The pizza crust itself is naturally paleo; of course, if you add cheese to your pizza, then it’s just “primal.”  But you could certainly use these crusts without cheese.  🙂

This batter makes an absolutely wonderful pizza crust, with very little effort — it’s crispy on the bottom and tastes wonderful.  The catch is, you need a griddle or (flat-faced) grill that can cook at a fixed temp (in this case, 400 degrees Farenheit), and an aerated pan to bake the pizza on, to get everything to turn out perfectly.

Basically, the idea here is that you “parbake” the pizza batter like a pancake, then move it to the aerated pan, sauce and top it, and bake it to finish cooking the crust and cook the cheese and toppings.  It sounds more complicated than it is, really.  And the results are far, far superior to any of my attempts at making a pizza dough, which was always (a) hard to work with, (b) hard to get off the pan once baked, and (c) too dense and chalky anyway.

One last note:  This batter separates constantly.  It looks really gross once it’s separated, but don’t worry — just whisk it back together and it’ll look like new in no time.  Just make sure to give it a quick whisk before pouring each time, too.

Past that, well, you be the judge.  We sure like it.  🙂

Paleo Pizza Batter

Yield:  depending on the size of the pizzas and how hungry you are, enough crust for 2-3 people



1.  Preheat your griddle and your oven to 400 degrees Farenheit.

2.  In a medium mixing bowl, whisk together hot water, yeast, and 1 T paleo dough mix, then set aside to proof for five minutes or until blooming.

3.  In a large mixing bowl, whisk together dry ingredients (almond flour, tapioca starch, 2/3 cup paleo dough mix, and salt).  Add the eggs and proofed yeast mixture and whisk until fully combined into a slightly thick batter.

4.  Pour some batter onto the hot griddle; how much depends on how big a pizza you want / your griddle size will allow for.  (1/2 – 2/3 cup batter is a good measurement for a pizza for one person, and should fit on a plate.)  Cook 90 seconds (with the grill top down if you’re using a grill/griddle that closes), then flip with a pancake turner and cook another 90 seconds.  You should now have a solid, but flexible, underdone-seeming pizza crust.

5.  Turn off the griddle, and use the pancake turner to move the parbaked crust to an aerated pan.  Top the crust with your choice of sauce, cheese, and other toppings, then bake in the preheated oven for 15 minutes or until the cheese is done.

6.  Slice and serve!