This grain-free paleo pizza crust uses almond meal and arrowroot in place of traditional flour. You’ll never miss the wheat!
I love pizza. I have always loved pizza. It is one of my top comfort foods, right up there with ice cream and sushi. I live very close to one of my favorite regional pizza chains (I’ve been their loyal customer since childhood) but over the past several years I’ve grown very fond of homemade pizza.
I still love going out from time to time but let’s face it, homemade pizza is a lot less greasy.
When I decided to cut back on grains this year, pizza clearly wasn’t something I was considering. Once I realized the stupidly obvious- that cutting back on grains would mean cutting back on one of my favorite meals, I knew I had to take action. Some things are sacred. What is the point of existence without being able to enjoy a hot cheesy slice of pizza?
Thus began my quest for the perfect grain-free pizza crust. I tried cauliflower crust; what a complete joke. It wouldn’t hold together so that night we had “pizza surprise.” I finally decided to try adapting my own pizza dough recipe using an assortment of ingredients from my go-to alternative flour company- Bob’s Red Mill.
After numerous experiments, I’ve come up with a pizza crust that I love. It’s flavorful, sturdy and really tasty. Is it as good as the classic chewy pizza crusts that use flour? No. As far as I’m concerned, it doesn’t need to be. I’m still going to have traditional pizza from time to time. But this crust is perfect for those in between times when I want to enjoy pizza without consuming grains.
This recipe uses all of the ingredients I would normally use in the dough: yeast, extra virgin olive oil, egg and salt. In place of flour I use a combination of almond meal and arrowroot. As you can see from the above photo, it doesn’t look like normal dough when it rises. It has a texture more like thick cake batter and a slight graininess from the almond meal.
Once baked, the taste reminds me a bit of cornmeal crust. It’s thin and crunchy without being crumbly. Unlike regular pizza, this dough needs to be mostly baked before adding the toppings. And then you can add whatever toppings you like. Vegetables, sauce, cheese. I’m mostly a traditionalist. I love tomato sauce, good quality mozzarella and crushed red peppers.
If you like white pizzas, I also use the same crust in this Gluten-Free Four Cheese White Pizza!
Baking With Yeast
This recipe uses active dry yeast. Yeast is an ingredient many novice bakers fear, and I’d like to change that! So what is yeast, and how does it work? Can you substitute one variety for another? Check out my article What is Yeast to learn more!
Grain-Free Paleo Pizza Crust
Ingredients
- 2 1/2 teaspoons active dry yeast
- 1/4 cup warm water
- 2 1/2 tablespoons extra virgin olive oil, plus more as needed
- 1 large egg
- 4 ounces almond meal (approximately 1 cup)
- 4 1/4 ounces arrowroot flour (approximately 1 cup)
- 1/2 teaspoon sea salt
Instructions
- In the bowl of a stand mixer, whisk together the active dry yeast and warm water. Allow the yeast to proof for 3-5 minutes, or until it's bubbly. Add the extra virgin olive oil and egg. Using the paddle attachment, mix on medium speed for 30 seconds.
- In a medium bowl, whisk together the almond meal, arrowroot and salt. Add this dry mixture to the stand mixer and mix on low until the ingredients are starting to combine and then turn the speed up to medium-high. Mix for one minute. The dough will be thinner and stickier than typical pizza dough.
- Grease a medium bowl with olive oil. Using a spatula, scrape out the dough and move it to the oiled bowl. Cover the bowl with a towel and place it in the microwave (or oven, somewhere it can sit undisturbed). Boil some water and pour it into a bowl. Carefully place the bowl into the microwave to create a warm, steamy environment. Allow the dough to rise for 90-100 minutes.
- Preheat the oven to 450 degrees F and place a pizza stone in the oven. Once the oven is at temperature, grease a large sheet of parchment paper with olive oil. Press the dough into a thin round circle that's approximately 10-11 inches in diameter (note: do not do this step in advance or the next step might not work).
- Using oven mitts, remove the pizza stone from the oven. Swiftly flip the parchment paper over so that the dough transfers onto the pizza stone. Place the stone back in the oven and bake the crust for 6 minutes, or until it's slightly browning on the edges and firm on top.
- Add whatever pizza toppings you like to the crust and broil until the ingredients are properly cooked.
Notes
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
For immediate help troubleshooting a recipe, please email me using the form on my contact page. I’ll try to respond to urgent questions as quickly as possible! For all general questions, please leave a comment here :)
dana says
I’d love to try these!
Janet S says
Bob’s Red Mill is a great company. Love their products!
xania says
Hello –
I am confused about the recipe. It says add – “4 ounces (1 cup) almond meal” and “4¼ ounces (1 cup) arrowroot flour” – but… 4 oz does not 1 cup make. :) Did you possible mean 1/2 Cup … or the 1 Cup for each?
Thank you! –
Jennifer Farley says
Er, I think you’re confusing liquid measurements with dry measurements. 1 cup of liquid is always 8 ounces. 1 cup of dry ingredients will vary depending on what it is. I highly recommend investing in a kitchen scale.
Karen D says
This sounds like a great pizza crust! Definitely must try.
ilona t says
great giveaway!!
Natalie S says
This looks delicious!
Allie says
I love Bob’s Red Mill and I have REALLY been looking for almond meal lately, so this is perfect! :)
Bianca @ Confessions of a Chocoholic says
I’ve had gluten free pizza from a local Boston store and it was pretty awesome but I never think of making one myself. Yours look delicious. Hopefully I win the giveaway and I can try it myself :(
Allison says
Thank you for posting this- I was recently diagnosed with celiac, and am struggling to come up with ways to replicate the breads and foods I miss. This looks very good! I like Bob’s Red Mill a lot, and the products and help they provide.
Patti says
Thanks for such a yummy looking gluten-free recipe!!
Theresa says
Would love to purchase some whole grains. I am not a paleo person, but love Bob!!
Jeremy Bergolios says
Very interested to try this! Thanks!
Jeremy Bergolios says
Very interested to try this! Thanks!
Danielle K says
Thanks for the giveaway! I love using Bob’s Red Mill products
Maria says
This looks very tasty!