If you are looking for a go-to paleo pizza recipe, this one’s for you! I’ve been making 4-ingredient almond flour low carb pizza crust for years, but if you’re paleo without needing to be low carb, then this is the best paleo pizza crust to make! And, it has just THREE ingredients!
This paleo pizza crust recipe was sort of a fluke. One day I left the “tortilla” cooking a bit too long, and it turned crisp. JACKPOT! As soon as I saw what had happened, our taco night became pizza night and we haven’t looked back.
We used to grill pizzas like crazy before “going” paleo, but I used to only make cauliflower pizza crust, which wouldn’t hold up on the grill. Enter this paleo pizza crust. The paleo pizza dough is easy to work with, and it cooks up crisp on the outside and soft in the center, just like a good thin crust pizza.
You may have to use a fork to eat it though if you follow in my footsteps and turn your pizza toppings into a full-blown salad, but that’s up to you. It will hold up great as a handheld pizza if you use a reasonable amount of toppings. 😉
How To Make Paleo Pizza Dough
Everything about this paleo pizza recipe is perfect! It’s easy to make, quick to cook and so flavorful it’s impossible to resist. Here’s how to make the best paleo pizza crust ever…
First, mix together the ingredients:
- Tapioca flour
- Coconut flour
- Sea salt
That’s 3 basic ingredients, plus water and salt which we don’t count by convention. 😉
Now, just follow the instructions to cook your grain-free pizza crust either in the oven or on the grill!
How To Cook Paleo Pizza Crust
Before you cook your whole pizzas on the grill or in the oven, you’ll need to pre-cook your paleo pizza dough on the stovetop first:
- Heat a large cast iron skillet over high heat until very hot. Pour in just enough olive oil to grease the bottom of the skillet.
TIP: If your cast iron skillet has been properly seasoned, you can skip the olive oil. You just don’t want the crust to stick to the bottom of the pan, or it will be impossible to flip.
- Pour in half the paleo pizza dough mixture into the cast iron skillet. Cook until the top begins to set and bubble. Flip and allow to cook until it begins to crisp up.
TIP: The paleo pizza crust is ready when it is a golden brown color and crispy on the outside.
- Repeat with remaining batter.
TIP: If you prefer, you can also cook the pizza crusts in the oven as well. They will take about 10 minutes to cook through at 400 degrees F. However, they will be less crispy than the stovetop method, so highly recommend the stovetop!
How To Make Paleo Pizza In The Oven
Cooking your paleo pizza in the oven is super simple:
- Preheat the oven to 400 degrees F.
- Add your desired toppings.
- Place the pizzas directly on the oven rack and cook for 10-12 minutes, until crispy and hot.
How To Make Paleo Pizza On The Grill
If you prefer grilling, here’s how to make paleo pizza with toppings on the grill (yay, summer!):
- Preheat the grill to High.
- Top your crusts with your desired toppings.
- Transfer the pizzas to the grill, cover, and grill for around 6-7 minutes, until crispy and hot.
Paleo Pizza Crust Toppings
Oh, the toppings for this paleo pizza crust recipe are one of the best parts! Granted, the paleo pizza dough is so good you could eat it by itself, but we always want those toppings!
Here are some amazing paleo and dairy free options to try:
- Meat – Proscuitto, sausage, chicken, ground turkey or beef with taco seasoning, oven baked bacon, chorizo… the list goes on.
- Vegetables – Onions, peppers, mushrooms, tomatoes, spinach or any other veggies you like will make this tapioca flour pizza crust even more delicious.
- Seasonings – Oregeno, basil, rosemary, or garlic powder are a few of my favorite choices.
- Eggs – Transform this paleo pizza dough into a paleo breakfast pizza! Scramble some eggs and add your favorite meat.
Overall, healthy homemade pizza can be completely customizable to fit your preferences.
I made my pizza with classic marinara, but it’s also delicious with basil pesto sauce! (Keep it dairy-free by omitting the Parmesan or replacing with nutritional yeast.)
