FEED THE CLAN

A Paleo Family on a Budget

FEED THE CLAN - A Paleo Family on a Budget

Our Love Affair With Pizza

A primal pizza with a bubbly crust!

A primal pizza with a bubbly crust!

Here’s the deal – My family loves pizza. Our love affair with pizza was really elevated to the next level when my husband and I celebrated our honeymoon in Italy and then returned 5 years later. We had every kind of pizza there; pizza bianca, pizza from a little place in Venice, in a shop near the Trevi fountain in Rome, pizza from random food carts, and probably the best, a Pizza Margherita in Naples. You name it, we had it. It was all incredible! As you may have guessed, the hardest part of following a Paleo/Primal lifestyle was giving up our beloved pizza.

You can fold my crust New York style!

You can fold my crust New York style!

I’ve tried multiple methods for making pizza using the eggplant crust, oopsies crust, cauliflower crust, meatza (great, but not really pizza), but nothing came close. There’s some local restaurants where we’ve tried their gluten free pizzas and they fell short as well, really expensive, too crunchy and tiny. I have been determined to make a great pizza without using any grains or nut flowers.

Nice thin crust!

Nice thin crust!

I’ve had this idea in my head about how to make a fantastic crust that you can hold and fold and has the right amount of chew to it. Well folks, I think I’ve done it! Behold, the best primal pizza ever!!

Stands up well to holding!

Stands up well to holding!

Best Primal Pizza Ever

1 cup water
1/2 cup ghee, grass-fed butter or extra virgin coconut oil (I like this one)
1 tsp sea salt
1 tsp granulated garlic
1 1/2 cups tapioca flour
2 eggs
1/2 cup coconut flour
1/4 cup pureed fire roasted tomatoes (I use this one)
2 cups shredded cheese (any will work – I used monterey jack because that’s what I had)
Toppings of choice (I used seasoned ground beef and fresh thyme from my garden)

Preheat the oven to 350 degrees F. In a medium sauce pan, combine the fat of choice, water and salt and bring to a boil.

Oil/Water

Remove from the heat and stir in the garlic and then the tapioca flour. Combine well and let it cool for about 5 minutes.

Flour/Oil/Water

Next add in the eggs, combining well and then the coconut flour. Knead the dough until it comes together nicely.

Pizza Dough

Plop the dough onto a parchment lined baking sheet and spread it out with your fingers until it looks like this:

Pizza Dough

Now place it in the oven for 35 minutes. When it comes out, it will look like this:

Pizza Crust

The underside should be nice and golden brown like this:

Under Crust

Next spread out the tomato puree onto the crust nice and thin like this:

Crust With the Sauce

Then top with cheese and toppings of choice.

Precooked Pizza

Turn your oven to broil and stick the pizza in for about 8 minutes, or until the cheese is nice and browned.

The finished product!

The finished product!

UPDATE: I ran the numbers on the entire crust (made with extra virgin coconut oil) and they came to roughly- calories: 2010, fat: 128.74, carbs: 188.68, net carbs: 168.68 and protein: 19.08

*If you like this recipe, please leave a comment below or “like” to share with others on Facebook*

Category: Recipes
  • amber says:

    I’m exited to try this thanks! My kids hated meatza :( so hopefully this goes over better with them.

    April 27, 2013 at 9:52 am
    • Tanya says:

      Yeah, my kids don’t care for meatza either. If you try it out, please let me know what you think :)

      April 27, 2013 at 10:30 am
      • angelic0818 says:

        Hi! I tried making this and it did not seem to cook correctly :( Any idea what I did wrong? I followed exact instructions and I really want this recipe to work so any help you can offer me? I used a stick of butter, not coconut oil but I didn’t think that should matter…My batter was liquidly and the crust did not seem to cook properly :(

        November 29, 2013 at 6:25 pm
        • Lauren says:

          I just popped it in the oven and used butter instead of coconut oil. Figured the taste would be better with butter. Batter turned out horribly runny, first baking issue I’ve ever had. Had to add extra tapioca and coconut flour to thicken. PRAYING the crust turns out ok… But ya, definitely didn’t look like the dough ball pictured :/

          January 17, 2014 at 2:43 pm
          • Tanya says:

            I’m sorry that this happened for you. I’m wondering if maybe you grabbed the wrong flour, like maybe potato starch? As soon as the tapioca flour is added to the water, it’s a sticky, gluey consistency. There’s really no way for it to be runny. I use butter every time that I make it and have never come across this problem. One time I accidentally used double the amount of butter and it still wasn’t runny. I truly hope you give it another try :)

            January 18, 2014 at 9:46 am
        • Jessica says:

          I’ve made this a few times because its the BEST crust ever. :)

          This happened to me once (sad liquid crust) out the 20 times i’ve made it. I figured out it was because the water wasn’t boiling hot! before adding in the tapioca. I did it again and it was perfect! I think also the time it didn’t work my ratios of water/tapioca were off a little bit. But I really think its because of the temperature of the water. Try it again, it will work!! and when you do, you will be so happy because its quite amazing!

