The Ultimate Paleo Pizza Crust with Creamy Garlic Dipping Sauce (Grain, Nut & Yeast-Free + Vegan Option)
The Ultimate Paleo Pizza Crust
My husband, Frank’s, favourite food is hands down pizza. And in honour of his 33rd birthday this week, I’m sharing our family’s most loved paleo pizza crust recipe. This pie is 100% grain, nut, and dairy free with a vegan option.
So EVERYONE can eat it without any grumbling.
Before I forget…I also included my Creamy Garlic Dipping Sauce that’s totally vegan, too!
Let’s go over a few scenarios though.
- Problem: I can’t eat coconut flour.
- Solution: Use an extra chicken or flax egg.
- Problem: I can’t eat tomatoes.
- Solution: Use the cashew cheese or a dairy-free pesto as your base instead of the tomato sauce.
- Problem: I don’t like those toppings.
- Solution: Choose different ones and just use the crust/cashew cheese as your base recipe.
- Problem: I’m not a fan of garlic dipping sauce.
- Solution: Try this one instead or even this dill aioli here.
- Problem: I can’t eat nuts — what should I do about the cheese?
- Solution: Just omit it and use a dairy/nut-free pesto instead. There are many seed based cheeses, too!
- Problem: How do I make this vegan?
- Solution: Use flaxseed eggs (see recipe note) instead of a chicken egg. Choose the coconut sugar option over the honey. Omit chicken topping .
Curious About Cassava?
A root vegetable, similar to taro or yam, cassava is naturally grain-free. It’s a great alternative to those who avoid gluten or nuts and those that follow a paleo diet.
You may have heard of tapioca before. It’s actually a starch that has been extracted from the cassava root. Tapioca is usually used as a binder or filler in recipes.
Cassava flour, on the other hand, is the entire root ground into a flour and, therefore, retains all of its fibre. Being a whole food, cassava can be used as the main base for your recipes. It can also usually be used 1:1 as a whole wheat flour substitute. Cassava makes a great paleo pizza crust that’s still light, airy, and chewy. It’s best to make a thin crust for this recipe.
You can find it in some health food stores or online on Amazon.
15 minPrep Time
20 minCook Time
35 minTotal Time
Yields 13" Pizza Crust
- 1 ½ cups cassava flour
- ½ cup arrowroot starch
- 1 tbsp coconut flour
- 1 tbsp coconut sugar or raw honey
- 1 tsp pink salt
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ½ tsp baking soda
- 2 chicken or flaxseed* eggs (*see notes)
- ½ cup filtered water
- ¼ cup avocado, olive, or coconut oil (or ghee)
- 1 tbsp apple cider vinegar
- Dollops of Cashew Cheese (click here for my easy recipe)
- ½ sauteed red onion with 1 cup thinly sliced spinach
- ½ cup roasted chicken, chopped (omit for vegan)
- ¼ cup cherry tomatoes, halved
- 2-3 garlic cloves, minced
- 1 tsp Italian Seasoning
- 1 tsp avocado, olive, or coconut oil
- ¼ cup soy-free vegan mayo
- ½ tsp lemon juice
- Pink salt, to taste
- Preheat oven to 400F.
- In a large bowl combine all the dry ingredients.
- In a separate bowl, combine all the wet ingredients.
- Add wet ingredients to dry and mix until a sticky ball of dough forms. (You can also throw everything in a food pro and scoop out)
- Place dough between two sheets of parchment paper. Use a rolling pin to roll the size of your pan or pizza stone.
- Transfer on to pan or pizza stone and remove top piece of parchment.
- Bake the crust for 5 minutes.
- Remove from oven and add desired toppings.
- Place back in the oven for 15 minutes (or until desired crispiness).
- Remove and serve with dipping sauce.
- In the mean time, heat oil in a small pan. Add garlic and seasoning and saute for 1-2 minutes.
- Remove and add to a small bowl with remaining ingredients. Stir well.
* 1 tablespoon of ground seed (measure after grinding) + 3 tablespoons of water. Combine in a small bowl and let sit for 10 minutes. This mixture equals 1 chicken egg. You will need to double this for the pizza crust recipe.