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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