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Grain Free Pizza Crust (Paleo)

Grain Free Pizza Crust (Paleo)

Grain Free Pizza Crust (Paleo Pizza Dough) from Primally Inspired


So this happened a few weekends ago:

Grain Free Pizza Crust (Paleo Pizza Dough) from Primally Inspired


Drool worthy, right?!


And let me just tell you – it was so good. Like better than a pizza shop good.  I’m not exaggerating. 


And the best part is the crust! The Grain Free Pizza Crust! Mmmm hmmm. If you like crispy, thin crust, you are going to fall in love with this crust.

Grain Free Pizza Crust (Paleo Pizza Dough) from Primally Inspired


This recipe happened accidentally when I was trying to make a pie. Sometimes recipe fails turn into the best things. And in this case and lucky for us, this recipe evolved into the best grain free pizza crust I’ve ever tasted. My husband says it’s not just the best grain free pizza crust. It’s the best pizza crust, period. Woah!

(Oh and I’m still working on the grain free pie crust – I almost have it perfected! 🙂 )


So the last few weeks, I’ve been dishing out this grain free pizza crust to all my friends and family. And they all agree that it’s a huge winner.


This grain free pizza crust is so simple to make that you can even make it on a busy weeknight. Which you know I love because I need my recipes as easy and as hassle free as possible. No waiting for dough to rise, no grating cauliflower. None of that hassle!

Grain Free Pizza Crust (Paleo Pizza Dough) from Primally Inspired


And do you want to know the other good news about this pizza dough? You can even freeze it! 


So go ahead and figure out what toppings you love and then make this grain free pizza crust this week for an easy weeknight dinner, okay?

Primally Inspired



Grain Free Pizza Crust (Paleo Pizza Dough) from Primally Inspired


Grain Free Pizza Crust Recipe:

Grain Free Pizza Crust (Paleo)
Serves: 1 12-14 inch pizza crust
Grain Free Pizza Crust (Paleo)
  1. Preheat oven to 450 degrees F.
  2. In a medium bowl, add in your tapioca flour and sea salt (and cheese, if using). Set aside.
  3. In a small pot over medium heat, add your oil, water, apple cider vinegar and minced garlic clove.
  4. As it heats up and comes to a boil, remove it from the heat and add it to your tapioca flour bowl. Stir until combined. Set aside for about 2 minutes to cool.
  5. Once it's not hot to the touch, add in your egg. Stir until combined.
  6. Add in your coconut flour (and Italian seasoning, if using) and stir until the coconut flour is absorbed and it becomes dough.
  7. Form the dough into a ball and press or roll out on a parchment lined or lightly greased pizza stone or baking pan. You will have enough dough to do a 12 to 14 inch circle.
  8. Bake 14-15 minutes or just until the crust starts to become a very light golden brown.
  9. Remove from oven, add your toppings and bake for 3-5 more minutes. Enjoy!
I prefer my crust plain, without the optional cheese and seasoning. My husband likes his with the optional added cheese (Romano) and Italian seasoning. Try it both ways and see which one you like better! 🙂


Pin Grain Free Pizza Crust Recipe HERE:

Grain Free Pizza Crust (Paleo Pizza Dough) from Primally Inspired

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    YAY!!!!!!!!!!!!!! Can’t wait to make this!!!!!!!!!!! Thanks for working on this to share with us!

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    Looks good! We made pizza this weekend too! I always make an almond flour flaxseed meal crust that works good for me. I top it with tomato sauce, veggies and meat. I’m actually eating left overs for lunch now 🙂

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    Thank you for this. Do you have the nutrient counts? I have DM type2 so I watch my carbs.

    • Primally Inspired

      Hi Michelle! I do not have the nutrient counts for this. I think http://www.myfitnesspal.com has a place where you can plug in ingredients and it tells you the nutrient counts. I’ve read about a few bloggers getting sued for providing nutrient counts (I guess there was some inaccurate information being posted) and it scares me! I don’t want that to happen!!

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    Looks so good! Made one very similar to this last night from another website. I like the variation I see with this one. Going to try it this week. What is on the pizza in the picture? It looks delicious!!!

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      Also, when you freeze it, do you roll it out first? Or do you just freeze the ball of dough?

