Now, I know that caveman didn’t really order take-out on Friday nights, which is why some people scoff at the idea of a gluten free pizza recipe, or “paleo pizza.”
But then again, he didn’t watch Amazon streaming videos on Friday nights, either (which go really well with pizza). What does it really matter if the end result is delicious, and still fits within your dietary principles?
So if you tend to eat like a caveman, go ahead and have a little fun with your food!
No need to feel guilty about chowing down on this wholesome, grain-free paleo pizza crust.
Most grain-free pizza crusts I’ve come across are either made with cauliflower (which I can’t eat because of the FODMAPs), are too eggy, are too bready, or are too much like a cracker. I’m not saying this pizza crust is perfect.
Its hard to reach perfection in a pizza crust without grains. But its definitely a good runner-up to the gluteny pizza crusts we used to know and love.
This one is light without being too bready, it crisps on the edges nicely without being too dry and is not doughy in the middle.
You can even pick up a slice with your hands (if you want) without it falling apart.
Of course, you can add whatever toppings you like to this crust, but one of my favorites is chicken sausage, red peppers and spinach. It makes for a complete meal (pictured above). Goat’s cheese is optional.
Gluten Free Pizza - Grain-free Paleo Pizza Crust.
- 1 zucchini shredded
- 3/4 cup almond flour
- 1/3 cup cup arrowroot starch
- 1/4 cup coconut flour
- 1 tsp salt
- 1/4 tsp baking soda
- 2 eggs whisked
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1 clove garlic minced (omit & use garlic-infused oil below, for low FODMAPs)
- 1 tbsp fresh oregano minced
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
Place shredded zucchini in a colander with 1 teaspoon of salt and toss to mix well. Place the colander in the sink and let drain for 30 minutes.
Meanwhile, place almond flour, arrowroot, coconut flour, salt and baking soda in a large mixing bowl. Mix well.
Add the eggs, apple cider vinegar, olive oil, garlic and oregano. Stir to combine.
Squeeze excess water from the zucchini. You should have about 1/2 cup. Fold the zucchini into the pizza dough mixture until well distributed. Form into a ball.
Drizzle a little olive oil in the center of the parchment paper, and using your fingers, spread out into a circle about 10 inches in diameter. Sprinkle a little almond flour over the oil.
Place the dough into the center of the circle and using your hands, evenly spread into a 10-inch diameter, building the edges up a little. If the dough sticks to your hands too much, sprinkle your hands or the dough with extra almond flour.
Bake the crust for 15 to 20 minutes before adding toppings. After you add the toppings, bake for another 10 to 15 minutes or until the edge just starts to brown.
If you try this crust, please leave a comment in the suggestions. I want to know how it turned out for you!