          February 7, 2014 at 1:28 pm
          • Tanya says:

            Thank you for adding this helpful advice :)

            February 7, 2014 at 10:20 pm
  • goatsandgreens says:

    Thanks, this truly looks awesome! Will try as soon as I get the time to get the ingredients together! I’ve been wanting a gluten-free pizza that at least tastes something like pizza. (I will add ample oregano, because a pizza without that …. STILL doesn’t pass the taste test.)

    May 4, 2013 at 12:46 pm
    • Tanya says:

      I agree! I was so happy to see my oregano plant come back after dying off last season. I’ve definitely started using it more now. I would love to hear what you think after you try it :)

      May 4, 2013 at 8:04 pm
  • Kristen says:

    Is it possible to make without eggs???

    May 4, 2013 at 5:08 pm
    • Tanya says:

      You could try using a “chia egg”. I hear a lot of people have success with that. Luckily, tapioca flour is very inexpensive to experiment with. If you try it without eggs or with chia eggs, please let me know how it turns out so that I can include that in my instructions :)

      May 4, 2013 at 8:07 pm
      • nzecochick says:

        We just made it and completely forgot to add the eggs. The base was thick and puffed up a bit but was yummy. Being thick it was very filling. Mx

        March 31, 2014 at 11:32 pm
        • Tanya says:

          That’s awesome to know that it still worked without the eggs! This is very valuable to those that can’t have eggs. Was it really hard to press out? Did you keep it thick or did it puff up thick? How long did you have to bake it for since it was thicker? I’d like to make notes for those who can’t have eggs :) The next time I make this, I will try it without the eggs to confirm that I get the same results.

          April 1, 2014 at 8:43 am
  • Laurie says:

    WOW! Great job on coming up with a delicious GF pizza!!! This was very simple to make and it tasted great! I will be experimenting with this recipe to adjust for my particular taste. I will try doing half Coconut oil and half Ghee next time. I felt the crust was just a tad too coconut-y for me. But otherwise fantastic! I passed this on to my friend who is also looking for a homemade GF pizza recipe.

    May 7, 2013 at 2:45 am
    • Tanya says:

      Thank you! I’m so glad that you enjoyed it :) I think using ghee is a great idea. Should give it a bit of a buttery taste. Thanks for passing the recipe on!

      May 7, 2013 at 7:29 am
  • Jessica says:

    hmmmm tapioca flour hasn’t got many good reviews by a lot of Paleo-ites. Why is that? the carbs? it’s not a grain…. hmm. I did hear that green plantain flour is the new awesome flour for paleo eaters. Anyways, do you possibly have the nutrtional facts for just the crust??

    this is pretty awesome recipe. I’m excited. I can’t do Almond crust anymore.. too many Omega 6′s

    May 13, 2013 at 1:34 pm
    • Tanya says:

      I think the issue that some paleo have with it is it’s a flour and used for “faleo” baking, plus it’s high carb. Mark Sisson seems to say it’s okay.

      I ran the numbers on the crust and they came to roughly- calories: 2010, fat: 128.74, carbs: 188.68 and protein: 19.08. I’m going to add this info to the recipe as well :)

      May 13, 2013 at 8:22 pm
      • ElleK says:

        Can you breakdown the numbers? I used Bob’s Red Mill Tapioca and it says 1/4c is 100 cal and 26g of carbs so I estimate that if I only use it, then an 8 cut pizza would have 100 cal/26g carbs per slice not including the eggs or coconut oil, that’s with using a total of 2 cups of tapioca flour. I’m not as concerned about fat and protein as I am about carbs/sugars so I only focused on those numbers. Now I’m not saying I didn’t eat the whole thing. I’m just guestimating….for folks who would only eat one or two slices. ;)

        May 22, 2013 at 6:30 pm
        • Tanya says:

          I use tapioca flour from the bulk bin at my local organic market. They use Bob’s Red Mill as well. I got the numbers for the coconut oil (130 cals per tbsp-1040 total & 14 g of fat per tbsp-112 total) off the jar and the eggs (mine are medium pastured) from myfitnesspal. The coconut flour is 240 cals, 8 fat & prot & 32 carbs for 1/2 cup. There’s 20 g of fiber that I didn’t take into account which brings the net carbs down so I’ve added that to the post. If you use all tapioca flour like you did, you’re getting a lot more carbs. The calorie count can be brought down by using ghee or butter in place of coconut oil. Hope this helps :)

          May 23, 2013 at 7:05 am
  • Jessica says:

    Thank you so much Tanya! this is great :) i’m making it tomorrow!
    those numbers are only for the crust? it seems a bit high, no?

    May 16, 2013 at 6:48 pm
    • Tanya says:

      Did you make it? If so, I would love to know what you thought :) I’m making it again tonight.

