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Mini Paleo Crust Pizzas (Nut Free)

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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

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4.8 from 11 reviews
Mini Paleo Crust Pizzas (Nut Free)
 
Prep time
Cook time
Total time
 
Feel free to add different toppings and to omit the cheese.
Author:
Serves: 4
Ingredients
  • 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
For the toppings
  • 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
Instructions
  1. Preheat the oven to 250 C / 480 F.
  2. In a medium bowl, whisk together the eggs with melted (but not hot) butter, seasoning and water, until fluffy.
  3. Then add the tapioca and coconut flours and mix through well. You should have a thick batter consistency, think muffin batter.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Once slightly golden brown, remove the bases from oven and add the toppings.
  9. 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.
  10. 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.

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32 Comments
  1. This is a WONDERFUL recipe! We’d been missing pizza since going paleo a few months ago, and this took care of the craving.(Especially since we learned that we can have some goat or sheep’s milk cheese on this program; we added dollops of soft goat’s cheese to the mini-pizzas.) I really appreciate the detailed steps and hints. I’ll be making this every week! Yum!

    1. Thanks Stephanie :) I am super happy you enjoyed them. And yes to goat’s cheese!! Try making some with caramelised onions, prosciutto and goat’s cheese.

  2. I really want a pizza base that is grain free. On the Iodine Workshop, a comment was made that tapioca was a goitergen and being hypothyroid must avoid it. Not sure if arrowroot is also a goitergen.

    1. I don’t know much about the amount of goitrogens in tapioca (I know it does contain them), but it’s present in so many things we eat including highly nutritious veggies. It’s an individual choice, of course, but I believe that with those things the poison is often in the dose. It depends how often you make this and how many other high-goitrogen foods you eat in that week. Arrowroot would work as a substitute though, if that is a better option for you.

  3. Hi, l made a batch of these with arrowroot flour instead of tapioca (hard to find organic tapioca flour in France!) and they turned out really well and amazingly like the old-style non-Paleo pizza but totally digestible. l love them! Has anyone made just 2 bigger ones from these quantities instead of 4 small ones or will it not cook properly? If l try it l’ll let you know.
    The only limit is your imagination when it comes to toppings so for my first batch l smeared on some sun dried tomato paste, chopped artichoke in oil, teeny bit of grated Comte cheese, a few Provencal olives and a bit of shredded parma ham. It was a deluxe little pizza and l ate them 4 days in a row for lunch with side salad and avocado ;))) Thanks for this really great recipe and for all you share with us. I Love your books too!

    1. Thanks for the tips Fiona. I am glad arrowroot flour worked just as well, I am sure there are other people who might not find tapioca. I’ve not tried making a bigger pizza but I think someone has done one and said it worked ok. You might need to adjust the cooking time so it bakes through in the middle. And thanks for your kind words too, I really appreciate them.x

  4. Thank you for this recipe. I made it a few times, and forgot to come back and leave a comment.
    I made mine, topped with sliced tomatoes and then cheese. So yummy.
    Froze well and was a fantastic on the go lunch or kids lunch given it is nut free.
    Stumbled across this recipe again today by chance and reminded about it. Will whip up a big batch for kids lunches and freeze soon!

    THANK YOU!

    1. Thanks Melanie! And good got know that it freezes well as I had some readers asking about it. It’s such a handy recipe and you can make so many different versions with different toppings.

  5. This was really great! For my first attempt, I thought my oven was at 480, but it was not, I then had to adjust the cook time. Despite my goof-up, it came out browned and crisp at the edges, with a slightly chewy center. My 20 yr. old “pizza loving son,” thought it was Excellent!
    Thanks, Irena, we will definitely make this again.

    1. You’re welcome Ann Marie. I’m glad it worked out for you even with the ‘goof-up’ Goof-ups is how I end up with awesome recipes ;)

  6. Why are you telling folks to replace flours with a ‘grain’ flour (aka: rice) if they can’t find coconut or another, when it’s supposed to be paleo?

    1. Yes, I think they will still work. You can try making a small batch to test so you don’t waste too many ingredients. Ghee might also be an option if you can tolerate it.

  7. Made this tonight! Tastes just like a normal pizza. So glad you put photos of the process up, it looked very ugly when i was putting the dough on the parchment but it turned out great! Keep up the good work, love love LOVE your cook books :-)

    1. Thanks Sarah! I’m glad they worked. I was the same as you while making them. Before I put them in the oven I thought ‘Oh gosh, this is not going to work’ but it totally did. Hence I said in the recipe not too worry if it looks weird while you’re making it ;)

    1. You can try arrowroot flour or cassava flour (similar to tapioca). Alternatively, if you can tolerate it, try some rice flour or potato flour. The next on the list would be buckwheat or quinoa flour.

    1. I think it would work as a larger pizza as well but not too large. You might need to adjust the cooking time so it cooks in the middle. To be on a safe side, I suggest making small ones first so you get an idea of the texture you get and the cooking time in your oven, and then experiment with larger sizes. I would not recommend the pizza stone because the batter is not like a regular elastic pizza dough. I have no idea if it would stick to it. However, you could place the parchment paper on the pizza stone and do it that way. You could do a little test and see, I’d been keen to know how it goes.

  8. Is this a fairly crisp crust ? It looks like it would be. I love(d) thin crust pizza, and this looks like it might be just the recipe I’ve been looking for :)

    1. It turned out quite crispy but the key is to spread the batter quit thin. If you spread it thicker, then adjust the cooking time to make sure it cooks through. It has a little chewy texture in the middle, kind of like a normal pizza.

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