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.
- 2 medium eggs
- ~40 g / 1.5 oz. butter or ghee (melted) (or 2 tbsp olive oil)
- 0.5 teaspoon salt
- 0.5 teaspoon garlic powder
- 0.5 teaspoon dried oregano
- 1/4 cup warm water
- 2/3 cup cassava flour, tapioca, or arrowroot
- 1/3 cup coconut flour
For the toppings
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1/2 teaspoon dried oregano
- 1 cup grated cheddar cheese or other cheese
- 12–15 cherry tomatoes or 2 medium tomatoes, sliced
- A handful of pitted olives, sliced
- A few 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 or ghee, seasoning and water, until fluffy. If using olive oil, no need to warm it up.
- 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.
- 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 above.
- 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.
Please note, the nutritional breakdown below is for 1 mini pizza with the toppings I used in the recipe, cheese including.