Paleo Pizza Crust (Gluten Free, Dairy Free)
This is the best Paleo pizza crust! It has the perfect crispy crust and chewy middle. This gluten free dairy free pizza crust is easy to make and requires only a few healthy ingredients. Top with your favorite toppings for the ultimate grain free pizza!
This post is sponsored by Bona Furtuna, but all ideas are my own! Thank you for supporting this blog.
Why You’ll Love This Recipe
- Healthy pizza! Do I need to say more?
- This Paleo pizza crust comes together quickly and easily.
- The crust is made with only 7 ingredients.
- Top with any and all pizza toppings.
- It is made without almond flour, without coconut flour, and without yeast.
- This recipe is Paleo, grain free, gluten free, dairy free, and sugar free.
- Check out these Whole30 Pizza Potato Skins for another fun idea!
Ingredients & Substitutions
Cassava flour is a great Paleo and grain free flour for baking. It closely resembles all purpose flour in texture, flavor and color. Do not substitute another flour. See this Cassava Flour: Everything You Need to Know post for more information.
The tapioca flavor provides chewy texture and elasticity to this Paleo pizza crust. Arrowroot starch or even cornstarch (not Paleo) can be used.
The sea salt and garlic powder add a little flavor. Feel free to add some onion powder or oregano if desired.
The egg helps bind the dough together. Do not try to use a flax egg, chia egg or Vegan egg replacement.
Olive oil provides both a hearty flavor and crispy texture. Avocado oil can be used in its place.
Warm water helps smooth out the dough. Use lukewarm water for best results.
The possibilities are endless when it comes to the toppings! Pizza sauce, dairy free cheese, basil, and balsamic vinegar were my choices, but feel free to use your favorite.
For a crustless option, check out these Pizza Bowls!
Taste & Texture
This cassava flour pizza truly tastes like classic pizza! The dough is light, soft and flavorful. The tatse of this pizza will depend largely on toppings used.
The crust is relatively thin, crispy and crunchy. The middle of the pizza is a little softer and more chewy.
How to Make More Crispy
Here are several ways to make this gluten free dairy free pizza more crispy.
Press dough into a thinner pizza.
Brush dough with olive oil before baking.
Bake pizza dough longer without toppings.
Bake longer after toppings have been added.
Broil on high for 1 to 2 minutes for extra crispy pizza.
How to Make More Chewy & Doughy
To make this dough more chewy, here are some ideas.
Press down into a thicker crust.
Bake for times listed below, do not add more time.
How to Make
First, preheat oven to 425 degrees Fahrenheit. Line a pizza pan with parchment paper.
In a mixing bowl, add cassava flour, tapioca flour, garlic powder and sea salt. Stir to combine.
Then, add in egg, olive oil and warm water. Stir until a thick sticky dough forms. Allow dough to rest 10 minutes.
Coat hands and lined pizza pan with tapioca flour to prevent sticking. Form a large ball of dough on pan.
Use hands to press dough into a large circle, approximately 10 inches wide and ½ inch thick. Wipe off any excess tapioca flour.
Brush a little olive oil all over crust (no more than about 1 teaspoon total). Bake Paleo pizza crust without toppings in oven for 15 minutes.
Remove from oven and add desired toppings. Then, return to oven for 7 to 8 minutes or until cheese has melted and crust is crispy.
Finally, remove from oven. Garnish with chopped basil, red pepper flakes and balsamic drizzle if desired.
Expert Tips & Tricks
Follow this recipe exactly for best results.
Coat hands and pizza pan with tapioca flour to prevent sticking. After pizza has been formed, wipe off any excess tapioca flour.
Brush crust with olive oil before baking without toppings. This yields a crispier crust.
Bake pizza until cheese has melted and crust has become golden.
For an easy recipe, try this Tortilla Pizza using a Paleo almond flour tortilla!
