tried.