      • Primally Inspired

        Hi Karen! So far, I’ve tried freezing it 2 different ways. The first way is just frozen as a ball. I let it thaw out in the fridge or on the counter when I need it. I like this method the best, personally. The other way is rolling it out in a circle, baking it for about 7 minutes (so it’s not pliable anymore) and then freezing it from there. I’m fairly certain you could not even bake it and freeze it as a rolled out dough (but I haven’t tried that yet — will try next). If you do the bake for 7 minutes freezing way, when you need it just pop it on the baking pan, bake for about 8 or so more minutes or until very lightly golden brown, add your toppings and bake until everything is nice and melted. Hope that helps!

    • Primally Inspired

      I sauté a bunch of spinach with onion and garlic, add just a little lemon juice and zest. I rub a cut garlic clove all over the pizza crust, add a layer of ricotta and mozzarella, top it with the spinach mixture and then add on the cheese again. SO GOOD!!! White pizza is a favorite of mine so I am obsessed with that version 🙂

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    Is there a specific way to freeze this? Not sure if it shold be frozen as a ball or layed out in pizza shape? It looks delish!!

    • Primally Inspired

      Hi Kelsey! I’ve tried freezing it 2 different ways so far. The first way is just frozen as a ball (I prefer this method, personally). I let it thaw out in the fridge or on the counter when I need it. The other way is rolling it out in a circle, baking it for about 7 minutes (so it’s not pliable anymore) and then freezing it from there. I’m fairly certain you could not even bake it and freeze it as a rolled out dough (but I haven’t tried that yet — will try next). If you do the bake for 7 minutes freezing way, when you need it just pop it on the baking pan (still frozen), bake for about 8 or so more minutes or until very lightly golden brown, add your toppings and bake until everything is nice and melted.

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    Sounds delicious . Do you know what would be the best egg substitution for this crust . Thank you

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    I’m confused about the rules of eating dairy while living the Paleo lifestyle. Would you mind clarifying your take on it? Thanks!

    • Primally Inspired

      Hi Jill!
      Sure! Strict Paleo (from Loren Cordain’s book The Paleo Diet) does not allow dairy. However, you will find that high quality dairy (from healthy, pasture raised animals) is generally accepted in the majority of the paleo world these days, if tolerated by the individual — meaning it causes no adverse reaction.

      If someone wants to try paleo, my personal advice to them is try strict paleo for 30 days and then try adding dairy back in to see if it causes a reaction (headaches, bloating, stomach ache, digestion issues, acne, etc.). Dairy, from pasture raised animals, is chock full of important nutrients and probiotics and I personally don’t see a reason to not eat it unless it causes issues. This is generally the same stance that you will find from the majority of Paleo authors and bloggers these days. I personally do not eat cow’s milk dairy, although I wish I could. It causes inflammation and headaches for me. The funny thing is that I can tolerate raw sheep’s milk dairy, so I do eat that every once in awhile.

      A book that I recommend about creating your own personal Paleo template that works for your individual body is called Your Personal Paleo Code by Chris Kresser. He discusses dairy in that book and calls it a grey area in the Paleo world. He also has the same stance as me when it comes to dairy and Paleo (no need to restrict it if you can digest it well).

      Dairy is not needed for this particular recipe to taste great and work 🙂
      Hope that helps!

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    Love this recipe! I’m allegic to eggs and typical avoid. Suggestions please?

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    Can’t wait to try this! Can I just say the cauliflower crust never worked for me lol thank goodness this looks is easier.

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    Sounds interesting. Plan to try it this weekend.

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    This was AMAZING!!! My husband and stepson gobbled every last bite of it up and never complained once that it wasn’t real pizza. I did end up adding the parmesan cheese and extra Italian seasoning. Absolutely wonderful pizza substitute. Thanks so much for this recipe!

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    Made this, a double batch and pressed into a large rectangle pan, the best homemade crust I’ve ever tried! Usually I don’t care for the texture or taste of recipes I try, or they are crumbly or require way more eggs than my girls lay. This was all made with affordable ingredients I had on hand, I topped it with just more olive oil, baked chicken I had left over, fresh kale and tomatoes from the garden and raw milk cheese… yum!!!!!

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    Thank you for a recipe I can make while I am on the Auto-Immune Paleo diet. This recipe is really appreciated.

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    I followed your recipe exactly and the verdict is in…..

    You should get a medal!

    The search is over!

    Not only did it feel like real crust when I mixed the final dough, but it TASTES like real thin crust pizza!

    I can now eat my favorite food and not feel like I’m eating an alternative.

    My only thought is that next time I will try baking it all at once with the toppings. With this texture I don’t feel you should HAVE to bake it first, but I could be wrong.

    Brava! And grazzi!

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    I haven’t tried tapioca flour yet as this is all new to me. Is there a huge difference in taste? I’m trying this today with arrowroot.

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    OK…you’re pretty much my new best friend! This is wonderful!!!!!!

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    Love this! It is soo good!

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    I’m making this now and tripling the recipe, should I triple the amount of coconut flour too? I’ve heard that sometimes that doesn’t work out and if you triple a recipe the coconut flour should not be tripled. Any advice?

    • Primally Inspired

      Hi Sarah! I’ve doubled the recipe and doubled the coconut flour and it worked great. I’ve never tried tripling it, though. I would add in 2/3 cup coconut flour and then go from there, adding in one tablespoon at a time. You’ll know to stop adding coconut flour when the dough can easily become a dough ball. I hope that makes sense lol! Let me know how it turned out!

      • Avatar

        Glad to see others want to double or triple the recipe too! I made it today and absolutely loved it…the texture, the flavor…incredible. My only complaint was that I got only a measly 6 slices out of the recipe and I ate 3 of them myself. Could be that I’m pregnant but darn, that just didn’t seem like enough! I will try doubling it next time so maybe I can share w/my hubby!

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    Sooo. I’ve been in GF/DF purgatory for 2.5 months. I’ve missed pizza like mad. I have tried so many crust and cheese possibilities. All of them yucky. And then, I tried yours. It is so good that I could cry. I made your crust (and somehow missed that whole “add an egg” part. Still worked out great!). I made the faux ricotta cashew cheese from Against All Grain, and made the white pizza you showed in the pictures. It was so. good. Next time I will add chicken. On the other half I did tomato sauce, ricotta, pepperoni. Also good, but your white pizza was so good I don’t miss the pepperoni. Thank you, thank you. I am taking my kids off gluten and dairy after the holidays bc I suspect some allergies, and I couldn’t do it without an acceptable pizza. They all tasted the crust and loved it. I refused to share the rest 🙂 One question: Why does the water have to boil before adding it to the tapioca flour?

    • Primally Inspired

      April, this makes me so happy!!! 🙂 Yay!!

      To answer your tapioca/water question — something cool happens to tapioca flour when it gets mixed with boiling water. It acts (in texture only) very similar to what gluten does for regular flour. Right at the boiling point (or just a few degrees below the boiling point if anyone wants to get technical lol), the heat causes the starch in the tapioca to bond with the water molecules. When that happens, the ridged structure of the tapioca starch starts to separate, which is what we want. Because when that happens, the starch and water molecules bond together and act very similar to what gluten does for regular flour. You’ll notice the dough is extremely pliable and easy to work with. That’s because the bonded water molecules and starch make it that way.

      I am not the best at explaining things so I hope that made sense! 🙂

      • Avatar

        That does make sense, thank you!

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        So tonight I remembered the egg (yay). It made the dough much wetter and easier to roll. The one without the egg was more elastic and stretchy. Last week’s I rolled out with a rolling pin and it wasn’t sticky. This week’s I used a layer of parchment paper on top to roll it out. Without the egg it was flakier like a pie crust. With egg was crispier, without the egg was fluffier and flakier and maybe chewier? The other thing that happened this week was I mixed the coconut flour and tapioca starch before adding the boiling water. It was an accident. But it worked out fine, as far as I can see. Next week I will try to follow the recipe correctly and see if it did matter. Both ways are delicious!

        I will share another amazing variation. When I worked in a restaurant they had an appetizer that was called pizza Florentine. It was basically creamed spinach, top with chicken, mozzarella, and jalapeno slices on top of a crispy tortilla crust. Serve with sour cream. So I could mix the faux ricotta, coconut or almond milk to be creamier with the spinach, onions and garlic, top with the chicken and jalapenos and just a little of the follow your heart mozz shreds. I would leave out the italian seasoning in the crust. I have tried the cashew sour cream, and I don’t love it. Not sure how to sub for that, but even without it will be delish!

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    this crust is definitely the best grain free crust out there. so congrats on that!! i wish tapioca flour or arrowroot flour wasn’t so bad for my diabetic kiddo – he definitely has to have his insulin with anything made with these starches, but at least it’s grain free which is our biggest concern. this will be our new pizza crust and will just have to be an occasional treat.

    thank you!!!

