The Ultimate Guide to Paleo Pizza Crust: Recipes, Tips, and Toppings

For those following a Paleo diet, pizza might seem like a distant memory. However, with the right recipe, you can enjoy a delicious and satisfying pizza that aligns with your dietary needs. This article explores various Paleo pizza crust recipes, offering options that are grain-free, gluten-free, and dairy-free. We'll cover everything from simple three-ingredient crusts to more complex doughs that mimic traditional pizza textures.

Why Paleo Pizza Crust?

Traditional pizza crusts are typically made with wheat flour, which is off-limits on the Paleo diet. Paleo pizza crusts use alternative flours like almond flour, tapioca flour, and coconut flour to create a base that is both healthy and delicious. These crusts allow you to enjoy the flavors and textures of pizza without compromising your dietary goals.

Core Ingredients for Paleo Pizza Crust

Several key ingredients form the base of most Paleo pizza crusts. Understanding these ingredients and their roles is crucial for successful Paleo pizza making.

Almond Flour

Almond flour is a popular choice for Paleo baking due to its fine texture and slightly nutty flavor. It provides a good structure for the crust and is a great source of healthy fats and protein.

Tapioca Flour

Tapioca flour, also known as tapioca starch, is essential for creating a chewy and pliable texture. It helps bind the ingredients together and gives the crust a desirable crispness. In many recipes, tapioca flour can be substituted with arrowroot flour/starch.

Read also: Paleo Granola Recipes

Coconut Flour

Coconut flour is another common ingredient in Paleo pizza crusts. It is highly absorbent, so it's often combined with other flours to balance the moisture content. Coconut flour adds a subtle sweetness and a light, airy texture to the crust.

Eggs

Eggs act as a binding agent, providing structure and stability to the dough. They also contribute to the crust's overall texture, making it more elastic and easy to work with. Some recipes suggest using a "flax egg" as a substitute, made by boiling flax seeds and extracting the gel.

Olive Oil

Olive oil adds richness and flavor to the crust. It also helps to create a crispy exterior while keeping the interior soft.

Yeast

Some Paleo pizza crust recipes include yeast to achieve a more traditional pizza flavor and texture. However, many recipes are yeast-free, relying on other ingredients to provide the necessary rise and structure. If using active dry yeast instead of instant yeast, multiply the amount by 1.25 and soak it in the water in the recipe first.

Simple Paleo Pizza Crust Recipe (Nut-Free, Grain-Free, Dairy-Free)

This recipe is perfect for those looking for a simple, nut-free option that doesn't require a lot of ingredients or time.

Read also: Paleo Diet Delivered: What You Need to Know

Ingredients:

• 1 cup Tapioca flour (can substitute arrowroot flour/starch)
• 1/3 cup Coconut flour
• Salt to taste
• Oil (e.g., olive oil or coconut oil)
• Warm water

Instructions:

1. Combine Dry Ingredients: In a medium bowl, combine the tapioca flour, coconut flour, and salt.
2. Add Wet Ingredients: Pour in oil and warm water, then stir until a dough ball forms.
3. Roll Out the Dough: Place the dough ball onto a sheet of parchment paper. Use a tapioca floured rolling pin to carefully roll out the dough until it is fairly thin (approximately 12 inches). Add more tapioca flour as needed to prevent sticking.
4. Pre-bake the Crust: Place the rolled-out dough (on its parchment paper) onto a hot pizza stone or sheet pan in a preheated oven.
5. Bake: Bake for 12-15 minutes, depending on how crispy you want the crust to be before adding toppings.
6. Add Toppings: Remove from the oven, add your favorite Paleo-friendly toppings, and bake for another 5-10 minutes, or until the toppings are heated through.

Three-Ingredient Paleo Pizza Crust

For an even simpler option, this three-ingredient crust is a game-changer.

Ingredients:

• Tapioca flour
• Coconut flour
• Eggs
• Water
• Sea salt

Instructions:

1. Mix Ingredients: Combine tapioca flour, coconut flour, eggs, water, and sea salt in a bowl until smooth.
2. Pre-cook on Stovetop: Heat a large cast iron skillet over high heat. Grease the bottom with olive oil (or skip if your skillet is well-seasoned).
3. Cook the Crust: Pour half of the pizza dough mixture into the skillet. Cook until the top begins to set and bubble.
4. Flip and Crisp: Flip the crust and cook until it is golden brown and crispy on the outside.
5. Repeat: Repeat with the remaining batter.
6. Add Toppings: Top with your desired toppings and finish in the oven or on the grill.

Paleo Pizza Crust with Almond Flour and Tapioca

This recipe combines almond flour and tapioca flour to create a crust that closely mimics traditional pizza dough.

