Easy Paleo pizza crust that is crispy, crunchy, and actually holds up when it’s topped is not only possible, but it’s easy to make.
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Pizza is one of my children’s favorite meals. And, if I’m being honest with you, it’s one of mine too. When my husband and I made the transition to a paleo lifestyle years ago, the idea of never having pizza again was a harsh reality to accept. We did try a few of the vegetable-based pizza crust recipes, but none of them were quite right. They tended to be a bit soggy or really tricky to make.
Arrowroot Powder, arrowroot flour and arrowroot starch are all the same. It is a starchy substance that is extracted from the tropical arrowroot plant. It is gluten free, grain free, vegan and contains a higher amount of fiber, potassium, B vitamins, and iron than other starchy vegetables. Arrowroot powder is often used as a thickener for sauces, as corn starch would be. However, I also use it for frying, like in my Paleo Fried Barramundi, as well.
What I like the most about this paleo pizza crust is that it holds up to toppings. I usually pile sauce, cheese, peppers, onions, and pepperoni onto our pizza and it still holds up. Eating a slice of pizza with a fork and knife just doesn’t have the same feeling to it as picking it up to eat it does.
- 1 cup arrowroot powder
- 1/3 cup + 2-3 tablespoons coconut flour, separated
- 1 teaspoon sea salt
- 1/2 cup avocado oil
- 1/2 cup warm water
- 1 large egg, whisked
- Preheat oven to 450 degrees F
- Combine the arrowroot powder, salt and 1/3 cup coconut flour in a medium bowl. Mix well.
- Pour in avocado oil and warm water and stir.
- Add the whisked egg and continue mixing until well combined.
- Add two-three more tablespoons of coconut flour – one tablespoon at a time – until the mixture is a soft but somewhat sticky dough.
- Turn out the dough onto a surface sprinkled with tapioca flour and knead it gently until it is in a manageable ball that does not stick to your hands.
- Place the pizza dough ball onto a sheet of parchment paper. Use a rolling pin that has been rubbed with arrowroot powder to carefully roll out the dough until it is fairly thin. You may need to add more arrowroot powder during this process
- Place rolled-out dough (still on parchment paper) into preheated oven onto a hot pizza stone or a sheet pan.
- Bake for 12-15 minutes, add toppings, and return to the oven for another 10-15 minutes