Garlic & Rosemary Crust Paleo Pizza

paleo pizza recipe

Recipe: Irey’s Paleo Pizza

Pizza –  most of us see it as an essential accompaniment to Dexter or Game of Thrones viewing marathons, games nights, kids parties and lazy family dinners. That’s a lot of fun things you’d have to take pizza out of when going paleo, right? Well, you could replace it with kale chips and chicken wings but the reality is WE ALL LOVE PIZZA! And for that reason alone, I give you my personal favourite paleo pizza recipe.

You can use the same toppings as me but it’s all about the crust really. Once you find a crust that works for you (and hopefully this one will), you can experiment with different toppings and sauces.  BUT! Before you start jumping up and down with excitement that you can now eat pizza every day, please remember that flours – even the paleo approved kinds – are starch, have a higher percentage of carbs and should therefor be eaten in moderation. If you’re trying to lean out, stick to meatzas and omelettazas or whatever they’re called.

Cook’s notes: You will need 1-2 round pizza baking trays with holes. The holes allow the heat to circulate under the crust which helps to cook it through consistently. You will also need a spatula and some baking paper. You can coconut flour in many health food stores or buy it online. Almond meal and tapioca flours are widely available. One of the reasons I used garlic and rosemary in the crust is to mask the slightly overpowering taste of coconut that I know some people have a bit of an issue with. It workswell and tastes great. Dried procini mushrooms can be found in most supermarkets and green grocers, soak them in hot water for 5 minutes before dicing. If you can get fresh porcini mushrooms…don’t talk to me! And a quick note on the cheesy matter, go ahead and use some mozzarela if your tummy is ok with it.


For the crust

  • 1 cup coconut flour
  • 1 1/2 cups almond meal
  • 1 cup tapioca flour
  • 1 cup water
  • 5 whole eggs
  • 2 garlic cloves, finely diced
  • 1 tbsp dried or fresh rosemary, diced
  • 1 1/2 tsp baking powder, gluten free
  • 5 tbsp olive oil

For the toppings 

  •  2/3 can diced tomatoes or tomato passata
  • 1 tbsp dried or fresh oregano or basil leaves
  • A good pinch of salt
  • A pinch of dried chili flakes
  • 2/3 cup sliced salami
  • 1/2 zucchini sliced
  • 7-8 Kalamata olives, sliced
  • 1 small white onion, chopped
  • 1/2 cup dried porcini mushrooms, soaked in hot water
  • 1 cup diced fresh mushrooms
  • 1/2 tsp Celtic salt or sea salt
  • 1/2 tbsp ghee or coconut oil
  • 1/2 cup grated sheep’s milk Pecorino cheese



  1. Preheat oven to 175C (around 350F).
  2. Combine all crust ingredients in a large bowl and incorporate well with a whisk and a wooden spoon. The consistency of the mix is going to be nothing like a traditional pizza dough. It will be more like a thick pancake mix, because essentially that’s what we’ll be baking in the oven.
  3. Place a sheet of baking paper on top of the pre-greased pizza baking tray (you can use some ghee, coconut oil or olive oil), you might need to use two overlapping sheets depending on the width of the paper. Scoop and add half of the mix to the middle of the tray. Using a spatula, spread the mix to the edges keeping a circular shape. Make sure the thickness is as even as possible in the middle and the edges (see photos below). Place the tray in the oven, on the middle shelf, and bake for 15 minutes or until it’s light golden brown. You can either use two baking trays at once or pre-bake the crust in two batches. If baking two trays at once, swap them around half way through as the heat is different at the top and bottom of the oven.
  4. While the bases are cooking, prepare the toppings. Heat ghee or coconut oil in a frying pan and sauté onion until soft. Add diced pre-soaked porcini, fresh mushrooms, salt, some pepper and cook for 4-5 minutes.
  5. For the base sauce, mix diced tomatoes or tomato passata with dried or fresh herbs and a pinch of salt.
  6. Take pizza bases out of the oven, remove the baking paper from underneath and let them cool down slightly before adding toppings. Leave the oven on.
  7. For pizza 1: spread 2-3 tablespoons of tomato mix, scatter salami and zucchini slices, throw some olive slices and sprinkle with some dried chili flakes. For pizza 2: spread 2 tbsp of tomato mix, scatter onion and mushroom mix, a few zucchini slices, and Pecorino cheese (optional).
  8. Bake each pizza with the topping on for a further 10-12 minutes at 175C. Once ready, drizzle each pizza with a little olive oil or even truffle oil on the mushroom pizza if you have it. Serve with a side salad and a cheeky glass of red.

Preparation time: 20 minutes

Cooking time: 30 minutes

Number of servings: 4-5






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