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This paleo pizza crust recipe only needs 4 ingredients and turns out soft, chewy, and golden. There’s no yeast, and it’s made entirely on the stovetop!
We are a family of pizza lovers, and I always prefer making it from scratch whenever possible. Yes, especially the crust.
While we’ve been loving cottage cheese pizza crust, I wanted to come up with a healthy crust alternative that’s free of processed ingredients. Que, my paleo pizza crust!
Table of Contents
Why I love this recipe
- Only 4 ingredients. Just eggs, coconut flour, baking powder, and some optional spices.
- Perfect texture. I consider the ‘perfect’ pizza crust to be soft on the inside, crisp on the outside, foldable, and sturdy enough for ALL of the sauce and toppings. This crust checks those boxes.
- Easy to make ahead. I usually make a couple of crusts, then freeze the extras for when I need them.
If you need more gluten-free pizza crust recipes, try my sweet potato pizza crust, chicken crust pizza, or cauliflower pizza crust next!
Key ingredients
- Eggs. I used 8 large egg whites for my base recipe. If you prefer a thicker crust, I suggest using 5 whole eggs and 3 egg whites.
- Coconut flour. I highly recommend sifting the flour first so there are no clumps. Alternatively, I also had luck with blanched almond flour.
- Baking powder. To help the dough rise. I tried this recipe without it, and the dough was as flat as a crepe, so you definitely want to keep it in the recipe.
- Spices. I used salt, black pepper, and Italian seasonings.
How to make paleo pizza crust
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Mix. In a large bowl, whisk the eggs until opaque, then add the remaining ingredients and mix until you have smooth pizza dough.
Step 2- Warm the pan. Heat and lightly grease a small non-stick pan.
Step 3- Cook the crusts. Pour the batter mixture into the pan, cover it, and cook until bubbles appear. Flip and continue cooking until the crust is done. Repeat until all of the batter is used.
Step 4- Cool. Let the crusts cool, poke them with a skewer, and lightly dust them with coconut flour before refrigerating or adding toppings.
Arman’s recipe tips
- Keep an eye on the crust. I’ve noticed that the thinner the crust, the quicker it burns. So peak under every minute or so to make sure the bottom isn’t burning, and flip it when it’s golden brown.
- For a crispy pizza base, brush the dough with olive oil and bake on a baking sheet for 3-4 minutes before adding your toppings.
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 the crusts cool completely, then store them in a freezer-safe container for up to 3 months. Wrap each crust in a piece of parchment paper so they don’t stick together.
Reheating: Leftover crusts (without or without toppings) should be heated in an oven set to 350F/175C 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.
A paleo pizza base should be gluten-free, grain-free, and dairy-free. In my recipe, I use coconut flour (or almond flour), eggs, and a small amount of spices and baking powder.
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.
Notes
- Protein. Grilled chicken, ground beef, uncured sausage, uncured pepperoni, prosciutto
- Veggies. Mushrooms, bell peppers, onion, spinach, fire roasted tomatoes, artichoke hearts
- Sauce. Sugo sauce, sundried tomato pesto (with no cheese), cashew ricotta
- Extras. Fresh basil, nutritional yeast, pineapple, crushed red pepper flakes, dairy-free mozzarella
Pizza crust from eggwhites hmm. I would prefer normal pizza crust that uses flour haha.
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.
You could probably use the liquid from chickpea cans, that’s what vegans use for egg whites