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!
Cindy says
This pizza crust recipe is FANTASTIC Ashley……I’ve been looking for somethings no that was paleo friendly, yet flavorful. You knocked it outta the park with this one! Can’t wait to share with friends and family!!!! Thanks!
My Heart Beets says
Thanks, Cindy!! I’m so happy to hear that you liked it 🙂
Linda says
This crust is sooooooo good. My go to for pizza crust and delicious on its own too! I like thin crust pizza so this is the one for me. First several times I tried it it didn’t hold up that well with topping on top but I finally figured out that I wasn’t cooking the dough enough on the pan before putting it in the oven. It needs to be relatively crisp before cooking in oven, and then it is perfecto!! It holds up chicken and vegas soaked in sauce like real pizza, but better!
My Heart Beets says
Really happy to hear that, Linda!! 🙂 Glad you like the recipe so much!
Cori Margarita says
Let me start by saying THANK YOU! I first started with your exceptional Naan Bread and got directed to this recipe. I tried this amazing pizza crust last night & it is now my go to paleo pizza crust recipe <3 I did a few changes when I cooked it. I poured the whole serving in a deep cast iron. Cooked it for 10 minutes on medium low. Then put the cast iron (with the pizza crust) in the oven at 400F. Cooked for 15minutes. Put on hot hands and pulled it out. I got a spatula and carefully flipped the crust. Put it back in the oven for 15 more minutes. Then took it out and using the spatula I removed the crust from the cast iron. I lowered the oven temp to 300F. I lightly greased a pizza stone with olive oil and put the pizza crust on it. I ladled some paleo pesto sauce on the crust. Then topped the pesto with salami, pepperoni, and cut up cherry tomatoes. I then put it back in the oven for 5 minutes. When I took it out I brushed some olive oil with sea salt mixed in on the crust/edges. Cut it up & enjoyed! This recipe is 5 stars because I could hold the pizza slice just like non-paleo pizza. Thank you again!
My Heart Beets says
Cori, wow that pesto pizza sounds incredible!! And thanks for sharing your method – I’ll have to try that!!
Holly says
Hi Ashley! Your recipes are awesome! I have a quick question about tapioca starch. Can arrowroot be substituted in this recipe and your others in place of tapioca? One of us is Allergic in my family. There are a lot of recipes out there that say ‘tapioca or arrowroot’ so I am hoping they are interchangeable in your recipes as well. Thank you!
My Heart Beets says
Thanks, Holly! Yes, you can use arrowroot instead 🙂 Let me know how this turns out for ya!
Holly says
It turned out wonderfully! So so good Ashely!
My Heart Beets says
So happy to hear that, Holly! 🙂
Annie says
Ahhhh… I love this crust. Like other posters, I tried many commercial GF blends and was usually disappointed. Not so this one. My family loves it. We all get our own pizzas. Thank you! I discovered that when you use a thin milk (I used almond milk this evening) you need to add more flour. I probably added an extra 3-4 tablespoons and had excellent results.
Thanks agian!
My Heart Beets says
Annie, happy to hear that you and your fam love this recipe! And thanks for the tip about using almond milk! 🙂
Annie says
My one hurdle is getting the crust to get crispy enough and then stay crispy once the sauce and toppings are added. Any suggestions?
Farrah says
I tried this recipe today. It was absolutely delicious. Thanks so much for the recipe. I used to eat regular pizza on my treat days, but now I don’t have to cheat with pizza. I don’t recommend trying to make the pizza bigger than your recommended 1/2 cup of batter because it just doesn’t cook enough and it’s hard to move and rips apart. It is so delicious. Thanks again.
My Heart Beets says
Farrah, glad you tried it and liked it!! Thanks for letting me know how it turned out for you 🙂
Mary says
This is my favorite pizza crust! We have tried lots of recipes and been disappointed, but this is so yummy! Our favorite is to make the crust, let it cool, and then spread goat cheese on it, top with chopped boiled eggs, finely diced red onion, capers, and smoked salmon. It is better than the bagels ever were!!