      May 18, 2013 at 6:35 am
      • Jessica says:

        Tanya, I made it! GUESS WHAT? it was hands down the BEST GRAIN FREE Pizza Crust I EVER HAD! I mean I’ve tried them..literally all of them… all to get on husband on board (he is Paleo, but pizza is that last one that’s hard to get). He is from Chicago, pizza is a deal to him. It WON! he totally loved it and I did too! It actually tasted like the REAL DEAL It’s fluffy, tender bread-like inside, crunchy-ish bubbly crust. WOW. The only substitution I made was I replaced coconut oil with clarified butter… (otherwise hub would pick up on the coconut) it was also 200cals less then coconut oil, but coconut oil is a “healthier” fat choice, so on my own I’d use it because i don’t mine it at all!! Tanya, the award goes to you for best grain free pizza. IT WAS SOOOOOOOOO yummmmyyyyy :) how you figured that out is genius! thank you for sharing it..
        This dough is so wonderful, that the options really open up, I thought about rolling it out really thin and cutting it like pasta and seeing that happens (it would stay together in boiling water)… or garlic parmesan knots. YUM! ahhh dreaming of food again.. I love eating Paleo/Primal

        BEST PIZZA CRUST EVER!!!

        May 18, 2013 at 8:03 am
        • Tanya says:

          Yay! I’m so glad that you and your husband enjoyed it :) Yes, the possibilities are endless! I made a stuffed focaccia by rolling it out in this recipe, garlic mini rolls are where I started playing with this idea and some people have told me that they just roll or press it out and eat it as a flatbread. I’ll have another recipe coming up soon with another use for it :)

          If you try it as pasta, I would love to hear how it turns out!

          May 18, 2013 at 12:43 pm
  • ElleK says:

    Thank you for posting this great recipe. I followed the recipe the first time except I used more tapioca flour in place of coconut flour because 1. I didn’t have any 2. I don’t like the taste/texture. It turned out awesome! I decided I wanted to bake some crusts and freeze them, but doubling the recipe didn’t go as well as expected. Any recommendations on doubling? It did freeze perfectly though.

    May 22, 2013 at 6:21 pm
    • Tanya says:

      I double the recipe as written every time because I make one pizza for my girls and one for us grown-ups. I also doubled it for this recipe. What was the issue when you doubled it? Tapioca flour is very sticky/stringy on it’s own and I’m guessing maybe you couldn’t mix it when you doubled it?

      May 23, 2013 at 6:48 am
  • Franzi says:

    Hey,
    I just mixed wet and dry ingredients and then combined it in one bowl and let it stand for a few minutes. It will thicken also but you cut out the cooking process and so it is very easy to poor the mix in a pan and you don’t have to worry about it sticking to you fingers and getting it spread out evenly ;)

    May 23, 2013 at 2:32 am
    • Tanya says:

      Great tip! I’ll have to try that next time. Less dishes this way too :) Did you melt the oil and use room temperature eggs so the oil doesn’t harden?

      May 23, 2013 at 7:17 am
      • ElleK says:

        Thanks for the response earlier. I just bought coconut flour and tried it with that plus used the method Franzi suggested. I used room temp coconut oil (liquid as it’s been warm here) and refrigerated eggs. The consistency was like pancake mix, but it still made prep much easier. I now believe I know the secret to 3Ms post-its….tapioca plus boiling water. ;)

        The finished product was thinner and didn’t puff up and form a crust like your method, so despite the stickiness I will go back to that next time. It was still okay, but I admit I like it better with all tapioca bc of the flavor. But it’s better than NO pizza!!

        May 23, 2013 at 4:44 pm
        • Tanya says:

          Yeah, it helps to get in there with your hands to mix it up :)

          May 26, 2013 at 8:36 am
  • Tabitha says:

    This is THE BEST pizza crust ever! I’ve made several wheat ones and they were terrible. Since ditching the wheat and trying to go primal, I’ve been looking for a way to still have my pizza. Found this recipe on MDA. I LOVE IT. I don’t mind the ever so slight coconut taste since I put pineapple on my pizza :P Thank you so much for this recipe! Definitely a keeper!

    May 25, 2013 at 3:03 pm
    • Tanya says:

      Yay! I’m so glad that you enjoyed it :)

      May 26, 2013 at 8:37 am
  • lcsd479 says:

    Whole family thought it was great. I guess I am lucky since this was my first primal pizza. It seems the other recipes are not that great. The only deviation we made was brushing on a small amount garlic butter to the crust before we placed the toppings on. Thanks for such a great recipe!!

    June 10, 2013 at 4:12 am
    • Tanya says:

      Fantastic! I’m so glad that your family enjoyed it :)

      June 11, 2013 at 9:10 am
  • GiGi Eats Celebrities says:

    ABSOLUTELY YUM!! I wish I could eat cheese! :( If I could, I would probably eat that every night!

