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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
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! 🙂