Ingredients:

• Almond flour
• Tapioca starch
• Instant yeast
• Salt
• Water
• Olive oil
• Honey
• Egg

Instructions:

1. Make the Dough: In a large bowl, whisk together almond flour, tapioca starch, and instant yeast. Add salt and whisk again.
2. Add Wet Ingredients: Add water, olive oil, honey, and egg, and mix until a sticky batter forms.
3. Let it Rise: Dust your hands with tapioca flour and press the dough into a ball. Cover the bowl with plastic wrap and let it sit in a warm place for about 45 minutes, or until the dough has expanded.
4. Shape the Dough: Place a large sheet of parchment paper on a flat surface. With tapioca floured hands, transfer the dough to the parchment and pat it out into a circle.
5. Bake: Drizzle the top of the raw dough with olive oil and spread it evenly. Pierce the dough with a fork.
6. Pre-bake: Carefully transfer the parchment with the dough onto a pizza stone or sheet pan and bake for 8 minutes, or until the dough is set and just beginning to brown.
7. Add Toppings and Finish Baking: Remove the dough from the oven, add your desired toppings, and return to the oven for about 5 more minutes, or until the toppings are melted and bubbling.

Paleo Choux Pizza Dough

This recipe, inspired by My Paleo Patisserie, uses eggs and steam to create a unique and satisfying crust.

Ingredients:

• Almond Flour
• Tapioca Flour
• Salt
• Palm Shortening
• Coconut Milk
• Water
• Eggs

Instructions:

1. Combine Dry Ingredients: In a medium-sized bowl, whisk together the flours and salt.
2. Heat Wet Ingredients: In a small saucepan over medium heat, combine the shortening, coconut milk, and water. Stir continuously until the shortening has melted completely.
3. Form the Dough: Remove from heat and pour the flour mixture into the hot milk mixture. Immediately stir vigorously until the mixture forms a big, soft blob of dough.
4. Add Eggs: Whisk one egg in a small bowl. Use a stand or hand mixer to add one egg at a time to the dough, waiting for each egg to be fully incorporated before adding the next.
5. Shape the Dough: Place half the prepared dough in the center of a silicone or parchment paper-lined cookie sheet. Spread it out into a circle or oblong shape, working from the center outward to create a thicker rim.
6. Add Toppings: Spread a thin layer of sauce across the crust, then add cheese (if using) and other toppings.
7. Bake: Place the prepared pizza onto the center rack of the hot oven and bake for approximately 20 minutes. Then, turn the oven temperature down and bake for about 10 minutes more.

Tips for Perfecting Your Paleo Pizza Crust

Making a great Paleo pizza crust involves more than just following a recipe. Here are some tips to help you achieve the best results:

• Use a Pizza Stone: A pizza stone helps to distribute heat evenly, resulting in a crispier crust. Preheat the stone in the oven before placing the pizza on it.
• Pre-bake the Crust: Pre-baking the crust before adding toppings helps to prevent it from becoming soggy.
• Roll the Dough Thin: Rolling the dough thinly ensures that it cooks evenly and becomes crispy.
• Use Parchment Paper: Rolling and baking the crust on parchment paper makes it easier to transfer the pizza to and from the oven.
• Don't Overload the Toppings: Too many toppings can weigh down the crust and make it soggy. Use a moderate amount of toppings to maintain the crust's integrity.
• Experiment with Flavors: Add herbs, spices, or garlic powder to the dough for extra flavor.

Paleo Pizza Crust Topping Ideas

The toppings are where you can really get creative with your Paleo pizza. Here are some ideas for delicious and healthy toppings:

Read also: Paleo Mayonnaise Recipe

• Meats: Prosciutto, sausage, chicken, ground turkey or beef with taco seasoning, oven-baked bacon, chorizo.
• Vegetables: Onions, peppers, mushrooms, tomatoes, spinach, artichoke hearts, sun-dried tomatoes.
• Sauces: Marinara sauce (check for added sugar), basil pesto (dairy-free).
• Seasonings: Oregano, basil, rosemary, garlic powder.
• Dairy-Free Cheese: Nutritional yeast, cashew ricotta, store-bought dairy-free cheese (e.g., Miyoko's Kitchen).
• Eggs: Scrambled eggs for a breakfast pizza.

Storing and Reheating Paleo Pizza

Paleo pizza crust can be made ahead of time and stored in the fridge for 2 to 3 days. You can store it with or without toppings, but be mindful of watery toppings that might make it soggy.

Freezing

You can freeze Paleo pizza dough in several ways:

• Dough Ball: Freeze the dough in a ball, thaw overnight, and use it to make crusts later.
• Pre-made Crusts: Make paleo pizza crusts ahead but don’t cook them. Store them between layers of parchment paper in the freezer and thaw before cooking.
• Pre-cooked Crusts: Pre-cook your healthy pizza crust in a cast iron pan, then freeze between layers of parchment paper. Add toppings and cook using the oven or grill when ready to eat.
• Entire Pizza: Freeze the entire pizza with toppings that freeze well, such as meats. Avoid fresh veggies like tomatoes or greens.

Reheating

To reheat Paleo pizza, stick it in the oven or microwave until heated through.

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