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Paleo Pizza Crust Recipe

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This Paleo Pizza Crust is a healthier, grain-free, and dairy-free alternative for pizza lovers. Made with wholesome ingredients like almond flour, chia seeds, and coconut flour, it’s crispy on the edges and soft in the middle. Whether you’re following a Paleo diet or looking for a delicious gluten-free option, this recipe is simple to make, customizable, and perfect for any pizza night.

Ingredients

Scale

Crust Ingredients

  • 1 cup soaked almonds (or 1½ cups other soaked nuts)
  • ¾ cup chia-seed meal
  • ⅛ cup coconut flour
  • ⅛ cup flaxseed meal
  • 1 cup extra virgin olive oil
  • 4 whole eggs (preferably pasture-raised)
  • 2 egg whites
  • 1 tsp dried basil, oregano, or rosemary
  • ½ tsp sea salt
  • ½ tsp baking soda
  • 1/16 tsp stevia (optional for a hint of sweetness)

Optional Toppings (Not Included in Crust)

  • Tomato sauce, sautéed veggies, grilled chicken, or dairy-free cheese alternatives.

Instructions

1. Prepare the Baking Pan

Grease a pizza pan or cookie sheet with olive oil or coconut oil. For easier cleanup, line it with parchment paper.

Pro Tip: Parchment prevents sticking and makes transferring the pizza easier.

2. Blend Wet Ingredients

In a blender, combine:

  • Soaked almonds
  • Olive oil
  • Eggs and egg whites
  • Dried herbs, sea salt, and optional stevia

Blend until the mixture is smooth and creamy.

Common Mistake: Avoid overloading the blender. Blend in bursts if needed.

3. Mix Dry Ingredients

In a small bowl, sift together:

  • Chia-seed meal
  • Coconut flour
  • Flaxseed meal
  • Baking soda

Stir until evenly combined.

Visual Cue: It should look uniform and powdery.

4. Combine Wet and Dry Mixtures

Pour the dry mix into the blender with your wet ingredients. Blend briefly until the batter just comes together.

Pro Tip: Don’t let the batter sit for too long—chia seeds absorb moisture and will thicken quickly.

5. Shape the Crust

Pour the batter onto your prepared pan. Spread evenly into a circle or rectangle about ¼ inch thick using an offset spatula.

Visual Cue: The batter should spread easily but hold its shape.

6. Pre-Bake the Crust

Bake in a preheated oven at 375°F for 15–20 minutes. The edges should feel firm, and the center should puff slightly.

Common Mistake: Don’t skip pre-baking—the toppings will weigh down an uncooked crust.

7. Add Toppings

Remove the crust from the oven. Add your favorite toppings, like tomato sauce, sautéed veggies, and proteins.

Pro Tip: Keep toppings light to maintain a crisp crust.

8. Final Bake

Return to the oven and bake for another 20 minutes. The edges should turn golden brown, and the toppings should be bubbly.

Smell Cue: A nutty, savory aroma means it’s ready!

Notes

Serving Suggestions

  • Slice into wedges for a main dish or smaller pieces for appetizers.
  • Pair with a fresh salad or roasted veggies for a balanced meal.

Storage and Reheating

  • Storage: Refrigerate leftover slices in an airtight container for up to 3 days. Freeze for up to 1 month, separating slices with parchment paper.
  • Reheating: Warm in a 350°F oven for ~10 minutes for a crispy crust.

Tips & Tricks

  • For a nut-free option, substitute almonds with sunflower seeds.
  • Adjust herbs for flavor—try smoked paprika or chili flakes for heat.
  • Let soaked almonds fully drain before blending to avoid extra moisture.

Find it online: https://paleo.recipes/paleo-pizza-crust/