    June 22, 2013 at 2:13 pm
    • Tanya says:

      Oh man, no cheese! That’s rough :( You could always try it with olive oil or pesto and then top with steak and onions or chicken. Or, some people have just eaten it as a flatbread. It’s definitely hard to not eat it every night! If you do try a variation, I would love to hear what you think :)

      June 23, 2013 at 8:06 am
    • Organic Lovely says:

      Have you tried Daya? Its a cheese substitute you can find in any health food store. Its pretty good if you can’t have dairy. Best of luck!

      August 8, 2013 at 1:14 pm
  • Marquita says:

    OMG! I came across this recipe while doing some recipe research. I decided to make this pizza last night and it was so good! My husband said it was so good it made him what to slap the cook (not literally). :-) I followed the instructions, but also used what I had on hand: I used 1/4 cup butter & 1/4 cup coconut oil, classico tomato/basil sauce, mozzarella/chedder cheese, and turkey pepperoni.

    August 5, 2013 at 4:24 am
    • Tanya says:

      That’s awesome! I’m so glad to hear that you and your husband enjoyed it :)

      August 5, 2013 at 8:55 pm
  • missosmommy says:

    My husband and I are new to Paleo/Primal eating and have been struggling to find paleo/primal recipes that are as good as the “bad for you foods” we love. We have been searching high and low for an authentic tasting pizza crust. Thank you, thank you, thank you! This crust is amazing! Once it was browned, I added lots of heavy meat sauce, pepperoni, and mozzarella and the crust ended up a little soggy on me, but I sliced the pizza up and tossed each piece in a hot skillet for a few minutes and it crisped back up! With this and a few other great recipes we’ve found, I think we can really make this a lifestlye and not just a phase we soon tire of.

    August 13, 2013 at 5:14 pm
    • Tanya says:

      Thank you for the wonderful compliment :) I’m glad that you guys enjoyed it so much. It definitely helps to make the transition easier when you can still have some of your favorite foods!

      August 14, 2013 at 3:13 pm
  • Marianne says:

    This was excellent! You are a pizza genius. I follow a paleo template and don’t eat dairy on a regular basis except I need my pizza now and then! This was off-the-charts successful. I think I’m going to be making this dough a lot… thinking of other uses for it as well. Thank you so much!

    August 28, 2013 at 4:29 pm
    • Tanya says:

      You are welcome :) I’m so glad that you enjoyed it! We need our pizza too so I make this every couple of weeks for my family.

      August 29, 2013 at 8:57 pm
  • Liz says:

    I made this recipe with a couple of small modifications (seasonings and a mix of tapioca and other grain-free flours) and it was delicious! Any pasta ideas???

    August 30, 2013 at 5:30 pm
    • Tanya says:

      I’m happy to hear that you liked it :) What grain-free flours did you use? As for pasta, I have ideas in my head, but I’ve yet to experiment with making it. I’m sure I’ll get to it soon though :)

      August 30, 2013 at 9:14 pm
  • Sharon says:

    instead of 1 1/2 cups of tapioca flour can quino (sp?) flour be used instead?

    September 13, 2013 at 8:53 am
    • Tanya says:

      I’m not familiar with using quinoa flour so I’m not sure if it would work. It would need to make a bread that’s starchy and chewy to get the texture right in the recipe. You could try arrowroot starch if you have that. If you do try quinoa flour, I would like to hear how it turns out :)

      September 13, 2013 at 10:06 am
  • Sharon says:

    Hi Tanya…..I did make this last night using your recipe and it was GREAT! it was the best pizza dough so far that we have tried and I found a keeper. the only thing is I do need to watch my carbs so next time I will try using arrowroot instead of tapioca. THANK YOU so much for sharing this recipe. also a tip…..when you spread the dough out in the pan I had to use a piece of parchment paper on top of the dough cause it was to sticky to spread out. it worked. thanks again

    September 14, 2013 at 6:26 am
    • Tanya says:

      I’m so glad that you liked it! Unfortunately, using arrowroot won’t save you on the carbs. You could try a lower carb flour, but it will probably make for a crispier crust.

      September 15, 2013 at 8:05 pm
  • Sharon says:

    you are right…I checked the carbs on arrowroot and it has a few more carbs than the tapioca flour. I do not eat the whole pizza anyways so I am good with the carb intake. question….if you use coconut oil for the fat (instead of ghee/butter) will you be able to taste that in the crust?

    September 30, 2013 at 2:37 pm
    • Tanya says:

      For my family we don’t really notice a coconut taste, however, I have heard from other people that they do notice it. Either way, I don’t think it’s super coconutty, just maybe something you detect.

      October 1, 2013 at 8:28 am
  • Heather says:

    Did you use a pizza stone? Would there be any changes if I do?

    October 9, 2013 at 4:21 pm
    • Ronnie Hicks says:

      I use a pizza stone. I place the stone in the oven and allow it to preheat. I roll out my dough on parchment paper then put the parchment paper on top of the pizza stone.

      October 9, 2013 at 5:29 pm
      • Heather says:

        Thank you!! On this note, I have another question…I’ve done another pizza with this same method & I’m just wondering why it is recommended to put the pizza on the parchment on the stone-?? My husband and I were perplexed by this…why not just cook it on the stone (sorry, we’re new to this)??

        October 9, 2013 at 7:57 pm
  • Tania says:

    the crust is fabulous! husband approved :) question for you – is there a good substitute for coconut flour? I want to make this for a friend but she is allergic. Would arrowroot work? I am paleo so i would need a grain free alternative. Thanks!

    October 12, 2013 at 10:58 am
    • Tanya says:

      Hi there! I’m glad that you enjoyed it :) Your friend could try using white rice flour or potato starch or even a combination of the two. If they can eat almonds, almond flour would work as well. Arrowroot is very similar to tapioca so I think the crust would be too chewy if you just used that.

      October 13, 2013 at 2:26 pm
  • Rachel says:

    Just made this for dinner tonight. I love this crust! I topped it with homemade bbq sauce, cheddar, chicken, spicy sausage, pineapple, and green onions. Even my husband said he couldn’t tell it wasn’t a regular wheat crust! : )

    October 27, 2013 at 4:58 pm
    • Tanya says:

      Yum! Sounds delicious! I’m so glad that you and your husband enjoyed it :)

      October 28, 2013 at 12:57 pm
  • odds.ends.fun@gmail.com says:

    Can’t wait to make this. How would you freeze it? Can it be used as crust for empandas??????

    November 4, 2013 at 10:05 pm
    • Ronnie Hicks says:

      to freeze a crust, simply bame it alone as you normally would for the recipe. Once it is completely cooked and golden brown, allow it to cool, and wrap it in aluminum foil. Place it in the freezer, making sure you don’t place anything on top of it that would snap it in half. when you want to use it, removed from the freezer and aluminum foil, add your toppings and bake until the toppings are hot.

      November 5, 2013 at 5:45 am
      • Tanya says:

        Thanks for answering the question for me :) Also, I’m sure it would work for empanadas, I would say just roll it out really thin between two pieces of parchment. Sounds yummy to me!

        November 5, 2013 at 9:15 am
  • Kathi says:

    amazing. This is very similar to what I make. I think you can very easily skip that extra step of cooking the tapioca flour first. I leave my batter liquid. I use rice flour to make it heavier as opposed to coconut. I put grassfed cream and bone broth instead of water. I poor it over a parchment lined paper- very liquid. Cooks very nicely, chewy and light. in fact, I use the same base recipe for just about everything.- lasagne, crackers, foccacia. Little tweaks here and there but always a liquid batter. I keep a pitcher in the fridge all ready to poor!

    November 12, 2013 at 12:19 pm
    • Whitnee says:

      I know you wrote this a while ago, but I was wondering if you could let me know how you use this for other recipes (lasagna and crackers, like you said)? Thanks

      March 27, 2014 at 10:57 am
  • Erin says:

    I made this for a butternut squash, bacon, and spinach pizza and it was GREAT! Held up like a champ against that squash and had a great crunch! Thank you so much!

    November 13, 2013 at 9:22 pm
    • Tanya says:

      Thank you! I’m glad it held up for you. Your pizza sounds delicious :)

      November 16, 2013 at 9:29 am
  • Ckob says:

    Made this last night. Wonderful! I’m a novice chef and this was easy and really good! Hit with the kids too!

    November 14, 2013 at 9:14 pm
    • Tanya says:

      Awesome! My girls love it too :) It’s a regular in our house.

      November 16, 2013 at 9:31 am
  • Mike says:

    Finally! Far superior to the cauliflower crust!

    November 17, 2013 at 6:05 pm
    • Tanya says:

      Thanks! I have to agree with you there. All those other crusts just didn’t cut it.

      November 20, 2013 at 9:36 pm
  • Katie Sullivan says:

    Made this recipe tonight and it was AMAZING! Pretty much followed it exactly as written, but I used half grass-fed butter and half coconut oil for the fat. It was soooo good. Thank you for sharing – even my husband (who doesn’t typically like my paleo-ish baked goods) loved it.

    November 20, 2013 at 6:08 pm
    • Tanya says:

      That’s great! I’m so glad that you guys liked it :)

      November 20, 2013 at 9:36 pm
  • Jessie says:

    I so loved this pizza! My teenagers loved this pizza and they are the biggest skeptics. They won’t try anything new really but the sweet smell of garlic and coconut was to irresistible for them not to try it! Big thumbs up all around!

    December 12, 2013 at 1:06 pm
    • Tanya says:

      Teenagers are tough critics so I’m so glad that they liked it! I’m happy that you enjoyed it as well :) I make this at least once a month for my family.

