Pizza blech
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Pizzateig selber machen, einfach und lecker.
Die Pizza ist immer mehr zu einem Gericht geworden, das gerne gegessen wird. Nicht nur bei Kindern ist sie beliebt, sondern wird sie eigentlich von Jung und Alt gegessen. Ob die Pizza nun tatsächlich Fast Food ist, oder nicht, lässt sich so einfach nicht erklären. Sicherlich kann der Pizzateig „schnell gemacht und gegessen“ werden. Sie kann aber auch als Essen für die Gäste serviert werden, sodass sie bei einem gemütlichen Abend das Highlight ist.
Einer der Gründe der Beliebtheit ist sicher der, dass die Pizzen so zusammengestellt werden können, wie es jeder möchte. Als Pizzabelag kann eigentlich alles gewählt werden, was das Herz begehrt.
Die Pizza bei dem Italiener ist für die meisten der Kosten wegen nicht immer möglich. Die Pizza als Tiefkühlvariante kommt bei den meisten geschmacklich nicht gut an. Und wird diese auch der ganzen Zutaten wegen als ungesund eingestuft. Eine Pizza selber zu machen, ist für viele nicht einfach. Dabei kann es einfacher nicht sein, den Pizzateig selber zu machen. Voruassetzung sind die passenden Rezepte.
Inhaltsverzeichnis:
Variationen der Rezepte.
Da die Pizza eben so ein beliebtes Gericht ist, werden auch viele Rezepte zu finden sein. Versprechen die einen, dass dieses Rezept besser ist, als andere Rezepte, nennen die anderen ihre Pizza ideal, und wieder andere versprechen, ein kinderleichtes Rezept zu haben. Doch so, wie es bei dem Belag sehr unterschiedlich ist, wird es auch bei dem Teig nicht anders sein. Die einen mögen es so, und die anderen eben so. Geschmäcker sind da sehr verschieden. Und so ist auch die Zahl der Rezepte, die im Netz zu finden sind, eben so hoch. Die Rezepte ähneln sich alle, doch wird kein Rezept wie das andere sein.
Pizzateig selber machen – es ist nicht schwer.
Die Pizza ist eine Speise, die jedem und auch immer schmeckt. Sie kann recht schnell zubereitet werden, und auch vorbereitet werden, wenn Gäste zum Essen geladen sind. Das Grundrezept für den Pizzateig ist recht einfach. Die meisten Zutaten, die für den Pizzateig gebraucht werden, wird sicher jeder zu Hause haben:
Basisrezept für einen Pizzateig:
500 Gramm Mehl 250 ml Wasser 10 Gramm Hefe, entspricht einem Päckchen Trockenhefe 1 Prise Salz 3 Esslöffel Olivenöl.
Ein einfaches und leichtes Rezept für den Pizzateig, das je nach Geschmack verändert werden kann.
Der Pizza Hefeteig wird so gemacht, dass das Mehl in eine große Schüssel gegeben wird und die Trockenhefe darüber zerbröselt wird. Das Wasser, welches am besten lauwarm sein sollte, wird anschließend in die Schüssel gegossen ebenso wie das Salz.
Der Teig muss dann noch gut geknetet werden. Am einfachsten ist es mit einem Knethaken. Es sollte der Mixer so lange genutzt werden, bis aus den Zutaten ein glatter Teig entstanden ist. Eventuell muss noch ein wenig Wasser oder Mehl dazugegeben werden.
Grundzutaten, mit denen der Pizza Hefeteig gelingen wird.
Wer im Internet ein wenig stöbert, der wird gerade bei den Maßangaben immer wieder Abweichungen finden. Und auch die Zugabe von Zucker ist nicht selten in einem Rezept zu finden. Jeder kann hier selbst ein wenig experimentieren, wie der Pizzateig am besten ist.
Bei der Maßangabe vom Mehl sollte aber nicht abgewichen werden, weil dieses sonst die Konsistenz des Teiges verändern würde. Wer mag, der kann die Sorte des Mehls austauschen. Statt des „normalen“ weißen Mehl kann auch Vollkorn oder Dinkelmehl genommen werden . Dieses bringt ein wenig Abwechslung ins Pizzateig selber machen und wird für ein anderes Geschmackserlebnis sorgen. Der Pizzahefeteig ist dabei nur eine Variante, aber die, die am meisten genutzt wird. Auch ohne Hefe kann ein Pizzateig lecker gemacht werden. So kann statt der Hefe Backpulver oder auch Quark genutzt werden.
Die Ruhepause der Hefeteig Pizza.
Ein Pizzateig, der mit Hefe gemacht wird, muss ruhen. Ansonsten wird der Teig nicht gären, sodass er beim backen nicht aufgeht. Der Teig sollte dahin gestellt werden, wo es ein wenig wärmer ist. Im Winter kann der Teig in der Rührschüssel an eine Heizung gestellt werden. Mit einem Handtuch abgedeckt, damit kein Staub hineingelingt, wird es hier einige Zeit dauern, bis er weiterverarbeitet werden kann. Im Sommer ist auch ein Platz gut, wo die Sonne einstrahlt. Pauschal gesagt, sollte sich der Teig um etwa das Doppelte vergrößern. Mit 1,5 Stunden – 2 Stunden Wartezeit ist zu rechnen.
In der Zwischenzeit kann die selbstgemachte Pizza aber schon weiter vorbereitet werden. So kann die Tomatensoße gekocht werden, damit sie dann auf den Pizzateig gegeben werden kann.
Auch bei der perfekten Pizzasoße sind die Geschmäcker sehr verschieden. Wer aber den richtig typischen Geschmack der italienischen Pizza bekommen möchte, der muss eine frische Soße kochen. Frische Tomaten, Gewürze, wie Oregano, Knoblauch und Pepperoni sollten in keiner Pizzasoße fehlen. Ebenso kann Salz noch dazu gegeben werden.
Die Soße alleine wird der Pizza erst den Geschmack verleihen!
Den Pizzabelag vorbereiten.
Da der Pizzateig einige Zeit ruht, ist es an der Zeit, sich auch die Zutaten für den Belag schon einmal bereitzustellen. Der Käse muss gerieben werden. Welche Sorte die richtige ist, ist auch wieder abhängig vom Geschmack. Es kann alles, was die Käsewelt hergibt, auf den selbstgemachten Pizzateig getan werden, Gorgonzola, Gouda und auch Mozzarella.
Für den eigentlichen Belag ist es da genauso. Nicht nur die klassischen Beläge, Salami, Schinken, Thunfisch, sondern auch einmal etwas Abwechslungsreiches, wie Rucola, Meeresfrüchte oder Spinat.
Den Pizzateig belegen.
Wenn der Teig ein wenig aufgegangen ist, ist er für die Weiterverarbeitung fertig. Er kann nun ausgerollt werden. Beim Ausrollen kommt es ebenso auf den eigenen Geschmack an. Ein dünn ausgerollter Pizzaboden ist knackig, ein dicker Boden, luftig und weich . Gerade die amerikanischen Pizzen sind bekannt dafür, dass sie einen dicken Pizzaboden haben.
Um den Boden gut ausrollen zu können, sollte noch etwas Mehl verwendet werden . Es verhindert, dass der Pizzateig kleben bleibt, und dann reißt. Den Teig auf ein Blech geben, welches mit Backpapier ausgelegt ist oder Mehl bestäubt ist. Klassisch wird das Blech mit gutem Olivenöl eingerieben, sodass der Boden nicht an dem Blech kleben bleiben kann. Zudem nimmt er so auch noch den Geschmack von Oliven an.
Die Soße, die ein wenig abgekühlt sein sollte, kann nun auf den selbstgemachten Teig gegeben werden. Bei der Dosierung sind die Grenzen wieder sehr breit. Vermieden werden sollte es aber, dass die Soße zu dicht am Rand ist, da sie sonst eher herunterläuft, statt auf der Pizza zu bleiben. Wer mag, kann nun schon ein wenig Käse auf die Pizza geben, den anderen Belag ebenso darauf machen, und dann noch einmal eine Schicht Käse zum Abschluss auf die gesamte Pizza geben.
Pizza in den Ofen.
Die Pizza muss nun in den Ofen gegeben werden. Am besten ist es, wenn dieser vorgeheizt ist. Danach muss die Pizza noch rund 12 Minuten backen , bis sie dann servierfertig ist. Der Rand sollte leicht knusprig und gebräunt sein, der Käse goldgelb. Eventuell muss dabei die Minutenanzahl noch angepasst werden.
Wer den Pizzateig selber machen möchte, der braucht keinen Pizzastein. Klassisch wird sie aber auf diesem gebacken.
Pizzateig selber machen, ist nicht schwer und gelingt eigentlich immer. Wer das richtige Rezept erst einmal hat, der wird kaum Probleme haben, den Pizzateig immer wieder gleichbleibend gut zu machen.
TIPP: Der Pizzateig kann auch gut vorbereitet werden. Er kann dann noch einige Stunden bis hin zu einem Tag im Kühlschrank aufgehoben werden. So ist der Pizzateig auch ideal, wenn Gäste kommen und niemand, statt die Zeit mit den Gästen zu verbringen, in der Küche stehen möchte.
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Schnitzel-Pizza vom Blech.
ZUBEREITUNG.
Das Schweinehack auf den Schnitzeln verteilen, glatt streichen und ggf. würzen.
In weiterer Reihenfolge wird das Fleisch nun wie folgt belegt: Zwiebeln schälen und in Ringe schneiden, Tomaten waschen und in Scheiben schneiden. Dann mit Oregano und Basilikum würzen, Tomatenketchup darüber verstreichen, Champignons darüber verteilen, dann Kräuter-Crème fraîche.
Zum Schluß mit dem geriebenen Edamer-Käse bestreuen und im vorgeheizten Backofen backen. Strom: 200 °C Garzeit: ca. 1 ½ Stunden.
Pizza blech
Aus der Sendung “Tim Mälzer kocht!” 25.4.2009, 15:30 Uhr, ARD.
[Mengenangaben abweichend zur Sendung, da Tims Herd ein wenig größer ist als ein handelüblicher!]
Tomaten mit lauwarmen Wasser bedeckt in einer Schüssel 10 Min. einweichen. Vom Spargel die Enden abbrechen und den Spargel in reichlich kochendem Salzwasser 2 Min. blanchieren. Aus dem Wasser nehmen und kalt abschrecken. Quark, Öl und Ei in einer Schüssel verrühren. Mehl, Backpulver [das Tim in der Sendung vergessen hat] und 1 Prise Salz mischen, zur Quarkmischung geben und mit den Knethaken des Handrührers zu einem glatten Teig verkneten. Ein Backblech im heißen Ofen bei 230 Grad vorheizen. Teig leicht mit den Händen durchkneten, auf einem Stück bemehlten Backpapier in Blechgröße (40 x 30 cm) ausrollen. Tomaten ausdrücken und in Streifen schneiden, Spargel einmal längs und einmal quer halbieren. Frühlingszwiebeln putzen und in dünne Ringe schneiden. Den Teig mit Schmand bestreichen und die Tomaten darauf verteilen. Dann Spargel, Zwiebeln und Speck darüber geben. Mit Salz und Pfeffer würzen. Den belegten Teig mit Hilfe des Backpapiers auf das heiße Blech ziehen und auf der unteren Schiene 15 -20 Min. goldbraun backen (Umluft nicht empfehlenswert).
7 Tage Nachgucken und Nachkochen.
Jede Sendung gibt es nach Ausstrahlung für 7 Tage in der ARD MEDIATHEK.
(Aus: “Tim Mälzer kocht!” ARD, Samstag, 25.4.09, 15:30 Uhr / mit freundlicher Unterstützung von essen&trinken Für jeden Tag)
15 Kommentare.
Hat Tim die nicht schon einmal in seiner Show gemacht?
super Rezept für eine leckere Pizza – werde ich demnächst mal ausprobieren.
Suuuuuuuuper leckere Pizza, danke fuer diesen grossartigen Tipp, der hat mein Leben veraendert. <333333333.
haben heute die Pizza nachgemacht. Sehr sehr lecker!! Gutes Rezept. Vorallem, wenn der Pizzateig auf das heiße Blech kommt wird der Boder gut knusprig.
Super Pizza & Tolles Rezept: Gleich nachgebacken/nachgekocht: Echt total lecker! – Spargel mal ganz anders…
es ist lustig, dass ich heute auf dieser Seite gelandet bin. Gestern habe ich den Pizzateig aus dem Born to Cook Buch gemacht und war etwas verwundert darüber, dass diese Menge an Teig für 4-6 Personen sein soll. Ich hab dann zwar nur die halbe Menge gemacht und den restlichen Teig aufgehoben, habe aber festgestellt, dass es für mein kleines Blech immer noch recht viel war. Naja- es wurde eher eine Pizza American Style, trotzdem lecker. Ich werde mit dem Teigrest gleich heute Abend deine Spargelpizza backen. Ich hoffe, das klappt. Bin gespannt.
Schon das zweite Mal ist die Pizza mir vom Blech gerissen worden, kaum dass sie aus dem Ofen war!
Der Belag ist toll, den Teigboden kann man so machen wie in deinem Rezept, muss aber nicht – n Pizzateig kriegt doch jeder einigermaßen blickige Herdbesitzer hin, oder nicht?
In großer Hektik würde ich sogar einen Teig ausm Frischeregal nehmen.
Der Belag ist es , der den Kohl fett macht.
Und das überzeugendste Argument: MIR schmeckts auch )
(Und ich hab noch ein bisschen Spargel im TK.)
Mach weiter so, I’m watching you:-))
PS: Wusstest du, dass die Italiener ihre Pizze mit der Schere zerteilen?
Jedenfalls in Apulien.
Super Gäste Rezept, allerdings nicht als Hauptgericht möglich, da zu wenig. Aber mit einem schicken Salatvorspeisenteller, dann die tolle Pizza (jedoch doppelte Menge) und einem Nachtisch wäre das Gäste Essen perfekt.
Liebe Grüße und ich freue mich auf weitere Rezepte welche gut vorzubereiten sind.
mir kommt die backzeit zu lange vor. ich hatte erstmal ein probestück gebacken, das sah nach 15 min aus, wie die hitzekacheln einer raumfähre nach dem eintritt in die erdatmosphäre. ) der 2.versuch war besser, nach nur 6 min backzeit. schmeckte dann aber ausgezeichnet.
ein tolles Rezept, aber als Hauptgericht für 4 Personen doch wohl eher knapp.
Wir hatten schon das doppelte Rezept gemacht, aber eine halbe Pizza pro Person ist auch noch zu wenig um richtig satt zu sein.
Trotzdem- ein herzliches DANKE für dieses leckere Rezept, wir waren alle begeistert!
ich bin schon sooft verzweifelt beim Pizza machen, aber diese Spargel Pizza gelingt selbst mir. Absolut lecker.
Vielen Dank für die tollen Rezepte.
..lecker, aber der Badenser würds Spargelflammenkuchen nennen! )) he he.
Du hattest bei dem Spargelpizza Rezept davon gesprochen, daß in einem Deiner ersten Bücher fälschlicherweise die Mengenangaben zur Pizza falsch seien, aber nicht gesagt, was wirklich falsch ist. Ich habe in einem der Bücher ein Rezept für Hefeteig als Pizza gefunden, also ohne Quark, daher meine Frage, welche Mengen sollte ich für die Pizza mit Hefe nehmen.
Vielen Dank, Antwort bitte an meine mailanschrift oder hier.
[Frank sagt: Hallo Christoph, das war in Tims erstem, roten Kochbuch "Born To Cook". Dort war fälschlicherweise 1 kg Mehl angegeben. Das ist aber in den nachfolgenden Auflagen berichtigt worden auf 500g.]
Hallo, lieber Tim,
alle schreiben, sie sind begeistert (von Deiner Sendung, von Deinen Rezepten, wie Du es rüber bringst, Dein Typ an sich….).
Mir fällt da auch nichts besseres ein. Mit anderen Worten, ich reihe mich ein in die Schlange der Begeisterten.
Was Du dabei kochst, ist mir relativ egal…Ich esse Vieles gern und Weniges nicht, mag es mal einfach, mal kompliziert, mal hochgestochen und mal wandle ich ab, bis es mir passt. Was mir ausgesprochen gut gefällt, deshalb mein Kommentar und deshalb ist mir auch egal was Du kochst: Deine Art, Dein Herzblut bei der Sache. Wenn ein Mensch etwas mit dem Herzen tut, kann es nur spitze werden.
Also von Herzen Dank, ich freu mich auf mehr…
My Favorite Vegan Pizza.
Ahh, pizza night. A thing to be cherished.
Around our house we eat pizza at least once a week. And if something horrific happens midweek (say, we run out of Netflix shows), it’s pizza night on Wednesday, too. Because life is short and we love our pizza and we intend to eat it. Often.
One of my greatest struggles since going completely dairy-free has been giving up my beloved veggie pie.
I’m not even that big of a cheese fan, but pizza just wasn’t pizza if there wasn’t a thick layer of mozzarella and a little parmesan on top. Ya know?
But, the constant feelings of discomfort it would bring made it not worth it to me. So we reassessed our weekly pizza routine and decided to start making all of our pizzas at home – one without cheese for me and one with cheese for John.
Thank goodness for me there is a 1-minute, homemade alternative to parmesan cheese. Vegan parmesan! Have you tried it?
If not, you must. Even if you’re not vegan you’ll love it – it’s that good. You better believe I go through about 1 shaker-full every couple weeks now. It’s like gold around this house!
Even though I’ve been making a variation of this pizza for a while now, a recent discovery has made it 10x better.
My friend Lisa – who shared the genius 5-Minute Microwave Hummus idea with me – used this method for a pizza she made recently and it kind of blew my mind how good it was.
I was using raw veggies before that never entirely get cooked while the crust is baking. Plus, sauteing them allows for another wave of flavor as I add a sprinkle of pizza seasoning, garlic powder and sea salt. So soft, mega flavorful and delicious.
