I have always been a pizza loving girl. Whether it’s a traditional pizza with just cheese and pepperoni or a weird pizza like pineapple and Canadian bacon — I love it!
Now, I do realize not everyone is into the Paleo thing. If your stomach can handle gluten, I’m totally jealous. My stomach hates it, so I’m always on a search for gluten-free versions of all my favorite foods. Thanks to Pinterest I found this amazing Paleo pizza crust.
It’s dairy-free, gluten-free, and just so happens to be one of the easiest dough’s I’ve ever made. I’m not going to lie to you. Gluten-free dough is hit or miss. It’s either really good or really bad. There’s never an in-between when it comes to gluten-free baking. Thankfully, this crust turned out to be so delicious!
I made a super easy tomato sauce, added some mozzarella, and a whole lot of veggies to make for a perfect pizza. Obviously, the sky is the limit on all of the toppings you can add. I just added what I had on hand. My husband is a big meat eater and would’ve preferred some meat, but I was happy happy happy with just veggies!
Because I love letting Gaby get in the kitchen and cook with me, I wanted this to be as simple as possible. Therefore no fancy equipment is needed — just a mixing bowl, a wooden spoon, and a baking sheet! How’s that for super simple, free family fun?!
Start off with making the pizza sauce first. I like to let it simmer for a bit. It’s not totally necessary, but you know how tomato sauces are. The longer they sit, the better they taste! Without further ado, let me introduce you to my
Homemade Paleo Pizza Night!
Prep Time: 15 minutes Cook Time: 20 – 25 minutes Yields: 1 ten inch pizza
Pizza Sauce Ingredients:
(makes enough for two 10 inch pizzas)
- 1 tbsp olive oil
- 1 tbsp minced garlic
- 1/4 cup chopped onion
- 1 – 15oz can tomato sauce
- 1 tbsp Italian seasoning
- 1 – 2 tsp honey (or coconut sugar)
- salt and pepper to taste
Directions for Pizza Sauce:
- Heat up a small saucepan over medium heat. Add the olive oil and let it get hot. Then add the garlic and onions. Saute until translucent; about 5 minutes. Now, add the tomato sauce, Italian seasoning, honey, salt, and pepper.
- Stir well and reduce the heat to a simmer.
Ingredients for the Pizza Crust:
(makes one 10 inch crust)
- 1/2 cup almond flour (this is what I always use)
- 3/4 cup tapioca flour (plus 2 – 3 tbsp for kneading the dough if it’s too sticky)
- 6 tbsp coconut flour
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 3/4 tsp kosher salt
- 1 tsp Italian seasoning
- 1/3 cup warm water
- 1/3 cup olive oil
- 1 tbsp raw apple cider vinegar
- 1 room temp egg, whisked
Directions for the Pizza Crust:
- Preheat the oven to 450 degrees and line a baking sheet with parchment paper. Set aside.
- Combine the almond flour, tapioca, 3 tbsp coconut flour (save the other 3 tbsp for later), onion powder, garlic powder, Italian seasoning, and salt in a large mixing bowl. Whisk together well.
- Add the water, olive oil, and vinegar to a liquid measuring cup. Stir together and pour on top of the dry ingredients. Mix well with a wooden spoon until a dough forms.
- Stir in the egg and mix until well combined. Once you have a sticky mixture, slowly add the reserved coconut flour. If your dough is too sticky add a little more tapioca flour 1 tbsp at a time. (Mine wasn’t too sticky, so I left it alone.)
- Transfer the dough to the prepared baking sheet. I used my hands to form a circle with the dough. Make it as thick or as thin as you prefer.
- Bake the crust for 10 – 15 minutes, then add the tomato sauce, cheese, and toppings of your choice. Bake for another 10 minutes until the cheese has melted and the crust is crispy.
- Once the pizza comes out of the oven, let it rest for a good 5 minutes before slicing.
In conclusion, I hope you enjoy my healthier version of a homemade pizza! Should you have any leftovers, just re-heat in the oven on low heat until warmed through.