How to Serve & Store
Serve pizza hot from the oven! This pizza is definitely best fresh and hot. Serve with a side salad for a complete meal. My two favorites are this Kale Crunch Salad and Whole30 Brussels Sprouts Salad.
Store pizza in the fridge for up to 4 days. Freeze individual slices for up to 1 month.
Reheat in oven or air fryer until hot.
For another pizza recipe, try this Sourdough Pizza Crust.
Paleo Pizza Toppings
Which pizza toppings are Paleo?
All meat (chicken, pork, steak, bacon, ham, pepperoni, sausage)
All veggies (onions, peppers, tomatoes, mushrooms, olives, jalapeño, spinach, kale, and more)
Sauces (red sauce, buffalo sauce, BBQ sauce, Ranch)
Other (garlic, olive oil, balsamic vinegar, herbs, spices and seasonings)
Frequently Asked Questions
Normal pizza is not allowed, but this recipe is Paleo.
Yes, this one is gluten free and dairy free.
Yes, yeast is Paleo, but this recipe does not call for yeast.
You May Also Like
If you make this Paleo pizza crust recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!
Get the Recipe: Paleo Pizza Crust (Gluten Free, Dairy Free)
Paleo Pizza Crust
- ¾ cup cassava flour
- ½ cup tapioca flour, or arrowroot starch
- 1 tsp sea salt
- ½ tsp garlic powder
- 1 egg
- ¼ cup olive oil
- ½ cup warm water
- 1 cup pizza sauce
- 1 cup dairy free cheese
- chopped basil, optional
- red pepper flakes, optional
- drizzle balsamic vinegar, optional
- First, preheat oven to 425 degrees Fahrenheit. Line a pizza pan with parchment paper.
- In a large mixing bowl, combine cassava flour, tapioca flour, sea salt and garlic powder. Stir.
- Then, add in egg, olive oil and warm water. Stir until a sticky dough forms. Allow pizza dough to sit at room temperature for 10 minutes.
- Spread about 2 tablespoons tapioca flour onto parchment lined pan. Coat hands in tapioca flour as well.
- On the pan, form a large ball with dough. Use your hands to press dough into a large crust, approximately ½ inch thick. Wipe off any excess tapioca flour from crust. Brush a little olive oil all over crust.
- Bake pizza crust without toppings for 15 minutes.
- Remove pizza from oven. Add sauce, cheese, and other desired toppings. Bake for another 7 to 8 minutes or until cheese has melted.
- Finally, remove from oven and garnish with chopped basil and a balsamic drizzle if desired.
- See blog post above for step by step photos.
- I do not recommend substituting for the cassava flour. This will not work well with almond flour or coconut flour.
- Do not try to replace the egg with a Vegan replacement. The egg is very important!
- Coat both hands and parchment paper with tapioca flour to avoid sticking.
- Continue baking pizza (with toppings) until cheese is melted and the crust has reached desired level of crispiness.
- To freeze pizza, slice into individual slices and freeze.
- I have had the best luck with Vevan Vegan cheese, but feel free to use your favorite.
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6 Comments on “Paleo Pizza Crust (Gluten Free, Dairy Free)”
I just made this. I used Arrowroot, and followed your directions. Pizza crust was rolled out to a 12″ size. I used a pizza stone, heated in oven and put the crust, then pizza on it. It baked perfectly, crunchy thin crust. It was so nice to have pizza again. It tasted pretty good. Thank you for the recipe.
I am so glad to hear this, Ramona! Thank you for the kind comment.
Sorry, I followed the recipe and it didn’t cook all the way through.
It was very dry and no flavor!
Same here. I just made this and I’m not vibing with the consistency. but would love to know how to cook the center more. The exterior & bottom crust looks and tastes amazing, but it doesn’t seem like the middle fully cooked through. The center texture is understandable, regarding the use of arrowroot. I’m enjoying the pizza, nonetheless.
Looks delicious. Are the nutrition stats per slice or per pizza?
Thank you! The nutrition facts are per slice or 1/8th of the total pizza. Hope you love it!