My Heart Beets says
Mary, I’m so glad you like it!! Also, those toppings sound amazing! Must try!
Jessie says
Hi Ashley, Absolutely love this recipe used it to make waffles except I added an egg and let it crisp up then used it as a pizza base brilliant all cut up into quarters as well. My waffle iron is different to the ones in America I’m in Australia holes no that deep and it holds the tomato or pesto sauce well. Delicious. Thank you . Jessie
My Heart Beets says
Jessie, that’s awesome! Glad you like the recipe and love your idea of using a waffle as a crispy pizza base!
Daniel says
Great!
My Heart Beets says
Thanks, Daniel! 🙂
Daniel says
Hi, Just made this recipe and it really does taste like pizza! I cut them into little triangle pieces to eat like chips or dip in hummus. I was wondering how long these will last outside the fridge after they are cooked? How about the refrigerator?
Thanks!
My Heart Beets says
So happy to hear that!! They should last 1-2 days in the fridge. If you want to make them last longer, I suggest keeping them in the freezer and then thawing them as needed. You can re-heat the bread in a pan or in the oven. Hope that helps!
Babs says
Can I may your Paleo pizza crust without the Nutritional yeast?.. Kind of like a big piece of Naan?
My Heart Beets says
Babs, yes definitely!
Lisa says
What a great crust! I doubled the recipe and made mini pizzas with it! So delicious, and my favorite part: they were crispy and could be picked up with our hands! And easy to make. Thanks for the recipe 🙂
Another little tip I have used in the past when making paleo pizza crust: Use a parchment lined springform pan! Really keeps the crust intact. However, I was so pleased with the crunch on these and I just used a cookie sheet. My go to crust from now on!
My Heart Beets says
Thanks, Lisa! So glad that you liked the recipe so much 🙂 Also, I love the springform pan idea – I’m going to have to experiment with that.
Jen says
This isn’t Paleo since it contains nutritional yeast,,,……….
My Heart Beets says
Jen, if you think about it, grain-free pizza crust in itself isn’t paleo. Our ancestors probably didn’t bake with almond and tapioca flours. Nutritional yeast doesn’t give most people problems (that I know of) so I eat it the same way I eat grain-free desserts, breads, etc.
Lisa says
Good point Ashley! LOL I always say the same thing when I bake “paleo” treats. But either way: it sure is kinder to our bodies than processed junk food!
My Heart Beets says
Agreed! 🙂
Rusty says
Woot, I will centiarly put this to good use!
brett says
This was fantastic really.
The only thing I did differently was that I used a tsp or so of coconut oil on the pan because I didn’t have a nonstick pan. And I had to reduce temp to med instead of med high – because of oil smoking.
I tripled the recipe and it made 8 rounds – pizza for my family of five and Saved two rounds to experiment making flatbread sandwiches with.
I also made your mini pies the other day. I am sold – you have got another fan for sure!!! Thanks so much for your creative recipes!
My Heart Beets says
Brett, so glad you liked this recipe! And I’m glad you liked the mini pies too 🙂 Hope you’ll let me know if you try any other recipes!
Carl says
Words can not express how good this recipe is. Have been searching for something like this for three years since I first stumbled into the Paleo life. So good. Incredible!
My Heart Beets says
Wow, thank you Carl. I am so happy that you liked the recipe!
Lyndelle says
Just found your blog today – it’s awesome! Tried this recipe tonight (I subbed the almond flour for sunflower seed flour as my son’s highly allergic to all nuts), topped it with chicken and avocado and he ate it just like normal pizza! It was delicious – thanks so much for sharing! Can’t wait to try your amazing looking curries 🙂
My Heart Beets says
Thanks, Lyndelle! I’m so glad that the sunflower seed flour worked out 🙂 I know flaxseed also works (see my Paleo Roti recipe) in case you’re looking for some variety for your son. I hope you’ll let me know how the curries turn out for you!