In our 4+ years of marriage, John and I have eaten a lot of pizza together. At least 208 pizzas, if not more. So I’d like to think of myself as somewhat of an expert. This really is – in my opinion – the best pizza I’ve had – vegan or not! Big claims around here, but I know my stuff.
I hope you enjoy this pie! If you make it, be sure to snap a pic and tag it #minimalistbaker on Instagram or Twitter. Do it! I love seeing what you lovelies cook up. Cheers!
1/2 of one Trader Joe’s garlic-herb pizza crust (or half of this homemade recipe or this gluten-free recipe) 1/2 cup each red, green, and orange bell pepper, loosely chopped 1/3 cup red onion, chopped 1 cup button mushrooms, chopped 1/2 tsp each dried or fresh basil, oregano, and garlic powder 1/4 tsp sea salt.
1 15-ounce can tomato sauce OR 6-ounce can tomato paste (organic when possible) 1/2 tsp each dried or fresh basil, oregano, garlic powder, granulated sugar Sea salt to taste (
1/2 cup vegan parmesan cheese Red pepper flake + dried oregano.
Preheat oven to 425 degrees F (218 C) and position a rack in the middle of the oven. Bring large skillet to medium heat. Once hot, add 1 Tbsp olive oil, onion and peppers. Season with salt, herbs and stir. Cook until soft and slightly charred – 10-15 minutes, adding the mushrooms in the last few minutes. Set aside. Prepare sauce by adding tomato sauce to a mixing bowl and adding seasonings and salt to taste. Adjust seasonings as needed. Set aside. Note: If using tomato paste, add water to thin until desired consistency is reached. Prepare vegan parmesan if you haven’t already by blitzing raw cashes, sea salt, nutritional yeast and garlic powder in a food processor until a fine meal is reached. Transfer to jar and refrigerate to keep fresh. Roll out dough onto a floured surface and transfer to a parchment-lined round baking sheet. You’re going to add the pizza WITH the parchment directly to the oven to properly crisp the crust, so any round object will do as it’s not actually going into the oven (I use a wood board). Top with desired amount of tomato sauce (you’ll have leftovers, which you can store in a jar for later use), a sprinkle of parmesan cheese and the sautéed veggies. Use the baking sheet to gently slide the pizza directly onto the oven rack WITH the parchment underneath. Otherwise it will fall through. Bake for 17-20 minutes or until crisp and golden brown. Serve with remaining parmesan cheese, dried oregano and red pepper flake. Leftovers keep well – no need to reheat! Cold pizza is yum.
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Hi, I'm Dana! I am a food stylist, photographer, creator of the Food Photography School, and author of the 31 Meals Cookbook and Everyday Cooking.
Talk About It.
Oh yes, definitely need to cook the vegetables before adding them to the pie! In the winter I roast ’em first, and that makes an incredible veggie pizza. I think I need to try your version of vegan parm. I’ve never had one I could rave about.
Stephanie @ A Magpie in the Sky says.
Mmm mmm mmm. I’m thinking of making my own dough for this, have you had any success with freezing dough? I’m wondering if it needs another prove once it’s at temperature? If I could nail freezing it then I can have mid week pizzas for emergencies too! Thanks Stephanie.
Pizza dough freezes wonderfully!
Just roll it into balls and freeze in bags.
It will defrost in only half an hour sitting on the bench. I usually use it straight away, but it’s better if you let it rise and knock it back again.
Some great tips in this recipe, thanks. I’m freaking out about going vegan lol.
Dana Shultz says.
Thanks for sharing, Nathan!
Where does vegan parmesan cheese come from or like made out of?
Check out the recipe for our Vegan Parmesan!
For nice dough, just 2.5 cup of free-gluten flour, a cup of lukewarm water, a pint of salt. All together result in amazing dough, or the best pitta bread. Don’t get this from supermarket, have some preservants.
Great looking pizza, and the vegan parmesan sounds wonderful! Sauteing the veges first is a great tip. Thanks. :)
Kate @Almond Butter Binge says.
I admire your dedication to vegan pizza! And sauteeing the veggies is a stroke of genius. I’m going to need to try this healthy twist. Thanks for sharing!
Looks amazing! I love how the crust is still crisp, even without cheese. I work at a brick oven, thin crust pizza place and I use some of the techniques that I use in that kitchen when I make pizza at home. When I use my baking stone, I like to let it preheat for an hour at 500F, and when I shape the crust, I use my hands, no rolling pin to stretch it into a circle with a slightly thicker rim around the outside (the crown) so that the crust has a bit of bubbly oomph to it, if that makes sense. I’m wondering if I could convince the other cooks to make some sort of nooch/vegan parm topper like you have so that vegans could have a little cheesy goodness!
Dana Shultz says.
Girl YES. Thanks for the insider tips! Much appreciated. Now my pizza is going to be BOMB.
Medha @ Whisk & Shout says.
Yum! I always cook my veggies before putting them on pizza! I’ve never been a fan of the “warm but raw veggies that are slightly black on the top” taste. Although recently, my favorite pizza toppings have been pineapple + jalepeno (weird, but trust me- so good!) which I do raw. Thanks for sharing!
This is my favorite pizza combo! YUM.
Just a quick question! Is the TJs pizza dough shelf-stable? Or is it refrigerated?
I ask because we live about 5 hours from a TJs and are making a trip next month so I’m working on my list! If it’s not refrigerated then we can stock up!
Dana Shultz says.
It’s not shelf stable, rather refrigerated. Good question! I’d suggest bringing a cooler (I buy several at a time and keep them in my freezer, then thaw out the morning of), or trying that recipe I listed for homemade!
Hannah @ CleanEatingVeggieGirl says.
If you say that this is the best, then I believe you!! I can’t wait to try it :)
Kari Peters says.
We used to eat pizza once a week too, and I always look forward to pizza night! We’ve been struggling to find a pizza that meets our new dietary needs, and I can’t wait to try your vegan parmesan! Now if I could just find a gluten free crust that looks as good as your pictures – I’d be set! :)
Dana Shultz says.
Kari! Have you tried our gluten free crust yet? It’s linked in the recipe. It’s one of my favorite crust recipes, GF or not!
Annie @ ciaochowbambina says.
It’s so true that pizza made from scratch is better than anything you could order in…thanks for this vegan option!
Millie l Add A Little says.
Love this! I always love sautéing vegetables before putting them on pizza – especially onions! (they always end up just getting a bit burnt when I put them in the oven!)
I neeeeed pizza right now, this is not helping haha! It looks so delicious! x.
Alex Caspero MA,RD (@delishknowledge) says.
OMG I could hug you right now! While we aren’t vegan, we definitely try to decrease our dairy consumption as often as possible. Easy to do… except when it comes to pizza. My husband is a pizza fiend- craving it at least 2-3X per week. While I try to make it as healthy as possible, I always add some type of cheese to it. This is the first dairy-free pizza that actually looks as good as regular pizza. I can’t wait to make this!
Shikha @ Shikha la mode says.
Such a fun weekly routine to have! The best thing about pizza, vegan or not, is leftovers too I feel – it tastes so good the next day!
Traci | Vanilla And Bean says.
The PCC in Seattle makes fantastic vegan pizza and your recipe is reminiscent of that! I had forgotten about this pizza until you brought it to my attention. Sauteeing veggies bring out their lovely sweetness and adding them to home-made pizza sauce + crust is INCREDIBLE! OMG. I agree with Kinsey; all my pizza at home is baked on a pizza stone on the very tip top oven rack, preheated one hour before GO TIME at 550F! As soon as the pizza goes in, I decrease the temp to 500F. The crust comes out to perfection every time! I haven’t tried the vegan parm cheese, but am so excited to try it! Thank you for your recipe (and mouthwatering photos)!
Oh mama! This pie looks perfect, and I *love* these photos – I never know how to shoot pizza. :)
Dana Shultz says.
What? If you shot pizza it would be drop dead gorgeous. DO IT.
You’re so right, nothing beats a homemade pizza! I like to make a homemade dough on the weekend and keep it in the fridge until I’m ready to use. I agree that sauteeing the veggies is a must, it brings out so much more flavor! You don’t even miss the cheese!
Dana Shultz says.
Abbie @ Needs Salt says.
This is revolutionary! Whenever me and my family are out and starving, we usually grab slices of pizza — everyone but me, that is. I usually just sit there and smell the incredible aroma of spicy sauce and mozzarella while opting for a cold sandwich or prepackaged salad. I used to love pizza, but now I kind of just miss out. But, NO MORE. I’m totally going to try making this pizza! It looks incredible (and I’ve been needing to try that vegan parm anyway) plus sauteing the veggies sounds like a flavorful idea.
Perfection here! Thanks for the recipe.
Dana Shultz says.
Yay! Hope you love it Abbie! Reclaim pizza night :D.
I made this last night, I made my own crust with some extra fresh herbs and added a lot of fresh basil and oregano on top. It was amazing! Even my non vegan SO loved it. The roasted onions really send it over the top.
Dana Shultz says.
yay! Glad everyone enjoyed it. You really don’t miss the cheese with the vegan parmesan!
Looks delicious…would love a slice of that!!
Your pizza crust is wood-fired gorgeous! Do you really just bake it on a cookie sheet in a run-of-the-mill oven?
Katie | The Surly Housewife says.
I agree: vegan or not, this pizza looks AMAZING!!
Jaq Merfee says.
“Vegan pizza is for the devil.” (Jesus 11).
I make your deep dish pizza all.the.time, so this was a deliciously crispy change of pace! And herbs fresh from my garden in the sauce? Ohhh, girl. Let’s just say it’s a good thing that your go-to dough recipe makes enough for two…
Your pizza looks delicious to me and I think it’s great that you stick to making pizza once a week! I wish I would manage that as well – I lived in a flat without an oven for five months, so I was a bit out of practice ;-)
I tried your recipe yesterday and even though the sauce variation with the tomato paste was a bit too sweet for my liking (I will make the “normal” tomato sauce next time), the rest was great. The dough was really crispy and it looked so good :-)
Thanks for motivating me with the gorgeous photos to make pizza :-)
Sounds like the attitude towards pizza night in your house is exactly the same as in mine! I’ve been making homemade pizza for the last few weeks now and I can’t believe how much better it tastes!
p.s I tried out your vegan parmesan recipe and I LOVE it! I’m not even a vegan!!
Kaitlin @ The Garden Grazer says.
Had to drop in to say you’re my hero :) Made this last night and devoured the entire thing. My husband and I love pizza and I’ve been searching (forever) for a vegan pizza that we love. THIS. IS. IT! We loaded up on the veggies, adding some mushrooms, and your vegan parmesan recipe which is super easy and amazing. And the sauce is perfect! Seriously Dana – thank you, thank you, from the bottom of my pizza-loving heart. :D.
Kate @¡Hola! Jalapeño says.
Vegan Parm—who would’ve thunk it?! This is so great, my hubby can’t have dairy and there are some things that you just can’t go without. I can’t wait to try this, thanks!
Wow. You actually made me do my own pizza crust. You are one incredible person. This was absolutely delicious. I had too much toppings (woops) but hey, cooked veggies aren’t something I get too much of. The “parmesan” is INCREDIBLE. I made a double batch of dough and I can’t wait to unfreeze the other one so I can make this again.
Dana Shultz says.
Yay! I always overdo my toppings. It’s ridiculous! But so good :D Glad you liked it, Joannie!
Just to let you know, the links are not functioning for the two crust alternatives above!
I have made this three times in the past two weeks! Thank you for an amazing recipe- everything of yours that I have made turns put delicious, but this along with the vegan parm is outstanding! Thanks again!
I’ve recently became Vegan and this recipe is literally my life saver! Seriously one of the best I’ve tried so far..
This was absolutely delicious . I just became vegan within the last week so I am still learning and trying a variety of new things. I was very skeptical about the “parmesan” but it all tasted great. Even my 10 and 11 year old boys loved it. This will be a favorite in our house from now on. Thanks so much,
Dana Shultz says.
Yay! I was skeptical of the vegan parm, too, but now I go through a jar a week! So tasty ;D.
Anita Jain says.
This looks delicious! The links for the homemade recipe and the gluten-free recipe for pizza dough aren’t working. Would you mind posting them please?
Dana Shultz says.
Sorry about that! Updated!
Looks great. I just made the vegan parmasan cheese for my ovn pizza recipe. Do I store the rest of the vegan cheese in the fridge?
Tried this recipe this evening…so freakin’ good!
I have been eating plant-based for just a short while & have basically lived on your site this past month. Thanks for all your delicious recipes! I made this one for myself today & adored it! Keep up all your great work!!
I’ve been buying Amy’s no-cheese pizza when I had a pizza craving, but I always felt a little guilty spending so much for a frozen pizza (
$7 each) when I knew I could make one for so much less. Finally decided to make my own this year and poof! It was a success! Thank you for posting this recipe. I modified mine with what I had on hand–making the crust from scratch, using pasta sauce and sautéing up some of the onions, garlic and frozen bell beepers with the spices from the recipe. (I missed reading the instruction with the parchment paper so I ended up baking it on an oiled pizza pan and it still turned out.) The ‘Parmesan cheese’ was so easy and when I test tasted it on its own, I was tempted to eat it all on its own!
I think next time I’ll try adding some if the garlic, oregano and/or basil to the crust recipe–my mom did something like that when she used to make homemade pizza for a little extra flavor. All in all, this is going to be a staple. I’ll be making a bunch of pizzas over the weekend and freezing them to heat up throughout the next month. :)
Did you have any luck freezing the pizzas once you’d made them? If so, how did you do it? I loooove this pizza but I’m trying to load up my freezer!
Laura @ The Green Forks! says.
Definitely a new favorite of mine! Our family prefers this variation of vegan pizza over the many vegan cheese’ shred kinds that I have tried. Thanks for a great recipe!
Florence Andrews says.
OMG just made the 5 minute hommus – DIVINE! thank you soooooo much cant believe it was soooo easy and so delish – you guys rock!
Thank you so much! This pizza was GREAT! I am so glad I found this recipe. You have saved me from life without pizza!
I just made this yesterday for a friend who is recovering from an illness. I followed your recipe, using tomato sauce and Whole Foods’ whole wheat pizza crust. Sauteeing the veggies definitely was an excellent suggestion. My friend loved the “parm cheese” and I gave her the leftovers. Even her husband enjoyed it, saying that it was the best vegan pizza he’s ever tried!! Thank you, Dana!
This pizza was so good. Thank you for the wonderful recipe. My belly is happy :)
Love this! – in the interests of saving power (and hassle!) I just toss all the veg with olive oil, garlic powder and herbs from the garden and put them in the oven to roast while it’s heating (it has to be on for an hour for the pizza stone to heat through so I figure it might as well be working at the same time!)
We have been pizza fiends for years and I was quite sad about the changes to my pizza when I went vegan but am finding I enjoy the veggie-loaded ones as much or more!
This is the best pizza we’ve ever tasted.
Couldn’t be more thankful that you came up with this deliciousness. Can’t tell you the number of vegan and GF crusts we’ve tried that have been just terrible. This is outta this world!! And the vegan Parmesan…… so damn good!! Thank you, thank you, thank you! You rule :)
This pizza looks delicious and the photos are the best. I have not had success at creating a good vegan pizza yet but from looking at this, there is hope. In the past with dairy pizzas, I have used wheat berries and ground the whole wheat flour right before using. There is something to be said about fresh whole flour – it’s like the crust just came out of the ground without tasting earthy. Proof for 2 hours, punch and rise again until ready for rollout. Oven with stone at 550 if it goes that high.
I will be trying your recipe this week and can’t wait – already bought all of the ingredients. Can’t wait to taste how the parm equivalent tastes.
Thank you…Thank you for posting this!!
Dana Shultz says.
I hope you love it, Brett! Let me know how it goes.
Empress Dey says.
Yes this pizza does look delicious!
I was excited to see there were other healthy alternatives for the dough ( white and brown rice flour) and then I researched the flour further and discovered that rice flour is produced by steeping it in LYE and LYE happened to be another name for sodium hydroxide, which happened to be highly caustic- a corrosive substance that when has direct contact with the skin/tissue will cause chemical burns.
So unfortunately disgusting to see the ways they deceivingly continue to find ways to POISON our food !
Ohh well, I’m sure there’s another way….
I made this vegan pizza last night and it was amazing! I am new to the vegan world and recipes like this make it feel easy to be one.
I can’t wait to try this. I convinced my husband to try vegan for 60 days and we do pizza once a week. I can’t wait to try this!! I was wondering if you have ever tried using honey or a natural sweetener to your sauce then sugar? I have cut all processed foods out of diet as much as possible…I don’t buy sugar anymore….so was wondering if you have tried this before? Looks great and can’t wait to wait to try with the g-f crust! :)
Dana Shultz says.
Yes! i’ve used honey and cane sugar and both work great! Hope you love it!
My secret pizza toppings: smoked sundried tomatoes, pineapple and veggie shreds= a vegan Hawaiian pizza that’s better than the original! (I sometimes add jalapeños or red pepper flakes.)
Just wanted to jump on real quick and say that I made this for dinner last night and it was FANTASTIC. I opted out of the mushrooms and put corn on instead, and then after it was cooked, topped it with fresh spinach and some balsamic vinegar. Thanks for this recipe! I already want to make it again.
The number one thing I look at when reading reviews for vegan recipes is if it was a hit with animal product consumers (usually that is a sign it is a fail-safe recipe). This certainly is! I have made this recipe tons of times for friends and family. We all love it. I used my own cashew cheese recipe (1/4 C. cashews, 4 T. nutritional yeast, 1/2 t. salt, 1/4 t. Italian seasoning) and my own pizza crust. I also omitted the sugar. Even picky eaters who usually dislike vegetables will enjoy this. :)
Wow! This pizza was incredible last night and tastes just as good the next day(: I was looking for a vegan alternative to the typical pizzas my family makes and I think I mawakes and this really made the cut. The veggies are so good too. Thanks!
Dana Shultz says.
So glad you liked it, Hannah! Thanks for sharing.
I am already a fan of your vegan parmesan recipe, and now want to try this easy pizza. I love the idea of baking the pizza right on the rack on parchment paper — no awkward transferring!! But just want reassurance that the paper won’t burn up?! Also, what’s the diameter of your pizza?
Dana Shultz says.
It doesn’t burn it up! It gets crispy.
My family is totally new to veganism and this looks great. However, my husband is deathly allergic to cashews. Is there a satisfactory substitute?
This might be the best thing of my life. I have no idea how a bunch of veggies and nuts can taste so scandalously good, it makes me feel like I’m doing something wrong eating this.
I’ve never been able to get excited about mushrooms so I just did onion, red, yellow, and orange bell peppers, and then threw some spinach and tomato on too because why not. I guess you could probably just use whatever veggies you have in the fridge. Mine came out about a thousand times better than any cheesy pizza I’ve ever had, plus it comes with the added bonus of not hating myself afterwards so I like that.
I’ve made and enjoyed several of your recipes before, but this one just blew me away so I had to leave a comment and let you know. Thank you so much!
Delicious, I carmelized my onions added sautéed mushrooms with chopped vegan bacon & shredded vegan cheese. I will not waste my money any longer on frozen vegan pizza. This recipe was not only delicious but quick to make.
There is no info on how to make the dough/crust, therefore, this recipe seems incomplete.
Just made it and WOW it turned out so delicious. I could have this every day! Thank you.
I could not use herbs due to my friend being allergic, but the pizza was still really good!
Fernando Nascimento says.
Nice and easy pizza sauce recipe. And the photos are amazing.
This was incredible. I’m so happy with how this pizza turned out. It wasn’t just great for a vegan pizza, it was great PERIOD. The vegan parm, which is amazing in its own right, really gives the pizza a cheesy feel. I’ll be wheeling this recipe out whenever I want to impress friends or family (or stuff my face guilt free). Thanks so much!
Stephanie Hunter says.
I am eating this as we speak! This pizza is AMAZING! Wow, it’s so garlicy and the perfect amount of spices. Thank you so much for posting it! I topped my pizza with Fresh arugula as well, I think cherry tomatoes would go lovely with this pizza too! xx.
I just ate two of these and I wouldn’t mind another one, I’m supposed to be on a 1200 calorie diet…
No more need to spend money on expensive vegan frozen pizzas that taste horrible. :)
The parmesan tastes wonderful and is really cheesy! The crust recipe you linked is amazing too, it tastes better than pre-made ones and contains less calories.
So delicious. I am so happy I found this recipe. The vegan parmesean is outstanding. I also used it in a pesto pizza which turned out really good. Sauteing the veggies definitely brings the whole taste and pizza to another level. Thank you for sharing. My cheese eating and loving dad even said he didn’t miss the cheese.
Karla Kinsky says.
We made this pizza following your directions, with the exception of the crust. I bought the organic frozen Trader Joe’s crusts, as I was in a hurry.
It came out wonderful. We just started Vegan eating and my husband and I both love cheese. This pizza was great.
The next time we just put all mushrooms and red onion (used the same seasoning) and it came out just as great!
Great basic recipe, change the veggies around, and you feel like it is a different pizza every time!
So delicious! The sauce was so simple to make. We left out the salt (we’re in the over 55 crowd). It was a hit at our weekly vegan night with friends!
I’m making some pull apart pizza buns and I thought I had pizza sauce. No I don’t, did a Google search and found your site! Love the easy of the sauce recipe! Thank you!
Tiffany Allan says.
Another very quick and tasty option for crust is pita bread- white or wheat (if it suits your diet).
Takes about 5 minutes in oven at 450- and fun little mini pizzas for kids! I love the crispy taste and the time it saves :)
Wow I just made this pizza today and I read seriously amazing. Has to be the best pizza I have ever had.
Made this tonight. It was soooo good! It was my 4 year old son’s first pizza experience (he is allergic to dairy and egg) and he loved it. I made the dough using your link and it turned out great. I have frozen the other half of the dough – can’t wait to use it! Thanks for your site.
I just want to thank you for giving me the BEST vegan pizza recipe I’ve ever had. Seriously. I’ve tried many different pizzas and it’s just never this good! I ended up dipping the pizza in the extra sauce I had and it was amazing! I’ve also never been able to get the Trader Joe’s pizza dough to cook properly. The parchment paper idea is genius and I’ll be using that for years to come. Thank you!
Just loved this pizza! It was blizzardy tonight so we bought a dough ball from our local super market, and being extra lazy we used the GO Veggie! parmesan we had in the fridge. Otherwise everything was to spec. and adding the extra oregano and parm. afterwards finished it off nicely. It was just amazing. Next time we’ll try Trader Joe’s garlic herb dough, but it’s hard to believe it’s gonna taste any better than this. And it’s just as good cold!
I’m new to being vegan. Yours was one of the first vegan recipes I tried. I LOVE pizza! LOVE! LOVE! LOVE! So I had no hope that this recipe would turn out to be anything but blech!! Vegan cheese made with nuts…you’ve got to be kidding me! I was SO ridiculously happy when I bit into it and it was amazing! I would eat this pizza over any other pizza I’ve ever had. No kidding! I think I’ve made it at least 4 times since a found it a few weeks ago. I and my own dough, add olives, zucchini, and artichoke hearts and its delish! Thank you so much, you have given me a good start on my vegan journey! And I too will be using that genius parchment paper trick in the future!
I’m an aspiring vegan here. I’ve been making vegan pizza for a few weeks now and yes, I can so see how sautéing the veggies is going to make things 10x better!! Gonna try it tomorrow. As for the dough, I have a Vitamix and there’s a recipe on their website for how to make it. SUPER SUPER EASY. It takes less than 2 minutes and I don’t have to touch the dough and get my hands all sticky and icky (maybe that’s just me…).
BTW, the whole family adored the Easy Vegan Cheesecakes with bluberries. Best. Recipe. Ever.
Thank you for all your hard work. It’s making my vegan journey so very possible and TASTY.
My family loves this pizza and asks for it all the time!! We are a newly vegan family and they swear this is better than the old stuff. Also, we are addicted to the vegan parm. Thanks so much!
wow…this pizza was amazing! I’m starting my vegan journey and this was so reassuring. I loved it and so did my meat-loving-boyfriend! thanks so much for sharing!
Michael Alber says.
My wife and son are travelling during his high school spring break to look at colleges while I manage the home front. Two nights ago, they happened to be at my daughter’s college and took her out for dinner. She asked to go to California Pizza Kitchen. I felt the pangs of pizza desire but as the only vegan in the family, my options were limited. Also, I’ve been disappointed with my prior vegan pizza attempts. So I did some research and came across your recipe. I made it last night and I have to say that for the first time in my vegan adventure (1 year to-date), I was not disappointed. It was fantastic! Thank you!
This is the best pizza I have ever ate, and I am not even vegetarian! I did use my own homemade pizza sauce and doubled up the onions because I loathe mushrooms with the passion of a thousand suns.
Who knew pizza could be good without cheese?
This was so jammie, thank you for sharing!
Made this pizza last night-very pleased. We had the trader joes whole wheat dough and mixed in fresh garlic & Italian herbs! Love all the veggies and thin crust. We used the 500F and top rack tip from other users. Vegan parm recipe ..nice touch! Impressed.
I’m 14 years old and I just made this pizza… that’s how brilliantly easy it is. And as one of the biggest pizza-lovers in the world, I can safely say that this is the best pizza I have every tasted in my life- a big call, but true. Also, I’ve recently gone vegan and this is the perfect dinner dish for any vegetarian or vegan… or actually anyone at all :) thank you for the recipe!!
Simply amazing. Have nut allergy and made parm with sunflower seeds. It was perfect. A big hit in my home!
this pizza was sooo delicious! I’m so happy I tired it, the crust n veggies n everything were so good you’ll want more . now the only thing I wish I had made was the vegan Parmesan cheese :( I didint have the ingredients but next time I will . just so my pizza had a little bit of a cheesy flavor I added a different vegan cheese from trader joes and just sprinkled it on top of everything and poped it in the oven . if you make this pizza I promise you you’ll love it .
I loves this recipe! I added baked cauliflower before toppings for a white cheesy color! soooo good! <3.
HI…Would you clarify something for me please? As I understand it, you put the pizza on the parchment paper and slice it into the oven on ONLY the paper, not the sheet or board or whatever you assemble it on? Also, my parchment paper can withstand temps only to 420 degrees. Is that ok?….I would assume that 5 deg doesn’t make much difference.
Dana Shultz says.
I put it on the parchment paper directly on the rack! The paper ends up getting brown by the end, but it can handle it!
Mike Martin says.
Whoa….I totally agree. I’ve been vegan for about 8 years, and this is the best vegan pizza I have ever had…The only change I made was to fine cut all the veggies before I sautéed them. This results in a wonderful mix of flavors in every bite. It’s a little bit of trouble, but totally worth it.
Great, Great, Great! I’ve recently gone vegan’ish, eating a heavy vegan diet …four to seven days a week. This pizza is very good. I’ve made it a couple times per recipe and a few times with my own variations. I’m not into fake cheese but the vegan parm is simple and tastes great. This will be on my regular recipe rotation.
We do pizza Sunday and this pizza is definitely going into the rotation!! Delicious ? Made garlic sourdough crust to put it on. Thanks.
Very simple recipe! Feeling grateful. Came out simply yummilicious.
I followed this recipe for pizza night with some friends this weekend. I’ve been trying to make as many of my favorite dishes plant based, and pizza was one thing I hadn’t attempted yet. My pizza turned out PERFECT. I made the Parmesan using sunflower seeds instead of cashews (as it was all I had on hand!), and it definitely gave the pizza that ‘cheesy’ flavor.
This will be my go-to pizza from now on!
This makes delicious pizza! I made my own tomato sauce with a can of tomato, cooked down with some garlic and oregano. A new favourite!
Thanks for the recipe, mmm.
I really like your website, it’s nice !
Thanks for the recipe, mmm.
I really like your website, it’s nice !
I just made this and it was delicious. So impressed by the vegan parmasen too.
(I took a shortcut and used store bought sauce and base though)
I am in love with this pizza! I think about it often, and make it often. I make my own Wholemeal pizza base, your Parmesan cheese and it’s just superb! Thank you!!
I want to eat it by the spoonful… Definitely putting it on popcorn.
I just have to comment because I am allergic to cashews. I went to cashew milk after being dx’d with a dairy allergy and now allergic to the darn cashews.
My two favorite things was ranch dressing (which I now make with coconut kefir to replace the buttermilk) and pizza with mozzarella. I am not near anywhere to purchase vegan cheese and was excited about your post til I saw the cashews. :(
But I did buy some vegan parmesaan online so will give that a go sometime although it’s not the same as Mozzarella which is what I really miss.
Would this taste super different if I used normal thin pizza crust? I don’t have a trader joes anywhere close to me, thanks!
Omg this was sooo good. I made this for myself, along with 3 ‘normal’ pizzas for a birthday party. My husband ended up eating most of mine, he loved it. In fact, he’s completely in love with that vegan Parmesan, as soon as I make it, it’s gone.
This pizza is seriously the best vegan cheese EVER! So good.
Hello! I never ever comment on blogs, even my favorites like yours. BUT I felt like I had to tell you that this vegan pizza was in my wedding vows! My husbands actually! It is THAT good. We literally have it 2x a month and at one point it was Vegan Pizza Mondays every week. I’ve also made it for friends and even the most staunch of meat eaters/non-vegans admit that it is DELISH and you don’t miss the cheese at all. Tip – the Trader Joe’s garlic herb dough is key, I’ve made it with really high quality dough from a local pizzeria and the TJ dough was still better for this flavor combo. Thank you. xxxx.
We made this for lunch. Delicious. I used a homemade dough made in my bread maker. We will be making this again and again. Thank you.
Amazing recipe – I have one addition that may already have been posted (haven’t had a chance to read all the comments). I like to layer eggplant/aubergine over the base, on top of the sauce. I prepare the eggplant by slicing thinly into circles and slow roasting with some olive oil, fresh garlic and hot chili peppers at around 140’C for 15-20min.
The addition of the eggplant gives the pizza a slightly creamy texture and adds another layer of flavour, so combined with the vegan parmesan it is very much similar to a normal cheese-topped pizza.
I am new to plant-based eating and I have recently discovered your blog! I’ve made a few recipes already, but this is a standout! This was simple and absolutely delicious. I am not missing eating meat at all with your recipes! Thank you!
Vegan tealover says.
Gee, I like your website; I dig the simple, tasty recipes and the photos are brilliant-well composed. I have been a vegetarian off and on since I was 16, and a vegan for the past year; I’m now 55 and I must say I’m sold on the lifestyle and diet for my health and nutrition as well as my need to remain socially conscious and a steward of the environment.
That said, I’m also passionate about a dish I just can’t live without-Vegan Pizza. I’ve tried the frozen varieties with vegan cheese and though they are so-so in a pinch they are not as good as anything I can make at home- with very little effort-using most of whatever I have leftover in the frig.
Like you, I use refrigerator dough for the crust to save time and I saute my vegetables beforehand, but if I may, I would like to add a few easy to incorporate touches.
*For those who use a pizza pan instead of the rack method, I use a fine layer of cornmeal- preferably white cornmeal- on a pizza pan and place the dough on top of the meal for baking.
*I use no oil in the pan when I saute the vegetables- a Teflon pan or tempered Wok is enough. Onions, peppers, and garlic have natural oils that will coat the pan if you quickly saute all the vegetables at a high heat. The result will give you the same effect that you speak of.
Just some thoughts I wanted to pass on to your readers. I’m glad to see the plethora of vegan cooking websites. It’s great to look up a favored dish and quickly find a veganized recipe for it. Thanks for your contribution to an important dialog.
Phenomenal recipe! Gonna be coming back to this for sure :) Wife developed lactose intolerance and terribly misses pizza. Earned some major brownie points with this gem. Thanks!
Tip: Add olives, tomatoes, jalepeno, corn and fresh basil leaves to punch it up to another level.
this was great – loved the sautéed veggies. and the vegan cheese was good too. but why on earth would you only make half of a pizza? who doesn’t want pizza left overs? and the tj dough won’t keep if you don’t use it. i’m just saying. but thanks for the great recipe.
Kenneth Montggomery says.
The link to vegan parmesian is dead =( . much excite to make this though!
I must say this recipe was divine. I used whole wheat soft taco tortilla as my crust, already made traditional pizza sauce and Daiya dairy free mozzarella cheese instead. Definitely making it again. Thanks for sharing recipe.
Joe Edwards says.
I am making this pizza this weekend. Cut out dairy (and eggs/meat)…this is the REAL test…pizza.
Jorge Guerron says.
I made your vegan pizza for my son. He could believe how delicious it was. The whole family enjoyed it.
thanks for the great recipe.
I thought you must’ve been exaggerating when you said it was the best pizza you’ve had, but I’ve just made this and I can only say the same (and this is coming from an extreme pizza snob who really thought going vegan meant I could never have good pizza again)!
I made a few minor adjustments – I used the whole dough, because I didn’t want any leftover, so it was a bit thicker, but just as delicious. I also didn’t use any herbs in the sauce or veggies since we ran out, but I think it tasted just perfect! The crust has a strong herb flavor so you won’t miss it if you don’t add more.
Before I put the sauce on, I melted some vegan butter and brushed it onto the dough, and added garlic powder. Then on top of the sauce I sprinkled some coconut sugar and red pepper flakes before adding the toppings. It’s an old trick I learned from a friend and it’s guaranteed to make every pizza taste even better!
Thank you so much for the amazing recipe, I think I’m going to share it with everyone I know :)
Made it and I am in LOVE! We added Vegan cheese and extra Veggies (fresh tomato, sautéed onion with the sautéed mushrooms and peppers ).
Tasted delicious but our parchment paper fused to the crust. Ended up having to peel half the crust off from the bottom :/
Thanks for sharing this. I’m looking forward to making it.
There’s is something that’s a concern. Especially for people with heart or kidney issues;
For 1/2 a pizza containing over 1500 mg of salt that’s a lot. An adult recommended serving of sodium per day is 2400 mg. A person on a low sodium diet needs to stick with 1500 mg/day.
1 teaspoon of salt is 1800 mg of sodium and your recipe only has 1/2 teaspoon total. Must be the Trader Joe crust that’s hiding all the salt. I’ve got some homemade crust that Ill use for this instead of TJ’s Ill let you know the outcome.
It was so so good! and since I’m the only vegan in my household I have leftovers! Yum!
Shruthi Ravi says.
This recipe was amazing! I made it for pizza day at my daughters day care cuz we’re vegan. She loved it. She “mmmm”-d for every bite LOL.
Isabel Jenneman says.
This was my first vegan pizza, and needless to say the search is over. I’ve made this pretty much every week for the last couple of months. :)
This is a delicious recipe!! I made it once before and it was a big hit. This time I added more veg and a 1/4 Trader Joes vegan cheese. Wonderful!! Thank you Dana.
I LOVED IT! I ended up mixing 1/2 TJ’s whole wheat crust with 1/2 TJ’s garlic herb crust, and it was perfect. I added dollops of the ‘cheese’ you use for your lasagna roll ups, though I added only 1 tbsp of lemon, rather than 1/3 cup. Thanks for the excellent recipe!
Do you think this would work as a stromboli?
I have a nut allergy, what can I use to make vegan parmesan cheese instead of Cashew.
Hi Mey! Most substitutes are for another nut, but you could try sunflower seeds.
This was the best pizza I have ever had! I always thought pizza had to be smothered in cheese, but I didn’t even miss it. The non vegans in my house loved it, too!
Sauteed veggies! What kind and how do you do them? M.W or what.
I absolutely love this pizza… it was just hard not to eat the topping before it reached the crust :D.
We made this tonight and it was absolutely amazing! Flavor was on point & the crust was great!
Pizza blech
Gnarrenburger Strasse 17.
Eine Kategorie wählen: Hamburger.