      December 12, 2013 at 2:57 pm
  • soslik says:

    can you substitute tapioca flour for anything else?

    December 22, 2013 at 6:43 pm
    • Tanya says:

      Arrowroot powder would work :)

      December 23, 2013 at 11:01 am
  • Jennifer Wigginton says:

    We’ve been eating primal for two weeks today, and we’re missing our Friday pizza. You’ve saved our Fridays!! My husband said we could feed this pizza to somebody and they’d never know it wasn’t a wheat crust. We used my pizza sauce (tomato paste, garlic, parmesan cheese, and salt), some cheddar/mozzerella cheese, and deer sausage. Yum!!

    January 10, 2014 at 4:06 pm
    • Tanya says:

      Yay, thank you! I’m so glad that I could help you to keep pizza in your life :) No one should ever have to go without pizza in my opinion. Deer sausage sounds fantastic!

      January 11, 2014 at 1:56 pm
  • Andie says:

    Made your recipe on pure faith in that all others I’ve tried have been close to total disasters unless you were really staving and desperate. My hubby and I are both gluten free, and at the moment I’m also going paleo, so there are a whole lot of traditional foods that aren’t readily available. All I can say is O-M-G, this crust was unbelievable fantastic!!!!!! Used coconut oil and flour in addition to tapioca and put it together exactly as you explained. (Thanks for the pics – they helped!) On first bite my hubby and I looked at each other, the pizza, then at each other again in amazement. We were eating PIZZA that had the tooth and taste of real pizza. Note, if you had a bit of crust without any topping, you got the faintest hint of coconut but only if you looked for it. The the flavor itself was mild and quite pleasant.

    This is a keeper in my permanent file. Like all GF doughs, the dough is a bit of a pain to work with, but well worth the effort. BTW, would this dough freeze well?

    January 12, 2014 at 4:28 pm
    • Tanya says:

      Yay! I’m glad that you liked it. Reader ElleK said that she baked the crusts and froze them and it worked out perfectly :)

      January 14, 2014 at 9:27 pm
  • Robbyn says:

    I’m making this for the second time THIS WEEK right now. This recipe is fantastic!
    My kids are gluten free by necessity and DH and I eat primal. The first time I made it I only made a half recipe for the kids. DH and I both tried it and fell in love. This is the best gluten free pizza we’ve ever had and the only acceptable paleo/primal crust we’ve ever tried.
    The kids will eat anything we call pizza so the flavor doesn’t matter much to them, but I like that all of the ingredients are healthy and it’s MUCH cheaper to make this than to buy the Schar crusts they normally eat.
    Thank you, thank you, thank you!

    January 19, 2014 at 2:29 pm
    • Tanya says:

      I’m happy to hear that you and your family liked it! It can be very addicting :)

      January 19, 2014 at 10:19 pm
  • Marge says:

    Hi! Thank you for that treasure :) I’ve tried about ten-or-so pizza recipes when switching to primal/paleo side and we have a winner here! Made it with ghee only and it turned up great! This will definitely be our family pizza recipe to use. We did leave off granulated garlic since besides me all other hate the taste of garlic :D Thank You again! Love your blog, just added this to my feedly so you have a new follower.

    February 1, 2014 at 7:12 am
    • Tanya says:

      Thank you for following me! I’m so glad that your family liked it :) My girls keep bugging me to make it for them again so I think this will be dinner tomorrow.

      February 1, 2014 at 10:19 am
  • Theresa says:

    This is my favorite paleo pizza crust recipe and the first time I tried it, I nailed it! The dough turned out wonderfully and I was kneading it like a pro….EXCEPT, the past 3 or 4 times I did it (yes, I’ve been a little obsessed with getting back the perfect dough), it turned out extremely sticky and I wasn’t able to roll it into a ball or anything. I followed the directions just like I did the first time, but for some reason the texture is just not the same. Since it’s been sticky, I try my hardest to pat it down and spread it out evenly so I can lay my toppings down after it cooks. It turns okay okay, but not quite like that first time I did it. Do you know what the issue might be? Is there a difference in types of coconut flour or tapioca flour? I’m pretty sure I’ve been using the same ones, though.

    February 5, 2014 at 7:59 am
    • Tanya says:

      Hmm, I’m not quite sure. I’ve also made it about 30 times and it always comes out the same. Mine is always sticky though. I always use the same flour from the bulk bins at my local organic market so I’m not sure of the brands. Could possibly be the flours or maybe the size difference in your eggs?

      February 5, 2014 at 10:43 am
  • Sam says:

    I found your recipe while searching for a paleo crust that didn’t have almond flour and this one did the trick! Easy prep (even the fun sticky-fingers!), quick bake/broil time, and delicious! I might try replacing the coconut flour next time, though, because I could taste it a little too much. My broiler did a number on the parchment paper, so I just turned it back to 350 and baked it for a few minutes to brown the veggies. Thank you for a delicious and easy paleo option!

