Paleo Pizza

Just because you’re following a Paleo diet doesn’t mean you have to give up pizza. Check out how to make this easy and delicious, gourmet Paleo pizza. It’s packed with nutrients and all of your favorite ingredients. Serve it for dinner or as an appetizer at your next get-together. To help make the crust less dense, try using tapioca flour. Keep re-wetting your hands while rolling out the crust and then “mop up” the extra water when you’re finished with a napkin.

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Paleo Pizza

Servings 2

Total Time: 60 minutes

Cook Time: 60 minutes

Nutrition Information

calories 357

carbohydrate 19g

protein 16g

fat 27g


  • 1 cup(s) almond flour
  • 3 tablespoon(s) almond butter
  • 2 large egg(s) beaten
  • 1/2 teaspoon(s) sea salt
  • 3 teaspoon(s) olive oil divided
  • 1/2 medium onion(s), yellow diced
  • 4 medium mushroom(s), white button sliced
  • 1 large sausage(s) cut in 1/2 inch slices
  • 2 medium garlic clove(s) minced
  • 1 medium bell pepper(s), red diced
  • 1/2 cup(s) marinara sauce or tomato sauce, with no sugar added
  • 1/2 teaspoon(s) oregano, dried
  • 1/2 teaspoon(s) fennel seed
  • 1/2 cup(s) tomatoes, cherry or grape sliced in half


  1. Preheat the oven to 350 F.
  2. Mix almond flour, almond butter, eggs and sea salt in a small bowl.
  3. Cover a baking sheet with 2 teaspoons olive oil, then spread the mixture over it, making a 1/4 inch thick crust. Bake for 10 minutes.
  4. Meanwhile, add the remaining olive oil, onions, mushrooms, and sliced sausage to a large skillet over medium-high heat until the sausage is browned and the onions are slightly translucent. Remove from skillet and set aside.
  5. Add garlic and red pepper to the skillet. Sauté the vegetables for a few minutes, or until slightly tender. Note: do not cook the vegetables entirely in the skillet or they will be too soft when cooked on the pizza.
  6. Remove the crust from the oven and cover with marinara sauce. Add the sausage and sautéed vegetables. Sprinkle with oregano and fennel seed, then bake for 20-30 minutes.
  7. Remove from oven when fully cooked and top with sliced tomatoes.
  8. Carefully lift the slices out of the pan as the dough will still be soft.

This recipe inspired in part or in whole from here


    1. I actually liked the almond meal crust. It’s not REAL pizza, but I was surprised at how well it did. Make sure you bake it until it starts to get crunchy.

  1. This sounds very good. I must eat gluten free so this is better than some recipes I have seen. I can’t wait to give it a try.


  2. Absolutely amazing! I brought this to my gym’s post WOD BBQ and it was a hit! Everyone was asking where I got the recipe! I’ll definitely be making this again, no doubt!

  3. Sounds good, will try this. However, cashews are legumes and not allowed on Paleo, so technically, this isn’t a true Paleo recipe.

    1. Cashews are another controversial item that I’ve seen many people make compelling arguments for and against. Only eat what you are comfortable with.

  4. Like most gf “flours” with almond you can wet you hands and pat out the dough. Keep wetting your hands if it starts to stick. The crust might be wet at the end so just use a napkin to pick up any extra water. This is the best way to get a thin crust.

    I thought this was the best almond flour crust I have ever tried, and I have tried a LOT! I think I might spice it up with some garlic powder and oregano though next time.

  5. I’ve got to be honest here….we’ve really enjoyed all the recipes offered so far on this site, but this one just didn’t cut it. Baked at 250 for 45 minutes and the dough was still nowhere near crunchy and tasted like soggy almond flour and cashew butter. Reading the comments here, I’ve got to believe that I’m missing something??! I did use 3 Tbs almond butter instead of cashew, so maybe that was it.

  6. Great recipe. I did not saute my vegis, instead I used fresh mushrooms, grenn onions and tomotoes. I also used ground turkey sausage (Itilian). After “buliding” my pizza, I drizzled balsmic over it then put it int the over. Yummy.

  7. I just got finished trying this for the first time and after not eating any bread for a few weeks now, this was pretty delicious!

  8. I just tried this last night and have mixed feelings. While it was tasty and sufficiently made me feel like I was eating pizza, the crust tasted incredibly nutty and was quite fragile. Note: I only used 1 TBSP nut butter and it was peanut butter. My biggest gripe is that due to the fatty nature of nuts it’s INCREDIBLY filling and I could only eat a small piece. While some might see that as a bonus, I’d rather be able to eat a little more and truley feel like I had a slice of pizza. Next time I plan to try only almond flour, egg and water for the crust. It’s a great template though!

    1. Hi Sarah,

      Next time experiment with a little tapioca flour in the mix – it’ll make it less dense and probably flakier.

  9. Is it possible to cut out the nut butter and add an extra egg + some tapioca flour?? The crust tasted like a jumbo almond butter cookie.

    1. @acpearso81 I had to laugh at that comment – well worded. Yes, please try changing it up a bit. Also, try this recipe that I blogged about recently. I think it’s a really great alternative. Or buy the Chebe pizza crust – it’s pretty paleo compliant.

  10. Tried this one today and sub’d 2 tbsp of almond butter with a 1/2 cup of coconut flour and also added another egg since others noted it was a bit too “almond-y or cookie like”, lol. Was pretty good I must say. For my toppings though I did fresh basil, tomatoes, onion, mushroom, garlic, and red pepper.

  11. This recipe sucked…I’m not sure how this is supposed to be any kind of crust…couldn’t get this to work AT ALL–was just a sticky mess. Will definitely have to look elsewhere.