Alle Salate Liefern wir mit Pizza-Brot Pizza-Brötchen (E)
Nur in Verbindung mit Essen Lieferung Dessert.
Nur in Verbindung mit Essen Lieferung.
Putenschnitzel mit Schinken, Ananas und Käse.
Mega-Burger 100g Fleisch R.G. 3)
mit Curryketchup, Gurken, Remulade, Rindfleisch, Sesambrötchen, Tomaten, Zwiebeln.
Cheese-Burger 100g Fleisch R.G. 3)
mit Curryketchup, Gurken, Käse, Remulade, Rindfleisch, Sesambrötchen, Tomaten, Zwiebeln.
Hähnchen-Burger 100g Fleisch R.G.
mit Curryketchup, Gurken, Remulade, Hähnchen-brustfilet, Sesambrötchen, Tomaten, Zwiebeln.
Hähnchen-Cheese-Burger 100g Fleisch R.G.
mit Curryketchup, Gurken, Käse, Remulade, Hähnchen-brustfilet, Sesambrötchen, Tomaten, Zwiebeln.
Grande Hamburger Fleisch 226g R. G. 3)
mit Curryketchup, Gurken, Remulade, Rindfleisch, Sesambrötchen, Tomaten, Zwiebeln.
Cheese-Burger Fleisch 226g R.G. 3)
mit Curryketchup, Gurken, Käse, Remulade, Rindfleisch, Sesambrötchen, Tomaten, Zwiebeln.
Jumbo Hamburger Fleisch 339g R.G.
mit Curryketchup, Gurken, Remulade, Rindfleisch, Sesambrötchen, Tomaten, Zwiebeln.
Jumbo Cheese-Burger Fleisch 339g R.G. 3)
mit Curryketchup, Gurken, Käse, Remulade, Rindfleisch, Sesambrötchen, Tomaten, Zwiebeln.
Hähnchen-Burger 200g Fleisch R.G.
Hähnchen-Burger 200g Fleisch R.G. mit Curryketchup, Gurken, Remulade, Hähnchen-brustfilet, Sesambrötchen, Tomaten, Zwiebeln.
Hähnchen-Cheese-Burger 200g Fleisch R.G.
Hähnchen-Cheese-Burger 200g Fleisch R.G. mit Curryketchup, Gurken, Käse, Remulade, Hähnchen-brustfilet, Sesambrötchen, Tomaten, Zwiebeln.
Bruschetta (E)
Bruschetta con Pomodori.
Bruschetta mit Tomatenwürfel,Zwiebeln.
Bruschetta ai Funghi.
Bruschetta con Mozzarella e Sardellen.
mit Mozzarella, Sardellenfilet.
Kleine-Snacks.
Hollandaise sauce B)
Currywurst mit Pommes.
2 Frikadellen mit Pommes B)
mit Statt Pommes, Bratkartoffeln.
Chicken Crossies mit Pommes B)
Knoblauch Creme Dip.
Curry Sauce Dip.
Tzatziki klein A)
5 Kartoffel-Taschen gefüllt mit Tomaten-Mozzarella.
mit Speck und Zwiebeln.
Kroketten 8 Stück.
Baguettes (E)
mit Gurken, Käse, Salat, Tomaten.
mit Ananas, Käse, Salat, Schinken 1) , Tomaten.
mit Gurken, Käse, Salami 1) , Salat, Tomaten.
mit Gurken, Käse, Salat, Thunfisch, Tomaten, Zwiebeln.
Baguette mit Hamburger 3)
mit 2 Hamburger je 100g 3) , Gurken, Käse, Salat, Tomaten, Zwiebeln.
Baguette Pumpelm 3)
mit 2 Hamburger je 100g 3) , Käse, Zwiebeln.
Baguette mt Gyros.
mit Gurken, Gyros-Fleisch, Käse, Salat, Tomaten.
Baguette mit Gyros.
mit Gyros-Fleisch, Salat, Tzatziki 4) A)
Baguette mit Gyros.
mit Gyros-Fleisch, Käse, Krautsalat 4) , Tzatziki 4) A)
mit Käse, Salat, Schweineschnitzel B) E) , Tomaten.
Baguette al Prosciutto B)
mit gekochtes Ei, Gurken, Käse, Salat, Schinken 1) , Tomaten.
Baguette mt Putenfleisch.
mit Gurken, Käse, Putenfleisch, Salat, Tomaten.
Baguette al Formaggio B)
mit gekochtes Ei, Käse, Mozzarella, Salat.
Baguettes mit Putenschnitzel (e)
Putenschnitzel mit Schinken, Ananas und Käsa.
mit Champignons, Gurken, Käse, Oliven, Salat, Tomaten.
SALAT, TOMATEN,GURKEN, BROT.
Insalata Del Contadino.
Gemischter Bauernsalat mit Käse (ohne Fleisch)
Insalata Della Regione B)
mit Gurken, Käse, Salat, Schinken 1) , Tomaten, Zwiebeln.
mit Gurken, Mais, Salat, Tomaten.
mit Gurken, Käse, Mais, Oliven, Salat, Tomaten, Zwiebeln.
mit Gurken, Mais, Salat, Thunfisch, Tomaten, Zwiebeln.
Insalata Capricciosa B)
mit Champignons, gekochtes Ei, Gurken, Käse, Salat, Schinken 1) , Tomaten.
Insalata Mista B)
mit gekochtes Ei, Gurken, Salat, Schinken 1) , Thunfisch, Tomaten.
Insalata Nizza B)
mit Artischocken, gekochtes Ei, Gurken, Salat, Thunfisch, Tomaten.
Insalata Napoli B)
mit Artischocken, gekochtes Ei, Gurken, Oliven, Salat, Sardellen, Thunfisch, Tomaten, Zwiebeln.
Meeresfrüchtesalat C) D)
Eisbergsalat mit Meeresfrüchte.
Pizza-Brötchen (E)
Pizza Brötchen 10 Stück.
Pizza Brötchen 10 Stück mit Käse.
Pizza Brötchen 10 Stück mit Käse, Salami.
Pizza Brötchen 10 Stück mit Käse, Schinken.
Pizza Brötchen 10 Stück mit Käse, Tonno.
mit Käse, Tomatensauce.
Pizza con Mozzarella.
mit Basilikum, Frische Tomaten, Mozzarella.
mit Champignons, Käse, Tomatensauce.
Pizza Santa Maria.
mit Artischocken, Käse, Salami 1) , Tomatensauce.
mit Broccoli, Käse, Tomatensauce.
mit Champignons, Käse, Schinken 1) , Tomatensauce, Zucchini, Zwiebeln.
Tomatensauce, Käse, Broccoli, Zucchini, Paprika, Zwiebeln.
mit Käse, Mais, Salami 1) , Schinken 1) , Tomatensauce, Zucchini.
mit Käse, Salami 1) , Tomatensauce.
mit Käse, Salami 1) , Thunfisch, Tomatensauce.
mit Käse, Schinken 1) , Tomatensauce.
mit Artischocken, Käse, Paprika, Tomatensauce, Zwiebeln.
mit Käse, Paprika, Tomatensauce, Zwiebeln.
Pizza Carlo Ponti.
mit Käse, Paprika, Peperoni, Salami 1) , Tomatensauce, Zwiebeln.
Pizza Sofia Loren B)
mit Käse, Schinken 1) , Spiegelei/er, Tomatensauce.
mit Käse, Salami 1) , Schinken 1) , Tomatensauce.
Pizza alla Pina.
mit Champignons, Käse, Salami 1) , Schinken 1) , Tomatensauce.
mit Käse, Thunfisch, Tomatensauce.
Pizza Maria Morena.
mit Käse, Thunfisch, Tomatensauce, Zwiebeln.
mit gekochtes Ei, Käse, Thunfisch, Tomatensauce.
mit Käse, Paprika, Pilze, Salami 1) , Schinken 1) , Tomatensauce, Zwiebeln.
Pizza 4 Staggioni.
mit Käse, Pilze, Salami 1) , Schinken 1) , Thunfisch, Tomatensauce.
mit Käse, Salami 1) , Schinken 1) , Thunfisch, Tomatensauce.
Pizza al Capone.
mit Käse, Paprika, Schinken 1) , Thunfisch, Tomatensauce, Zwiebeln.
Pizza Diavolo (scharf)
mit Käse, Oliven, Peperoni Forte, Sardellen, Tomatensauce.
mit Käse, Salami 1) , Schinken 1) , Schweinefleisch, Tomatensauce.
mit Champignons, Käse, Salami 1) , Tomatensauce.
Tomatensauce, Käse, Schinken, Champignons.
Tomatensauce, Käse, Schinken, Ananas.
Pizza Speciale (E)
mit Mozzarella, Parmesan gerieben, Salsiccia Forte, Tomaten.
Pizza Salsiccia e Funghi.
mit Champignons, Mozzarella, Parmesan gerieben, Salsiccia Forte, Tomaten.
mit Mozzarella, Parmesan gerieben.
Pizza Carbonara A) B)
Pizza Spaghetti Carbonara.
Pizza Spaghetti Bolognes mit Hackfleisch und Käse.
mit Tomatensauce, Käse und Bacon.
Pizza 4 Formaggi.
Tomatensauce und 4 Sorte Käse.
Pizza Frutti di Mare C) D)
mit Meeresfrüchten, Tomatensauce.
mit Gyros-Fleisch, Käse, Krautsalat 4) , Tomatensauce, Tzatziki 4) A)
mit Frische Tomaten, Mozzarella, Salsiccia Forte, Tzatziki 4) A)
mit Curry-Sauce, Putenfleisch, Ananas und Käse.
Gefüllte Pizza (calzone) (E)
Calzone al Prosciutto.
mit Käse, Schinken 1) , Tomatensauce.
Calzone al Salame.
mit Käse, Salami 1) , Tomatensauce.
Calzone Salame e Tonno.
mit Käse, Salami 1) , Thunfisch, Tomatensauce.
mit Käse, Thunfisch, Tomatensauce.
mit Hackfleisch, Käse, Tomatensauce.
mit Artischocken, Käse, Salami 1) , Schinken 1) , Tomatensauce.
Calzone alla Pina.
mit Champignons, Käse, Salami 1) , Schinken 1) , Tomatensauce.
Calzone Gyros (Normal)
mit Gyros-Fleisch, Käse, Krautsalat 4) , Tomatensauce, Tzatziki 4) A)
mit Frische Tomaten, Mozzarella, Salsiccia Forte, Tzatziki 4) A)
mit Käse (überbacken), Tomatensauce.
mit Nudeln, Peperoni Forte, Tomatensauce.
Spaghetti aglio e olio.
Spaghetti Bolognese mit Hackfleisch 3)
Spaghetti Bolognese 3)
mit Hackfleisch, Käse (überbacken)
Spaghetti Carbonara A) B)
mit gekochtes Ei, Sahnesauce, Schinken 1)
Spaghetti Curry A)
mit Champignons, Currysauce, Mais, Paprika, Zwiebeln.
Spaghetti Curry Pollo.
mit Ananas, Currysauce, Putenfleisch.
Spaghetti alla Marinara C) D)
mit Meeresfrüchten, Tomatensauce.
Spaghetti della Domenica 3) A)
mit Hacksauce 3) , Käse (überbacken), Sahne, Schinken 1) , Zwiebeln.
Tagliatelle al Forno A) B)
mit Champignons, Hacksauce 3) , Käse (überbacken), Schinken 1) , Zwiebeln.
Tagliatelle alla Marinara B) C) D)
mit Meeresfrüchten, Tomatensauce.
Tagliatelle alla Panna A) B)
mit gekochtes Ei, Sahne, Schinken 1)
Tortellini al Forno A) B)
mit Hacksauce 3) , Käse (überbacken)
Tortellini alla Panna A) B)
mit gekochtes Ei, Sahne, Schinken 1)
Tortellini alla Panna a Forno A) B)
mit Käse (überbacken), Sahnesauce, Schinken 1)
mit Champignons, Hackfleisch, Käse (überbacken), Schinken 1)
Maccheroni con Verdure A)
mit Aubergine, Broccoli, Champignons, Käse (überbacken), Tomatensauce.
mit Hackfleisch, Käse (überbacken), Sahne.
Cannelloni 3) A) B)
mit Hackfleisch, Käse (überbacken), Sahne.
Tortelloni Verdi A) B)
mit Sahnesauce, Spinat.
Tortelloni Verdi A) B)
mit Sahnesauce und Schinken.
Tortelloni (mit Käse Füllung) A) B)
mit Champignons, Hacksauce 3) , Zwiebeln.
Tortelloni (mit Käse Füllung) A) B)
mit Broccoli, Mascarponesauce A)
Gnocchi al Forno A)
mit Hacksauce 3) , Mozzarella (überbacken) A)
Gnocchi con Verdure A)
mit Aubergine, Champignons, Käse (überbacken), Zucchini, Zwiebeln.
Schnitzel (E)
Schnitzel mit Pommes Frites.
Cotoletta alla Zinghera B)
Zigeunerschnitzel mit Pommes Frites.
Cotoletta alla Cacciatore B)
Jägerschnitzel mit Pommes Frites.
Cotoletta Funghi e Cipolle B)
Schnitzel und Pommes Frites.
mit Champignons, Zwiebeln.
Schnitzel und Pommes.
mit Hollandaise sauce 4) B)
Cotoletta alla Bolognese (überbacken) 3) B)
Schnitzel und Pommes Frites.
mit Hacksauce 3) , Käse, Schinken 1)
Cotoletta al Curry (überbacken) A) B)
Schnitzel und Pommes.
mit Ananas, Currysauce, Käse.
Cotolett ai Broccoli (überbacken) B)
Schnitzel und Pommes Frites.
mit Broccoli, Käse, Sahnesauce.
Cotoletta alla Napoli B)
Schnitzel und Pommes Frites.
mit Pilze, Sahnesauce.
Cotoletta alla Napoli (überbacken) B)
Schnitzel und Pommes Frites.
mit Käse (überbacken), Pilze, Sahnesauce.
Puten schnitzel mit Pommes.
Puten schnitzel Ollandaise.
mit Hollandaise Sauce und Pommes.
Puten schnitzel Hawaaii.
mit Schinken, Ananas, Käse und Pommes.
Schweinefleisch.
Scaloppina ai Funghi A)
3 Klein Schweinesteaks mit Pommes Frites oder Kroketten.
mit Pilze, Sahnesauce.
Scalloppina ai Funghi (überbacken) A)
3 Klein Schweinesteaks mit Pommes Frites oder Kroketten.
mit Käse (überbacken), Pilze, Sahnesauce.
Scaloppina alla Marsala (süss)
3 Klein Schweinesteaks in Marsalaweinsauce, Pommes Frites oder Kroketten.
Scaloppina al Mascarpone.
3 Klein Schweinesteaks mit Pommes Frites oder Kroketten.
mit Mascarponesauce A) , Spinat.
Scaloppina al Mascarpone (überbacken)
3 Klein Schweinesteaks mit Pommes Frites oder Kroketten.
mit Käse (überbacken), Mascarponesauce A) , Spinat.
3 Klein Schweinesteaks und Pommes.
mit Pilze, Zwiebeln.
Carne ai Ferri (Überbacken)
3 Klein Schweinesteaks und Pommes.
mit Käse (überbacken), Pilze, Zwiebeln.
3 Klein Gefülltes Schweinefleisch mit Piccante Sauce und Pommes.
mit Schinken, Ananas, Käse, Nudeln und Salat.
mit Rose-Sauce, Nudeln und Salat.
SCHWEINEFILET ALLA PANNA.
mit Sahne-Sauce, Pilze, Käse Überbacken, Salat und Kroketten.
SCHWEINEFILET AL GORGONZOLA.
mit Gorgonzola-Sauce, Nudeln und Salat.
mit Krautsalat 4) , Tzatziki 4) A)
Patate alla Napoli A)
Kartoffeln mit Geschnetzeltem Schweinefleisch und.
mit Käse (überbacken)
Patate alla Sorrento A)
mit Hackfleisch, Käse (überbacken), Tzatziki 4) A)
Rindfleisch.
Bistecca ai Ferri.
Hüftstack mit Kräuterbutter und Pommes.
Bistecca alla Zingara (scharf)
Hüftsteak und Pommes oder Kroketten.
mit Pilze, Tomatensauce.
Bistecca ai Funghi.
Hüftsteak und Pommes.
mit Pilze, Sahnesauce.
Pesce con Verdure al Forno.
mit Käse (überbacken)
Lachsfilet mit Gemüse und Brot.
mit Käse (überbacken)
Lachsfilet mit Spezialsauce.
Rotwein ausmarke 0,75 L. 12 % vol Trocken.
Lambrusco Rosso Dolce 0,75 L. 10,5 % vol.
Dose Bier Krombacher 0,5 Liter inklusiv 25 cent Pfand.
1 Liter inklusiv 15 cent Pfand Koffeinhaltig, Farbstoff E 150d.
Coca cola Light 5) 6)
1 Liter inklusiv 15 cent Pfand Koffeinhaltig, Farbstoff E 150d.
1 Liter inklusiv 15 cent Pfand.
1 Liter inklusiv 15 cent Pfand.
1 Liter inklusiv 15 cent Pfand Konservierungsstoffe E 202.
Strothmann Korn 0,7 L. 32% vol.
Tartufo al cioccolato.
Tartufo al Limongello.
Ihr Warenkorb ist derzeit leer. Sie können Produkte hinzufügen, indem Sie Produkte in der Menükarte anklicken.
Thin Crust Pizza.
Testimony of the Day.
“I don’t know if you remember me, but I did a phone consult package last year in May. You convinced me to go off statins and I was getting ready for my son’s wedding. I wanted to let you know I finally got enough courage to go get my blood work done and found a doctor that doesn’t get too worked up about cholesterol.
I want to thank you for your post on the “LDL determination” regarding if it is large and fluffy. I brought that into the doctor and she ordered me a whole extension blood work up. I am thrilled to say I have a large and buoyant pattern!! In addition, the great news since I changed my eating habits, due to you, is I dropped my triglycerides from 199 to 86!! My HDL increased from 46 to 57!!
