Description
Craving a healthy pizza option? This Best Paleo Pizza Crust is made with almond flour and coconut flour for a delightful, homemade treat. Perfect for quick dinners and packed with flavor, it’s simple to make and wonderfully satisfying!
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 mixing bowl, combine almond flour, tapioca or arrowroot flour, 3 tbsp coconut flour, onion powder, garlic powder, Italian seasoning, and salt. Mix well.
- In a measuring cup, mix water, oil, and vinegar, then pour into the dry ingredients and stir until a dough forms.
- Stir in the whisked egg and add the remaining coconut flour gradually. Mix well, allowing the dough to absorb the liquid until it’s a sticky consistency.
- Sprinkle tapioca or arrowroot on the parchment-lined sheet, transfer the dough, and work it into a circle (10 inch or thin for 12 inch).
- Bake the crust in the preheated oven for 10-15 minutes until desired crispness is achieved.
Notes
For a thinner crust, spread the dough more thinly while shaping.
Adjust baking time based on your toppings and desired crispness.
Extra tapioca flour can be used to help with rolling the dough.
Nutrition
- Serving Size: 1 slice
- Calories: 183
- Sugar: 0g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg