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Our Best Ever Pizza Recipe – Gluten, Grain, and Nut-free

 

The other week Bill was craving Pizza, and I told him to make our pizza crust recipe from our cookbook, Make it Paleo 2. We both forgot how tasty that pizza recipe is, but it inspired me to want to make it even better.

 

 

I decided to make the recipe similar to the one in the book, except adding Cassava Flour and yeast. It turned out well, but it still wasn’t quite right. I decided to do a little research, and found myself watching a video from America’s Test Kitchen about how to make perfect gluten-free pizza crust. There were two things that really stood out to me in this video, the first was to use yeast AND baking powder to really get the rise you are looking for with pizza dough, and the second was what ingredient to use to replace the gluten, and that was psyllium husk powder.

 

 

When I want my grain-free baked goods to really have the proper texture, I will resort to using xanthan gum. I know this is often frowned upon in the Paleo community, although Chris Kresser does say it’s okay in small amounts. I also know that a lot of people aren’t happy with psyllium husk either. Both xanthan and psyllium can be irritating to the gut, especially if you have major digestive issues to begin with. At some point I will try playing around with chia or flax in place of the psyllium, but for now the psyllium really does work wonders, just as ATK said!

 

 

I tested this recipe modification out at my Aunt’s house when we were doing a big family dinner for my two cousin’s birthdays. I decided to try the ATK gluten-free recipe just to see how it would turn out, and modify my grain/nut-free crust using some of the tips from ATK. I have to say, I really think my grain-free crust turned out better! My crust rises like crazy, and the ATK does not.

 

 

 

They even say that it will not rise, because gluten-free doesn’t typically rise much. The gluten-free version also seems to be more dense, and my crust is lighter. All in all, I was a lot happier with the texture of my crust recipe, and so was everyone who has tried it. My whole family said they couldn’t even tell it was gluten-free, and Bill’s parents loved it as well!

 

 

We added some of our Super Gyro Seasoning, which is our favorite way to season a Margherita style pizza. This particular blend is a really versatile Mediterranean type of seasoning, bringing together all the classic flavors of the region. So a few shakes on top really does wonders!

 

 

The other great thing about this recipe, is that it makes A LOT, especially once it has risen. It makes two really nicely sized pizza crusts, which can easily feed 6-8 people in total. The other thing that we were really excited to experiment with was grilling this crust. It takes more time, because you should really only finish it on the grill to avoid burning the bottom of the crust. So I bake the pizzas for 15-20 minutes with the toppings, and then Bill throws it on the grill for a few minutes to finish over medium heat. You can definitely skip the grilling part, but the extra heat and smoke gives it a nice flavor that mimics pizza from a wood fired oven. Plus, it’s a nice party trick if you are doing pizza night for a couple friends. Just be sure to rotate the pizza often, and check to make sure it’s not burning. We found 3 minutes on the grill at medium heat was perfect.

 

 

This recipe does take some time to come together, since there are quite a few steps involved, but it’s really so fun to make, and even more fun to eat!

 

Enjoy!

Hayley

 

Our Best Ever Pizza Crust

Our latest and greatest version of Paleo Pizza Crust is the best we've ever had! It's crispy on the outside and a little chewy on the inside with a nice amount of bubbling in the crust. You're going to LOVE IT!

Serves: 8

Serves: 8decrease servingsincrease servings

Used in this recipe

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. In a standing mixer, combine the cassava flour, arrowroot flour, coconut flour, psyllium husk powder, rapid rise yeast, baking powder, and salt. Mix to combine.
  2. Warm 2 cups of water over medium-low heat until it reaches a measured 100 degrees.
  3. Add the warm water to the flour mixture while it's running on low speed.
  4. Add the olive oil, and one egg at a time. Turn the speed up to medium, and mix the ingredients until you have a smooth dough.
  5. Grease a medium sized glass bowl with olive oil, and pour the pizza dough into the bowl.
  6. Cover the bowl with plastic wrap, and place in a warm spot in your kitchen to rise for 1 hour.
  7. After one hour, preheat your oven to bake at 350 degrees.
  8. Line two baking sheets with parchment paper, and scoop out equal amounts of dough onto each baking sheet.
  9. Since this is a very sticky dough, be sure to dust the dough with arrowroot flour, and press the dough out into a pizza shape, about 1/2 inch thick.
  10. Repeat this process with the other dough. You should have two medium size pizza crusts from this amount.
  11. Make sure you have your oven rack set on the middle level, and one right below it.
  12. Place the pizza crusts into the oven, and bake at 350 for 20 minutes, switching the trays half way through.
  13. Once the crusts have pre-baked, turn the oven temperature up to 450, and top your crusts as desired. We love using our Super Gyro blend on a Margherita style pizza,
  14. Bake the pizza with the toppings for 15-20 minutes, depending on whether your oven runs hot or cool.
  15. Once the pizza has baked with the toppings, you can choose to finish it on the grill if desired. For this you will just want to make sure your grill is heated to medium (about 450 F), and oil the grates before putting the pizza on. Grill the pizza for about 3-5 minutes, making sure that it does not burn. Rotate the pizza if necessary.
  16. Slice and enjoy!
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.
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    COMMENTS

    1. KateAdams
      March 10, 2018

      OMG! You should definitely add “guilt-free” in the end of this post’s title 🙂 Finally.

      I’m not much of a baker, but I’ll give it a try.

    2. mom2one
      March 12, 2018

      Have you tried freezing the dough yet? I would love to finally find a paleo/gf pizza dough I can pull out of the freezer when I have a hankering or on those busy weeknights! This looks legit! Will have to give it a try! Thanks, Haley! 🙂

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