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    Amazing!!! Made this tonight. So good. Totally hit the spot!!! thanks.

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    Delicious as a pizza dough!! I also just used this recipe to make chips for dipping! Yummmm!! Thank you for this recipe!

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    Hi! thanks for sharing this yummy recipe. My husband and I found it very delicious and it looks like real pizza dough (with gluten) I have been craving for pizza and now i’m happy to have this recipe. Thanks so much, i’ll prepare it very often.

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    I have tried several other pizza dough recipe prior to this one tonight,and all I can say is wow!!
    My son and husband absolutely loved it also. This will be my staple pizza from now on. Thank you!! 🙂

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    Fabulous! This was really tasty. Thank you.

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    Oh wow. So here’s my story for today. I’ve had gluten a few times this week and could feel it in my digestion, so I went to the local (read: small country) grocery store to get zucchini for some zucchini pizza crust and it looked gross. So I resigned to the fact that I’d eat leftovers while my fam had homemade (gluten) pizza crust. I jumped on pinterest for whatever reason and at the top of my queue was YOUR grain free pizza crust. Hallelujah! I checked it out and had all of the ingredients so I gave it a try. It was so completely delicious I had a hard time believing that it was gluten free. It was crisp and had the texture of a gluten crust. THANK YOU. (and I happened upon your comment about tapioca and boiling water – so interesting. I used arrowroot flour, cheese in the crust and italian seasoning). Thanks again!

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    Wow, I give this crust and A+++! Even my 16 year old son loved it! I can’t have eggs, so I substituted a gelatin egg and it worked perfectly. I was surprised how well the dough came together and it was so easy to roll out. This fed 2 of us no problem, but I would definitely have to double the recipe to feed my other son and hubby. This has to be the best mistake ever! I can’t wait to try more of your recipes, great job!

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    Kelly, I finally ran out of our frozen pizza crusts. So I made your crust last night. It was extremely easy and unbelievably delicious. Thank you for all your work to make it easy for people to live gf.

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    Hello! This sounds great, but my daughter is allergic to coconut. Is there any substitution that might work? I have to eat gluten free for health reasons. Thanks!

    • Primally Inspired

      Hi Ashley! I haven’t tried this, but I’m fairly confident it would work out really well: Instead of adding coconut flour at the end, add in almond flour, but add in 1/2 a cup. If the mixture didn’t form a ball of dough, keep adding in a few tablespoons of almond flour at a time until the mixture forms a ball of dough and the texture is the consistency of a regular pizza dough ball.

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    This is THE best crust EVER! My family likes it BETTER than any crust we have had. I am shocked, because my previous attempts at flaxseed versions haven’t gone over well, and I was beginning to “lose hope” at filling that pizza void. Thank you so much! I have so much success with your recipes that I look forward to each post you make!

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    Wow this crust is LEGIT! I’ve made so many crusts over the years and this one takes the cake. Whoop!

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    I made pizza with this crust this evening and it’s absolutely delicious, thin and crunchy!! My husband loved it!!
    Finally I can look forward to a good glutenfree pizza day!!! Thank you

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    Eager to try this crust. Just started Paleo diet. Can you grill this crust instead of baking it? If so, how long should I keep it in the grill?

    • Primally Inspired

      I don’t see why you couldn’t, Lori! I love that idea. I’ve never tried it and now can’t wait to try it. Since I haven’t tried it yet, I can’t say for sure how long you should grill it, but I’m thinking it should be the same time as most pizza crusts.

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    Hi! i love this! have you made it with regular flour or white whole wheat flour?

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    DH and I started eating Primally just over 3 weeks ago now, and thank god I already had this pizza crust pinned! Not sure we’d have kept with it otherwise. Easily the best pizza crust I’ve ever had, and neither of us wants to go back to cheap-old chain store pizza. 😀

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    Made this crust last night and it is delicious. Beats the pants off the gluten free pizza crust from the pizza place. Thanks for the recipe.

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    Tried this now and love it!! Thank you so much! My only question is mine cooked a lot quicker, it started to go dark brown in areas so I thought it was over cooking. In fact the whole thing looks a lot darker than your cooked one in the picture. It also started to “bubble” up in areas. Is this normal? It tastes great though!!

    • Primally Inspired

      Hi Angela! Maybe your oven runs a little hotter than mine? That’s all I can think of 🙂 Mine does start to bubble up, too so I’ve been poking my fork a few times around the pizza. That prevents the bubbling and gives the air a chance to escape. So glad you liked it!