Is This Paleo Pizza Crust Recipe Healthy?
Yes, this paleo pizza crust recipe is healthy.
Most pizza crusts are not too healthy and definitely not paleo friendly, but this one is. It has just a few simple, natural ingredients!
Can You Make Paleo Pizza Crust Ahead?
Yes, you can make paleo pizza ahead – it will keep in the fridge for 2 to 3 days.
You can store this pizza with or without toppings. But, be mindful of any watery toppings, like tomatoes, which might make it soggy over time.
If you want it to taste fresh, it’s better to store it without toppings and add the toppings right before eating. However, if you have paleo pizza leftovers, you can definitely keep those and they’ll be fine later!
To reheat paleo pizza, stick it in the oven or microwave.
Can You Freeze Grain-Free Pizza?
Yes, you can absolutely freeze paleo pizza dough. You have a few options:
- Freeze the dough in a ball. Thaw overnight and use it to make crusts later.
- Make paleo pizza crusts ahead but don’t cook them. Store them between layers of parchment paper in the freezer. Thaw before cooking.
- Pre-cook your healthy pizza crust (my preferred option!). Just cook them in a cast iron pan as directed, then freeze between layers of parchment paper. When you’re ready to eat them, you can add paleo pizza toppings right to the frozen pizza and then cook using the oven or grill, until hot.
- Freeze the entire pizza. This is like the previous option, but you can also add the toppings and freeze with them. The only caveat is you can only choose toppings that freeze well, such as meats. Fresh veggies like tomatoes or greens won’t handle freezing.
More Paleo Pizza Recipes
Here are some of my other favorite healthy pizza recipes:
The Best Paleo Pizza Crust Recipe:
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The Best Paleo Pizza Crust Recipe (Oven Or Grill!)
Learn how to make the best paleo pizza crust with 3 ingredients + 10 minutes prep! Includes instructions for paleo pizza dough in the oven or on the grill.
Recipe VideoClick or tap on the image below to play the video and learn how to make this recipe!
Please ensure Safari reader mode is OFF to view ingredients.
- 1 cup Tapioca flour
- 1/4 cup Coconut flour
- 2 medium Eggs
- 1 cup Water
- Pinch Sea salt
More TIPS about this paleo recipe in the post above!
Pre-Cook The Crust
Stir together all ingredients, until smooth.
Heat a large cast iron skillet over high heat on the stove top, until very hot. Pour in just a tiny bit of olive oil to grease the skillet unless it's seasoned perfectly.
Pour in half the crust mixture and allow to cook until the top begins to set and bubble. Flip and allow to cook until it begins to crisp up. It should be golden brown and crisp on the outside.
Transfer to a plate and top with desired toppings. Repeat with remaining batter.
How To Make Paleo Pizza On The Grill
- Preheat your grill to high.
Carefully transfer pizzas with toppings to the grill (the crusts are probably still a little pliable) and allow to cook about 6-7 minutes, until the crust is crispy but not burnt and toppings are hot.
How To Make Paleo Pizza In The Oven
Preheat oven to 400 degrees F.
Place pizzas with toppings directly onto the oven rack for 10-12 minutes, until the crust is crispy but not burnt and toppings are hot.
Serving Size: 1/4 entire recipe (1/2 pizza if you made 2 pizzas)
- Nutrition info is for the crust only, and does not include toppings.
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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Not sure where I went wrong but these are gluey and like a big flat tortilla.
Hi! I’m excited to try this but is there a way to make without eggs??
Hey – have you tried this with arrowroot or do you think it can be made with arrowroot instead of tapioca starch? Thanks!
I have made this all summer on the grill and love it. Trying to convince myself to still use the grill this winter but this past week I opted for the oven. I was thinking of making some ahead and freezing to make pizza night even easier but my “dough” is never a “doughball” always more on the runny side even if I add less water. Just wonder what I might be doing. Must not be too far off because it still turns out amazing.
The easiest and the best paleo pizza crust ever! I can’t wait to try the grilling method.