PS: Just an fyi, my husband has REALLY benefited from your suggestions and my new cooking habits, as his triglycerides dropped to 68 and his C-Reactive Protein was 0.39. Oh yes, he went off his statins as well!!”
To get started like Deb did, click HERE.
Hospital Food Nightmare.
My father had a mild stroke and had to stay in the hospital for 24 hours. He is fine and we are very thankful for that. My brother was there with him and he sent me this photo of the breakfast they gave him. I just want to show you what my brain sees when I see a photo like this:
I replied to him with a text, “What are they trying to do, induce a heart attack!?” It drives me crazy that hospitals feed patients food that makes them sick. This is even worse when they feed diabetic patients lots of low fat, high sugar and carb foods and then have to give them huge doses of insulin as a result. It is very frustrating.
Amazing Thin Crust Pizza.
Hi everyone, this is Craig. This recipe is a followup to one of my first posts. It is a twist on my popular “Amazing Pizza“, which is a hand tossed style pizza crust that really is amazing. Well, thanks to a tip from a reader, we have converted this into a great thin crust style pizza.
I have just started a new format for my nutritional information in my recipes. In the past I have used “effective Carbs” but through my continued education and learning (as well as experience with clients) Many of you have heard me talk about getting the right ratios of fat (70-80% of calories), moderate protein (10-15% of calories or 50-100 grams) and low carbs (less than 30 grams a day). I think it is more important to talk about ratios of Fat/Protein/Carbs. I will now put the % of calories from each of these macronutrients at the end of the nutritional info. For example, (78%, 15%, 7%) would mean 78% fat, 15% protein and 7% carbs. I think this can be helpful in ensuring you stay in a well formulated keto adapted diet.
We hope that this will help more people understand how to eat this way. Instead of focusing on carbs, it is the well formulated keto adapted diet of high fat, moderate protein and low carbs that is important and we hope this will help you achieve even better results. REMEMBER, you can not store protein. TOO MUCH PROTEIN TURNS INTO SUGAR TOO, via gluconeogenesis.
1¼ cup blanched almond flour (or ½ cup coconut flour) ¼ cup Jay Robb protein powder (unflavored, optional) 4 TBS Psyllium husk powder (ground into fine powder) ½ tsp salt 2 TBS grated parmesan 1 TBS Italian spices 2 tsp baking powder 2 eggs (4 eggs for coconut flour) 1 cup boiling water butter or coconut oil (for brushing) (Toppings of your choice)
Preheat oven to broil. Combine all dry ingredients and mix until blended. Add eggs and mix until well combined. Add boiling water and mix until dough thickens and start to stick to beaters. To make the crust you can either use a tortilla press like THIS one, or you can use a large pan. If using a tortilla press, place a piece of parchment (I spray with oil to help keep it from sticking) on the bottom of the press. Divide your dough into 8 similar sized balls. Place one ball in the center of the press and place another piece of parchment on top. Close and use the handle to press the dough very thin. Remove from parchment and place on a greased baking sheet or pizza stone. If using a pan, place a ball of dough on a piece of parchment on your counter and place another piece of parchment on top. Use the flat bottom of the pan to press until very thin (about 8-9 inches in diameter). Spray the dough or brush with oil (to keep the sauce from making the dough soggy). Note: for a crispier crust, you can put the crust under the broiler for a few minutes until it starts to brown and then add your toppings. Add your sauce and toppings. Place in oven and Broil for 15 minutes or until cheese starts to brown. Makes 8 8-9 inch personal pizzas.
Traditional Pizza Crust = 262 calories, 7.6g fat, 6g protein, 43g carbs, 1.7g fiber.
“Healthified” Pizza crust = 175 calories, 13.1g fat, 8.6g protein, 6g carbs, 2.5g fiber (67% fat, 19% protein, 14% carbs)
You can follow the above directions until your have your crusts flattened out. Then place the crusts in the oven and broil (not on top rack) for about 8-10 minutes or until they are just starting to brown a little ( you can do this with the above recipe also if you want the crust to be crispier ). Then remove and add sauce and toppings. Wrap in tin foil and freeze. Then when you need a quick meal, remove it from the tin foil and bake them in a 425 degree F oven for 10-12 minutes or until cheese starts to brown.
For more great recipes like these amazing pizzas, check out our Savory cookbook HERE. Thank you so much for your love and support!
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151 Comments.
Looks amazing! Yum.
Can you recommend a good non-dairy Protein Powder?
I like the fat flush brand here. 🙂
Is the protein powder optional or is that it’s unflavored optional?
It will work without the protein powder. It just add a little to the texture and flavor. 🙂
This looks so yummy! Wondering if this would work out for tortillas if cooked for a minute on each side in a skillet?? worth a shot:) Also, I just got told yesterday that my tryglicerides are 512. I about fell out of my seat! I have diabeties and have been trying to control with diet but my a1c was 8.7 when I went to the doctor last week after not having gone in a year…. I am trying to figure out how you do the ratio thing mentioned in another post. It was tryglicerides to HDL I believe… not exactly sure how to do that, can you help? I’m overwelmed by these numbers cause I feel like I have been working so hard at not eating junk and trying to have protien with carbs etc…. I am realizing now after reading your book on metabolisms, that I need to lay off the fruit and be much more critical of what I eat, which is crazy cause I felt like I was being critical! I have been eating this “muffin in a mug” lately that is amazingly filling and FULL of good “healthified” stuff, here’s the recipe if you are interested: 1/4 cup flax, 1/4 to 1/2 teaspoon Baking Powder ( recipe calls for 1 tsp but had an after taste) 2 teaspoons cinnamon, pinch salt, 1 tsp oil ( i use oliveoil but any healthy fat works), 1 tsp vanilla, 1tsp to 1tbsp sweetner, 1 egg . Mix it all up in a mug and microwave for 1 minute, walla…. I have adapted it to make a chocolate chocolate chip muffin adding 1 tablespoon of coco powder and 1-2 tablespoons sugar free chocolate chisp ominitting the cinnamon. Also good with blueberries. Also good to make, cut in 3 or 4 rounds and make french toast with almond milk and egg! Also works to cut in rounds for “bisquits” and gravy. Also, if you add about 1/4 cup almond milk to it it makes two YUMMY waffles or 3 pancakes! You can also spread it out real thin on a skillet with the added milk and cook on both sides for a quick tortilla:) Anywho, does this recipe sound like something I should be eating with all my issues? It seems like the “healthified” way… maybe add alittle more oil to up the fat content? Oh ya, and if you cook it in a bread shapped container, it makes one THICK slice of bread for french toast or cut it in half for a sandwhich:) Anywho, thanks very much for any advice you can give me to help those tryglicerides go down….. that number is insain to me and it need to drop down now. Blessings, Kelly.
Kelly … the muffin in a mug thing sounds wonderful…. i cant wait to try it. thanks for sharing it.
Triglycerides of 512 is very high. Also, A1C should be less than 6. You should really up your fat intake. Less baked good, pancakes, etc and more eggs and bacon, bulletproof coffee, etc. I have had clients go from 600 triglycerides to 125 in two weeks following my diet. If you want help, my 30 day accelerated meal plans make it really easy. 🙂
What is bulletproof coffee? I search the blog and could not find a post about it?
Here is a recipe. 🙂
Maria do u think the upgraded self whey ( bulletproof guy) looks ok and would work as the protein powder for these recipes? Thats what i already have in my cupboard. Thanks loving this blog!
I just made this muffin using 1/4 cup liquid egg substitute and it came out great. I cut it in half and toasted it in the toaster oven for just a minute and spread some Tofutti cream cheese on it. It was great. Can’t wait to try the other alternatives you posted with it. Do you think a little banana mashed into it would work?
I would skip the banana. No need to add extra sugar. You could add a banana extract. 🙂
Hi Maria, I have 2 stories I would like to share with you. When I was pregnant with my first child 12 yrs ago I was diagnosed with gestational diabetes that didn’t surprise me both my mother and sister are diabetics. I was sent to the diabectic nurse and hospital nutritionist for ‘diet’ changes. What they didn’t know is that I was already following a modified Atkins diet because of my family history. This is where I realized that the so called diabetic diet that they were teaching their patients was hopelessly flawed. They asked me to write down everything I ate, so I did. It consisted mostly of eggs, red meat, fresh low glycemic veggies, almond milk etc. Basically no sugar or wheat of any kind because I knew it would raise my blood sugar which was unhealthy for my baby. Boy oh boy did I get a blast from both the nurse and the nutritionist they were horrified that I was consuming less than 100 carbs a day! They said that is why we have insulin to regulate your blood sugar you need carbohydrates to grow a healthy baby. What a load of crock! So from then on forgive for saying but I lied every week on my diet journal so that they wouldnt give me any flack. The outcome…2 very healthy baby boys. Yes, I did the process all over again for my second pregnancy. Oh and when I was in the hospital giving birth, do you know what they fed me afterwards? Macaroni and cheese, 2% milk, jello, green peas and a bun with becel margarine. Yikes I didn’t touch it, my husband snuck food in for me.
I will keep this 2nd story short. I was flying from Toronto to Mexico about 8 yrs ago when buying my ticket they asked if I had any dietary restrictions. I said I would like to have the diabetic meal naively thinking that I would get something a little better than rest of the masses. When lunchtime came everyone was served a roast beef pita wrap from subway it had beef, cheese, lettuce. Guess what they served me? A hot dog bun with lettuce and tomato! I couldn’t believe my eyes I refused the meal and said “Are you kidding me there must be a mix up with the vegetarian meal”. They assured me it was the diabetic meal. I insisted for a roast beef pita because I needed protein. They were so confused that I changed my mind. Of course I threw away the bread from the pita.
Lesson learned I never travel anywhere without being prepared by bringing my own food.
Thank you for all that you do, I have tried many of your recipes ans enjoy them all.
Cindy from Canada.
I have learned to bring my own food too. One thing that works well is to be sure to have my healthified salad dressing. It is easy to order a salad without dressing, and just bring my small container from my purse and walla… a nice salad that often is my meal with some protein. I also learned that when I order food out to have only the food brought to me that I will eat. It doesn’t tempt me as much as it makes other people uncomfortable that I won’t eat it. If it is not there, they don’t say anything 🙂
Thank you so much for sharing! It is just crazy what they feed diabetics! 🙁
Mmmm…Pizza….Making this today….. Can’t wait to try it 🙂
I am working really hard on the 70/ 20/ 10 ratios, but i was just wondering what are good sources of fats? At the moment i use coconut oil to cooke, i eat eggs, avocado, oily fish, and use nut butter and olive oils for salad dressings and sauces. But i am still falling short of fat and overdoing the protein and carb ratio. Do you have any suggestions? Thanks Rachel.
PS. What do you think about snacks between meals? Yes or no?
Try MCT oil. Use it to make bullet proof coffee. I don’t snack and in fact I eat 2 bigger meals within about an 8 hour window (9-10AM and 4-5PM). 🙂
Do you use your stand mixer to mix all of this up?
I just used a hand mixer. 🙂
This looks AMAZINGLY good. I’m not even going to try it until my tortilla press comes in, which I just ordered from your store. I’ll report back….
Yum! Craig, that looks amazing! I love the freezer tip! Unfortunately, I downsized in June & don’t have a big freezer any more. I told my daughter, I should sell the washer & dryer & put a freezer in there! 🙂 She wasn’t thrilled since she uses my washer & dryer too! ha!! Kids!
Hope all goes well for Maria’s Dad. That had to freak her out… Best wishes to you guys & her family.
That is a tough one. We would be lost without our two big freezers. 🙂
Awesome! Made this this afternoon. Fabulous idea and recipe! The dough is beautiful and works beautifully. 😎
Ok, one more thing, Craig, PLEASE clarify the directions. In the beginning you said to preheat oven on BROIL, but towards the end you say BAKE 15 minutes.
So first of all, are you broiling the crust separately (I am using just a cookie sheet, not a press), or are you adding the toppins before the crust has been cooked at all?
I am not sure if it’s just me, but the directions seem confusing, especially because where you talking about the freezing tip, you talk about broiling, then baking.
Jay Robb protein does not seem to come in unflavored option (at least according to his web site..) What brand of unflavored whey protein did you use?
Yes, they have unflavored options here. 😉
just noticed my previous question didn’t get posted…do you grind up the psyllium (like for the amazing bread recipe) or not? If yes, is the 4 TBS in the ingredients, before or after grinding?
Hi Maria and Craig, I posted this on facebook as well, but will post it here too as it may help others in making this recipe. I know I posted above on this, but here I put all my thoughts/questios in 1 place. Thanks!
“Hi Maria, so I made this tonight, it turned out pretty good, the kids ate it which in my book always equals success!
I was a bit confused on the directions, I am really hoping you can clarify because I think this has a lot of potential, the biggest issue was that the crust wasn’t crispy at all, pretty soft…Please bear with me with all my questions, I really want to make this recipe work for my kids!
1) Step 1 in directions states preheat oven to BROIL and then step 4 states BAKE for 15 minutes until cheese starts to brown. So does the crust get BROILED by itself first? (I wasn’t making it to freeze). And then what temperature do you BAKE for 15 minutes? I am not sure if broil/bake is used interchangeably here, so I am hoping you can clarify.
2) Does the dough get brushed with oil before it ever goes in the oven? Or after it’s broiled?
3) Does it go in the oven on parchment paper, or on a baking sheet alone?
4) Psyllium Husks – ground or not? I know you use Jay Robb psyllium as do I, so was the 4TBS of ground psyllium or right out of the package? I used ground, and it took about 6.5TBS.
5) I am having a hard time understanding how this recipe can make 8 pizzas?! I made 1, which was about 10-12 inches around, the crust was very thin, so how do you get 8??
6) Finally, just as a suggestion, you use weight of the ingredients in your amazing bread recipe, I think that is so helpful! I would love to see more weights used especially for “bread” type things. 2 eggs in this recipe can mean pretty different things especially when using farm eggs. Please consider including weights more, it may eliminate some of the questions that you get when things don’t turn out exactly.
I think I have fixed the directions above. As it says, you brush with oil before adding toppings. As for the 8, yes, make 8 balls and press with a tortilla press or pan until 8-9 inches in diameter. It is a thin crust pizza. 🙂
Can’t wait to try this. Thank you very much!
Thanks 😀 So you only eat 2 times a day? … so the snacks and cakes etc you post, do you not eat them either? are they just for your children?
We don’t eat many sweets in our house. We are usually full from the high healthy fat intake. We might have a treat on the weekend. I post lots of healthy dessert options because those are the hardest to healthify. Eggs and bacon doesn’t need to be healthified. 🙂
speaking of bacon and pizza toppings… i cant for the life of me find pastured/quality bacon or even semi healthy pepperoni. where do you usually find yours?
The Applegate pepperoni are good. Bacon is tougher.
Can we prepare the dough and put in the frig or freezer and use it later or it has to be cooked right away and freeze it after, if I could I would like to have it as a dough only since I have a small fridge that I put in my vehicule for travel, and I would cook it later, so that way I have my own pizza while they order their own.
Not sure, haven’t tried it. Let me know if you do. 🙂
We will be posting more about this in future posts. 🙂
I’m sorry about your dad. I’m glad to hear he’s ok. My dad had a massive stroke (hit 3 parts of his brain) at 36 y/o and I remember we had some of his hospital food. Not only was it bad for you (in hindsight) it was pretty bland. I think he was happy to get back home to my mom’s cooking.
Also I made this pizza crust at least 2 times now. It’s my favorite – more than the cauliflower one! 🙂
I have a question, did you bake or broil the crust? I just cannot seem to get a straight answer on this. When my oven is set to broil, it’s top heat only, which is different from bake, obviously.
Yes, broil. Just don’t do it on the top shelf. Middle or lower.
We made this pizza last night for dinner. Best low carb pizza crust EVER! Thank you 🙂
My tortilla press came this afternoon and I made the pizza. OMG! Fantastic! Life in LCGFSF world can now continue forever! Thank you! Major kudos for this recipe.
Thanks Craig, for your answer about finding the unflavored Jay Robb..my eyes went only to bottom of the web page & the pictures (with their add to cart options) of the few flavors pictured when I wrote you (I totally missed the orange box in the upper left with the unflavored option!)
I too have the same question about the cooking temp…Bake @ 450 or Broil (usually this is about 550 & top heat only unlike bake…) Thanks!
My convection broils at 450. Not sure. I would try it at 450. 🙂
I know this is older, but I am just now trying this pizza.
I found out my oven broils at 550, but if I hit broil and 450 it will broil at 450! A little playing around worked wonders . Had to leave out the parm, since I am making a gluten and dairy free pizza. Cross fingers it works out!
Still wondering about my questions from above, would really like to try this again this weekend (the super lengthy 6 question post from yesterday 🙂
Ok..I’m confused about the sweets thing. On page 49 of your book you say you have a piece of your healthified dessert every day. I’m not trying to be a jerk or anything, but for me it was a huge help knowing these desserts were ok to have, even everyday. Did something change for you to make you change your mind about that. I just want to know because I don’t want to be thinking something that’s wrong. Thanks.
I eat more fats today than I did when I wrote that book. I have a new book coming soon that takes it to a whole new level. It really depends on what your goals are. If you are at your goal weight and maintaining weight, then a treat everyday is probably fine. I just don’t have as much of a need for the dessert now that I eat more fats everyday. 🙂
My feeling is, if we are eating “healthified” & eating what we are supposed to, why not have a treat if you want it? After all, even a “Maria dessert” is waaay more healthy compared to how we were eating before!!
My family LOVED this pizza. I have made your other crusts as well, but I think this one is definitely a weekly “pizza” day crust. Thanks SO much 🙂
Craig, I would have liked it better if you had a dessert every day, now I feel guilty for having one, lol! I thought it was O.K. as long has you keep your carb grams low. I have crustless cheese cake every day!
Do your cute little boys only get 2 meals a day? No snacks? Just wondering!