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    I don’t have tapioca or arrowroot on hand. Would almond flour work?

    It sounds FABULOUS! I’ve been making a good crust from mozzarella (Fat Head recipe), but am concerned about all of the fat. Your recipe (and the raves!) sounds like the next one to try!

    • Primally Inspired

      Hi Julie! I’m so excited for you to try this recipe – it’s my husband’s favorite! I haven’t tried it with almond flour so I can’t say for sure. I think the texture would probably be just a little different, but I think it would be ok to try as a substitute!

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    I generally don’t post on recipes, but I had to for this one. It is amazing and has totally transformed my diet. It is so good that I simply had to let you know how much I appreciate this recipe. Thanks so much! It worked out wonderfully! I think the tapioca flour mixture with the water and oil tastes like cheese. I baked a little bit of it before adding the egg and coconut flour and it had the texture of a mozzarella stick! A crunchy outside and a nice, gooy, stringy inside. I wonder if adding nutritional yeast would help with the flavor. Can’t wait to try it! Thanks again!

    • Primally Inspired

      Rachel, I’m so glad you decided to leave a comment – it was a bright spot in my day to get such a nice one 😀 Thank you! I love your experiment and your idea to add nutritional yeast. A mozzarella stick?! Yes please!!! 🙂 Can’t wait to try it!

  40. Avatar

    Thank you! I have tried so many paleo pizza crust recipes, and I find most inedible. Yours is so delicious. I am so grateful!

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    What can be used instead of tapico flour and arrowroot powder? My daughter is on a cleanse diet and can only have limited items she can eat.

    • Primally Inspired

      Hi Mindy! Can you do rice or potato flour? I haven’t tried those myself, but I think they would be great!

    • Avatar

      Mindy, if you can eat rice you could try substituting glutinous rice flour, also called sweet rice flour. It has a similar texture/function as tapioca starch (for example that is what chewy mochi dough is made from.)

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    Hi Kelly, my partner and I have been trying the low carb, no sugar, no grain way for about two months now and have had success, however we both LOVE pizza and probably crave it more than anything else we have given up. Tried your crust on Saturday and again tonight! LOVE IT!! Thank you for sharing!! Have you perfected the pie crust yet? We love Rhubarb and Strawberry pie!!

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    Hi! This is the best pizza base ever! Thank you! I want to pre make the dough for tonight, but am wondering if you think that will work? Keeping it in wrap in the fridge for a few hours? Or should I make it, pre bake it, and then put the whole thing in the fridge?

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    You are amazing. I have a pretty good pizza crust recipe from a paleo book but it uses almond flour and activated yeast. Not sure what ingredient it is but I always have a major carb crash after I eat it and my belly hurts.
    I tried yours today. Let’s just say there was some serious happy dancing going on in my kitchen today. I made 3 smaller crust instead of a big one. One of them puffed a little so I put a slice of cheese in there. Omg!! It was heaven with no belly ache.
    Thank you. Next weekend I’m going to make like 5 batches of these and freeze them.

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    My husband and I have been trying to cut back on our flour and starch usage, and try other alternatives instead. I’ve been interested in Tapioca flour, does it give the crust or pizza a different taste, though? I’m all for trying new things and it won’t stop me from attempting to make this, but I’m just not sure what to expect. It looks better than delivery though 🙂

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    Hello! I’m new to your site and tried this recipe first. Wowzas!! It is REALLY good and easy as well. I’m all for the paleo/primal recipes that don’t require fussing w/my food processor! I’m 35 years old and have had a pretty moderate/severe case of Crohn’s since I was 18. I was SO tired of relying on medication to keep my body in remission. I knew the meds did nothing to address the root cause of my digestive distress. I knew I needed to reduce inflammation and work on making my gut a happy, healthy place! I’ve eaten organically the last several years, but I still had to rely on meds. Once I took gluten completely out 5 months ago, my body started to heal!! I began consuming bone broth, fermented veggies, fermented cod liver oil, probiotics, whole milk yogurt, grass-fed butter, and raw cream daily. I can handle raw dairy–YEA! My body is healing, and I’m completely med-free!!

