Paleo Thin Pizza Crust

Delicious thin pizza crust that is grain-free, egg-free, and nut-free! If you don’t use cheese on top and use a “no-mato” sauce, it’s AIP!

yield:one 8" crust
servings:4
prep time:30 min
cook time:25 min
ready in:55 min
Heather Resler
I'm a teenage paleo enthusiast who can't stay out of the kitchen!
View this chef’s website
Ingredients
  • 1/2 cup coconut cream
  • 2 tablespoons pumpkin puree
  • 2 tablespoons extra-virgin olive oil
  • 1/2 tablespoon pure maple syrup
  • 2/3 cup cassava flour
  • 1/4 cup coconut flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • pizza toppings as desired
Directions
  • Preheat oven to 400 degrees Fahrenheit.
  • Grease a medium-sized cookie sheet with some coconut oil.
  • In a large mixing bowl, combine the coconut cream, pumpkin puree, olive oil, and maple syrup.
  • Stir in the flours, spices, salt, and baking soda. Dough should come together.
  • Press the dough into an oval 1/8" thick on the prepared baking sheet.
  • Bake for 15 minutes.
  • Use a spatula to flip the crust and top with your toppings.
  • Turn the oven up to 425 degrees Fahrenheit and bake for 10-15 minutes more.

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