    February 18, 2014 at 3:11 pm
    • Tanya says:

      Awesome! I’m so happy that you enjoyed it. You could try white rice flour in place of the coconut flour if you don’t mind rice :) Maybe like 1 cup since it’s not as absorbent as coconut flour.

      February 18, 2014 at 10:47 pm
  • Heather says:

    WOWZA! I just came across this recipe on Pinterest a few hours ago. I absolutely love this dough! I have been eating Paleo/leading a Paleo lifestyle (however you say it) for almost a year now and had given up on a crust I could eat…until now! SO, SO, SO GOOD! I made a flour crust for my hubby and kids (half white and half whole wheat b/c I ran out of white). According to them, it was so-so. Then my DH tried this and said it was even better than the flour crust. I will be making this next Friday for all of us and I can’t wait to check out your blog. And BTW, I followed your directions exactly…used Kerrygold Irish butter and made sure it came to a boil. PERFECTION! Thank you so much!

    February 21, 2014 at 5:52 pm
    • Tanya says:

      That’s so awesome that your hubby liked my version better than traditional! Who knows, maybe you’ll be able to get your family on board too once they see that there’s a lot of delicious things that they can eat :)

      February 21, 2014 at 9:46 pm
  • Autumn says:

    Do you think almond flour would work rather than tapioca or is it necessary to use a starchy flour like rice flour?

    March 7, 2014 at 8:04 pm
    • Tanya says:

      No, unfortunately almond flour wouldn’t work in this recipe. It needs the chewiness from the tapioca flour.

      March 8, 2014 at 7:33 am
  • Elizabeth says:

    Trying this today! What size pan did you use, and about what size would you say the pizza ended up being? Just need an estimate on the number of servings one pizza will give my family. Thanks!

    March 10, 2014 at 7:20 am
    • Tanya says:

      I used a sheet pan and spread the dough to about an inch from the top and bottom and going all the way to the edge of the sides. One pizza will feed my husband and I (6 pieces) and I make a 2nd pizza for my 4 and 6 year old. We usually have 2-4 slices left the next day depending on how hungry we all were :) I hope your family likes it!

      March 10, 2014 at 8:48 am
  • The Little Hyphen says:

    Hi!
    I followed the recipe exactly as stated (I used sunflower spread as I don’t have coconut oil) and it turned out perfectly! Although, even though my dough looked and sounded exactly as described, it actually took more than twice the time in the recipe to get it golden brown and cooked and it was still a little undercooked in places. Any suggestions on what I did wrong? Apart from that it was so simple and easy to follow and so delicious! It looks amazing! As others have said the only hint of coconut is in the bits of crust with no topping. Thanks!

    March 11, 2014 at 3:38 pm
    • Tanya says:

      I’m not sure why it wouldn’t be cooked all the way through in some places. Did you press it out evenly and really thin? I don’t know what sunflower spread is, but maybe that had something to do with it?

      March 11, 2014 at 9:46 pm
    • Tanya says:

      I looked up sunflower oil spread and it doesn’t look like it should make a difference in the dough, unless you used a low fat version? If so, that could make a difference in the finished product.

      March 12, 2014 at 8:36 am
      • The Little Hyphen says:

        Thank you so much for your replies! I didn’t think sunflower spread would make much difference as it behaves like butter. You’re right though, I didn’t make the crust thin at all! I must not have rolled it out properly. Next time I will try to spread it out more evenly – I guess that’s why it took longer to cook as it is thicker. Oh no, I’ll just have to make another one now to try it out ;-)

        March 12, 2014 at 2:55 pm
        • Tanya says:

          Oh yes, you’ll definitely need to make another :) Please let me know how it turns out for you!

          March 12, 2014 at 9:25 pm
  • Jeff says:

    Have made this multiple times since finding the recipe…Awesome! Ran out of tapioca starch, so I added 1/2 c. of Arrowroot powder and it may have been even better than before! Thanks for sharing this!

    March 16, 2014 at 6:55 pm
    • Tanya says:

      That’s great! I’m so glad that you like it. Thank you for sharing so others know it works well :)

      March 16, 2014 at 9:27 pm
  • laura says:

    First time trying it! In the oven as I write this. Stay put for after taste comment! BTW mine is Hawaiian with goat cheese and pepperoni on the other half.

    March 20, 2014 at 7:11 pm
    • Tanya says:

      Yours sounds good! How did you like it?

      March 22, 2014 at 8:05 am
  • Alice says:

    Hi there,

    I don’t have tapioca flour but I do have tapioca balls/pearls.

    How can I adapt the recipe for this?