Hi unterderlaterne, would you be willing to share your recipe or link for crustless cheesecake? That sounds delicious!
I am wondering why it would not be ok to have healthified sweets as I actually use the cookies as part of my fat intake. Why would it not be ok to have these low carb, high fat sweets? Maybe I am thinking this diet wrong.
I am not saying it is wrong to have them, but if your goals are to lose weight, the extra carbs form the almond and coconut flours can add up and stall you.
These aren’t crustless, but I have several cheesecake recipes. 🙂
It depends on your goals and tastes. I (Craig) don’t have a big sweet tooth so another serving of smoked pork is my dessert. 🙂 Also, if you have one and you are still losing weight, then that is great for you! 🙂 Our boys eat 3 meals a day. No snacks though and never ask for any.
This is for Tara! I use this pan from Norpro * Nonstick Small Cheesecake Pan * with 6 cavities*, has removable bottoms, which I grease with coconut oil(. Amazon).
finely grated rind of 1 lemon.
3 Tbsp.. lemon juice (not Meyer lemon)
4 blocks (8 oz.each) of room temp. cream cheese.
1 t vanilla extract.
1 3/4 c Swerve Sweetener.
Bake 30-35 minutes. I bake mine in a large Toaster oven (Breville), saves tons of energy! Oven is 13 inch deep.
this made 12 large muffin sized cakes.
I threw all ingredients into my large food processor, finished in a jiffy.
Thanks so much for the recipe, Unterderlaterne! I can’t wait to try it 🙂
Tara, why don’t you use half of the recipe ! That would be best! I have 2 pans so I use the whole recipe. and freeze the the little cakes.
Thanks Maria! I do find that the fat keeps me full too. I’ve started putting MCT oil in my coffee (in the magic bullet), put coconut oil in my morning shake, macadamia oil on my salad and in the afternoon shake. Still finding it hard to get less protein. But I’m glad to know that the occasional treat is ok. I have small servings of them and it make this lifestyle feel like zero restriction. Thanks for all of your ideas here. You made us decide to stop the free for all on the weekend and commit to sugar and grain free!
Awesome! You will feel the results. 🙂
How do you put coconut oil in your shake without it hardening up? And is it ok to just eat a spoonful plain?
MagicBullet! We just got one as a gift & I don’t know how we lived without it. It mixes the coconut oil up perfectly. I also use it to do coffee & MCT oil & it comes out like a latte 🙂
I used this recipe for a crustless cheesecake (but I used Truvia instead of Splenda) and then I made a little crust with crushed walnuts, some almond flour and some butter. It was TO DIE FOR!!
made this a few days ago, and it turned out great! So much better than any other crust I’ve had before. I only made 1 pizza and then baked the rest of the dough as rolls. Thank you for this recipe!
Thank you for leaving in the carb counts for those of us who aren’t quite off of insulin yet.
Claudette, I have heard of the Magic Bullet but don’t know much about it. I’ve been using an immersion blender for our blender drinks but would like something different. It’s hard to choose from them all! What else do you like about it? Thanks for any help.
It is amazing! We make our shakes in it. At lunch I have almond milk with vegegreens & half an avocado. It blends it up in seconds. It comes with a bunch of cups. You put the stuff in, screw on the blade & push down a couple of times on the base. It comes with recipes. You can make guacamole & Alfredo. It has a flat blade so I grind my flax seeds fresh every morning. It turns xylitol or swerve into powdered sweetener in seconds too! I did that & made some cinnamon glaze for some flax cinnamon muffins I made in literally seconds. Powdered the xylitol, added a couple spoons of coconut milk & coconut oil. Voila! Poured it right on them as they came out of the oven.
Do you have the regular “Magic Bullet” or the “Nutri Bullet”? I notice the Nutri costs twice as much. Thank you so much for your help; it sounds great!
I have the regular Magic Bullet. It does a great job! No problem 🙂
Maria please what is MTC ?
I *googled * MTC =Metropolitan Transport Commission, LOL!
Maria, I fond the answer to my Question!
Yes, it is a great oil for ketosis. Coconut oil is about 60% MCT oil. 🙂
I made a few pizzas out of this recipe but I saved the other crusts and put them in the fridge and I use them as flat bread for sandwiches. They barely even break when I fold them over! Right now I’m having ham and cheese with mayo on one 🙂 I also pan fry them and then put 2 over-medium eggs on top!
Hey Maria have you checked out the brand LC foods? I was wondering what you thought of them. They seem to mix tapioca flour into stuff and then claim it has no carbs (that they are all fiber). I don’t know if I trust that, eh?
Oh Claudette, I just have to put my two cents worth in on the brand LC foods. It’s my own personal experience though. This was after spending a LOT of money on promising mixes too. THEY TASTED AWFUL! Couldn’t spit out fast enough, scrape my tongue, blech! I’m pretty sure Maria will agree the ingredients are not that great for us either. I’ve since realized that making our foods from scratch and knowing what’s in it is the best for me. Maria and other bloggers have done such an excellent job of making this lifestyle so much easier – I don’t even look at boxed stuff in the store anymore.
I am not a big fan. Too many higher carb ingredients that I don’t like. 🙂
I forgot to post on the blog, but, my tortilla press came in 2 days and I couldn’t make my pizzas fast enough! The tortilla press is great – luv that thing. I left each pizza on parchment paper, baked on my pizza stone and used my homemade marinara sauce with provolone & mozz. cheese. E.X.C.E.L.L.E.N.T. This is definitely my favorite pizza now! Nicole posted about using them for flat bread, which also sounds like an excellent idea! I’ll be making those next. Absolutely luv this recipe! Thanks so much.
Thanks to both of you. They look pretty much too good to be true. And they are expensive. I’ve always been a huge fan of making my own stuff, even when it was sugar, but I appreciate the input before putting out the money and being disappointed. And yes Maria, I thought their carb counts HAVE to be off. They say ALL the carbs are fiber and that’s impossible when they’re putting in tapioca flour!
I love this crust! we had them for lunch the other day, and are making them again tonight for dinner. I am also thinking of using them as sandwich wraps/pitas/tortillas. They remind me of the Joseph’s brand pita bread.
Can the pizza be made without the cheese in the crust?
Yes, that should work.
[…] hungry for dinner after the delicious start to your day? How about a crispy, cheesy pizza topped with zingy, rich tomato […]
I loved this pizza fresh but it was just as good when I froze it and cooked it later too! YAYAYAY! Thank you both so much for this recipe, love it!
Love this crust, had actually been halfing and thinning out the old recipe.
I made another batch yesterday without the spices in it and fried them up on my large electric frying pan. I had one this morning, toasted, with sunflower butter and sugar free preserves (Nature’s Hollow). SO YUMMY!
Just found your website (through the great pizza recipe!) and am very interested in finding out more information. I paid for the class Supercharge Your Metabolism, which mentions there is a video and slides. I received the pdf, but that was it. Have I done something wrong? Thank you for your help!
The email confirmation you got when you purchased had the link to the video and the password. 🙂
Tried this and it was very good. Added garlic and onion powder. Stopped by the supermarket salad bar for small amounts of peppers, onion, blk olives, mushrooms which I like but not the family, so I got just enough for my pizza.
Have made a bunch of your stuff and am amazed! I’ve made this twice and I’m stumped. The first time I used the pan to press but could not get a crisp crust. The second time I used the tortilla press (love it!) and got very thin crust. I broiled at 450 for 7 minutes on a perforated pizza pan, topped with light toppings and put back in for 5 minutes. The taste was there, but the crust was still soggy. Should I ever expect a very crisp crust? The only thing I can think of is that I use Frontier psyllium powder. Maybe use half? Thanks for everything!
Was the crust starting to brown (both sides) before you put toppings on? Make sure it is and that should help.
Can’t wait to try this crust. Was wondering if baking the crust until lightly browned instead of broiling it and then putting toppings on it and placing it under the broiler would work. I’ve done other pizzas like that but I wondered why you broil it instead of baking it at first.
It is up to you. You can bake if you like, just take a little longer. 🙂
Absolutely delicious. Thought I would never eat pizza again. Thank you.
I noticed rice protein in your amazon store. Would be protein be better glycemically?
No, it is just as vegetarian option. 😉
Thank you for the advice Craig. Made with half the Frontier organic psyllium and 1/3 cup of water. Broiled at 500 degrees (both sides this time) with butter brushed on crust. It was crispy and delicious. I am in the process of converting very skeptical family members over, so this was big win!
I just made this last night and it’s SO SO SO good! Straight into my “keepers” file! Thank you, Maria!
I made this last night and the crust did not turn out well. It was very soggy and not crispy at all. I called it a pizza pancake! That was the consistency the crust had. Do you know what I might have done wrong? A cup of boiling water seemed like a lot so maybe if I cut back on that?
Did you bake the crust first until crisp before adding toppings like it states? Also, make sure to spray with oil before adding toppings to keep crust crisp.
Does this recipe make 8 personal size pizzas or 8 regular/medium size pizzas?
It makes eight 7 or 8-inch pizzas. These are like personal pizzas. 🙂
Oh Maria, that whole hospital food bit gets my blood boiling too 🙁 I feel heart heavy over kids’ school lunches as well.
Made this tonight. They looked great but were totally raw on the bottom and in the middle of crust. I think one has to par-bake/broil the crust before putting the toppings on for this to work. And I should have warmed my stone first per my husband. 🙂
Yes, I’m sorry, the busy family tip had the prebaking but not the main recipe. That is what I usually do. I updated the recipe above. 🙂
Thank you! Going to try again tonight. Cannot wait! You guys are really the best. Thank you for all you do. I have made so many of your recipes and recommended your blog and cook books to SO many people over the last year.
I wish I had made this one before because it was fantastic. I have been grain free/sugar free for years, but only changed my son’s diet in November for his ADHD and eczema. He has been wanting a good pizza crust, and this more than fit the bill.
Do individual crusts freeze well?
Thanks! Yes, check my tip in the recipe for freezing. 🙂
We are allergic to egg, what do you suggest as a replacement?
I would try this.
I made this for our lunch today. So good! I decided I wanted to freeze them to take out for snacks/lunch and I wanted them a bit crispier so I broiled on low for 10 minutes, flipping them in between so both sides got toasted. I’m going to seperate them with parchment paper and freeze them. Thanks Maria and Craig for another great recipe that’s easy to prepare! -I made the coconut version and couldn’t taste the coconut, hoping this goes over well for the child who refused to eat meat.
You *can* store some protein, but not in your fat cells. Instead it goes to your muscles. But you must be EXERCISING for that to happen.
In Secrets to a Healthy Metabolism, it states that protein should be 30-40% of your daily calories. However, above, the moderate protein level says 10-15%, so I’m confused.
What do you consider to be a high protein % that would put you at risk for gluconeogenesis.
I’m asking because I try to keep protein at 20-25% of calories and carbs <10% daily, I haven't eaten sugar in over 2 yrs, yet my blood glucose levels are at the top of the norm range, 98-102…
My research and views have changed a bit since I wrote “Secrets to a Health Metabolism”. My latest book “Keto-Adatped” talks about this in detail. If you have metabolic syndrome, I would eat your lean body mass (total weight minus body fat) times 0.5. For example, if you are 150 pounds and have 20% fat, then your lean mass is 120. 120 times 0.5 is 60. Se eat about 60 grams of protein a day. If you don’t have metabolic syndrome, multiply by 0.7. 🙂
Have you ever tried this recipe in a pasta machine? Just came back from Italy and trying to make low carb delights for those in my family that aren’t trying to loose weight but stay healthy.
It might be too sticky for that but let me know if you try it. 🙂
Lots of good info here. the thyroid issue though could use some tweaking. its a common misconception in the paleo world (and apparently keto world) that increasing carbs is required for thyroid conditions or conversion of T4 to T3. In reality it tends to be a selenium issue most times, coupled with iodine. At least thats what ive seen in my medical training. Usually this is easily corrected w/ a small handful of brazil nuts every day along with increased shellfish in the diet. or you can simply supplement. but w/out the seafood you really will never see much change and will be forced to either increase carbs or take synthroid/armorthyroid for life. neither of which fits our keto lifestyle. just fyi.
Yes, thanks for pointing this post out. I have read research since this post that has changed my view as well. I updated it above. Thanks!
I wondered if you are using Jay Robbs Pysllium Husk Seed Powder….that is all I can find. Please advise and thank you.
Yes, that is what I use. I grind it until it is about half its original volume. 🙂
I would like to try this, but psyllium bloats & does not agree with me…can you recommend a suitable substitute?
You could try using almond flour. Then cut way back on water (maybe only 1/4 cup). 🙂
Can you substitute anything for the protein powder?
You could try omitting it. It may not be quite as crispy but should still work. 😉
Hi Maria, my husband has been on the keto diet since March and although he is losing weight, his blood level are still ranging fro 7.2 to 8.00. This morning it was 7.8 after having your waffles the day before for breakfast (2), salmon sashimi (3 pieces ) with side green only salad .For snack he had a ham sandwich, ham 1 piece (1 carb) arugula on top, my avocado pesto, I make, and cloud bun which I also make (recipe: 4 eggs, separated, 1/2 tsp cream of tartar, 1/4 ricotta, 3 tbsp whey protein concentrate (50 cal per scoop, no filler or carbs or sugars so zero), 1 tsp fresh rosemary, 1 tsp garlic powder, 1 tsp minced onion. Dinner was 4oz poached salmon with 1 roasted artichoke and a couple slices of salami with my homemade flax crackers (4 small pieces) Dessert was lemon cheesecake mouse made with whipping cream, cream cheese, fresh lemon and erythritol. What is he doing wrong .
Hmm. How long has he been eating this way? It can take a couple weeks to get adjusted and his body burning fat for fuel. Also, I would try to add more fat wherever you can. That looks a bit low on fat and maybe high on protein (Salmon, ham, salmon). Maybe cut back on almond and nut flour (waffles, maybe eggs and bacon instead). 🙂
I broiled my crust prior to adding the toppings and my crust was soggy on the bottom, I used very light sauce and tips on what may have gone wrong? I did spray the crust with oil before broiling. Great taste though, this will be my go to pizza crust.
It needs to be pretty crispy before adding the toppings. I cook mine (a bit lower in the oven on the broiler so it doesn’t burn) until a good brown color all over. Also, you can add grated Parmesan to the sauce to soak up some of the moisture. 😉
Hi Craig and Maria!
I’m looking for your cheese curd pizza crust…..I live in Wisconsin and can’t wait to try it. I can’t seem to find it. Was I dreaming or does it exist.
That recipe was a tease as it will be in my next cookbook. 🙂
Hi Maria- I’ve purchased your amazing cookbook ‘Quick and Easy KEtogenic Cooking’ – looking for the pizza sticks video on your site (mentioned in the book) but can’t seem to find it…..any suggestions?
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Easy Paleo Pizza Crust Recipe (Dairy-Free)
There are several paleo pizza crust recipes out in the blogosphere these days. The recipe I am sharing today is the result of the desire for a nut-free, dairy-free, grain-free pizza crust that is easy to make and does not require a yeast dough. I’m a bit lazy like that. This recipe also does not use cauliflower or any vegetables. Not that there’s anything wrong with that! Those versions of paleo pizza crust are great (tasty, low carb, great nutrition)- just more work than I am willing to put forth at times.
This paleo pizza crust recipe is based on my recipe for dinner rolls. The ingredients are the same but the proportions are slightly different. The result is a thin crust (between 12-14 inches) that will get about as crispy as you like it depending on how long you precook the crust.
Here’s how I make it.
1 cup tapioca flour (starch) (plus more for rolling out dough) 1/3 cup + 2-3 tablespoons coconut flour, separated 1 teaspoon sea salt 1/2 cup olive oil 1/2 cup warm water 1 large egg, whisked.
Preheat oven to 450 degrees F.
Combine the tapioca flour (you can substitute arrowroot flour/starch), salt and 1/3 cup coconut flour in a medium bowl.
Pour in oil and warm water and stir. Your mixture will look something like this.
Add the whisked egg and continue mixing until well combined.
Add two to three more tablespoons of coconut flour – one tablespoon at a time – until the mixture is a soft but somewhat sticky dough.
Turn out the dough onto a surface sprinkled with tapioca flour and knead it gently until it is in a manageable ball that does not stick to your hands.
Place the pizza dough ball onto a sheet of parchment paper. Use a tapioca floured rolling pin to carefully roll out the dough until it is fairly thin. You may end up using another few tablespoons of tapioca at this point. You will need it to keep the dough from being too sticky. But don’t overwork the dough or add TOO much more tapioca or your dough will be too dense.
The recipe will give you a 12-14 inch pizza crust.
Place the rolled out dough (on its parchment paper) into the preheated oven onto a hot pizza stone or sheet pan. I used a pizza stone that was left in the oven while it was heating up. You may have different results if you put it on a sheet pan or with the paper directly on the oven rack.
Bake for 12-15 minutes depending on how “done” the crust should be before putting on toppings. Here’s what it looked like after 12 minutes on the pizza stone.
The paleo pizza crust after 12 minutes is still pliable.
Here’s what one looked like after 15 minutes. Still good but very crispy.
So far we have used the paleo pizza crust to make Barbecue Chicken Pizza.
and Pizza Margarita. Both were delicious!
This paleo pizza crust recipe will yield a result that is crispy and yet still pliable. You will get the best results if you precook the crust then top and cook just long enough to crisp the crust and heat everything up.
We do not eat pizza often but this recipe makes it fairly easy to whip one up on a busy evening without having to get out a food processor or wait for dough to rise. Our non-paleo relatives liked the pizza crust. That’s a pretty great testimony considering how picky people are about pizza. I hope you like it too.
I love to get comments and hear from readers about how recipes turn out. So let me hear from you!
Stay tuned for the recipe for Barbecue Chicken Pizza using this Paleo Pizza Crust . I’ll try to post it in a few days.
