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Paleo Pizza Crust Recipe

Paleo Pizza Crust (Nut-Free)

  • Author: Irena Macri
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 4 1x
  • Category: Main/Snack
  • Method: Baking
  • Cuisine: Italian


This is a simple and nut-free recipe for a delicious, thin, crispy and a little chewy paleo pizza crust. You can make small or large pizzas and use whatever toppings you like following this base recipe.



For the toppings

  • 2 tablespoons tomato paste
  • 2 tablespoons olive oil
  • 1/2 teaspoon dried oregano
  • 1 cup grated cheddar cheese or other cheese
  • 1215 cherry tomatoes or 2 medium tomatoes, sliced
  • A handful of pitted olives, sliced
  • A few chilli flakes, optional


  1. Preheat the oven to 250 C / 480 F.
  2. In a medium bowl, whisk together the eggs with melted (but not hot) butter or ghee, seasoning and water, until fluffy. If using olive oil,  no need to warm it up.
  3. Then add the tapioca flour and coconut flour and mix through well. You should have a thick batter consistency, think muffin batter. If it’s not as thick as in the pics, add a little more of either of the flours.
  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 above.
  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.
  10. 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.
  11. 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.


Please note, the nutritional breakdown below is for 1 mini pizza with the toppings I used in the recipe, cheese including.

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