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My paleo pizza recipe features a chewy, golden crust made on the stovetop. Add your favorite toppings, then bake in the oven. It needs just four ingredients and tastes delicious!
Although I don’t follow a paleo diet anymore, I did for a good 18 months, and this paleo pizza was what satisfied all my cravings. It’s a little different to a standard pizza crust, since it’s made in a skillet, but just as delicious!
The base itself is made up of whipped egg whites and paleo-friendly flour, and once you add the toppings and cheese, it tastes like any good pizza. I like to make a few crusts at a time and have them frozen for when the pizza cravings strike.
Table of Contents
Why I love this recipe
- Only 4 ingredients. Just eggs, coconut flour, baking powder, and some optional spices.
- Perfect texture. Ssoft on the inside, crisp on the outside.
- Easy to make ahead. You can freeze the extras.
If you need more healthy pizzas, try my cottage cheese pizza crust, sweet potato pizza crust, chicken crust pizza, or cauliflower pizza crust next!
★★★★★ REVIEW
“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 paleo pizza dough recipes. I tried this one and really liked it.“ – Daryl
Key ingredients
- Eggs. For my base recipe, I used eight large egg whites (1 cup liquid egg whites). If you prefer a thicker crust, I suggest using five eggs and three 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 do not omit!
- Spices. I used salt, black pepper, and Italian seasoning.
- Toppings. Tomato sauce, cheese, and anything your heart desires. I kept things simple with pepperoni and arugula.
How to make paleo pizza
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- In a large bowl, whisk the egg whites until opaque. Add the remaining ingredients.
Step 2- Mix until you have smooth pizza dough.
Step 3- Pour the batter mixture into a greased skillet, cover it, and cook until bubbles appear. Flip and continue cooking until the crust is done.
Step 4- Let the crusts cool before placing it on a pizza stone, adding toppings, and baking it until the cheese melts.
Paleo pizza variations
Here are some of my favorite paleo-friendly toppings to amp up the pizzas with.
- 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
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.
If you’ve enjoyed this Paleo Pizza, please give it a star rating. It really helps others who are thinking of making this recipe.
Easiest Paleo Pizza
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
- 1/4 teaspoon salt
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, and salt and continue to whisk until completely combined.
- Grease a medium skillet and place it over low heat.
- Once the skillet is hot, pour the batter in the pan and ensure it is fully coated. Cover the pan and cook 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.
- Repeat the process until all the batter is used up. This recipe makes four 8-inch pizzas or two 12-inch pizzas.
- Allow pizza bases to cool. Once cool, place on a pizza stone or pan, add toppings, and bake at 200C/400F for 4-5 minutes, or until the cheese melts.
Notes
- Keep an eye on the crust. I’ve noticed that the thinner the crust, the quicker it burns. So peek under every minute to ensure 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. Leftover pizza should be stored in an airtight container and kept in the fridge for up to 1 week.
- Reheating. Leftover crusts (with or without toppings) should be heated in an oven set to 350°F/175°C until crispy. Let frozen crusts thaw overnight in the fridge before reheating.
Nutrition
Originally updated December 2019, updated and republished June 2025
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
Love this recipe. Somehow I ended up with 5 bases about 6 inches across.
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.
Hi! We use American cups and tablespoons 🙂
WOW. AWESOME RECIPES. THANK YA FOR SHARING. YUMMY YUMMY YUMMY
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!
If all the ingredients are halved, I don’t see why not!
Can you substitute the coconut/almond flour for regular flour or does it have to be that specific flour?
Hii
Does the pizza dough taste like coconut? And what type of oan is ideal to make this pizza?
Not at all 🙂 Any pan, I used a non-stick
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!
It sure is, especially if you use egg whites!
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.
You are so welcome, Donna 🙂 Love the idea of adding stock!
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?
Yes, thaw it out first. 5-10 minutes at 180C/350F, depending on what you top it with.
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.
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.
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.
😀
Can I grill this type of pizza?
I haven’t tried, feel free to experiment and see! 🙂
Is it possible to bake the crust? I’m terrible at flipping it!
You need to fry it first 🙂
do you know how many carbs protein and fats are in it
Hmmm not sure but feel free to calculate it using myfitnesspal or similar! 🙂
Can I partially bake one, add toppings and then freeze?
That would be okay- I would refrain from adding toppings as it can yield soggy bases 🙂
My had a pretty strong egg taste I couldn’t get passed. Did I do something wrong?
You need to ensure it is well spiced and topped with other things, otherwise it will be.
Awesome recipe, I can’t wait to try this!
Can I use the whole egg for the almond flour option?
-Julia 🙂
That should be okay! 🙂
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.
Hi there! I haven’t tried that, sorry- Perhaps try online?
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 😀
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?
Hi Amber! You should continue adding more flour until a batter remains 🙂
Thanks Arman. Another awesome recipe. Made the coconut flour version last night into mini bases and froze them. Popped two into the toaster this morning then topped with peanutbutter & honey.
🙂
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!!! 😀
You are SO welcome!
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??
You could top it with a high-fat topping of choice!
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.
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.
Hmmm that shouldn’t happen- it may be the brand of coconut flour you used 🙂
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?
Hi Omair, no that won’t work, sorry 🙂
Hello! When reheating the pizza from the freezer, what temperature do you use and for how long? I’m excited to try this recipe 🙂
Hi Liz! I let it thaw out and reheat at 350 until crispy 🙂
Do you have the nutritional values with this recipe? How many carbs and how much protien, etc?
Hi Kathy! It depends on how many you make, so it’s best to plug it into a calorie counter 🙂 Enjoy!
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!
Hi Lydia! I’m not sure, sorry, but check the packaging- It usually offers a egg white or liquid equivalent.
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.
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.
Hi there! I am curious if you have ever tried to freeze these? Do you think they would be freezer friendly?
Hi Bethany! Absolutely- You’ll just need to ensure they are done so individually! 🙂
these looks awesome! about how many crusts does it make?
Hi Marti! It depends on how big or small you want them, I usually get 3-4 crusts from it 🙂
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!
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…
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.
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!
Oh wow, those toppings sound amazing! Hmmm..it sounds you have a fantastic quality coconut flour- You can add a little milk next time 🙂
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?
Hi Sarah, it sure is 🙂
Hi I absolutely love your recipes!!
But was just wondering how many bases this usually makes?
Hi Karli! Thank you 🙂
Depending on the size of your pan, it can make anywhere between 2-4 🙂
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!
Dude, what is this farce about no more Saturday pizza nights? I am disgraced!
I have never mastered a yeast pizza dough. Betting these will work out much better for me! Thanks Almond 😀
🙂 You are welcome, Mermaid!
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 🙂
LOL! That’s so funny. I think you’d like this, as long as you top it like crazy.
I wish there were more recipes for Vegans.
Hi Linda, there are many, many recipes for vegans on here 🙂
You can whip chickpea liquid instead of egg whites
I don’t eat pizza, but will eat these crusts! I loved that you used coconut flour, too!
😀 Absolutely! I thought of you making this 🙂
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 : )
🙂 You are so welcome, Jess! Haha, let’s roll our eyes in unison!