Paleo Pizza Crust
**UPDATED** Paleo, Keto, Vegan, Gluten-Free, Dairy-Free, Minimal Ingredients, Easy
This Paleo pizza crust sets the perfect foundation for any pizza and is great for quick weeknight meals (or premake the crust and freeze for later).
The search for the perfect grain-free pizza crust is finally over. When I first started my crazy beautiful Paleo journey (read more about it here), I honestly had no idea what I was getting myself into, other than I felt my best and was slowly losing weight.
Even the slightest cheat meal or a bite of cheat food left me with the overwhelming feeling of guilt. It took me a good two years to realize one cookie or one slice of pizza will not pack the weight back on.
As much as I enjoy a cheat slice of pizza once in a while, a homemade pizza with my Paleo pizza crust recipe is a treat in itself!
You’ll want to read this blog post in its entirety for more helpful tips and tricks you’d typically by-pass. Or, if you are feeling lucky, jump to the recipe below and get started!
Either way, I’d love to hear how your pizza crust turned out, so please leave a comment and share it with your friends and family.
How to Make Paleo Pizza Crust
I highly suggest ditching the notion that pizza should be round. Roll your dough as thin as you can in step five (below) and whatever shape it takes and run with it. With kids, no one has time to make the perfect meal.
1. Preheat the oven to 350 degrees.
2. In a large bowl combine flour, arrowroot, flax meal, garlic powder, oregano, cream of tartar, baking soda, and sea salt.
3. In a small bowl, whisk apple cider vinegar, olive oil, and warm water. Then pour into the large bowl and stir until a soft ball of dough forms.
4. Allow dough to rest for 5 to 10 minutes before moving onto the next step.
5. Place dough between two large sheets of parchment paper. Next, roll out with a rolling pin until dough is thin (about 1/8-inch or thinner) without ripping.
Tip: For this recipe, I have you rolling the dough out between two sheets of parchment paper. This is necessary to avoid an undesired mess as the dough is slightly sticky. It’s also the easiest way to transfer your crust to a baking sheet while achieving the same thickness throughout.
7. Bake for 12 to 15 minutes or until the crust is golden brown and crisp.
8. Remove from the oven and cool before topping with your desired ingredients. Then bake for an additional 13 to 18 minutes.
How to Store Paleo Pizza Crust
If you do not plan on making pizza the same night, place your baked crust in the fridge for 2 to 3 days. When you are ready to make pizza, add your favorite toppings and bake in the preheated oven at 350 degrees for 13 to 18 minutes.
Want to stock up your freezer with prebaked crusts? Allow crust to cool completely and place between two sheets of parchment paper. Lay flat in the freezer and store for 2 to 4 weeks. When ready to cook, place crust onto a baking sheet or pizza pan and defrost 30 minutes before adding toppings and baking.
Essential Equipment to Make Paleo Pizza Crust
Baking Sheet (or Pizza Pan) – I love my baking sheets, there is plenty of room and they are easy to clean. (Especially when topped with parchment paper)!
More Paleo Staples
Paleo Mayo – Ditch the shelves lined with PUFA based mayos and make this easy to make 5-minute olive oil-based mayo instead!
Vanilla Extract – After making your very own homemade vanilla extract with this easy to execute recipe, you’ll never purchase store-bought again!
Baking Powder – Did you know you could make homemade baking powder from home with two simple ingredients? Try it!
Basic Staples for Making Paleo Pizza Crust
Blanched Almond Flour – I purchase Costco’s almond flour, but you can use Bob’s Red Mill or any organic almond flour of your choosing, as long as it’s blanched.
Flax Meal – I love adding flax meal to all my Paleo baking recipes for its added fiber and nutrients.
Arrowroot Flour – You can’t go wrong with Bob’s Red Mill.
Garlic Powder & Oregano – My favorite organic spice brand is Simply Organic.
Cream of Tartar – When mixed with baking soda, these two ingredients turn into a homemade (and aluminum-free) baking powder!
Baking Soda – This is a staple in almost all households, it’s not only great for baking but also cleaning!
Sea salt – Everyone has their opinion on the best sea salt, so use whatever’s in your kitchen.
Olive Oil – Olive oil is my preferred oil to cook with when it comes to low-temperature baking and cooking.
Paleo Pizza Crust
- Preheat the oven to 350 degrees.
- In a large bowl combine flour, arrowroot, flax meal, garlic powder, oregano, cream of tartar, baking soda, and sea salt.
- In a small bowl, whisk apple cider vinegar, olive oil, and warm water. Then pour into the large bowl and stir until a soft ball of dough forms.
- Stir until you have a ball of dough.
- Allow dough to rest for 5 to 10 minutes before moving onto the next step.
- Place dough between two large sheets of parchment paper and roll out with a rolling pin until dough is thin (about 1/8-inch or thinner) without ripping.
- Slowly remove the top piece of parchment paper and transfer the bottom portion of the parchment paper with the dough onto a baking sheet or pizza pan.
- Bake for 12 to 15 minutes or until the crust is golden brown and crisp.
- Remove from the oven and cool before topping with your desired ingredients and then bake for an additional 13 to 18 minutes.
- Homemade sauce or Glen Muir Pizza Sauce
- Goat Cheese
- Uncured Pepperoni
- Black Olives