Description
This Best Paleo Pizza Crust is easy to make and packed with flavor! With blanched almond flour, tapioca flour, and coconut flour, it’s the perfect healthy alternative for quick dinners or comfort food that everyone will enjoy.
Ingredients
Scale
- 2/3 cup blanched almond flour
- 3/4 cup tapioca flour (or arrowroot starch, plus 2–3 tbsp more for spreading/kneading dough)
- 6 tbsp coconut flour (divided into 3 (first) and 3 (after adding the egg))
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp Italian seasoning blend
- 3/4 tsp fine grain sea salt
- 1/3 cup water
- 1/3 cup light flavored olive oil (or avocado oil)
- 1 tbsp raw apple cider vinegar
- 1 egg (room temp, whisked)
Instructions
- Preheat the oven to 450 degrees and line a baking sheet with parchment paper.
- In a large bowl, mix the almond flour, tapioca or arrowroot, 3 tbsp of coconut flour, onion powder, garlic powder, Italian seasoning, and salt until thoroughly combined.
- In a measuring cup, mix the water, oil, and vinegar, then stir this into the dry ingredients to form a dough.
- Stir in the whisked egg until well combined. Gradually add the remaining coconut flour, one tbsp at a time, mixing well after each addition until the dough is slightly sticky yet manageable.
- Sprinkle extra tapioca or arrowroot on the baking sheet, transfer the dough, and sprinkle on more tapioca/arrowroot. Shape the dough into a 10-inch circle.
- Bake in the preheated oven for about 10-15 minutes, adjusting time for desired crispness. Add your favorite toppings and enjoy!
Notes
Make sure the egg is at room temperature for a better mixture.
If the dough is too sticky, using extra tapioca or arrowroot helps in spreading.
This crust can be customized with your favorite toppings for a personalized pizza experience.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg