Pizza Crust (Primal/Paleo)

Pizza Crust (Primal/Paleo)

Well, here it is. After trying coconut flour pizza crusts (we were not huge fans) and multiple tries at other types of pizza crusts, this is what has emerged from my kitchen. This is one of our favorite recipes, yet I feel like there may still be some revisions coming with temperatures and baking times. I realize the picture has cheese on it (we eat our pizza with cheese), but if you are dairy-free, you can certainly make it without! This is just a recipe for a basic crust. I hope you enjoy it as much as we do!

Note: This makes one, large pizza. If you would like to make a smaller pizza, I will include a condensed recipe below.

Pizza Crust (Grain-free)

2 cups almond flour (I now use Honeyville almond flour because I like the texture better)
1 cup arrowroot powder (or tapioca flour)
1 1/2 tsp. baking powder
1 1/2 tsp. salt
1 1/2 tsp. oregano
1/4 tsp. black pepper
3 eggs
1/2 cup homemade almond milk (or milk of choice–we now use unsweetened coconut milk)

1. Preheat oven to 425 degrees. Grease a round pizza pan (no holes) or cookie sheet. (I use a 15″ round baking stone.)
2. Combine dry ingredients in a large bowl. Whisk to blend together.
3. Add eggs and almond milk to the dry ingredients. Mix well. (The batter will be runny–not like typical pizza dough.)
4. Use a spatula to spread batter onto greased pan.
5. Bake crust in preheated oven 8-12 minutes.
6. Remove crust from oven and top with sauce and desired toppings.
7. Bake for another 10-15 minutes. Enjoy!

*Note: the thicker you spread your crust, the longer you will need to bake it the first time. I have occasionally made it thicker and the middle was still slightly gooey. I recommend spreading it thin or baking it long enough so that the middle is well done.

Let me know what you tried and if you experiment with times/temps!


Here is the smaller version of the recipe:

1 1/4 cup almond flour (like I said above…I recommend Honeyville)
3/4 cup arrowroot
1 tsp. baking powder
1 tsp. salt
1 tsp. oregano
1/8 tsp. black pepper
2 eggs
1/3 cup almond milk

Directions: Same as above, but cooking times will probably be shorter unless you make it thick.

Shared at Allergy-Free Wednesdays, Gluten-Free Wednesdays, Pennywise Platter and Fight Back Friday!


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