Yasmine says
Hi! It’s me again, I was just wondering if I could substitute almond milk for the coconut milk, because I don’t have enough of the latter. Thank you!
romaida says
Hi! I was wondering if you tried it with almond milk. If so, how did it turn out? Thanks!
lou says
Hey, what store can i find the nutritional yeast and what section?
My Heart Beets says
Hi Lou, you can find this in most grocery stores – in the health/organic section. If you have trouble, just ask someone who works in customer service to help you find it. Enjoy!
Allison says
hello! How many bases does this make? thanks 🙂
Kyla says
Wow! This was absolutely yummy! My 8 year old says its the best pizza, ever. So thank you!
My Heart Beets says
Thanks, Kyla! So happy your kiddo liked it so much! 🙂
Mary says
I don’t even know how I found your site, but for sure I’m happy I did 🙂
This is the first recipe I tried and it is really yummy.
Too bad I took one TABLEspoon instead of a TEAspoon of salt.
My tongue is burning, but I’ve already finished off the first pizza, and “attacking” the second. 😉
I had no toppings but it’s delicious regardless. Will make it again with your curried tomato soup.
Greetings from Vienna, Austria
My Heart Beets says
Hi Mary! Glad you like the pizza – even if it ended up being a little salty! I bet it’ll be awesome with the curried tomato soup 🙂
Sherry says
Hey I was wondering if there is any substitute for the Nutritional Yeast or can it be left out completely. I can’t have any yeast at all. Thanks.
My Heart Beets says
Hi Sherry, I use the nutritional yeast as a substitute for cheese – it adds a cheesy flavor to the crust. You can leave it out completely and it’ll still be good. Let me know how it turns out for you!
David says
Thanks for the awesome recipes Ashley!
Any tips for making a large crust? I tried to use 2 cups of batter with a 10-inch non-stick pan, which stuck. Ended up with a gooey mess that couldn’t be flipped to cook the other side. But I dumped it on a cutting board and hit it with a rolling pin. Turned out good even with my screwup 🙂
My Heart Beets says
Hi David! Well, first – I’m glad you were still able to enjoy it!
So, in order to make a larger crust, you’ll likely need a larger pan. When you use too much batter in a small pan, the dough might not get cooked through enough for you to be able to move it onto a baking sheet without it breaking.
That said, here are couple things you can try: since you’re going to finish cooking the bread in the oven anyway, you don’t need to cook both sides of the bread on your pan. If the bottom is firm enough, just move it onto your baking sheet. That way the gooey side on top will cook in the oven. Another thing – you can try lowering the heat and cooking it for a loooong period of time – until the bottom has really firmed up.
Let me know if you try this crust again and how it turns out for you! 🙂
elle says
I don’t like coconut milk because most are in a can. Will almond milk work? Thanks
Hashi says
I’ve tried quite a few paleo pizza recipes, and they’ve so far all been either way too much work, or kinda ‘meh’. But THIS one … OMG GOOD. And there was a leftover little crust, which I ate the next day by itself, as a kind of cracker, and I was in heaven. I am soo going to make this again and again. Thank you!
My Heart Beets says
Hashi, I’m sorry I’m just now seeing this comment – thank you!! I’m so glad you liked the recipe 🙂
Sheri says
I made this pizza over the weekend and it was delicious!!! I loved it! Thanks again for your delicious recipes!!
My Heart Beets says
Hi Sheri, I’m sorry I’m just seeing this comment now! Thanks so much – I’m so glad you like my recipes 🙂
Kelly says
I love trying gf pizza crusts!! Question: Is this one firm enough to pick up with your hands or too messy/soft and requires a fork? Thanks for the recipe!!
My Heart Beets 5 says
Hi Kelly, it’s definitely firm enough to pick up 🙂 Let me know how you like it!
Diana says
We’re going to skate to one song, and one song only!