The best grain-free pizza recipe (Vegan/Paleo/GF)

I’ve tried many alternative pizza crust recipes. Some were too dense, some too crumbly, some flavorless. These multiple mishaps were enough to break a pizza lover’s heart. I have developed a vegan and paleo pizza crust method that allows you to have your pizza and eat it too. In this recipe I will give you three different pizza recipes that I have made and enjoyed. Check it out below!

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(I mean just look at that crust…)

First, I will simply tell you how to make the basic crust, then I will show you the adjustments for specific pizza recipes.

Grain-free crust (Plain):

 (Adapted from ‘myheatbeets’ paleo naan recipe)

  • 2 cups coconut milk (full fat culinary) 13 oz can= 2 cups
  • 1 cup almond flour or cashew flour (hazelnut flour would probably work too but I haven’t tried!)
  • 1 cup tapioca flour
  • I recommend adding different spices to your crust depending on the type of pizza you’re making-I will go into this further in specific pizza recipes below

Directions:

The beginning of this process is almost exactly like my crepe recipe. Mix together your batter until you have a uniform mixture. Next, on a nonstick pan, (I use a nonstick pan and have found I don’t need any oil, I think this might be due to the oils in the coconut milk) spoon mixture to create a fairly large sized pancake or crepe; unlike the crepe recipe though, you don’t want your crepe (or pizza crust) to become too cooked, you want it to solidify just enough so that you can flip it. Usually about 30 seconds on high heat does the trick, flip it once and then transfer to a greased pan (see photo below). What I do is add one crepe to the pan and wait a few seconds for the heat to go down and I start molding it into a pizza crust shape- I fold over the edges and make a rounded crust as best I can. I have found that to make a whole pizza, I need about 3 uncooked crepes to mold the whole crust. As you see below, I have pressed together the dough of 3 ‘crepes’ and created the shape of a pizza crust. There you have it! It’s not the simplest of methods and it can be a little tricky and take some tweaking but I have found that it is the best crust substitute you can enjoy if you are eating grain-free/vegan. Then add whatever toppings you’d like and bake at 400 degrees for 35-40 minutes or until it gets browned/crispy.

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Check out some pizza topping inspiration below!

Cremini mushroom, shallot, garlic, and truffle whipped ‘ricotta’ pizza (Vegan/Paleo/GF)

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Ingredients:

dough:

  • 2 cups coconut milk (full fat culinary) 13 oz can= 2 cups
  • 1 cup almond flour or cashew flour (hazelnut flour would probably work too but I haven’t tried!)
  • 1 cup tapioca flour
  • pinch of sea salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp oregano
  • 1 shallot sliced
  • cremini mushrooms sliced
  • a few garlic cloves
  • chopped parsley

truffle ricotta:

  • 1/2 cup almond milk cream cheese (or the dairy free cream cheese of your choice)
  • 1/4 teaspoon apple cider vinegar
  • pinch of sea salt
  • pepper
  • 1/4 tsp truffle oil
  • 1/2 tbsp nutritional yeast

Follow the general directions from above, and then add about 1/2-3/4 of the truffle ricotta, mushroom, shallot, garlic cloves, and parsley on the pizza dough and bake for 35-40 minutes or until browned and crispy. I then added dollops of the rest of the truffle ricotta along with some fresh parsley.

 Plum, chorizo, spinach, and fig pizza

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Ingredients:

  • 2 cups coconut milk (full fat culinary)
  • 1 cup almond flour or cashew flour
  • 1 cup tapioca flour
  • handful of baby spinach
  • 2 figs sliced
  • 1 link of chorizo, ( I used chicken chorizo) sliced
  • 1 plum sliced

Follow general guidelines from above ^^^^

Spanish style breakfast pizza

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(Oh yeah, that time I picked up the whole pizza and realized I could make it into a genius handheld taco pizza hybrid)

  • 2 cups coconut milk (full fat culinary)
  • 1 cup almond flour or cashew flour
  • 1 cup tapioca flour
  • pinch of sea salt
  • 1 cooked sweet potato sliced
  • 1 fried egg
  • olives
  • spinach
  • sliced chorizo
  • avocado

Follow directions from above and use as many or as little of the ingredients (besides the crust) as you’d like. Enjoy!

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