    I accidentally added 1/2 c. coconut flour to the recipe and realized it once it wouldn’t all absorb. I then added a bit more water, oil, tapioca, and an extra egg. It worked! The dough had a slightly sweet taste that my husband and I both noticed. I’m wondering if it’s b/c I added too much CF. Next time, I’ll be sure to add the correct amount. My kids both LOVE it as well. This is now our favorite GF crust; we’ll make this time and time again. Thanks so very much for sharing it with the public! 🙂

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    This is my absolute favorite recipe for paleo pizza crust. I leave out the cheese, and usually use arrowroot flour and avocado oil. It is delish!!

    On a side note, this page has so much going on that it is a pain to access this recipe for further use. Especially on a smart phone or tablet. Does anyone else have this issue? I thought you might appreciate the feedback.

    Thanks for such a great recipe!

  48. Avatar

    I have never left a comment on a recipe before, but I have to tell you that this pizza has made a world of difference in my life the past month. I was diagnosed with chronic Lyme and was put on an anti-inflammatory diet and can have no grains dairy or refined sugars or even natural sugars. I kept trying to bake strange grain free bread and muffins and all of them were horrible. And I tried several mediocre pizza crusts that I found on Pinterest. Basically I wanted pizza so bad I coulda cut someone for it. And then I found your recipe! And it was good! And the next week I tried it again and did a half cup arrowroot flour and a half cup tapioca flour and it was even more amazing than I thought it ever could be! Thank you again for providing this recipe. As I took my first few bites, I realized that I was happy again. I’ve made this every week for the past 4 weeks. Can’t wait to try more of your recipes. All the best, Katherine

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    I used the flax seed for the egg, and needed to add 1/4 cup water and an extra tablespoon of oil. It worked fine. Very crispy crust with good flavor.. I also added the Italian herb seasoning., and left out the dairy cheese. Thanks so much for sharing!

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    Was searching around for a paleo pizza crust yesterday, and after perusing ALOT I finally came across this one. Thought I’d give it a go as I had all the ingredients at home. when I first was diagnosed with Celiac last year, One of my first efforts was pizza crust. so far I’ve pretty much stuck with the cauliflower one. However…have you seen the price of cauliflower?!? $7 a head. Sorry…not gonna happen!
    this recipe…is frigging amazing!! I absolutely love it and so does my daughter. It was a delight to be able to knead the dough. (Miss that part) It’s simple and the taste is wonderful!
    Can’t thank you enought for this recipe!!

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    This is probably meant to serve more than two… but my husband and I just made this and ate it all ourselves after our boys went to bed!! So good! I used half tapioca and half arrowroot and topped with sauce, pepperoni and regular mozzarella. Thanks!

    • Kelly from Primally Inspired

      No shame in that, Laura!! Over here, we make 1 pizza for each of us and we may or may not eat the whole thing haha! Well, my husband usually eats the whole thing….I usually have a few pieces left for lunch the next day 🙂 In our defense, we share a lot with our dog 😉

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    I am rarely surprised by Paleo bread substitutes, but this pizza crust is awesome! I just made it for the first time and made it on parchment paper on a baking stone. It was not crisp except at the edges. Maybe I needed to bake it longer (??), but I just LOVED it! I made it with spinach, feta cheese, and black olives on my half (brushed the crust with EVOO first), and I put homemade Italian sausage, olives, and mozzarella on my husband’s half with a red sauce on the crust. He is very particular and not Paleo, but he loved it.

    I thought of another application for your recipe that I am going to try . . . . Replace the Italian seasoning with taco seasoning (many homemade recipes for that online), roll it into smaller circles, bake it until lightly brown, then fill it with grass-fed taco beef, avocado slices, roasted red pepper strips, spinach leaves, and taco sauce! Thank you SO MUCH for the fabulous and versatile recipe. My husband loves Mexican, so this may convince him that Paleo isn’t so bad.

    • Kelly from Primally Inspired

      Oh Cheryl, you are a genius! I just LOVE your taco idea! We are huuuuuge taco/Mexican food lovers around here and I am drooling just thinking about your idea 🙂

      And yes, perhaps you need to bake it for just a bit longer on the lower rack to get it all nice and crisp!

    • Avatar

      Cheryl, I had the same problem as you the first two times – it was crispy on the edges but not in the middle. Today I had success. On the pizza stone (no parchment paper), and I lowered the temp to 350 and cooked longer, maybe 15 min. I just kept checking and let it get crunchy all over. 🙂 Then when I put it back in with toppings, I set it to broil.

