Paleo Pizza Crust

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5 from 445 votes
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 Learn how to make paleo pizza crust with 4 ingredients and get the perfect texture with no special equipment required. 

paleo pizza crusts with basil.

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.

Table of Contents
  1. Can you eat pizza crust on a paleo diet?
  2. Ingredients needed
  3. How to make a paleo pizza crust
  4. Tips to make the best recipe
  5. Storage instructions
  6. Frequently asked questions
  7. More delicious pizza recipes to try
  8. Paleo Pizza Crust (Recipe Card)

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. 

paleo pizza crust recipe.

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. 

coconut flour pizza crusts topped with basil.

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. 

paleo pizza crust with tomato sauce.

Frequently asked questions

Can I make this paleo crust without eggs?

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 Keto Pizza Crusts topped with basil

Paleo Pizza Crust

5 from 445 votes
 Learn how to make paleo pizza crust with 4 ingredients and get the perfect texture with no special equipment required. 
Servings: 4 pizzas
Prep: 2 minutes
Cook: 3 minutes
Total: 5 minutes

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

For a crispy pizza base, bake in the oven for 3-4 minutes prior to adding your toppings.
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. 
TO REHEAT. 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. 

Nutrition

Serving: 1BaseCalories: 125kcalCarbohydrates: 6gProtein: 8gFat: 1gPotassium: 6mgFiber: 3gVitamin A: 5IUVitamin C: 1.7mgCalcium: 10mgIron: 3mgNET CARBS: 3g
Course: Main Course
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. 5 stars
    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.

  2. 5 stars
    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

  3. 5 stars
    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.

  4. 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?

  5. I’m looking forward to trying this as I’m not keen on cauli, just need to be sure of the cup size. Ìs it UK, US or AUS?
    I know UK/US are different, not sure about AUS.

  6. I would be making the pizza crusts for me. Could I use half the recipe using whole eggs, almond flour, and baking powder with the spices? Thanks!

  7. Hi! Made this tonight- it was amazing! Just wanted to double check that the entire pizza base with coconut flour is 125kal?

    Thank you for all your awesome recipes!

  8. Thank you. This was so simple to make. I had a low expectation for how this would pass as a decent substitute for a real pizza base. I won’t pretend it didn’t have an “eggy” taste but it was mildly so. I chose the 3:5 white to yolk ratio and flavoured it simply with a tsp each of (organic) vegetable and chicken stock powder.
    After crisping it in the oven I added my favourite toppings and back into the oven until the mozzarella was bubbling and golden. It was truly tasty and I felt more satisfied with a base made of a quarter serve of this mix than I would have with a full pizza base. Truly am impressed. Once again, thank you.

  9. How would I go about cooking one once frozen? Specifically I mean should I let it thaw before adding cheese and toppings and what temperature should I cook it at and for how long?

  10. Sorry a little confused with the start of the recipe. It this supposed to be all egg whites or 5 whole eggs and only three egg whites.

  11. I have left messages before and have never received a reply, but I’m going to try once more. What size pan did you use? This would really be helpful to know before starting to make this recipe which I am very anxious to try, but can’t until I know the pan size. Thanks. BTW, I love a lot of your recipes and really love seeing something that isn’t sweet.

  12. Wonderful recipe. I have been GF for a couple of years now. Lots of tried and failed recipes. This one worked for me. I got 3 fluffy crusts. I added garlic, fresh basil, parm cheese, and S/P. To those of you not familiar with coconut flour/egg recipes you really do have to rely on spices. As I was making these, the fluffy texture gave me an idea. Leftover egg yolks, breakfast pizza. And then another idea, sweet crusts. For those of you tired of the same breakfast foods or flat pancakes, I made this with French toast ingredients. vanilla, cinnamon, etc. Fluffy pancakes for the win. AND those leftover egg yolks, scrambled eggs. Ta Da. I did however want to make the batter go farther so I added some psyllium husk and almond milk. let it sit for a bit. On that note, for those of you that end up with thick batter, coconut flour batter will absorb any liquid, so if you let it sit for even 5 min (depending on flour quality) it WILL get thick, just add liquid to thin it out.

  13. Awesome recipe, I can’t wait to try this!
    Can I use the whole egg for the almond flour option?
    -Julia 🙂

  14. thanks for this recipe and the pictures are fantastic ,but in my country I cant find coconut flour so I was wondering if I could grind some coconut flakes or dried shredded coconut then use it as a coconut flour.