This has totally revolutionized our family’s pizza night! I can’t wait to try grilling it this week!
I love how easy and delicious this recipe is!
The possibilities are endless! Love that the crust is easy to prepare, has harmony of textures and can be made different ways!
You know a crust is good if you can manage it on the grill. It can hold up all the ingredients. Nice!
The best indeed! I love how it uses such few ingredients and no yeast!
It’s great to have both the flours contribute to the perfect texture. I’m grateful to have found this recipe, thank you!
Do you know the sodium content of the dough? Thanks
Hi Sam, Sorry, I don’t but you can enter your ingredients into an online calculator if you need it.
This looks so great can’t wait to make it tonight! Could you please tell me what size the cast iron pan you use is? I have a 17″ cast iron and wanted to see if that was too large and if so, see if I would could try making one bigger pizza rather than two. Thanks in advance!
Could this be made ahead and frozen? It would be great to make several ahead and have them ready to pull out and throw toppings on! 🙂
Yes! These work great frozen!
I just finished eating this yummy crust with lots of veggies. It’s amazing! The texture was just like a thin crust regular pizza! All I did different was “grill” it in the pan, as I was too lazy to grill it elsewhere. Success!
Yummy! and easy!
Why do paleo’s think tapioca flour is not a carbohydrate? It doesn’t even have the little bit of protein that wheat flour has. So, it is higher in carbs than wheat. How does using it to replace wheat make this more paleo friendly ? I thought paleo wanted to use LESS carbohydrates. It is also a processed food. You can always put eggs in a wheat crust if you wanted to boost the protein level. And use fresh ground whole wheat flour. I don’t know about coconut flour, in regard to protein vs. starch content, but I seriously doubt it has a better protein percentage than wheat.
Hi! I never said that tapioca isn’t a carbohydrate or had higher protein…As for tapioca being paleo friendly it’s because it’s not a grain like wheat. Paleo means different things to different people and is in no way a low-carb diet for everyone. Also, since I have a gluten allergy the POINT is to replace wheat with alternatives that yield high results and tapioca is a great starch for getting the right texture in baked goods, crusts, etc. Hope this clarifies a few things for you, thanks for stopping by.
So to you Paleo means no grains but carbohydrates with no nutritional value are OK? I guess sugar must be good, too, then, it’s about as nutritious as tapioca flour. OK, if you are gluten sensitive, I can see the point, but calling this a good Paleo recipe is really, really strange.
You’re free to skip on by recipes that don’t fit your eating habits. You’ll find with almost all Paleo baking that tapioca is used as a main ingredient for texture purposes. Sure, are there healthier meals that are “Paleo” than don’t have tapioca, you bet! Sometimes you just need a slice of pizza and this recipe is a heck of a lot healthier than picking up up a takeout pizza that’s loaded with refined grains, antibiotic filled dairy, and low quality oils.
Is there a way to make this in a conventional oven? What wouldthe times be? I don’t have a grill abd would love to try it.
Once you make the crust in the pan it will be sturdy enough to transfer to a pizza sheet and bake. I would start at 375 for about 7-10 minutes and take it out when the crust is crispy and the toppings are cooked to your liking.
I love a good pizza, and finding some lighter and not-so-heavy alternatives are always a plus!
I’ve never made a crust of coconut flour and tapioca, but I do have some in my pantry so keen to give it a try. Just another good reason to put my pizza stone to good use! X
Thanks so much Dawn! You’re too sweet. Heading over now to check out your article!
A Paleo pizza? Who’d have thought it! I was really curious as to how you make a crust without any grains at all!
Indeed! It’s really great!
What a brilliant and simple recipe! 🙂
Thanks so much Alisa!
Like you, I am a sucker for prosciutto. And I love grilled pizzas so much. So I loved this one!
Can’t wait to try this crust recipe! Your pictures are making me hungry!
Thanks so much Judy!
This was delicious! I had never made a paleo crust, but this one was just too intriguing 🙂
Let me know if you try it!