    Thanks

    March 30, 2014 at 10:49 am
    • Tanya says:

      Hey there! You can grind the pearls in a coffee or spice grinder to an ultra-fine consistency to make your own tapioca starch :)

      March 30, 2014 at 12:59 pm
  • J says:

    Have been looking at this recipe for several weeks, husband was away so I made it for myself tonight, made just one quarter of the recipe and it was wonderful even better than I had hoped, came together really quickly and the taste was GREAT!!!!

    April 10, 2014 at 1:52 pm
    • Tanya says:

      That’s wonderful! I’m so happy to hear that you enjoyed it :) It’s definitely a favorite in my house.

      April 10, 2014 at 8:42 pm
  • FoolishCop says:

    Just made a pizza using your dough recipe…wow! Awesome! I was able to roll it out onto a pizza stone just like regular pizza dough and it cooked up perfect. Since I don’t eat dairy on my paleo diet I used coconut oil for the ghee, and while I was worried it would be a big mess at first before I added the coconut flour to the mix, it came out great. FWIW, I also substituted cashew “cheese” for regular cheese and it was came out terrific. Thanks for a great recipe. This has now been bookmarked to use again and again!

    April 18, 2014 at 12:40 am
    • Tanya says:

      Thanks! I’m glad that you loved it. Also, thanks for letting everyone know that it worked well with cashew cheese :)

      April 18, 2014 at 10:47 am
  • Julie Rainforth says:

    so good…I made the ground beef and Thyme! I had an issue though I used waxed paper instead of parchment paper and it stuck to the dough. I managed to get the dough off but it torn :( otherwise so so so good! I also put ghee butter on my hands to spread the dough made it a lot easier to spread.

    April 27, 2014 at 5:24 pm
    • Tanya says:

      That’s great! I’m glad that you liked it :) Good tip with putting ghee on your hands. Plus, more butter flavor never hurts!

      April 28, 2014 at 6:13 am
  • Trina says:

    By far the best wheat free pizza crust I’ve found yet! I used half coconut oil and half organic butter. Followed the directions exactly and it turned out perfectly. Very easy to work with and easy to press on to the parchment paper. Mine didn’t need to cook quite as long, about 25 minutes to brown the crust. I might try a little dried basil in the dough for next time, just to change it up. This recipe will be used probably weekly in our house, it was a huge hit! Thanks for helping us to enjoy pizza again! Great, great recipe!!

    May 2, 2014 at 6:49 pm
    • Tanya says:

      That’s awesome to hear! I’m so happy that you liked it and can enjoy it every week :)

      May 3, 2014 at 9:39 pm
  • Julie says:

    Can the dough be made ahead of time and stored in the fridge?

    May 8, 2014 at 7:43 am
    • Tanya says:

      I don’t see why not. If you use coconut oil you would need to leave it out at room temp for a bit so that you’ll be able to flatten it out. Please let me know how it works out for you!

      May 8, 2014 at 6:21 pm
  • Joyce P. says:

    Tanya. I love, love pizza! I am on a no grain diet which makes me sad. Then I saw your recipe! It looks delicious but I cannot download the recipe. I would just write it down manually, but I will need the illustrated steps on how to do things. How do I print out your recipe?

    May 22, 2014 at 7:56 am
    • Tanya says:

      Hi Joyce! Sorry I took a bit to get back to you. I currently don’t have a print feature on my recipes, but I’m working on that right now. I hope to have it up and running within the next week :)

      May 23, 2014 at 9:14 pm
  • Rachel Olivera says:

    I tried it for the first time tonight and my whole family love it! It came out exactly like the receipt pictures. THANK YOU! :)

    June 10, 2014 at 5:08 pm
    • Tanya says:

      You’re welcome! I’m so happy that your family enjoyed it :)

      June 12, 2014 at 9:07 pm
  • Jen says:

    This has become our Friday night go to! We’re doing it these days Low Fodmap style, with raw goat cheddar, tomato, chives, green onion, olives, basil, and a blend of garlic infused oil with white truffle oil. Heaven! Thanks so much for the recipe :)

    June 27, 2014 at 7:11 pm
    • Tanya says:

      I’m so glad that you’re enjoying it! Your version sounds amazing :) I love garlic infused and truffle oils!

      June 27, 2014 at 9:36 pm
  • Angie Hepp says:

    I made this for the first time tonight and it was STUPENDOUS!! The best grain-free (or even gluten-free) crust I have ever had. So chewy and flexible, it even had big airy bubbles like “regular” pizza dough. It looked and tasted almost identical to the old glutenous pizza (well, as much as I can remember). I did make one substitution, I used 1/2 organic pork lard and 1/2 butter. I imagine you could use beef tallow as well. This might be helpful for those who are dairy-free, but don’t like the taste of all coconut oil. I am saving this recipe to use as my go-to for pizza nights from now on!

    June 28, 2014 at 4:51 pm
    • Tanya says:

      Yay! I love the idea of using lard in the crust! Thanks for the kind words :)

      June 29, 2014 at 9:08 am

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