This paleo pizza recipe is slightly unconventional but hey, nothing is conventional about the paleo diet. The crust is paleo friendly, and it’s also nut free so you can use it to make little pizzas for kids lunch boxes. I used cheese on mine because I can tolerate it, but feel free to omit it. I’ve provided some nice topping combinations below.
As you’re making the pizza, you will be wondering if it’s actually going to work because there is no kneading of the dough. Well, this is a slightly different kind of pizza crust. Follow the instructions and it should work. The texture won’t be quite the same as a regular pizza but it’s a pretty decent paleo alternative that really satisfies. Once you’ve mastered this basic recipe, you can experiment with different toppings or try making a larger size pizza.
Dairy free version: Use ghee instead of butter, or around 2 ½ tablespoons of olive oil or coconut oil should also work. Omit the cheese or use aged Parmesan or ship’s milk cheese if that is less problematic than cheddar or mozzarella.
Flours: Tapioca flour can be found in most supermarkets and health food stores. Cassava flour (very similar but not as fine) is also great to use here. Coconut flour can be found in most health food stores and online. If unavailable, replace with white rice flour, quinoa or buckwheat flour, if tolerated, or almond meal. In this case use a little more than is specified for coconut flour.
Topping ideas: tomato base, good 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; tomato base and Parmesan cheese, with fresh prosciutto and rocket on top.
Keep in mind that pizza is a sort of a treat! Whether it’s grain-free or not, it’s still pretty high in carbohydrates and should be enjoyed in moderation and with loads of veggies on the side. Serve with a crisp green salad, such as gem/cos lettuce or rocket with lemon, mustard and olive oil dressing.
Let me know what you think or if you have any questions in the comments. Irena xxx
- 2 medium eggs
- ~40 g / 1.5 oz. butter (melted)
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ cup warm water
- ⅔ cup tapioca flour
- ⅓ cup coconut flour
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- ½ teaspoon dried oregano
- 1 cup grated cheddar cheese
- 12-15 cherry tomatoes or 2 medium tomatoes, sliced
- handful of pitted olives, sliced
- chilli flakes, optional
- Preheat the oven to 250 C / 480 F.
- In a medium bowl, whisk together the eggs with melted (but not hot) butter, seasoning and water, until fluffy.
- Then add the tapioca and coconut flours and mix through well. You should have a thick batter consistency, think muffin batter.
- Place a sheet of parchment paper on a flat oven tray (no need to grease). Depending on the size of the tray, you might have to pre-cook the bases in two batches or use two trays in the oven at the same time.
- Depending on how many you can fit, scoop 2 or 4 dollops of batter on to the tray. I used about 2-3 tablespoons of batter per pizza base. Leave enough space around each dollop to flatten it into a thin round pizza base.
- Using a knife spatula or a the back of the spoon, flatten each dollop into a flat, thin pancake (more like a thick crepe). Use a circular motion to spread the batter, don’t worry if it’s a little uneven as it will melt and flatten out slightly once in the oven. See image below.
- Make sure the oven is hot when you put the bases in. Place the tray on the middle shelf and bake for 7-8 minutes, until lightly browned. If using two trays, you might need to rotate them from top to bottom as the oven temperature can vary. Allow a little more time in this case. Otherwise, repeat with the second batch if needed.
- Once slightly golden brown, remove the bases from oven and add the toppings.
- While the bases are baking, mix together the tomato paste, olive oil and dried oregano in a bowl. Spread a teaspoon or so over each pre-cooked base. Top with a few tablespoons of cheese, grate more if needed, a few slices of tomatoes and sliced olives. Sprinkle with some chilli flakes if you wish. Reduce the heat of the oven to 200 C / 400 F and pop the pizzas back in for about 5-6 minutes, until the cheese has melted and browned lightly.
- The bases should easily slide off the parchment paper. If not, slide a spatula or a knife underneath to let them loosen up. Serve with a crisp green salad.