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Arugula, Tomato & Burrata on Paleo Pizza Crust

Dani
Arugula, Tomato & Burrata on Paleo Pizza Crust - use this gluten-free pizza crust recipe to make any kind of healthy pizza you like!
Prep Time 12 mins
Cook Time 22 mins
Total Time 34 mins
Course Main Course
Cuisine Italian, Paleo
Servings 1 pizza
Calories 866 kcal

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!

Nutrition

Serving: 1servingCalories: 866kcalCarbohydrates: 118gProtein: 18gFat: 38gSaturated Fat: 7gCholesterol: 327mgSodium: 1415mgPotassium: 121mgFiber: 7gSugar: 2gVitamin A: 475IUCalcium: 108mgIron: 4.4mg
Keyword best healthy pizza crust, paleo pizza crust recipe, tapioca flour pizza crust
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