This Paleo Pizza Crust is unlike others you’ve probably tried before – because the pizza is IN the crust. What I mean by that is the crust itself is flavorful, so it can stand alone if needed. It’s made with spices like oregano, red pepper flakes and paprika AND it actually tastes like cheese thanks to the nutritional yeast.
If you haven’t heard of nutritional yeast – it’s a cheese substitute (something that vegans have been using for years). It’s really good. I only recently found out about the stuff – after my friend Hayley had me try her nacho kale chips. When she said they were dairy-free, I told her she had to be lying. I have no idea why, but this stuff seriously tastes like cheese. You can find it in most grocery stores, or you can order it on amazon.
Making this pie is as easy as making my 3-ingredient Flatbread. The only difference is, instead of waiting for the bread to finish cooking on the stove top, you just pop it in the oven. When it comes out, it’ll be perfectly golden brown and ready for eating.
I topped this pie with some organic pizza sauce and ate it just like that. You can eat this without using any toppings too – it’s like a pizza flavored bread. If you can handle dairy – sprinkle some cheese on top – you’ll love it. This baked crust has crispy edges with a softer middle, but you can make this pizza as crispy as you’d like.
Ingredients
- ½ cup Almond Flour
- ½ cup Tapioca Flour
- 1 cup Coconut Milk
- 1 tbs Nutritional Yeast
- 1 tsp Oregano
- 1 tsp Fine Sea Salt
- ¼ tsp Fennel Powder
- ¼ tsp Paprika
- ¼ tsp freshly ground Black Peppercorns
- pinch of Crushed Red Pepper Flakes
Instructions
- Preheat oven to 400 degrees.
- In a bowl combine all of the ingredients to form a batter.
- Ladle ½ cup of the batter onto an Eco-friendly Nonstick Fry Pan on medium heat.*
- Allow the flat bread to cook until the bottom firms slightly. Flip the flatbread over and cook the other side for a minute, then place it on a baking sheet.
- Bake in oven at 400 degrees for 12-15 minutes or until the crust reaches your desired level of crispiness.
- If using toppings, add them to the pizza and put the pie back in the oven for a few minutes.
Notes
to help me get the bread into a neat round shape. Even if yours turns out to be in a funny shape, it'll still taste the same.PAID ENDORSEMENT DISCLOSURE: This post was created as part of the LivingNowFoods 30 Day Gluten Free Challenge in which I am a financially compensated blogger ambassador for Living NOW Foods. The opinions are my own and based on my own experience. In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.
andrea says
EZ to follow and EZ to eat. Topped it with Paleo version of crême fraiche & some young Japanese knotweed…very tasty.
Funa says
Thank you,Ashley! This was simply amazing. I have tried your naan recipe too that calls for the same ingredients and it has turned out awesome. I stock my pantry with coconut milk!
My Heart Beets says
Hi Funa! That’s so great to hear 🙂 Thanks for letting me know how much you liked this crust!
Tim says
Sorry.I really wanted to like it. I had pep, garlic , 3 cheese and arugula and all I could taste was coconut! It got crispy, but the coconut was overpowering!
Beth D. says
Please help. I’m doing something wrong. I made this last night and it was delicious but I couldn’t get it to become crispy. The texture I ended up with was much more like a pancake (sort of a spongy pancake). Did I not cook it long enough? Did I fry it at too hot a temperature and too quickly? The edges were the only part that were at all crispy but the flavor was oh, so good.
My Heart Beets says
Beth, perhaps it was too thick? If possible, try to spread it out a bit more – hope that helps! Glad you liked the flavor 🙂
Courtney says
I LOVE this recipe—As crispy as I want it to be (I like it like a cracker) but it still says a little chewy inside. The kids no longer want regular pizza—they want this one. I spend Saturday cooking several weeks’ worth on the stove, then thaw it by putting it into the oven to get it as crispy as I like it. The spices in it are awesome and make it well worth the time!!!
My Heart Beets says
Courtney, Wow, that is the best compliment! It makes me so happy to hear that your kids prefer this to regular pizza! Thanks for letting me know how much you all like it 🙂
Punitha says
Can i use coconut flour instead of almond flour
My Heart Beets says
Hi Punitha, unfortunately you can’t sub coconut flour for another paleo flour because it has very different properties.
KJR says
Just curious your naan bread recipe says you can sub coconut flour for almond flour why would it not work here?
Ashley - My Heart Beets says
You can’t sub it with the exact ratio – I would just be sure to follow the measurements in the coconut flour naan recipe.
Agha says
First time I tried nutritional yeast and this type of recipe… Experimenting with paleo recipes. Really good, it was kind of sticky/gelatinous and tricky to get it out of the pan to lie it down, but can still be reshaped afterwards. Really Good, had to bake them over 20 minutes though to get some roasted crust, and it was still soft in the middle. Will be making it again!
My Heart Beets says
Glad you liked the recipe!
Liz says
Hi, thanks for your recipe. How long do you cook it on each side in a pan? This would be helpful. Thanks!
Amanda says
Is this coconut milk from a can or the kind that is refrigerated?
My Heart Beets says
Full-fat canned coconut milk – mix the contents in the can and pour! Hope that helps!