1 cup tapioca flour (starch) (plus more for rolling out dough) ⅓ cup + 2-3 tablespoons coconut flour, separated 1 teaspoon sea salt ½ cup olive oil ½ cup warm water 1 large egg, whisked.
Preheat oven to 450 degrees F Combine the tapioca flour (you can substitute arrowroot flour/starch), salt and ⅓ cup coconut flour in a medium bowl. Mix well. Pour in oil and warm water and stir. Add the whisked egg and continue mixing until well combined. Add two-three more tablespoons of coconut flour – one tablespoon at a time – until the mixture is a soft but somewhat sticky dough. Turn out the dough onto a surface sprinkled with tapioca flour and knead it gently until it is in a manageable ball that does not stick to your hands. Place the pizza dough ball onto a sheet of parchment paper. Use a tapioca floured rolling pin to carefully roll out the dough until it is fairly thin. (I generally make a 12 inch pizza). You may end up using a few more tablespoons of tapioca during this process but be careful not to handle the dough too much so it doesn't get too dense. Place rolled-out dough (still on parchment paper) into preheated oven onto a hot pizza stone or a sheet pan. Bake for 12-15 minutes, depending on how "done" the crust should be, BEFORE putting on toppings.
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212 Responses to "Easy Paleo Pizza Crust Recipe (Dairy-Free)"
Sounds great and looks good but what if you don’t have time to prepare the crust does this come in a ready to bake form like a frozen pizza? On a Friday night you know when you’ve had a really busy day and hard week.
I certainly wish this did come ready-made but so far I have not seen one on the market quite like this. But I think you could make a couple of these in advance (cook for the 12 minutes, cool, then freeze for later). I haven’t tried it yet but you bring up a good point and it makes me think I should try out how much it needs to be cooked BEFORE freezing, whether or not it needs to be thawed before cooking, etc… If you try it do please let us know how it goes.
I made it and then froze it. I didn’t thaw it first before using because it was so thin, it tasted just as delicious as if it were freshly baked 🙂
I meant I baked it when I said I made it, oops. I let it cool of course before placing it in gallon sized ziploc bags and put parchment paper between the 2 crusts.
Thank you so much for replying & letting us know how it worked out! So many people say they’re going to try something, but you never hear back how it went. I so appreciate you not only taking the time to try it, but to let us know it worked great. 🙂 I’ve only been gluten free for 2 weeks, but so far the pizza thing hasn’t been going well. Now I’ll try again.
Great. Thanks. Good to know how that works.
Lea, I want to let you know that I made your pizza crust and it was superb. I tried two other recipes and they failed so Many Thanks 🙂
I would be very interested to know the results of freezing. Saturday night is pizza night and I make an amazing, gluten-laden crust for my husband that I can’t eat, and usually end up chucking some toppings on a frozen store-bought shell….blech. While I will happily make 2 different crusts, it would be great to rotate..making a double batch of his wheat one, freeze half, then the next week freeze half of this one, so I don’t have to make more than one dough per week. Fascinating, isn’t it? haha Also nice to see one that doesn’t cost $50 to make with almond flour, etc.
Thank you Lea the recipe was perfect as were your detailed instructions tasted amazing made one as test run never got topped as I demolished it beforehand I had been craving bread it tasted delish yummo ready for baking tomorrow and bbq chicken toppings.
In good health always Maree.
Great, Maree! Thanks. Glad you like it.
I had been experimenting for weeks with various flour substitutes this is by far the easiest best tasting recipe of all and its wheat free and nut free and so bread like my bread craving has been curved it was soothing to have aroma of bread baked bread in the house on cold winters day – in good health always.
I love this crust! I make it about once a month, double the recipe, and make 8 individual crusts to freeze. I cook them until they look ALMOST as crispy as I would want them, cool and freeze. When i’m ready I pull one out of the freezer, put toppings on and stick the whole thing (crust still frozen) in the oven and bake until cheese melts. Always perfect. I’ve been told that I should sell them at Farmers Markets because GF crust is not ever as good when store bought. Great job.
I’ve pre-made the dough, then frozen it until I needed it. Wrap it in plastic, then put in in a secure container to freeze. When you’re ready to make it, place the frozen plastic wrapped dough ball in the refrigerator until thawed. Worked flawlessly.
Thank you for explaining how to wrap the dough ball to freeze and use later. I have been searching for a primal/paleo pizza crust for a long time. You wouldn’t believe how many I’ve tried . . . and eaten the results even when they were soggy or “not just right”. I made a commitment that I wouldn’t waste food and would eat whatever I made even if it was pretty awful. Tonight I tried this crust and it is a winner. I have just subscribed and had logged on to ask if the dough ball could be well wrapped and frozen for future use. I was so pleased to find your answer. I live alone and eating a whole pizza in a few days would be hard. I plan to make the dough, divide it in half and freeze both. One of the halves will be plenty for a day or two.
I made the dough recipe, split it in two and rolled out both halves. Baked one half right then-awesome pizza crust! I put the other rolled out half between parchment sheets and sealed in freezer bag. Placed it on cookie sheet flat in freezer until solid. Removed cookie sheet and was able to store it vertically with no issues. Two weeks later, placed toppings on frozen crust and popped in oven until toppings were melty. PERFECT. Thank u so much for this gem!
So you didn’t prebake the crust you rolled out and froze?
Since this recipe has become family and friends family there is always two prebaked crust ready at all times just remove top and bake , also preheating the tray whilst preparing pizza is great baking idea so the topped pizza placed onto warm pizz baking tray definitely improves baking.
I am very interested in these recipes and cooking ideas…I have many friends with health problems, and I myself am trying to eat and prepare better food for my family.
Taking care of your family and yourself with better food is a wonderful goal. I hope you will find some things here that help you with that.
In using the tapioca flour, is it still considered low carb?
I would not consider tapioca low carb. It is fairly starchy. The lowest carb pizza crusts tend to be the cauliflower crusts. Tapioca has approximately 26 grams of carbs per 1/4 cup. This recipe calls for 1 cup but you will use 2-3 tablespoons handling and rolling out the dough. The coconut flour is very low carb so overall the total carb count is probably better than a regular crust but I haven’t run the numbers yet. I hope that helps.
My daughter and I are just starting our paleo lifestyle and she’s really missing pizza so will deffo be giving this one a go.
Best wishes in your paleo lifestyle quest! This is a good transition recipe. It will help get some reluctant folks onboard. My kids love it so I hope you and your daughter will too.
Thanks Lea you have saved the day once again. I have been looking for a pizza base for my boy but with no success. He loves your dinner rolls and he loves making them also, so this should be a hit with him. He has a pizza fetish at the moment and I really hate the store bought GF bases.
Have you tried this with other flours, maybe spelt. My husband has diabetes and tapioca flour is too high in carbs. Cauliflower dough just doesnt seem right.
You are correct that tapioca flour is higher in starch. This recipe contains about 1 1/4 cups tapioca (once you factor in the flour used to roll the dough) and each 1/4 cup contains 16 grams of carbs. My family is not especially sensitive to more starchy foods but I can understand why someone with diabetes would look for something lower carb. I do not use spelt flour because I have celiac disease and spelt flour is wheat-free but not entirely gluten-free. It does not bother some folks but I cannot eat it so I have never cooked with it. Cauliflower dough sounds strange but its actually quite good – just a bit more work. You might seek out a recipe that uses almond flour – perhaps that would work better in terms of carbs?
I am allergic to coconut. So many paleo recipes contain coconut flour. What would be a good substitute? Almond? Thanks, Sarah.
There’s not a great one-for-one substitute for coconut flour because it is so unique. It takes a small amount because it is so dry. If you were to use almond flour you might be able to make it work but you would need a larger amount. I have seen some other recipes online that use almond flour, I just can’t vouch for those myself.
Hello Leah and Sarah! This is an amazing recipe but like Sarah I’m allergic to coconut as well. I substituted coconut flour to Arrowroot starch and the dough came out awesome and great tasting. I also added dried oregano and garlic, it gave it soo much more flavor.
1/4 cup of arrowroot.
pinch of dried oregano.
1 teaspoon of dried up garlic slices.
Can arrowroot be used in place of the tapioca?
As far as I know, arrowroot and tapioca and fairly interchangeable in recipes. I have not personally used arrowroot for this particular recipe but it’s likely to work just fine.
Made this crust tonight for the family and we all loved it! Best paleo crust!
Yay! Thanks for taking the time to let me know. 🙂
Hi! Have you tried swapping out coconut flour for rice flour? I’m thinking about trying it but don’t want to waste all of the ingredients….
Paleo, by definition, is grain-free. So I don’t cook with rice flour and have not tried it with this recipe. But it could be worth a try if that’s something you eat – I just don’t any advice about it.
I can’t wait to try this recipe. Pizza has been the hardest thing for me to give up, because it was our Friday Night tradition. My question is… Paleo wise, would it hurt to eat pizza out if you ordered gluten free and had them only put a little fresh Parmesan on it in place of all the cheese?
It all depends on your reasons for following paleo. If you can tolerate the small amount of dairy then parmesan in place of a ton of mozzarella is probably a good choice. Gluten-free pizza might be okay unless you are super-sensitive to gluten (celiac disease) and need to worry about cross-contamination in a restaurant. Also, my pizza crust is grain and gluten-free but it has starch so it is not low carb. Personally, I think gluten-free pizza with a little parmesan would be fine every now and then.
This was great! The first time, I made it a day beforehand because I didn’t have enough time to cook the toppings. It was great the next day when I put the toppings on and reheated the crust!
I just tried an experiment and used made calzones (easier for my kid to eat at school)! They held up very well and tasted a bit crunchy and flaky. I just put the fillings on top of the very small amount of thinly flattened dough. I didn’t have enough time to dust the dough on the other side so I couldn’t flip it over very well. Ended up just rolling another crust to put on top and then baked it for 10 minutes, then flipped it over for another 2-3. Came out perfect :)
I can vouch the dough is delicious! Many thanks from this bread loving gal! And the hubby approved too! Perfect when carb loading is needed!
Question, is there paleo cheese?
Oh, I used arrow root flour instead of tapioca.
Thanks Diane. I am working on a paleo cheese recipe – testing it this afternoon as a matter of fact. It uses cashews and gelatin. If it turns out good it could be useful for folks who are dairy-free and want to stay away from soy (which is what a lot of “dairy-free” cheeses contain)
My daughter likes the almond milk shredded cheese, it may not be paleo and does contain casein, and some additives, but it isn’t a terrible option every once in a while if you can’t do cheese.
I just found this recipe earlier today and gave it a try and it was FABULOUS! I baked mine in a case iron skillet and added garlic sea salt to the crust and coconut oil greased skillet. I have tried other paleo friendly crust but have never found one that held up so nicely! I am in love! I think this could easily be adapted for apple bakes or any other crust-like recipes because its not to specific in flavor.
Funny! I actually made pizza crust the other day with your dinner roll recipe.. started out thinking I was going to make rolls the had an epiphany and spread the dough over my pizza stone instead! I added garlic powder, red pepper flakes and oregano to the dough before rolling it out.. soo yummy! Will try the different ingredient proportion next time!! that roll recipes kicks any “bread” cravings I ever get (they are rare but I am very intolerant to gluten so even the smallest cheat is SO not worth it!) Thank You!!
So glad I stumbled across your blog via Pinterest! Thanks for pizza crust recipe.
You’re welcome, Amy. Glad you found us!
Hi! Do you think I could you 1/2 cup less of arrow root and 1/2 a cup more of coconut flour to keep it low carb? Thanks!
You could probably experiment with reducing the amount of arrowroot and increasing the amount of coconut flour. But I would NOT recommend doing it in a one for one ratio. Coconut flour is much drier and goes a lot farther than arrowroot. If you were going to try it I suggest you reduce the arrowroot and add more coconut flour one tablespoon at a time (allowing time between tablespoons for the flour to absorb liquid) until you reach a dough-like consistency. I can’t guarantee results because I haven’t tried it. But that’s how I would proceed if I were going to do a test. Good luck!
Lea, I was so happy to feature this wonderful recipe in Part 1 of my Gluten-Free Pizza Party series! It’s obvious folks love it so all the grain free/paleo folks (and probably all gf folks, too!) will love it. 🙂
I can’t have eggs. Any suggestions on a replacement for this recipe?
You could try a flax egg. I’ve never tried it so I’m not sure how it would work but many people use flax “eggs” in recipes. Check out this link for details How to make a flax egg.
I used a flax egg and it worked great. I only needed 1 tbsp of coconut flour. 15 minutes made it really crispy, next i will cook it for less time. Im so happy to have such a great crust recipe.
I’m so excited that I can make this with the flax egg. I’d never heard of it but I’m going to try it. I am very allergic to eggs and this is a godsend for me. Thanks so much!
I made this for the second time tonight and used substituted the flax “egg”, the crust came out better this time! Next I will try making ahead and freezing! Love this recipe! thanks!
My daughter made two crusts tonight for our family dinner and we all loved it (including my not GR family members)! One was your BBQ Chicken Pizza recipe. YUM. Pizza was my favorite food pre-GF/GF, and this is the nicest crust I’ve had since “going Paleo”. I can tell I won’t be able to have the tapioca flour every day, but it makes life more fun to be able to eat a good pizza once in awhile.
Thank you for all the “testing” you must do to come up with these great recipes. I know these don’t just work out the first time you make them and I appreciate the amount of meals you must eat that are less than perfect so we can have the yummy finished recipes. Many thanks!
Oops, I meant GF family members (Grain Free) 🙂
Thanks for sharing- I’m hoping that tapioca starch isn’t too difficult to source so I can give this a try tonight. Pinned to our Paleo Pinterest board!
We just moved back to America after living in Italy for two years. Needless to say, we’ve tried to find a paleo pizza crust recipe that stands up to the kind we used to eat in Italy. We’ve tried countless different recipes and most of them end up in the trash. This one is a keeper, though, and I want to eat it allll the time! I’d eat this every week except it’s the only time I have dairy (gotta have cheese on my pizza!), so I have to limit myself to once a month. Thank you so much for letting us have pizza again.
This pizza crust is PERFECT. in every way lol. This will now be my go-to recipe.
Yay! I’m so glad you liked it.
Thank you so much for this recipe! I have been paleo and loving it for 4 months now! I don’t crave pizza like I used to but when my family does this will be.
My go to recipe! I made it for dinner tonight and couldn’t believe how much it mimics “normal” dough! So after four months of once a week experimental pizza dough recipes I am finally done searching! Thank you!
We’ve made the pizza crust many, many, many times. I find that if I make smaller, flatter rounds and heat in a cast iron skillet or on a griddle, this recipe works well for tortillas, too. In my experience, the tortillas are best if eaten as soon as possible after you get them out of the skillet. I haven’t tried cooking all the tortillas, keeping them warm, then eating, but if I do, I will update. Thanks for a great recipe!
You’re welcome. I like your innovative process!
OMG! Wonderful pizza crust! This is the most amazing recipe, and so very simple. In face, I purchased a recipe on line, and it isn’t even close to the deliciousness of yours. Thank you, Thank you, Thank you. I didn’t even need to roll it out, I pressed it into a hot pizza pan, and it worked perfectly. My next venture…… your Paleo tortillas for the Creamy Chicken Enchiladas.
Thank you for posting this recipe. My husband has to be gluten-free because of his pancreatitis. Most of the recipes I find for gluten free use almond flour which my son is allergic to. I am so excited to try this recipe. Last week I made oat flour pizza, but my picky son was not into it at all. So, hopefully this one will do the trick. 🙂
Having recently being diagnosed with celtics I am forever grateful for this and other recipes! I just found this blog and I am thrilled! Thank you!
I am making this tonight!
Hey, Awesome blog. Thanks so much for sharing your amazing recipes. i have a question (RE: olive oil used in your pizza crust recipe. Shouldn’t you avoid baking with olive oil since it it for low temp or no temp cooking>?? Oxidation.
Thank you. And yes, I would not generally use olive oil for frying something and 99% of the time I use it only in cold preparations. But I don’t really have a problem baking it in this recipe since I don’t eat it that often. If you are concerned about it you can easily replace the olive oil with coconut oil or even lard.
WIll do..makes sense. Thanks!. : )
We loved this crust. No one asked me if it was gluten free. Loved all the pictures of each step. Easy to make.
Other than using ener-g brand tapioca flour & honeyville brand coconut flour, I followed the recipe exactly and the result was very runny & gooey. Even after adding another 1/2 cup of tapioca flour & 1/3 c of coconut flour, the dough was still beyond handling or kneading, so I placed it between greased parchment, rolled it out & am baking it now. I’m sure it will be edible, but am wondering if anyone has any suggestions. So far all the comments have been positive & I’m wondering if everyone used the brands linked to? Did anyone use substitute brands? I’m still new to this baking with alternative flours thing,
My flours were mislabeled! Oops. That’s what I get for putting labels on my canister lids instead of the canister!
We tried this pizza crust twice last week — once for my hubby and I to be the guinea pigs, then once for us plus 6 family members. It was a great success both times! I’ve been doin low-carb, so won’t make it often; but really like that pizza can still be a treat. Can’t wait to prepare this for friends who are gluten-free!
Was looking for your BBQ pizza recipe.
Made this tonight. I was very pleased. We used a hot pizza stone. I was a little worried about the dough when working it, as it seemed too sticky, but it turned out great! I used a mixture of tapioca and arrowroot to make up the 1 cup, and followed the recipe exactly. I’m not paleo or gluten free….I just try to eat less grains at home. Boyfriend said he could hardly tell the differene between this and a “regular” thin crust pizza. 🙂
My 4 year old twins are dairy free and gluten free. We made this tonight and they LOVE it. Thank you so much for this recipe! We will definitely be making it again.
Thanks for making me smile this morning. 🙂
I had a little piece of this left in the freezer, so I tried it to replace a wholewheat crust for salmon quiche. I had to sort of piece it together in the pan, and didn’t pre-cook it. Result: yummy! 🙂
Oh, excellent! Sounds like a great idea. I wouldn’t mind a bit of salmon quiche right about now…
Yum! This turned out great and will be my new thin crust go-to recipe. We did your BBQ pizza. It reminded me of CA pizza kitchen’s pizza from gluten-eating days. Thanks.
