I kid you not, this is the most legit paleo and grain-free pizza crust I’ve ever tried (not just the most legit pizza crust I’ve ever made – the most legit paleo crust I’ve ever tried).

You can hold it like an actual pizza without it being a floppy mess, it stands up to a ton of toppings and it’s a bit chewy. And you can use this paleo pizza crust for any kind of pizza after this!

I topped it with garlic and olive oil, then added arugula, roasted tomatoes and burrata. But my favorite way to eat it is with pizza sauce, fresh mozzarella and a ton of mushrooms (my favorite topping ever). Load it up with your favorites for a healthy pizza night!

The recipe is actually pretty simple and it’s easy to make.

Here’s what the dough looked like:

Arugula, Tomato & Burrata on Paleo Pizza Curst - use this gluten-free crust recipe to make any kind of pizza you like!

Here’s what it looked like spread out and topped with olive oil. Delicious!

Arugula, Tomato & Burrata on Paleo Pizza Curst - use this gluten-free crust recipe to make any kind of pizza you like!

Tell me what toppings you end up putting on top of the paleo pizza crust down in the comments.

Good luck making this pizza!

Arugula, Tomato & Burrata on Paleo Pizza Crust

Arugula, Tomato & Burrata on Paleo Pizza Crust - use this gluten-free pizza crust recipe to make any kind of healthy pizza you like!
Prep Time12 mins
Cook Time22 mins
Total Time34 mins
Course: Main Course
Cuisine: Italian, Paleo
Keyword: best healthy pizza crust, paleo pizza crust recipe, tapioca flour pizza crust
Servings: 1 pizza
Calories: 866kcal
Author: Dani

Ingredients

  • 1 cup tapioca flour
  • 2 eggs
  • 4 tbsp cashew flour or you can just blend cashews in a blender, it's easy
  • 2 tbsp coconut flour
  • 1 tsp baking soda
  • 1 tbsp olive oil
  • 3 tbsp water more or less if needed
  • salt
  • Italian seasoning

Instructions

  • Preheat oven to 375.
  • Combine all ingredients except the water until a crumbly mixture forms.
  • Add 2 tbsp of water. Mix.
  • A dry dough should start to form.
  • Add another tbsp of water. This is all I need to make a workable dough, but you may need to add another tbsp.
  • Work the dough with your hands until there are no lumps.
  • Spread out in a circle on a non-stick baking sheet.
  • Bake for about 12 minutes, or until pizza is set.
  • Then remove, add sauce, cheese and toppings.
  • Bake for about 10-15 minutes until everything is melty and cooked through.

Notes

I topped it with garlic and olive oil, then added arugula, roasted tomatoes and burrata. But my favorite way to eat it is with pizza sauce, fresh mozzarella and a ton of mushrooms (my favorite topping ever). Load it up with your favorites for a healthy pizza night!

Arugula, Tomato & Burrata on Paleo Pizza Curst - use this gluten-free crust recipe to make any kind of pizza you like! #paleo, #pizzarecipe
Arugula, Tomato & Burrata on Paleo Pizza Crust - use this gluten-free pizza crust recipe to make any kind of healthy pizza you like! #paleorecipes #pizza

8 Comments

  1. Andrea McGraw Reply

    I put in two tablespoons of water and it came out a not as stiff so hopefully it comes out okay. I think I only needed one tablespoon. Mine was pretty wet from the two eggs. I also subbed almond flour for cashew flour

  2. Andrea McGraw Reply

    Update: this one tasted not so good. Almost like an ammonia taste. Not sure if it was subbing the almond flour. I guess I will just go back to the paleo breakfast one I found on here and cook it longer.

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