Easiest Paleo Pizza

Learn how to make the best paleo pizza with 4 ingredients and get the perfect texture with no special equipment required. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 2

Cook Time 3

Total Time 5

Servings servings

Calories 125kcal

Author Arman Liew

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.

Video

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