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The Best Paleo Pizza Crust Out There!

And as much as I love my cauliflower crust pizza, this was a fun change for me because for the first time in years, I had a paleo pizza that most closely resembled the pizza I use to eat, pre-paleo days. The crust was actually chewy!! If you’ve ever made a paleo pizza before, you would know that it’s near impossible to get a chewy crust from most paleo recipes that use almond flour, cashew flour, etc. The taste and texture really made this pizza fabulous!!! But, I will say that it wasn’t crunchy (just trying to set expectations here) but we still loved it! Oh and it’s nut free!

By the way, this recipe is from my book (p. 165), so for more great snack recipes like this, be sure to check out Super Paleo Snacks

GC

It is so easy to make the dough!

Here are the ingredients needed:

  • 1/2 cup coconut flour
  • 2 tbsp psyllium husk powder
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/4 tsp sea salt
  • 1 cup water (hot)
  • 1/4 cup butter
  • 1/4 to 1/2 cup pizza sauce
  • 2 mild Italian sausages (cooked without casings)
  • your toppings including cheese (or not), pepperoni, olives, peppers, etc.

To start all you need is some Italian spices (or basil and oregano), salt coconut flour and psyllium husk powder. I recommend using NOW brand or else your crust might end up a more purplish grey color.

Mix these dry things together….

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Next, put your butter (or ghee) in the bowl of mixed dry ingredients, pour super hot water (that has been boiled via microwave or stove top) directly over the butter so it starts to melt and stir the ingredients together with a fork. Then,with your hands, form the ingredients into a ball of dough. If it gets a little dry, you can always add more hot water. I added about 2 more tablespoons after and it was easier to form. _DSC5453B

These are the ingredients we used for our toppings. I don’t eat dairy very often but when I do, I try to get some made from raw cow’s milk, like the one below since it’s a bit easier to digest. We also used Whole Foods amazing mild Italian sausage (a must have!) and some Wellshire pepperonis. I would have loved to add some black olives and fresh basil but I just couldn’t bring myself to make another trip to the grocery store.

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Then transfer to a parchment lined cookie sheet and squish it flat with your hands or roll it out with a rolling pin or round glass. If using a glass, you might need some oil or water on it so it won’t stick. Add your sauce and ingredients and cook on 350 for 20 or so minutes and enjoy!

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A good sausage can really make the pizza! If the kids hadn’t eaten most of it before we made the pizza, there would have been a lot more on there…

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Pizza on the go…._DSC5516ce

The Best Paleo Pizza
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Ingredients
  1. 1/2 cup coconut flour
  2. 2 tbsp psyllium husk powder
  3. 1 tsp dried basil
  4. 1 tsp dried oregano
  5. 1/4 tsp sea salt
  6. 1 cup water (hot)
  7. 1/4 cup butter
  8. 1/4 to 1/2 cup pizza sauce
  9. 2 mild Italian sausages (cooked without casings)
  10. your toppings including cheese (or not), pepperoni, olives, peppers, etc.
Instructions
  1. Preheat oven to 350.
  2. Line a baking sheet with parchment paper.
  3. In a medium bowl, mix together the coconut flour, psyllium husk, oregano, basil and salt.
  4. Add butter on top of mixture and pour hot water on top so the butter melts.
  5. Then stir well until you can no longer stir.
  6. Use your hands to make dough and add some extra hot water if needed.
  7. Transfer your dough to the baking sheet, roll it out as flat as you can get it, add toppings and then cook for 17-20 minutes or until the cheese starts to brown.
Adapted from Recipe from Super Paleo Snacks p.165
Adapted from Recipe from Super Paleo Snacks p.165
Stir It Up! http://stiritup.me/

  • Coleen - This looks really good, Landria — can’t wait to try it!!ReplyCancel

    • landriav - Thanks Coleen!! I hope you like it!ReplyCancel

  • Nathan Rollins - Landria
    Thanks for your commitment to all of us who read and enjoy your recipes and posts… I look forward to trying this crust recipe – my daughter actually found a different one months ago and has made it a couple of times and we are always amazed at how good it is. But, yes, it is not chewy…

    I encourage you to experiment with your recipe – to get some crispiness, I would try to add a fair amount of arrowroot powder (or other starch – yuca, potato?) I actually call this my secret ingredient – I make paleo muffins for my traveling breakfasts regularly and have been perfecting a recipe for about a year now. I always add arrowroot to make them a little crunchy on the outside.

    And, credit where it is due, I believe I learned such a trick from YOU! Did you post a recipe for baked sweet potato chips? You freeze them raw and roast a few for breakfast – they are oiled and dusted w/ arrowroot. (I hope that was you…) I make those very often – but I tend to eat too many of them (like ALL of them) whenever they get cooked.

    And I also discovered on my own the benefit of baking with psyllium husk powder. It adds something – body (?) – that I am not sure of. But I like it and I add a bit of it to things as a rule.

    Mmm. Friday night pizza – it is sounding pretty good right about now.

    Thanks again
    -NateReplyCancel

    • landriav - Ha, thanks for your note Nathan! Ha, I love it! And yes, we LOVE our arrowroot sweet potato fries. We eat those about 4-5 days a week!! Yeah it did cross my mind to add some arrowroot to the pizza crust at some point. Please let me know if you test it out and how it turns out!! Thanks again for your comment!! I hope the crust turned out okay, even without the arrowroot. 🙂 All the best, landriaReplyCancel

  • Sam - Is this recipe chewy like wheat based crust?ReplyCancel

    • landriav - It’s pretty chewy but not crispy.ReplyCancel

  • Emily van Lidth de Jeude - THANK YOU!!!
    My son is allergic to eggs, gluten, and beans and my daughter has Hashimoto’s disease, so can’t eat any refined starches at all… which makes pizza pretty difficult… until I found your recipe!! It’s so wonderful we all prefer it to everything else I’ve tried, including gluten-free rice flour recipes. It’s also incredibly easy to make, unlike most others, and doesn’t include eggs. I can’t tell you what a huge joy it has been for my family.

    Also, you CAN have a crunchy crust if you want to! I just bake the crust first, so it’s basically done, but not at all browned. Then I top it with whatever lovely toppings, and bake again. That way it holds together a little better while eating, and the edges do get crunchy! Delicious. Even my parents and brother who have no food restrictions really enjoyed this. Thank you SO much!ReplyCancel

    • landriav - Emily, What a GREAT note!! So awesome to hear. Thank you for sharing!! And yes, why didn’t I think of putting it back in the oven to get it crunchy. You’ve just motivated me to make it this week. Thanks! 🙂ReplyCancel

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