If you follow me on Instagram, you know that Friday night is pizza night at our house! Through lots of experimentation, I have created a paleo pizza crust that we all love. Imagine our delight when we confirmed that my pizza crust recipe produces a level glucose response too! Ingredient swaps have been key to regaining our health and making family favorites healthier. There are some unconventional ingredients in this pizza crust recipe but it is the closest thing to a real thin crust pizza that I have come up with. We have been using and enjoying this recipe for years now and I hope it becomes a favorite in your house too!
On a cold winter’s day I like to serve the pizza with this Swiss Chard and White Bean Soup. They make for a hearty comforting meal.
Why You’ll Love This Thin Crust Pizza
Who doesn’t love pizza? This recipe for thin-crust pizza bakes up in no time at all and is a great alternative to regular-crust pizza. Make a batch and keep them in the freezer for a quick weeknight meal.
Ingredients to Make Thin Crust Pizza
- Almond flour
- Arrowroot
- Baking powder
- Sea salt
- Cashew yogurt coconut yogurt, full fat Greek yogurt or goat yogurt
Equipment To Make Grain Free Pizza
How to Make Thin Crust Pizza
- Preheat the oven to 500℉ahrhenheit.
- Place all the ingredients into a food processor, or a large bowl. Mix until well combined and no clumps of flour remain.
- Spoon 3 heaping tablespoons (about 1/2 cup) of dough mixture onto a parchment paper lined baking sheet. Parchment paper is an essential ingredient! The dough will be more batter-like in texture than a typical pizza dough. Do not worry! It is supposed to be this way.
- Dust hands with a generous amount of arrowroot, and sprinkle a bit on top of the dough before flattening the dough into a pizza crust shape with your hands. Add more arrowroot as needed to prevent the dough from sticking to your fingers.
- When the crusts have been flattened to the desired thickness and shape they are ready for toppings! We love a traditional red sauce or pesto, then shredded goat or sheep cheese. Some of us like veggies and some of us like sausage and onion or uncured pepperoni.
- Bake in the oven until top is light golden brown, or until the crust is firm and cooked through- about 15-20 minutes.
Storage
These pizza crusts will keep in the fridge for 3-4 days or in the freezer for 3-4 months. If you do freeze them use a piece of parchment or wax paper so you can easily pull them out one at a time.
Pro Tips
I suggest if you want to prepare low carb meals it is good to have a bag of almond flour on hand. Buy a big bag and keep it in the fridge.
FAQs
Can I substitute regular flour for the almond flour?
Cashew flour also works well for this pizza crust. If you don’t have almond flour or cashew flour, you can make your own used raw almonds or cashews processed in the food processor or high speed blender.
Is grain free crust pizza good for you?
If you are looking for a low carb, paleo pizza option then this pizza crust is a good option. How healthy it is also depends on what you put on it so be mindful of keeping it healthy by adding healthy meat options and vegetables.
Do you need eggs to make this thin crust pizza?
No, you do not need eggs to make this crust. It will be quite delicate so handle it carefully.
Did you make this recipe? If you did don’t forget to tag me and share on Instagram!
Grain Free Thin Crust Pizza Dough
Equipment
Ingredients
- 1 cup almond flour
- ½ cup arrowroot
- 1½ tsp baking powder
- ¾ tsp sea salt
- 1 cup cashew yogurt coconut yogurt, full fat greek yogurt or goat yogurt
Instructions
- Preheat the oven to 500℉.
- Place all the ingredients into a food processor, or a large bowl. Mix until well combined and no clumps of flour remain.
- Spoon 3 heaping tablespoons (about 1/2 cup) of dough mixture onto a parchment paper lined baking sheet. Parchment paper is an essential ingredient! The dough will be more batter-like in texture than a typical pizza dough. Do not worry! it is supposed to be this way.
- Dust hands with a generous amount of arrowroot, and sprinkle a bit on top of the dough before flattening the dough into a pizza crust shape with your hands. Add more arrowroot as needed to prevent the dough from sticking to your fingers.
- When the crusts have been flattened to the desired thickness and shape they are ready for toppings! We love a traditional red sauce or pesto, then shredded goat or sheep cheese. Some of us like veggies and some of us like sausage and onion or uncured pepperoni.
- Bake in the oven until top is light golden brown, or until the crust is firm and cooked through- about 15-20 minutes.