This paleo pizza crust is THE one. Easy to roll out, a crisp, firm bottom, and a doughy middle, you'll never know it's gluten free and paleo! Top it with your favorite pizza toppings for the perfect at-home pizza night.
Let's talk pizza! I spend what some might consider an unreasonable amount of time crafting ways to eat Paleo pizza. My sweet potato crust pizza has been my best one to date, for sure, so I was interested to see where the Perfectly Paleo pizza crust mix took me on my pizza journey. Weston was kind enough to send over a sample of his pizza crust mix for me to try out and let you know what I thought!
First, just so you're aware, this doesn't arrive as a dough. It arrives as a mix, and you add eggs and water to turn it into a dough.
The dough it makes is a great consistency to work with - it's not too sticky, and it rolls out nicely. I did end up using a glass to roll it out a bit thinner, and it did stick to the glass at times - you'd need to add a bit of flour to the top to keep it from sticking. I'd recommend tapioca or arrowroot, just a touch.
The directions have you brush the crust with olive oil (<- that right there is the best olive oil you'll ever taste, and don't let anyone tell you different), then bake for 10 minutes to 'set' it. Which I did, and it did, perfectly.
Here's a before and after:
From there, you are instructed to add your sauce and toppings, and bake for 10 minutes more. This is where my path diverged a bit.
I decided to use a garlic and olive oil base to make a "white pizza" of sorts, rather than use tomato sauce. I mostly did this because it's Brandan's favorite, but also because I really wanted the flavor of the toppings I was using to shine, and didn't want them to be overpowered by the tomato sauce.
The crust seemed very thirsty. Since I don't know what flours are in the mix, I can't pinpoint why, but I'm guessing there was something dry in there like coconut flour or tapioca starch that had it drinking up the oil.
Since I'm not one to shy away from garlic, I added more garlic and oil and soldiered on. Someone has to be dedicated to this Paleo pizza business. Just be aware if you're using an olive oil base, you'll need to use quite a bit. A tomato sauce base will require less.
I topped the pizza crust with crumbled chorizo, sliced tomato, and a bit of fresh buffalo mozzarella (all things in moderation!), then baked it. I did bake it a bit longer than the directions instructed, but only because I was looking for a bit more of a browned crust!
There's nothing worse than a soggy paleo pizza crust that falls apart when you try to pick it up. This pizza crust is NOT that. It's crispy and a solid option as far as paleo pizza crusts go.
Keep in mind this is not a 'doughy' pizza crust. It was recommended to be used as a thin crust pizza. I rolled it out as wide as my pizza stone would allow, but I think if I'd had a bigger pan, it could have gone thinner.
It was crispy all the way through when eating it, straight through to the middle of the pizza. Considering the biggest complaint in the Paleo pizza world (or my Paleo pizza world at least) is that it's hard to find a crust that stays together enough to pick it up and eat it, I'll go ahead and give this one a gold star!
I'll definitely be ordering more of this mix in the future. I have way to many pizza topping combination ideas in my brain! And don't get me wrong, I love coming up with other creative pizza crust ideas, but this would be a really great thing to have on hand in the pantry and throw together on a Friday night when I don't feel like cooking and the week's got me wiped.
Or just on a random day when I decide I want pizza. Which is every day. I digress. Go forth and make pizza!
Caprese Pizza with Spicy Chorizo
This Paleo pizza crust can hold up to all your toppings! A firm pizza crust, topped with caprese salad ingredients and a spicy chorizo sausage.
- 1 package Perfectly Paleo pizza crust mix
- 3 eggs
- 1-2 tablespoons water
- 3-4 tablespoons olive oil
- 1-2 teaspoons pureed garlic
- 1 teaspoon italian seasoning
- ½ teaspoon salt
- 6 ounces cooked ground chorizo sausage
- 1 sliced medium tomato
- 4 ounces sliced buffalo mozzarella
- chopped fresh basil leaves
- Combine the eggs, water and crust mix and prepare according to package directions.
- Brush crust with olive oil and bake for 10 minutes to set.
- While crust is baking, combine the olive oil, garlic, Italian seasoning, and salt in a small bowl.
- If crust appears dry when removed from the oven, brush with more olive oil before adding sauce and toppings.
- Use a brush or the back of a spoon to spread the olive oil and garlic mixture across the top of the pizza, leaving a small edge for the crust.
- Top pizza with the chorizo sausage, tomato slices, and mozzarella slices.
- Return pizza to the oven for 10-15 minutes or until edges begin to brown and cheese is melted and bubbly.
- Remove from oven and brush the edge of the crust with an additional teaspoon or so of olive oil if desired.
- Allow to cool for approximately 5 minutes before slicing. Serve immediately.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 406Total Fat: 24gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 100mgSodium: 809mgCarbohydrates: 32gFiber: 2gSugar: 1gProtein: 15g
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Still giggling; the bread truck story! Off to go order some pizza crust mix!!
I mean, maybe it's hereditary? 😀 "Oh look, free stuff!"