Craving a tasty slice while staying true to your eating plan? You’re in luck. This perfect paleo pizza recipe lets you enjoy all those comforting pizza flavors without straying from your paleo lifestyle.
Unlike traditional pies, this version relies on simple, grain-free ingredients that provide a crisp crust and wholesome toppings. Get ready to roll, bake, and indulge in a delicious meal that’s sure to become your next go-to pizza night staple.
Ingredients
- 2 cups almond flour (finely ground)
- ¼ cup tapioca flour (also called tapioca starch)
- 1 teaspoon baking powder (aluminum-free if possible)
- ½ teaspoon sea salt
- 1 teaspoon dried oregano (or Italian seasoning)
- 2 large eggs, lightly beaten
- 1 tablespoon coconut oil, melted
- ½ cup tomato sauce (no added sugar)
- Your choice of paleo-friendly toppings (for example, cooked chicken, sliced veggies, fresh basil)
Directions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper, or use a pizza stone if you have one.
- In a mixing bowl, combine almond flour, tapioca flour, baking powder, sea salt, and dried oregano. Stir these dry ingredients until everything is evenly mixed.
- Add the lightly beaten eggs and melted coconut oil to the bowl. Mix until a dough forms. It should be pliable but not too sticky. If it’s too dry, add a little water, a tablespoon at a time.
- Place your dough on the parchment-lined baking sheet. Press it into a circular shape, about a quarter-inch thick. If it helps, lightly coat your hands with almond flour to prevent sticking.
- Bake the crust for about 10 minutes, or until the edges begin to turn golden brown.
- Carefully remove from the oven, then spread tomato sauce over the crust. Arrange your chosen toppings on top.
- Return the pizza to the oven and bake for another 8 to 10 minutes, or until everything looks nicely browned.
- Let your pizza rest for a couple of minutes before slicing. Then dig in and enjoy!
Nutrition facts
Below is a rough estimate of nutrition per slice (assuming eight slices total), though your exact counts will depend on toppings:
| Nutrient | Approximate Per Slice |
|---|---|
| Calories | ~220 |
| Protein | ~12 g |
| Carbs | ~10 g |
| Fat | ~15 g |
Keep in mind that the numbers may vary based on what you pile on top, so consider these estimates a starting guide.
Final thoughts
When you’re aiming for a satisfying and healthy meal, perfect paleo pizza can be your delicious solution. The crust is crisp on the outside, tender on the inside, and just as drool-worthy as any traditional slice.
Try mixing up your toppings. Maybe chicken and spinach one night or tomatoes and mushrooms the next. Make the recipe yours, then invite friends to share a slice of guilt-free fun.
Frequently asked questions (FAQs)
-
Can I make the crust ahead of time?
Absolutely. You can prepare the dough, shape it into a crust, and partly bake it. Then store it in the fridge for up to two days. When you’re ready to eat, simply add sauce and toppings, then pop it back in the oven. -
How do I keep the crust from getting soggy?
Pre-baking the crust helps. Make sure you bake it until the edges are nicely golden. Too much sauce can contribute to sogginess, so spread it sparingly. -
Can I freeze the crust or leftovers?
Yes. Bake the crust fully, let it cool, and freeze it. For leftover slices, wrap them individually and freeze. Reheat in the oven until warmed through. -
What’s a good egg substitute?
If you need egg-free, you can experiment with a flax or chia egg (1 tablespoon ground flax or chia seeds plus 3 tablespoons water). Keep in mind that the texture may differ slightly, so you might need to adjust the moisture.
Enjoy your homemade masterpiece and let this recipe jumpstart your next fun, paleo-friendly pizza feast!
Ingredients
2 cups almond flour (finely ground)
1/4 cup tapioca flour (also called tapioca starch)
1 teaspoon baking powder (aluminum-free if possible)
1/2 teaspoon sea salt
1 teaspoon dried oregano (or Italian seasoning)
2 large eggs, lightly beaten
1 tablespoon coconut oil, melted
1/2 cup tomato sauce (no added sugar)
Your choice of paleo-friendly toppings (for example, cooked chicken, sliced veggies, fresh basil)
Directions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper, or use a pizza stone if you have one.
- In a mixing bowl, combine almond flour, tapioca flour, baking powder, sea salt, and dried oregano. Stir these dry ingredients until everything is evenly mixed.
- Add the lightly beaten eggs and melted coconut oil to the bowl. Mix until a dough forms. It should be pliable but not too sticky. If it’s too dry, add a little water, a tablespoon at a time.
- Place your dough on the parchment-lined baking sheet. Press it into a circular shape, about a quarter-inch thick. If it helps, lightly coat your hands with almond flour to prevent sticking.
- Bake the crust for about 10 minutes, or until the edges begin to turn golden brown.
- Carefully remove from the oven, then spread tomato sauce over the crust. Arrange your chosen toppings on top.
- Return the pizza to the oven and bake for another 8 to 10 minutes, or until everything looks nicely browned.
- Let your pizza rest for a couple of minutes before slicing. Then dig in and enjoy!