  12. Is there anything that can be used instead of almond flour/meal? I’m allergic to all nuts :( I thought about trying coconut flour but I heard that it won’t work. Any ideas??

    1. Lisa – Coconut flour will work. What I usually do is use half coconut flour and half tapioca flour and use 4 eggs per 1/2 cup of coconut flour you use. Hope that helps!

  13. Made this today and although this isn’t my first recipe off this site, this is the best one so far!!! Only problem I had was that my crust stuck to the pan. I also used chorizo and bacon only because that is what I had on hand.

  14. Can anyone let me know what size baking dish they used. Did you a jelly roll baking dish or something else. Trying it tonight. Thanks

  15. Use parchment paper and a silicone spatula to spread the “Crust”. Nothing sticks to parchment paper or the silcone spatula and it leaves you with a clean pan. :)

  16. Meh, not so much. This has been the first recipe I’ve tried in the month I’ve subscribed that I really didn’t care for. Like most everyone else has said, the crust just doesn’t cut it. Not much crust, not much flavor. I’m not a genuine cook, so I don’t know what can be done to fix it. I’m gonna try looking on the net for other paleo pizza crust recipes.

  17. First time making this and it was a hit! Used half almond flour, half tapioca flour and cashew butter for the crust, and it was perfect. We used wild boar sausage and bacon, pre-cooked with raw honey. I also used stoneware to bake it so didn’t need all the oil. Doubled the recipe because we had the in-laws over, and they loved it as well. I’ve had pizza without cheese before and didn’t like it, I didn’t feel like this was missing anything.

  18. My husband and I are doing a bit of modified paleo, so we did choose to add cheese, but this is one of our favorite recipes! We use homemade almond flour and almond butter. Using stoneware is also very helpful with the stickiness. We have used sliced chicken breast and added some extra spices and we are addicted!

  19. Hi, I am interested to try this because my family loves pizza but one of my sons has nut allergies. I was wondering if I could use oatmeal flour and tahini because that’s what I have available? Im not sure if i could find coconut flour or tapioca flour as you suggested above for substitute because we live in a small town. Thanks!

    1. Ria – Oatmeal flour is made of oats, which are a grain, so they’re not Paleo. Tahini is fine. Coconut flour and tapioca flour can be found on Amazon for pretty cheap.

  20. Thanks Neely for the reply. I guess I never really thought about it since we’re not really strict paleo. But I will still give this a try once I have the ingredients on hand.

  21. The crust was an absolute wash. So gooey that it wiped all the olive oil off the baking sheet as I was trying to spread it. When I pulled it out of the oven and knew I wouldn’t be able to pry it off the sheet, I dumped it and pulled a frozen, gluten-free but not dairy-free frozen crust out of the freezer and used that instead. So far this has been the only recipe that didn’t pass with flying colors.

  22. This was THE BEST gluten free pizza dough I have ever made! My husband hates it when I try things like this, but he said the texture was biscuit-like, and my friend said it reminded him of the dough of Chicago-style pizza, I kid you not!

    I kept the ingredients the same, but changed the way I baked the dough:
    – I spread the dough on parchment paper with spatula instead of a greased baking sheet
    – I baked it at about 375º for about 15 minutes (instead of 350º for 10min)
    – For the second bake with toppings, I put it straight on the rack to let it get crunchy (about 20 minutes)

    Wonderful recipe, thank you!

  23. Was very sceptical as I was trying to roll out the sticky base – I put another sheet of baking paper on top and was able to spread the base out very nicely.

    Turned out absolutely delicious!

  24. This was really good and easy to make! I added fresh basil, used bacon instead of sausage and use slices of large tomatoes. I might make it again tomorrow!

  25. The best thing about this site is reading the other people’s comment before I start making the dish. So very helpful! Keep it up everyone. I’ll tell you about my pizza modifications after I try it tomorrow

  26. LOVED this pizza! Only complaint the crust is a bit thick, so I am going to just make it a bit thinner than it calls for next time. We comboed bacon with sweet and hot sausage as our meat and an organic spicy Sicilian marinara, so delish! I am a bread LOVER, obsessed really, so cutting out bread for me is tough but I loved how light this “bread dough” is and it tasted perfect with the toppings! I used the parchment paper tip that someone else left, lost a bit of the bottom crust when I removed it but not too bad!

    I have a question though, anyone ever make several of these up and freeze them for whipping up a quick/easy/delish meal?

  27. Can’t believe so many people had issues with this. I followed it as per the recipe and it was stunning. Even my daughter loved the crust which I wasn’t expecting. We reckon if we had a herb or two we could make really yummy savory biscuits out of these. Beautiful.

  28. This was amazing…and I can’t believe I’m saying that. I actually liked it more than my regular delivery. There’s an amazing pizza place in San Francisco called Little Star Pizza and I go there every time I travel to San Francisco. The crust has cornmeal in it, I think. Anyway…this has a similar taste.

    Someone above said they “didn’t even miss the cheese.” I thought they were crazy. But this is SO AMAZING!!! I can’t believe how much I loved it. I made mine with a layer of spinach on top of the sauce, then sausage, onion and pepper.

    Ashleigh C: I did split the crust and froze one after the first bake. It was perfect pulled from the freezer, thawed, topped and cooked. Wonderful!!!

  29. Yum yum! I have been nervous to make this all week and I cannot believe how delicious the crust was! I did half tapioca flour and half almond, and baked the crust at 375 for 10 min, then a half hour at 350 once the toppings were on. Great texture, great taste. I am hooked!

  30. The page says this recipe is 2 servings, but the nutrition facts says it’s 4…. Does anyone know how many servings this should be?

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