Melissa is the Co-Founder of The Paleo Pact and Co-Author of the Amazon best selling book, PALEO Cleanse: 30 Days of Ancestral Eating to Detox, Drop Pounds, Supercharge Your Health and Transition into a Primal Lifestyle. Melissa began her journey into the world of Paleo roughly one year ago, when she received a diagnosis of a combination of food allergies and an autoimmune disease. Melissa knew that there had to be a way to lessen her symptoms through a healthy diet, believing that food could be it’s own form of medicine. Melissa now practices the Autoimmune Protocol variation of Paleo and has noticed a dramatic reduction in her symptoms. Melissa utilizes her marketing background and MBA to promote the importance of maintaining a healthy lifestyle through eating well and regular exercise. When Melissa isn’t focused on her adventures in Paleo, you can find her writing stories, interviewing other best selling authors at Reaching Best Seller Status and dreaming up her next big adventure. Connect with Melissa on her blog, Facebook or Twitter.
Pizza is delicious! I know you’re probably shaking your head in agreement with me right now, so I know you’ll agree with this too. I had the hardest time giving up pizza when I adopted the Paleo diet. I have an egg-allergy and every recipe available that I could find had some form of egg in it. Frankly, trying to bake anything Paleo during my initial few months of practicing Paleo freaked me out! I missed pizza tremendously and having it became even more of a stretch when I transitioned to the Autoimmune Protocol version of Paleo, many because tomatoes were off the table. However with a little practice I was able to create an AIP friendly pizza complete with tomato-less pasta sauce. I have vowed to never miss another family pizza night again! and with this recipe I never will. Not only is this recipe delicious but it is fast and easy. I know you’ll enjoy it as much as I do!
P.S. Don’t worry if you don’t follow AIP, the crust is Paleo and you can top yours with traditional tomato-based pasta sauce.
My favorite toppings for this pizza (as pictured above) are my “go-to” tomato-less pasta sauce, bacon and basil. However, feel free to top your pizza with whatever fits your needs and taste buds the best. This pizza crust is incredible easy to make and I hope you enjoy it as much as I do. As a note, when reintroducing Paleo pizza into your diet you may go a little crazy, side effects do include happy dances!
- Prep Time: 10 minutes
- Cook Time: 12 – 14 minutes
- Yields: 1 Pizza Crust
- ½ cup warm water
- 1 garlic clove, diced or pressed
- ⅓ cup coconut flour
- 1 cup tapioca flour + 1-3 tbsp
- 1 tsp Italian seasoning
- 1 tsp salt
- Egg replacer (1 tbsp gelatin + 3 tbsp water, view the recipe here)
- ½ cup avocado oil
- 1 small bowl
- 1 large bowl
- assorted measuring cups & spoons
- silicone cutting board
- pizza sheet
- Preheat oven to 425℉.
- In a small bowl combine warm water and garlic, set aside.
- In a large bowl combine coconut flour, tapioca flour (1 cup), italian seasoning and salt, using a fork mix thoroughly.
- Add garlic & water mixture, egg replacer and avocado oil to dry ingredients and mix. You will end up with a mixture that is the consistency of loose mashed potatoes.
- Add remaining tapioca flour(1-3 tbsp) 1 tbsp at a time until mixture begins to solidify and you can form into a ball.
- Place ball of dough onto silicone cutting board, flatten with your hands and form a circular shape.
- Line a pizza sheet with foil.
- Flip the silicone cutting board and place dough side down in the middle of the pizza sheet.
- Smooth your hands over the silicone board, slightly pressing down. Starting at one side pull up the silicone board.
- Cook your crust in the oven for 12-14 minutes.
- Remove from oven and flip crust, discard foil.
- Top with your favorite toppings, heat if necessary.