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