Thanks Tabitha, I’m glad you liked it. I got desperate for pizza the other day and took my sons to CA Pizza Kitchen for their GF version of BBQ Chicken Pizza. Ben and I BOTH got headaches after eating it and I had body aches. It was so weird but it’s the second time that’s happened so I think it’s all the other chemicals they put in that food. So it is good to have a healthier alternative.
This is the absolute best paleo pizza crust I’ve come across! It was so easy to make, I had all the ingredients on hand, and it tasted amazing.
I covered mine with tomatos, mushrooms, broccoli, and ground beef. I had it for dinner last night and couldn’t wait to have it again for breakfast (ya I’m a fan of cold pizza in the morning- I’m kinda weird).
Cold pizza in the morning sounds perfectly reasonable to me. Glad you liked the crust!
O M Goodness. Just made this pizza crust and must say very good! Just started Paleo lifestyle and we are so happy that we can have pizza and not miss a thing. We love the texture and the flavor. Well done! 🙂
Thank you for such a wonderful and crispy pizza crust recipe and bbq chicken pizza recipe! I used a large cookie sheet instead of a pizza pan. I refrigerated the unbaked crust for about an hour before baking. The leftovers reheated nicely and were still crispy the next day. I can’t wait to try your rolls.
I’ve tried cauliflower pizza crust many times and it doesn’t cut it. This pizza was not only easy, inexpensive, tasty but it gave the exact illusion of eating pizza made of whole wheat flour. I topped mine with home made pesto, prussioto, semi dried tomato and baby rocket.
Thank you so much, i can finally eat pizza again!
I’ve searched for a paleo pizza crust for a while, tried disappointing ones made from pork rinds or Parmesan cheese or cauliflower….all were junk. This one is REALLY GOOD. Easy to make and turns out well! I cooked for 15 mins, took it out, put my toppings on and broiled it in my convection oven for 10 mins. YUM. You can actually HOLD this crust like regular pizza and it has a kind of doughy flavor that doesn`t overpower your toppings.
Only `different` things for me-my crust puffed up a little, but then went down when I removed it from the oven. The very middle of the crust was a bit moist, kind of like a noodle, but it`s hardly noticeable and actually kind of nice. I also just used my fingers to spread the dough out, since my rolling pin kept catching the dough and ripping it apart.
I LOVE this pizza crust and have added it to my Paleo Holy Grail Recipe binder 🙂
Made this pizza crust. I have made cauliflower crust as well which is pretty good however takes longer to make….your recipe was quick, easy, no having to let the dough rise or refrigerate for an hour, etc. the ingredients were minimal and pretty much on hand for a paleo cook. Crust was crispy, gooey and tasty, just like conventional pizza crust. It was approved for sure and thank you for inventing this recipe! My unbloated tummy is thankful 🙂
You are welcome!
Hi…I am slowly trying to transition my husband into healthier eating…. Tonight I made this pizza crust ( incredible ) However, your picture shows a very flat round disk. My rose and bubbled…is this normal….
My husband found your site boy am I happy.
I have really enjoyed making this recipe over the last couple of months. It is a great treat! One thing though – I’ve never been able to get it to the point that it’s a manageable dough. After getting it all over my hands trying to knead in some more tapioca flour I usually oil my fingers and smash it out on the pan as best as I can and then bake it. It turns out well, but I’m wondering if anyone else has had this happen? I am following the instructions! 🙂
This was the case for me too. I added probably 4 to 5 tablespoons of tapioca flour while kneading and felt that I should just stop before ruining the dough.
I didn’t have a rolling pin though, so I just flattened it on a pizza stone covered with greased foil (was afraid it would stick). It turned out totally fine! This was my first time making it though, so I might try to add more tapioca flour next time. The other thing is that it is very warm where I am (northern california, without AC) so the dough may be “wetter” because of the humidity/heat.
Amazing dough though! To be honest, I like it better than regular crust. Mine had a slight coconut flavour, which was amazing! I did add a bit too much sauce to it, so it got a bit soggy. But it still held its form and I could lift it off the plate without it falling apart! Definitely going to be making this more. My boyfriend is already proposing we make it again tonight for lunch tomorrow!
Thank you so much for developing and sharing this recipe. You have no idea how many different “paleo” pizza crust recipes I tried before finding this one. I love that it is dairy free and isn’t made with almond flour and my husband said it was the best crust recipe I have made so far. I totally agree! This will definitely be our go to crust recipe from now on!
OH.MY.GAWWDDD. I just made this pizza and it is so frikin amazing. It reminds me of the crusts from pieology and its the best paleo pizza crust out there! and its so simple to make..I’m seriously in love with this recipe. Thanks so much for posting!
You’re welcome. I’m glad you like it!
Hands down best paleo pizza crust recipe that I’ve tried! You get bonus points for making a crust I can pick up with my hands, rather than using a knife and fork like I’ve used for other recipes. One question- after I took the crust out of the oven it was puffed up all huge and full of air. I was able to poke holes in it and it sunk down enough to put on toppings. Any suggestions as to why that happened? It was after 12 min so I don’t think I over cooked it (although my oven can be a bit wacky sometimes so who knows!).
Mine did that too a bit but then flattened back out. I think if you were to use a fork to gently poke a few holes it might help. Glad you like the crust!
This pizza crust was absolutely amazing! I would highly recommend making the crust very thin and cook it very long at least 15 minutes-20 minutes. Also poke holes in the crust to avoid air bubbles.
Thank you so much for making this recipe! I was trying to stay away from a lot of the coconut crusts as my husband is not a fan of coconut or almond…crazy right! And I’ve read that the cauliflower/plantain? is time consuming which is hard for me with our busy schedules.
I wanted to ask, can the dough be made ahead of time, frozen, then just whip out the day before to defrost and roll out on the pan? Or even frozen already rolled out?
We actually just got done making this and enjoyed our amazing pizza, I’m so happy to share this with my friends to give them a nudge that Paleo isn’t as crazy as they think, we still enjoy lots of “normal” foods just in a different way!
I have heard from others that the crust can be rolled out and frozen then cooked. Or it can be rolled out, cooked, then frozen and reheated. It seems to be fairly versatile that way. I’m glad to hear you like it.
I have heard from others the crust can be rolled out and frozen then cooked. It can also be cooked then frozen and reheated later. It seems to be pretty versatile. I’m glad you like it!
I made the pizza dough last night for the first time. Through all the ingredients in my food processor and it was ready to go into the oven before it finished preheating. Very fast, very easy, and yummy.
Hmm. Sandy, that’s really interesting that you did it in the food processor. I’ll have to try that next time. Thanks for taking the time to comment.
Hello! I have tried this crust twice now and have been pleased by the results; it has even held up to the laundry list of toppings I pile on! The first time I followed the recipe as stated, but added some granulated garlic, Italian seasoning, and paprika. It was good and looked exactly like the pictures, but I felt it could have used a little more flavor and missed that “yeasty” smell and taste. The second time I decided to try it with yeast, so I added the half cup of warm water to a yeast packet with a tablespoon of honey to feed it, let it bloom, then added it in to the other ingredients (this time with a little extra salt, more granulated garlic, Italian seasoning, and paprika). I let the dough “proof” for an hour, but I found it really didn’t add anything to the dough result. It was a little more challenging to roll out, but the flavor was wonderful. My boyfriend (not GF) really liked it, but did say that the texture was more like a graham cracker, which I would say is a result of the coconut flour. All around, I really enjoyed the recipe, and I’ll add the bloomed yeast/honey/water mixture again next time for a more authentic flavor, but will skip the proofing time. Thanks for sharing!
I love to hear results of people trying recipes and their own versions. Yours is very creative and I was interested in the details of how it turned out. Thanks for sharing!
Hi, this recipe looks wonderful! I’ve been looking for a low carb pizza, do you have the carb count for this recipe?
I don’t know the carb count for this recipe. It is a bit higher than some paleo crusts that use only coconut flour, cauliflower and/or almond flour. The tapioca/arrowroot is higher in carbs but it’s probably not a huge amount spread out in the entire crust.
I made this last night. It was sturdy and tasty, but the texture and flavor wasn’t quite what I expected. It was more like a pie crust? Next time, I’ll use this recipe for a quiche crust like someone said above. It’ll come in handy when I don’t feel like making an all-meat crust, which is my go-to paleo method.
This pizza was truly amazing! The crust was awesome. I can’t thank you enough for how great this turned it out. I made my own sauce and topped it with canadian bacon, green peppers and basil. I have missed pizza since going Whole30 then Paleo. Now I plan on having this weekly. I am going to try to bake the crusts and wrap them and freeze them. Hopefully it will work out. Thanks again.
Wow, Gretchen. Thanks for the compliments. I’m so glad you like the crust and took the time to let me know.
This recipe is now my go-to for pizza dough. Crispy on the outside, slightly chewy on the inside, goes with everything…seriously awesome. Thank you.
You are welcome!
This is THE pizza crust recipe I have been waiting for! Perfectly chewy, soft, and still crisp on the edges. Thank you! Can’t wait to share with my readers! 🙂
Just made this crust for Friday night pizza – YUM. So much better than cauliflower versions. Thank YOU.
I made this crust for dinner tonight. It was very easy and very good. Your instructions were easy to follow and right on target. My husband and I could both taste just a hint of coconut, but it truly did not matter because we were so happy to be able to have pizza again 🙂
Next on my list is your tortilla recipe.
Yay! That’s great news. I hope you like the tortilla recipe too.
Just made this pizza crust and it was great. My wife recently found out about her gluten and corn allergies, so we have been without pizza for over two months. We just started experimenting with coconut flour and now tapioca flour. This recipe gave us a nice crispy flavorful crust that held its form with the toppings. The dough was easy to make and work with, and it cooked well on our pizza stone. Thanks for the recipe, it’s a keeper.
Great, Pat. Thanks for letting me know. Glad you all like the crust.
Not sure what I did wrong but mine separated top from bottom and puffed up like a pillow! I flattened it back down and ate it; very good! Maybe I didn’t knead it enough?
I’m not sure about the separation. That seems odd, so maybe you do need to knead it more to incorporate all the ingredients more evenly. But mine puffs up too sometimes and I find it usually just shrinks back down. You can also try using a fork to poke a couple of shallow holes to keep it from puffing too much.
Good luck. Glad you liked it!
My regular pizza crusts puff up too but deflates when you take it out to cool. Somehow the dough separates into two layers. I sometimes cut it in half to have pita bread.
Mmmmm…I tried this tonight and it was quick, easy and delicious! Doesn’t get any better than that. I did add a spoon of brown sugar to help the crust brown more and for texture. Thanks for posting this recipe!
Can i use coconut oil instead of olive oil?
Yes, as long as you don’t mind the strong coconut taste. It works quite well.
It turned out great thank you!
Do you have a recipe that you would recommend for the sauce?
I haven’t posted a pizza sauce recipe but I think your question will inspire me to do so. In the meantime, this one looks good. http://www.allergyfreealaska.com/2014/08/24/simple-homemade-pizza-sauce/
this dough looks so amazing! and the comments about freezing the dough make me so happy. frozen healthy pizza to the rescue! love that.
thanks for sharing!
You’re welcome, Franchesca. Enjoy!
great recipe – I’m going to make this for dinner tonight 🙂
Super simple and SUPER yummy!
What did I do wrong. Everyone has commented how good this was. My result was too doughy and even when I cooked it more (for another 1/2 hr ) it still didn’t work. The outside crusts were that hard I couldn’t bite it but the inside was still doughy. Any tips please… I really need a good pizza crust…the inner UNpaleo me NEEDS PIZZA.
Well, Jacque, I’m not sure what the problem could be. But if you were able to cook the pizza for the recommended time AND then another 1/2 hour that tells me it is much too thick. If it was rolled out to the recommended thickness I don’t see how it would be possible to still be doughy on the inside. Hmmm Sorry it didn’t work out!
ok thank you. ill assume I did it too thick. im definitely not discounting this recipe, it has too many rave reviews, so I know its definitely something im doing wrong…. how much different does it make if you don’t have a pizza stone and just use the oven??
Has anyone else encountered big issues with this?
Wow!! This recipe was soo easy to make and turned out fantastically. I loved that it did exactly as your step by step photo’s showed it would. I added chopped up rosemary to the mix and it was beautiful. My hubby and little boy ate it no problems. I am so grateful to you for this recipe. I have a VERY fussy little eater and to hear him say he liked it and then see him devour it was sooo heartening. Thank you. I will definitely be sharing your link within a fb group I am a part of that caters to allergies. Mwah to you xxx.
Aaaawwww Lynne, thanks. You really made my day. I am so glad you all (and especially your little guy) liked it!
Thank you so much for sharing this recipe. I used it tonight and everyone loved it! My whole family is Paleo, and I have been struggling to make pizza taste “normal” until now. This is my new go-to pizza crust. Truly a delicious blessing!
I just featured your paleo crust recipe on our blog! I used it to make my annual Valentine’s day pizza for my significant other. This crust REALLY brought the pizza together! THANK YOU SO MUCH!
Glad you like the crust. If you could reference the crust with a link to my site for the recipe that would be great – rather than reposting my recipe on your site.
Thanks for understanding.
What cheese did you use on the pizza? I thought all cheese and dairy was not Paleo?
I just made the crust. Mine was REALLY oily. I had to add a ton more flour just to get it doughy. The flavor was great, and the texture of the dough covered with toppings was wonderful. The edge of the crust was rock hard. Any idea what I did wrong? I definitely don’t want to give up on this recipe. Thanks!
You probably added too much flour. You do need to add some on the outside of the ball of dough to keep it from sticking. But if you actually add too much extra to the sticky dough until it isn’t sticky at all then it is far too dense. The key is not overworking it so that it ends up oily. Make the ball of dough and only add as much as you need on the outside of the ball and a little sprinkling as you roll it to keep it from sticking. Of course, make sure you roll out between parchment paper to help with the sticking issue. It does take some finesse with these types of flours to get it right.
I hope that helps.
Thanks for the great recipe and website! My family is switching to a paleo diet after my son’s diagnosis. He is allergic to eggs. Can you recommend a good substitution for this recipe? Thank you so much!
if you read the above comments, someone has substituted with a flax egg and it worked apparently.
I saw this recipe on pinterest last week and had to try it. I absolutely loved it! My hubby had a normal shop bought ready made pizza base and preferred mine. He wanted pizza on the menu again this week with your crust recipe – but this time we’re going to try making it stuffed crust. Thanks for sharing your recipe x x x.
That’s awesome! Wow, a stuffed crust sounds very ambitious. Let us know how it goes.
I just noticed today it was an adapted version of your pizza crust recipe on pinterest. Anyhoo I baked the crust in a rectangular tray and left the edges longer Instead of fitting exactly in the tray, and I made diagonal cuts on the corners. I put mozzarella around the edges and folded it over, pressed it down and baked it. It worked – but not as gooey as I’d like. Next time I’ll buy a block of mozzarella instead of grated so I can stuff the crust with mozzarella sticks and have an ooey gooey stuffed crust pizza.
Thank you thank you! I tried the cauliflower pizza crust (took an hour) and it was, ummmm, not to my liking. Never mind, it’s lurking in the freezer for when I’m starved! Will definitely try this!
Sorry to hear you didn’t like the cauli crust. It is definitely not for everyone. I’m betting you will like this one better!
This is our go-to crust now. My family has been about 90% Paleo for about 3 years. I double this recipe and make little individual 6 inch crusts. We bake, then freeze & it makes it really quick for my kids to add toppings and cook in a pinch! Thanks so much!
The description says nut-free, but coconut is a nut. Are there any nut free substitutions?
Actually, coconut is a droop which is like a seed. Most people who are allergic to nuts (like both of my kids) can eat coconut products with no issue. If there’s any doubt you should check with your physician. It is very difficult to substitute for coconut flour because it is very different from other flours.
My husband stumbled upon your site and we were like…okay we need to give this a try. I had all the ingredients, so I whipped it up for lunch. Wow! I am really loving it! I added some basil, garlic, and onion flakes to the crust….YUMMY! Thank you so much for providing me with another alternative to regular flour pizza.
You’re welcome. Glad you like it!
That’s a very good recipe. Is there any substitution for the coconut flour or can I not include the coconut flour when preparing the crust. It is very difficult for me to find coconut flour where I live. Thanks.
You’ve saved my life. I nearly died when I took the first bite!! Thank you, thank you! This crust is one thousand times better than any gluten free crust. And it’s my first bite of real pizza in over a year. Thank you.
Best paleo pizza crust recipe I’ve tried so far! Thanks!
Do you really use 1/2 cup of olive oil? This was so disgustingly greasy! Have you tried less oil?
Yes. That’s the recipe. I’m not sure if you are saying it’s “disgustingly greasy” because you’ve tried it or because it just sounds like a lot of oil. Hundreds of people have made this recipe with great success and no complaints of greasiness as far as I know. No, I haven’t used less oil because 1/2 cup is what works in this recipe. But be sure and let us know how it goes if you try it with less.
First of all let me just apologize right away for my original comment. I think I am so jaded by so many paleo recipes online I have tried that seem like the person who posted them never even tried cooking them, they are so awful. I have wasted a lot of food that way which is so frustrating. So in this case I spoke too soon. I made my comment/question when the crust was in the oven because it looked as if it was so greasy all I could see was oil bubbling and sizzling. BUT when I took it out of the oven and tried it, it was amazing. Really by far the best Paleo pizza crust I have tried and tasted like the closest thing to a real pizza crust I have found. Thank you so much for this recipe. I suppose you could delete my original comment but it may be a blessing in disguise for those who jump to the same conclusion I did too soon. This might help them wait for the magic!
Wow, simply incredible. Easily the closest recipe i have tried to taste so similarly to real crust and bread since going gluten free 2 years ago!! and my family (who I recently put on GF/DF diets) LOVED it too. Definitely a keeper! