Paleo Pizza Crust

Recipe by Frank Tegethoff

With its golden brown edges and delightfully crispy/chewy texture, this pizza crust is the ideal base for a variety of vegetable and meat toppings. Alternatively, brush it with olive oil and sprinkle it with sea salt for an easy flatbread.

10 mins
10 to 14 mins
25 mins
one 10” thin pizza crust
Paleo Pizza Crust


Prevent your screen from going dark as you follow along.
  1. Preheat the oven to 450°F. Get out a large rimmed baking sheet.

  2. Whisk together the dry ingredients in a large mixing bowl; set them aside.

  3. In a separate bowl, beat together the egg, water, and oil until frothy.

  4. Pour the wet ingredients into the dry ingredients and mix to form a cohesive dough.

  5. Shape the dough into a ball and transfer it to a parchment-lined work surface. Top with another piece of parchment paper and roll the dough into a circle about 10” across and 1/8" thick.

  6. Remove the top piece of parchment paper; add your desired toppings. Since this pizza is so thin, you’ll want to go light on the toppings and pre-cook them to avoid overloading the crust and making it soggy.

  7. Transfer the pizza on parchment to the baking sheet.

  8. Bake the pizza for 10 to 14 minutes, until the edges are golden brown. To achieve more surface browning, broil the pizza for 1 to 2 minutes after baking.

  9. Remove the pizza from the oven, and let it cool for a few minutes. Top the pizza with fresh herbs or other greens before serving.

Tips from our Bakers

  • Want to make crispy/chewy flatbread? Prepare and shape the crust as directed, then brush with olive oil, sprinkle lightly with coarse salt, and bake until golden brown, 12 to 15 minutes.