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5 from 2 votes

Grain-Free Paleo Pizza Crust

This grain-free paleo pizza crust uses almond meal and arrowroot in place of traditional flour. You'll never miss the wheat!
Prep Time1 hr 30 mins
Cook Time10 mins
Total Time1 hr 40 mins
Course: Main Course
Cuisine: American, Italian
Keyword: paleo pizza crust
Servings: 8 slices pizza, approximately (1 crust total)
Calories: 193kcal
Author: Jennifer Farley


  • 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


  • 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.


Inspired by Zen Belly Catering


Calories: 193kcal | Carbohydrates: 17g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 23mg | Sodium: 156mg | Potassium: 44mg | Fiber: 3g | Vitamin A: 35IU | Calcium: 39mg | Iron: 0.8mg