Pizza Margherita

Even the pickiest child will go back for seconds with this grain-free version of a classic Margherita pizza. The seasoned crust has just the right amount of crunch and crumble, and the warm cheese and basil topping will have your mouth watering as it comes piping hot out of the oven.
20 minutes
45 minutes
Show nutritional information
This is our estimate based on online research.
Fat:32 g
Carbohydrates:28 g
Protein:15 g
Calculated per serving.

Serves: 6

Serves: 6decrease servingsincrease servings



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. Preheat the oven to 350 degrees.
  2. In a large mixing bowl, combine all of the crust ingredients and mix thoroughly until a dough forms.
  3. Roll the dough into a ball, then place it on a parchment-lined baking sheet.
  4. Flatten the dough to a consistent thickness of 1/4 inch, forming it into a rectangle or circle, depending on your preference.
  5. Bake the dough for 20 minutes until it becomes a firm crust.
  6. While the crust is baking, make the sauce. Heat the fire roasted tomatoes and tomato paste over medium heat.
  7. Add the pressed garlic, minced onion, oregano, basil and salt and pepper. Stir to combine, and let it simmer while the crust is cooking.
  8. Remove the pizza crust after it has cooked 20 minutes.
  9. Put a small portion of the sauce on the pizza, using more or less, depending on the texture you desire. Less sauce will yield a more crispy pizza. More sauce will yield a softer pizza, and too much sauce making it impossible to pick up pieces.
  10. Add the toppings on top of the sauce. Bake the pizza for an additional 20 minutes with the toppings.
  11. Turn up heat to 400 degrees after 20 minutes, and cook for a final five minutes.


Less sauce will yield a more crispy pizza. More sauce will yield a softer pizza, and too much sauce making it impossible to pick up pieces.

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  1. skako
    December 11, 2013

    The crust has a nice flavor and holds together well. It is a little dry so I will try adding a little more coconut oil or an extra egg to see if this adds moisture. But, overall, a nice recipe.

  2. arickhoff
    February 28, 2014

    Very good! I was surprised at how well the crust stayed together and liked I didn’t have to wait an hour for dough to rise. Cooling on a rack will help keep the crust from getting too moist.

  3. nlo5545
    October 9, 2014

    I’ve made this crust several times now and I use different toppings for variety. It is so yummy. We’ve made a “New Mexico”, which has bacon and green chile. Tonight I’m making a Hawaiian, a family favorite, with ham and pineapple. I use fresh pineapple and sear it on a griddle pan first. I also make just the crust for my daughter so she can have little biscuit like snacks. It’s a great on-the-go snack to have on hand.

    Also, this may not be totally paleo, but we use goat cheese mozzarella since I have not been able to find buffalo mozzarella.

    1. Kara McCartney
      Kara McCartney
      October 20, 2014

      We do eat regular dairy sometimes. As long as it’s full-fat, high quality dairy, we will enjoy it as a treat. If you can tolerate it, I wouldn’t get too hung up on it! -Kara

  4. Suismoi
    March 4, 2015

    Wow, were the flavors of the crust welcome after many weeks of having nothing like them! (I only made the crust for bread sticks.) I’m going to try the dough without the spices and add butter, xylitol, and cinnamon for breakfast. Thanks for another great one!

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