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On the lookout for paleo pizza crust recipe? That is it! I’ve experimented with a couple of variations and this crust is the nicest I’ve made. It’s crispy and just a little chewy, similar to the actual skinny crust pizza needs to be. You need to use this recipe to make mini pizzas as I did or create conventional massive spherical or sq. variations.
This paleo pizza crust recipe is barely unconventional however hey, nothing is standard in regards to the paleo food plan. The crust is grain-free and in addition nut-free so you should use it to make little pizzas for teenagers’ lunch bins. I used cheese on mine as a result of I can tolerate it, however be at liberty to omit it. I’ve offered some good topping concepts under.
How To Make Paleo Pizza Crust
As you’re making the pizza crust, you’ll be questioning if it’s really going to work as a result of there is no such thing as a kneading of the dough. Nicely, this can be a barely completely different type of crust. Comply with the directions within the recipe under and it ought to work.
Dry Elements
For this recipe, I’m utilizing grain-free and tree nut-free flours. One half is tapioca or cassava flour. Tapioca flour is just a little finer and that’s what I used for the mini pizza crusts within the footage and it may be present in most supermarkets and well being meals shops. Cassava flour (very comparable however not as high-quality) would most likely be even higher!
Coconut flour could be present in most well being meals shops and on-line as effectively. If unavailable, substitute it with white rice flour, quinoa or buckwheat flour if tolerated, or almond meal. On this case, use just a little greater than is specified for coconut flour.
Dairy-Free Model
Use ghee as an alternative of butter, or round 2.5 tablespoons of olive oil or coconut oil also needs to work. For the toppings, omit the cheese or use aged Parmesan or sheep’s milk cheese if that’s much less problematic than cheddar or mozzarella.
Remember the fact that pizza is a form of a deal with! Whether or not it’s grain-free or not, it’s nonetheless fairly excessive in carbohydrates and needs to be loved moderately and with a great deal of veggies on the aspect. Serve with a crisp inexperienced salad, reminiscent of gem/cos lettuce or rocket with lemon, mustard and olive oil dressing
What Is The Texture Of This Pizza Crust?
The feel received’t be fairly the identical as an everyday pizza nevertheless it’s a fairly first rate grain-free and paleo various that basically satisfies. It’s skinny, crispy and just a little chewy. When you’ve mastered this primary recipe, you’ll be able to experiment with completely different toppings or strive making a bigger dimension pizza.
Paleo Pizza Topping Concepts
- Tomato base, good high quality ham or pancetta and pineapple.
- Tomato base, caramelised onions, pan-fried mushrooms and radicchio.
- Tomato base, salami, olives and Spanish onion.
- Tomato base, rosemary roasted pumpkin and chorizo.
- In case you eat dairy: tomato base and Parmesan cheese or mozzarella, with recent prosciutto and rocket on prime.
- Artichoke dip/pesto base with mushrooms and ham for an AIP pizza.
Let me know what you consider this pizza crust or in case you have any questions within the feedback.
What Readers Are Saying About My Paleo Pizza Crust
This can be a WONDERFUL recipe! We’d been lacking pizza since going paleo a couple of months in the past, and this took care of the craving. Particularly, since we realized that we are able to have some goat or sheep’s milk cheese on this program; we added dollops of sentimental goat’s cheese to the mini-pizzas. I actually recognize the detailed steps and hints. I’ll be making this each week! Yum!
I did have to make use of the arrowroot flour vs the tapioca. I’ve a foul response to the tapioca. It was nonetheless nice! Thanks. One of the best crisp backside. – Shauna
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This can be a easy and nut-free recipe for a scrumptious, skinny, crispy and just a little chewy paleo pizza crust. You can also make small or massive pizzas and use no matter toppings you want following this base recipe.
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Preheat the oven to 250 C / 480 F.
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In a medium bowl, whisk collectively the eggs with melted (however not scorching) butter or ghee, seasoning and water, till fluffy. If utilizing olive oil, no must heat it up.
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Then add the tapioca flour and coconut flour and blend by means of effectively. It’s best to have a thick batter consistency – suppose muffin batter. If it isn’t as thick as within the pics, add just a little extra of both of the flours.
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Place a sheet of parchment paper on a flat oven tray (no must grease). Relying on the dimensions of the tray, you might need to pre-cook the bases in two batches or use two trays within the oven on the identical time.
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Relying on what number of you’ll be able to match, scoop 2 or 4 dollops of batter on to the tray. I used about 2-3 tablespoons of batter per pizza base. Go away sufficient house round every dollop to flatten it into a skinny spherical pizza base.
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Utilizing a knife spatula or a the again of the spoon, flatten every dollop right into a flat, skinny pancake (extra like a thick crepe). Use a round movement to unfold the batter, don’t fear if it’s just a little uneven as it can soften and flatten out barely as soon as within the oven. See picture above.
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Ensure the oven is scorching once you put the bases in. Place the tray on the center shelf and bake for 7-8 minutes, till evenly browned. If utilizing two trays, you may must rotate them from prime to backside because the oven temperature can fluctuate. Permit just a little extra time on this case. In any other case, repeat with the second batch if wanted.
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As soon as barely golden brown, take away the bases from oven and add the toppings.
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Whereas the bases are baking, combine collectively the tomato paste, olive oil and dried oregano in a bowl.
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Unfold a teaspoon or so over every pre-cooked base. Prime with a couple of tablespoons of cheese, grate extra if wanted, a couple of slices of tomatoes and sliced olives. Sprinkle with some chilli flakes if you want. Scale back the warmth of the oven to 200 C / 400 F and pop the pizzas again in for about 5-6 minutes, till the cheese has melted and browned evenly.
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The bases ought to simply slide off the parchment paper. If not, slide a spatula or a knife beneath to allow them to loosen up. Serve with a crisp inexperienced salad.
Please notice, the dietary breakdown under is for 1 mini pizza with the toppings I used within the recipe together with cheese.
Energy: 418kcal | Carbohydrates: 27g | Protein: 12g | Fats: 29g | Saturated Fats: 14g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 11g | Trans Fats: 0.3g | Ldl cholesterol: 132mg | Sodium: 740mg | Potassium: 264mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1051IU | Vitamin C: 14mg | Calcium: 264mg | Iron: 3mg