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    Thanks so much for this great recipe. I don’t know how one is able to figure out that boiling water, oil, ACV, and garlic are a good thing, but it sure works! So happy to have a grain free pizza crust as a Paleo treat!

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    Wow! This crust is amazing. We have tried many gf and paleo pizza dough recipes and this is by far the best. It is quick, easy and delicious. Our search is over! Thanks!

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    The crust looks yummy and easy to make. Will try and let you know!!

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    Oh, happy day! I love this gluten-free pizza crust. My 11yo son loves pizza, but two of his doctors recommended he go gluten-free. Now there is no need for him to miss out! He loves this crust. I am going to make it again tonight, but I am going to try cutting back on the amount of oil and using 2 eggs. 🙂 Thank you for posting this!

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    My husband (who can and will eat anything) loves this, and so do my kids. I have celiac disease, so I want gluten out of my kitchen. Pizza crusts were one of the last holdouts. I’m so happy! And these work great as breadsticks. The outside gets crunchy and the inside is soft and delicious. I’m trying them stuffed with cheese tonight.

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    Oh my word, tried this tonight! I love it. I’ve tried others and I can’t stand them. This one is terrific! Wow

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    Best grain-free pizza base I’ve made yet, beats the cauliflower base and that was pretty good too – YUM!

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    I made this tonight … have been searching for the perfect paleo pizza crust forever… I’ve made all of the recipes – This crust is absolutely AMAZING. And when I say amazing, I mean AMAZING – not just “paleo amazing” …. it is SO good, I would rather eat it than normal crust. Delicous, buttery flavor – perfect!!!!!

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    Oh. My. G*! I just made this pizza crust and it was amaze balls! I’ve tried every “diet” pizza crust recipe known to man. Pizza is my weakness, it’s my favourite, if I’m going to fall off the wagon, it’ll be for a pizza!! THANK YOU SO MUCH for sharing this recipe Kelly. I cannot even say enough about how delicious it is! I didn’t even add any toppings, just made garlic coconut oil and brushed the oil on top. I was apprehensive about how it would taste so took a little corner to try while it was still hot and ate a quarter of it standing up at my kitchen stove! Then my new best buddy & I made our way to the couch and I enjoyed the rest of the offering entirely to myself. If I’m going to fall off, this is probably not the worst thing I could eat. Thanks again. So much.

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    By far THE BEST paleo pizza crust I’ve ever made (and I’ve made MANY over the past few years). This is my new go-to crust for our family’s pizza-and-movie night. Thank you so much!!

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    By far the best paleo pizza crust I have ever made! Thank you so much.

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    This recipe is the best! Thanks so much!!! I will make this crust from now on!

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    Fantastic!!!! 4 kids and 1 husband VERY happy!!!!! So thrilled to have found this recipe, thank you!!!!! I actually tripled the batch and divided it into 6 smaller pizzas so the kids could make their own personal pizzas. Huge win and we will definitely do this again!!!

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    This looks so yummy, I really want to try this! I was wondering if you can sub lemon juice for Apple cider vinegar? I have candida and ACV really bothers me

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    This is my favorite pizza crust. i’ve made it for about a year now and i also always double the recipe to make two. (i don’t quite double the coconut flour). Even hubs likes it!

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    I have also been making this pizza crust for over a year now. I love it! I really like the taste of the avocado oil. I have made this crust for just about everyone in my family, and it is always a hit, even with the grandkids. I was making it again tonight for my husband and myself and I thought I would send you a thank-you for sharing this recipe and all of your recipes. My dog also thanks you for your grain free dog treats, he absolutely loves them. He gets so excited when he smells them baking.

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    I’m on a very strict Diet and love pizza would you happen to know how many Calories this may have??
    I love all the comments and ready to make this tomorrow!!

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    Just made this tonight! Love the crust. I can see why you were trying to make pie crust with it. It had a flaky crunchy texture. Can’t wait to see what it is like as a leftover for lunch tomorrow. Made it exactly as per the recipe, no cheese and with Italian spices. Amazing!

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        Follow up…it was great for leftovers at lunch. Didn’t heat it up. Flavour was great.

        Husband home this week (works out of town during the week). I made my crust and he used the garlic naan. He cut his in four. I offered him a bite of mine. He proceeded to put a slice of mine on his plate….score! He likes it better than the garlic naan!

        I really would like your pie dough recipe when you perfect it….you’re a wizard!

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