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Paleo Almond Flour Pizza Crust Recipe

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4.3 from 6 reviews

This Paleo Almond Flour Pizza Crust recipe offers a wholesome, grain-free alternative to traditional pizza bases, using almond flour and arrowroot flour for a light yet sturdy crust. Perfectly crispy and slightly chewy, this crust pairs beautifully with fresh toppings like tomato sauce, mozzarella, and basil to make a delicious homemade Margherita pizza that’s both gluten-free and paleo-friendly.

  • Total Time: 35 minutes
  • Yield: 8 servings

Ingredients

Dry Ingredients

  • 1 cup almond flour
  • 2 cups arrowroot flour (or tapioca flour)
  • 1 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 1 tsp garlic powder
  • 1/2 tsp onion powder

Wet Ingredients

  • 3 large eggs
  • 5 oz / 140 g mozzarella, cut into chunks (about 1 cup of chunks)

Toppings

  • 6 tbsp pizza sauce
  • 2 tbsp fresh basil, sliced into thin ribbons
  • Optional: cherry tomatoes (halved), bocconcini balls

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot enough for baking the pizza crust evenly and achieving a nice golden color.
  2. Mix Dry Ingredients: In a large bowl, combine the almond flour, arrowroot flour, baking powder, sea salt, garlic powder, and onion powder. Stir thoroughly to ensure the leavening agent and seasonings are well distributed.
  3. Incorporate Eggs: Create a well in the center of the dry mixture and crack the eggs into it. Whisk the eggs slightly, then gradually mix with the dry ingredients using a fork initially, and knead with your hands until a uniform dough forms. Adjust texture by adding a pinch more arrowroot if too sticky, or a teaspoon of water if too dry.
  4. Shape Dough: Gather the dough into a ball. Prepare a pizza pan or stone by spraying it with cooking spray or lining a baking sheet. Place the dough on the pan and spread it out evenly to about 1/4 inch (6 mm) thickness. The dough will rise slightly during baking.
  5. Pre-bake Crust: Bake the crust in the preheated oven for 10 minutes without any toppings to set its shape and start cooking the base.
  6. Add Toppings: Remove the par-baked crust from the oven. Spread pizza sauce evenly over the surface, add the mozzarella chunks, and if desired, scatter halved cherry tomatoes and bocconcini balls on top.
  7. Finish Baking: Return the pizza to the oven and bake for an additional 10-15 minutes until the cheese is melted and the crust is a light golden brown.
  8. Garnish and Serve: Remove pizza from the oven, sprinkle fresh sliced basil over the top, and serve hot for a delicious paleo-friendly Margherita pizza experience.

Notes

  • The dough consistency can vary; if too sticky, add a small amount more arrowroot flour, and if too dry, add water one teaspoon at a time.
  • Almond flour and arrowroot flour both contribute to the paleo compliance and gluten-free nature of this recipe.
  • For best texture, use a pizza stone preheated in the oven to bake the crust evenly and create a crispy base.
  • Optional toppings such as cherry tomatoes and bocconcini enhance the traditional Margherita flavor.
  • Cooking spray or parchment paper can prevent sticking on the baking surface.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Gluten Free

Find it online: https://monicarecipes.com/paleo-almond-flour-pizza-crust-recipe/