Description
This Best Paleo Pizza Crust is easy to make and loaded with flavor. With almond flour and tapioca base, it’s a perfect choice for a healthy meal or quick dinner!
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 your 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 coconut flour, onion powder, garlic powder, Italian seasoning, and salt until well combined.
- In a measuring cup, combine the water, oil, and vinegar, then pour into the dry ingredients and stir until a dough forms.
- Add the whisked egg and mix well. Gradually add the remaining coconut flour, one tablespoon at a time, allowing time for the dough to absorb it until it's a slightly sticky consistency suitable for spreading.
- On the lined baking sheet, sprinkle some extra tapioca or arrowroot, transfer the dough, and spread it into a 10-inch circle. Bake for 10-15 minutes based on your desired crispiness.
- Add your favorite toppings and enjoy!
Notes
You can adjust the thickness of the crust based on your preference.
Ensure the egg is at room temperature for better mixing.
If the dough seems too sticky, use extra tapioca flour for kneading.
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 0g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg