Serves 3-4 humans
Ingredients
1 1/2 cup (480 ml) tapioca flour 1/4 cup (960 ml) coconut flour 1/2 teaspoon (10 ml) coarse ground sea salt 6 tablespoons grass-fed butter 1 cup (240 ml) filtered water 1/2 teaspoon (10 ml) dried basil, plus more for topping 1/2 teaspoon (10 ml) garlic powder 1/2 teaspoon (10 ml) dried oregano 1 organic egg, beaten 6oz (170.1 g) tomato paste 1/4 onion, sliced 2 garlic cloves, minced 2oz (56.7 g) Parmigiano-Reggiano chorizo pepperoni
Instructions
Preheat the oven to 475F (245°C). Add tapioca flour, coconut flour and sea salt to a large mixing bowl. Melt butter in a small saucepan over low heat. Once melted, add butter to mixing bowl and stir in. Add 1/4 cup (960 ml) of water at a time, mix thoroughly, until the full cup is added and mixed. Add dried basil, garlic powder, dried oregano and beaten egg to the bowl. Mix well to combine. Pour mixture into a 10 1/4-inch cast iron skillet and transfer to the pre-heated oven. Cook for 5 minutes. Remove skillet from oven, flip the dough over and cook for 3 minutes. Spread tomato paste over the top and add your favorite toppings. Some of our favorite toppings are sliced onion, minced garlic, fresh herbs such as basil along with shaved Parmigiano-Reggiano and chorizo pepperoni (as listed in the ingredients). Return the skillet to the oven for 3-5 minutes or until all the toppings are warmed. Slice and serve immediately.
Enjoy!
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This paleo pizza gets a crisp, sturdy crust from tapioca and coconut flour, no grains required. Baked in a cast iron skillet, the base turns golden at the edges while staying pliable enough to fold. Load it with tomato paste, onions, garlic, and pepperoni for a Friday-night pie that fits a grain-free table.
Pro Tips
- Par-bake the crust, then flip it and bake the second side before topping — this is what keeps the center from going soggy under the tomato paste.
- Add the water 1/4 cup at a time and stir fully between additions; tapioca flour seizes up suddenly and a full pour leaves dry pockets.
- Keep the toppings light and pre-cooked (sliced onion, minced garlic, chorizo pepperoni). The crust only gets 3-5 minutes with toppings on, so nothing raw will have time to soften.
- Tapioca flour is what gives this crust its signature chew. Arrowroot will work in a pinch, but the crust bakes up crisper and less pizza-like.
- Leftovers reheat best in a hot skillet or 400F oven for a few minutes; the microwave makes the crust rubbery.
Frequently Asked Questions
Is this paleo pizza crust gluten-free?
Yes — the crust is built on tapioca flour, coconut flour, and a single egg, so it is naturally grain-free and gluten-free as written.
Can I make the paleo pizza dough ahead of time?
You can mix the dough and hold it in the fridge for a few hours, covered. Bring it back to room temperature before spreading it in the skillet, or it will be too stiff to flatten evenly.
Do I need a cast iron skillet for this recipe?
A cast iron skillet gives the crispiest bottom, but any oven-safe 10-inch pan or a preheated pizza stone works. Just expect a slightly less crisp underside on a thinner baking sheet.
How many people does one paleo pizza serve?
The recipe serves 3 as a main with a side salad, or 2 very hungry people. Double the batch and bake in two skillets for a crowd.
Recipe Card
Ingredients
Method
- Add tapioca flour, coconut flour and sea salt to a large mixing bowl. Melt butter in a small saucepan over low heat.
- Once melted, add butter to mixing bowl and stir in.
- Add 1/4 cup of water at a time, mix thoroughly, until the full cup is added and mixed.
- Add dried basil, garlic powder, dried oregano and beaten egg to the bowl.
- Mix well to combine.
- Pour mixture into a 10 1/4-inch cast iron skillet and transfer to the pre-heated oven.
- Cook for 5 minutes.
- Remove skillet from oven, flip the dough over and cook for 3 minutes.
- Spread tomato paste over the top and add your favorite toppings.
- Some of our favorite toppings are sliced onion, minced garlic, fresh herbs such as basil along with shaved Parmigiano-Reggiano and chorizo pepperoni (as listed in the ingredients). Return the skillet to the oven for 3-5 minutes or until all the toppings are warmed.
- Slice and serve immediately.