  15. I’m not sure what I’m doing wrong :O My mixture is so soupy. It’s basically all egg whites. Do I mix until they are fluffy? Or just opaque? I’m a noob 😀

    1. Ohhhh actually, I think I may have found the problem. My almond flour says it is “blanched”… I recall at the store earlier seeing blanched and unblanched. Maybe I need to use fewer egg whites?

  16. God bless you!!! Thank you so much for understanding the struggle and creating this amazing recipe!! Lol….Words can’t describe how excited I am to make this!!! 😀

  17. These look great but I’m wondering what to do to up the fat content in them as they’re really high protein but very low fat (trying to stay low carb & in ketosis). Thoughts??

  18. Tried making this (coconut version) and it was a complete, utter disaster. It just made a big, crumbly mess. A completely unusable one, too, which makes for a pretty pricy mistake (student here). I did follow all the instructions, except for the size of the pan, as I don’t have a small pan. I guess that was key. But then again, the taste was also rather strange to me. Very disappointing.

  19. Hi there! I made this tonight and it deflated when I whisked in the coconut flour in, is this normal? I ended up getting like 2 mini pizzas crusts with the batter.

  20. I used coconot flour for the first time in my life for this recipe and my initial experience has been promising. Can I make your two-ingredient flatbread with coconut flour instead of oat flour?

  21. Hello! When reheating the pizza from the freezer, what temperature do you use and for how long? I’m excited to try this recipe 🙂

  22. Hi!! If I’m measuring from a carton for the egg whites, do you know how many grams or ounces 8 egg whites would be? Thanks!

    1. Hi Lydia! I’m not sure, sorry, but check the packaging- It usually offers a egg white or liquid equivalent.

  23. I apologize if you already covered this in your post – but how far ahead can you make the crust portion (without freezing)? I am not well versed in grain free baking (thank god ness for YOU!), but I always have to make things ahead.

    1. Hi Stephanie! I’d recommend you prep the batter and make immediately- It thickens the more you let it sit, so you are best not to prep it in advance.

  24. Anyone who says shirataki noodles taste like rice noodles is lying. Anyone who says reduced fat peanut butter or PB2 tastes like the real deal? Also lying. I do have to stay that these pizza crusts looked JUST like pita bread! So yummy!

  25. Umm, I swear I followed the instructions to the letter and what I scrapped out of my pan looked nothing like what is pictured in this pin…

    1. Hi Karla, that’s disappointing to hear- There was a video shared on my blog’s Facebook page which showed step by step how it’s done. This recipe has also been made by many people since going live and thoroughly enjoyed, so I’m not sure what went wrong on your end.

      1. Side note to that…should it be think like pancake batter? Mine was more of a dough… I had to really try and spread it out. Just wondering if I needed a tad more liquid or used too much coconut flour because of egg white size or somthing weird…. they are fabulous though! I put truffle salt fresh rosemary and black pepper and I had to pull myself away!

        1. Oh wow, those toppings sound amazing! Hmmm..it sounds you have a fantastic quality coconut flour- You can add a little milk next time 🙂

    2. My first two looked like weird eggy pancakes, but then I set my timer to let them puff up properly, and they weren’t perfect, but much closer to the picture. Is the video still on your FB page?

  26. I think I missed this one in the hustle and bustle of Thanksgiving…but glad I was cruising down your site and found it! We’ve been really watching what we eat lately. By that, I mean I watch the chocolate cake as it goes into my mouth. Hah! Just kidding. I wish I could eat a slice of chocolate cake right now. 🙂 But these pizza bases sound like an easy and healthy option for weeknight dinners. Looks great! And our favorite pizza topping? Diced jalapenos (seeded). Don’t knock ’em until you’ve tried ’em!

  27. I have never mastered a yeast pizza dough. Betting these will work out much better for me! Thanks Almond 😀

  28. I am definitely going to try this next time I want pizza and don’t have time to make a yest dough from scratch. Because Germany = no acceptable pre-made dough.

    On a random side note, this post reads so funnily. Mutti is an old-fashioned word for mum in German 🙂

  29. This post has me cracking up—I always roll my eyes when people are, like, “It’s just like pasta!” This recipe sounds awesome. Thank you for having a version that’s safe for people with almond allergies : )