Print

Authentic Paleo Pizza Recipe

Print Recipe

★★★★

4 from 84 reviews

This Authentic Paleo Pizza recipe offers a delicious and grain-free alternative to traditional pizza, using almond flour and tapioca starch to create a chewy and satisfying crust. Perfect for those following a paleo lifestyle, this pizza dough rises beautifully and bakes to a golden, crispy perfection, ready to be topped with your favorite paleo-friendly ingredients.

Ingredients

Scale

Pizza Dough

  • 1 cup finely ground blanched almond flour
  • 1 ¾ cups tapioca starch/flour (plus more for dusting)
  • 2 teaspoons instant yeast
  • ½ teaspoon kosher salt
  • ⅓ cup warm water (fluid ounces equivalent to 2.7 fl oz)
  • 3 tablespoons extra virgin olive oil (plus more for brushing)
  • 1 tablespoon honey
  • 1 egg (at room temperature, beaten)

Pizza Toppings

  • Pizza toppings (as desired)

Instructions

  1. Make the pizza dough. In a large bowl or the bowl of your stand mixer, whisk together the almond flour, tapioca starch, and instant yeast until well combined. Add the salt and mix in thoroughly.
  2. Add wet ingredients. Pour in the warm water, olive oil, honey, and beaten egg. Mix using a stand mixer with the paddle attachment on medium-high speed until a sticky, uniform batter forms. If mixing by hand, use a spatula or wooden spoon until a shaggy but combined dough forms.
  3. Let the dough rise. Dust your hands lightly with tapioca flour and form the dough into a ball, kneading lightly to incorporate any dry flour bits. Place the dough ball back into the bowl and cover with plastic wrap. Set it in a warm place for about 45 minutes or until it has risen to approximately 150% of its original size.
  4. Preheat the oven and prepare the baking surface. Place a pizza stone or a large overturned rimmed baking sheet in the oven and preheat to 375°F (190°C).
  5. Shape the dough. Transfer the risen dough onto a large sheet of parchment paper dusted with tapioca flour. Using floured hands, pat the dough into a 12-inch diameter circle, pressing evenly and forming a slightly puffy rim around the edges.
  6. Prepare the dough for baking. Drizzle olive oil over the top of the dough and spread it evenly with your hands, including the edges. Pierce the dough in the center area with the tines of a fork to prevent large bubbles during baking, avoiding the rim.
  7. Bake the crust. Carefully transfer the parchment paper with the dough onto the hot pizza stone or baking sheet. Bake for about 8 minutes until the crust sets and just begins to brown.
  8. Add toppings and finish baking. Remove the pizza crust from the oven, add your desired toppings, and return it to bake for an additional 5 minutes or until toppings are melted and bubbly, with edges golden brown.
  9. Optional broiling. For a browned and slightly crispier top, set the oven to broil and broil the pizza for up to 2 minutes, watching closely to prevent burning.
  10. Serve. Remove the pizza from the oven, slice, and serve hot.

Notes

  • Ensure water is warm (not hot) to activate yeast without killing it.
  • Allow dough to rise in a warm draft-free area for best results.
  • Tapioca starch is essential for texture and should not be substituted to maintain paleo compliance.
  • Adjust toppings to keep the pizza paleo-friendly; avoid processed cheeses or meats with additives.
  • If you don’t have a pizza stone, use an overturned rimmed baking sheet to mimic the stone’s effect.
  • Broiling at the end is optional to achieve a more golden, bubbly top.

Keywords: paleo pizza, gluten free pizza, almond flour pizza, tapioca starch dough, homemade paleo pizza, grain free pizza

Find it online: https://epicrecipebox.com/authentic-paleo-pizza-recipe/