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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
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.