Improved Paleo Pizza Recipe (Also: Paleo Bread Recipe)


As I attempt to be as paleo as possible in my dietary choices (and I’m doing fairly well), one of the more difficult things to replace in a healthy fashion has been pizza.  Initial forays into paleo pizza creation require fair amounts of almond meal, and while it can be substituted for flour it doesn’t have the same consistency or baking properties, so recipes using it require tweaking.  Invariably, this means adding other ingredients and experimenting.


One of the best recipes I’ve found to date has been the one at  You can read their paleo pizza recipe.  Mine is based on theirs, and they did most of the initial experimenting, so credit must go to them!  The advantages of mine I’ve found are that it provides a more realistic crust, and one that can actually be reheated fairly well.  The crust itself, if not used in pizza, can also serve as a paleo bread.  It’s healthy, contains protein and good fats, and overall makes for a very suitable replacement for pizza.


Here’s the recipe (initial steps are both paleo pizza and paleo bread), with my changes highlighted in bold:


Preheat the oven to 375F (edit: 190C).


  • 1 1/4 cups almond meal (edit: 1 cup is fine)
  • 1/2 cup coconut flour
  • 3 tsp extra virgin olive oil
  • 1/2 cup coconut milk
  • 4 eggs
  • one scoop protein powder
  • 1/2 cup arrowroot starch
  • 1 tsp grapeseed oil
  • 2 tsp baking powder


Mix all ingredients thoroughly in a large bowl with a hand blender or use a regular blender.  Pour the mixture into a greased lipped baking tray and spread evenly.  Cook for twelve minutes or until very lightly browned.  At this point, you have either a paleo bread (thickness will depend on the size of your baking tray – mine comes out ot be about half an inch all the way around) or a paleo pizza crust.


If you’re continuing to make paleo pizza, spread sauce over the crust and any cheese and/or additional toppings, and put it back in the oven for five to six minutes.  Your paleo pizza will be done at that point!


Some notes: I use an extra quarter-cup of almond meal.  For the protein powder, I use “Pure Protein” Vanilla Creme flavoured which I get at Harris Teeter.  Any protein powder made from whey will do.  Arrowroot starch is a good substitute for corn starch, which I think is the key ingredient here – when combined with the extra teaspoon of baking powder (where the original reciple call for one) it goes a long way to providing a better consistency overall.  This is what I also think makes it a good subsitute as a paleo bread – it has a better texture and will stand up to buttering if desired.