It’s Friday! Which only means one thing in the McKoy house, it’s pizza night. We don’t even try to pretend like we want to go out and see people. We want to stay in. Close our blinds. Get in our pjs (promptly at 5:01pm). And eat pizza.
We always have the ingredients on hand for our paleo pizza crust!
Maybe you need pizza too? I think yes.
Homemade pizza with paleo crust
I actually prefer this crust now to anything else.
This crust uses potato flour and tapioca starch. The base of this recipe was inspired by my favorite cookbook – Primal Cravings. I’ve only mentioned this cookbook like 343 times on this blog ☺
We modified it a bit by adding some dried spices, sometimes cheese, and flavored oils. The crust tastes like a thin crust pizza. Extra crunchy and, well, thin. Don’t expect it to rise – it won’t.
It is quick. And like I mentioned, it is so easy to have all the ingredients on hand at a moment’s notice.
We have a recipe for homemade pizza sauce but we actually also love this jarred pizza sauce: Rao’s Homemade Pizza Sauce. It usually lasts us about three pizzas and we stock up on it. It contains only all natural ingredients.
A pizza stone is a must. It helps get the crust nice and browned and cooked through. Look at this beauty:
Pizza stones are inexpensive and can last you for several years (I’ve had mine for 8 years and she is still going strong). They also get better with time because they become seasoned which means they create their own nonstick surface! I love this pizza stone.
If you don’t have a pizza stone, use a cast iron skillet! You can pre-heat it just like a pizza stone and use your hands to flatten the dough.
Toppings make it a family event. We love pepperoni, fresh mozzarella and jalapeños. Some nights we do red onions. Some nights reduced balsamic with sautéed onions and prosciutto.
When the pizza comes out we brush the crust with melted butter and sprinkle fleur de sel (finishing salt) on the edges.
It is what Friday nights were made for. A close to the work week. Slipping into pajamas as early as possible. Eating slices of pizza and mending up slices of heart from a long week.
What is your favorite way to make pizza?! Your Friday night routine?Print
Homemade Paleo Pizza Crust
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 1x
- 1 cup tapioca flour
- 1/4 cup potato flour
- 1/3 cup water
- 1 tsp powdered gelatin
- 1 egg
- 1/4 cup extra virgin olive oil
- 1 tsp dried Italian herbs
- 1/4 tsp dried garlic
- 1 TBS Harissa oil (optional)
- 1 TBS melted butter (optional)
- A sprinkle of fleur de sel (optional)
- 1/4 cup parmesan (for the dough – optional)
- Put your pizza stone or cast iron skillet in the oven. Preheat oven to 400 degrees.
- In a large bowl, mix together tapioca flour, potato flour, dried herbs, dried garlic and parmesan cheese if using.
- In another small bowl sprinkle the powdered gelatin over the water. Add the egg and oils and whisk to combine.
- Add the wet ingredients into the dry ingredients. I use my hands for this part. Mix everything together. A dough should start to form. If the dough is too dry add water by the teaspoon. But the dough should not be sticky.
- Once the dough has come together bring the pizza stone out. Because this is not a traditional dough you can only roll it out until it is somewhat flat (make sure to spray the rolling pin with olive oil). After this use your hands to stretch the dough out onto the stone.
- Prebake the dough for 15-20 minutes. It should be golden brown around the edges.
- Remove pizza crust and coat with pizza sauce and desired toppings. Put the pizza back in the oven for another 15-20 minutes until the cheese is melty and delicious looking.
- Remove pizza. We like to brush melted butter on the crust and sprinkle with some fleur de sel. Enjoy!
Thank you for the paleo pizza recipe! I can’t wait to make it for Friday date night with the hubby. Could you please share your recipe for homemade pizza sauce too?
I love that you are making this for Friday night date night! I don’t think I’ll be able to post my pizza sauce recipe in time but I found this recipe online: http://realfoodrn.com/homemade-pizza-sauce-freeze/ – it is a little more work intensive than what I do but it looks delicious and you can freeze it for use later! Hope you enjoy.
How did it take so long for me to make this?! It was WONDERFUL. I put cheese, spinach, arugula, olives and prosciutto on it … perfect! Another GREAT recipe girl!
Aah!! Sweet Karla! So glad you enjoyed it – I wish I could have enjoyed it with you! xoxo
Yum! Is there any substitute for the powdered gelatin?
Hi Ada! You can substitute with agar powder (this is the vegetarian option). 1 teaspoon gelatin = 1 teaspoon agar powder. It is really important to use one of these binding and thickening agents for the pizza since it is grain free! Hope you enjoy.
This pizza crust was delicious! I cook primarily grain-free because one of our daughter’s is grain-free for health reasons. I’ve been sad that pizza just isn’t in the cards for us, and my attempts at recreating something that has a similar quality (corn tortilla “pizza”) just aren’t the same. Last night, however, I tried this recipe and it was an instant HIT for everyone – our 5 year old, 2 year old and even my husband! This will definitely be my go-to pizza recipe from now on. I also LOVE your idea of Friday pizza nights and I totally plan to try it for our family too! 🙂 Thank you so much for sharing!
Julie, I cannot tell you how happy this makes me! Especially knowing you did not have a pizza option until this one. I am so grateful your daughter can enjoy pizza now <3 Thank you so much for taking the time to share this with me. So, so grateful! And yes, pizza nights have become one of our favorite parts of the week!
No way, Bri! My hubs eats grain free, and after eating some Brazilian cheese bread he told me he bets SOMEONE has a recipe for PIZZA CRUST made with tapioca flour. He hasn’t had pizza in years. Cant wait to try this and thank you for pointing the way to grain-free goodness!
Want to use my cast iron pan. Can I press the dough out on parchment paper then transfer to skillet when the right size? I don’t want to burn my self on the pan.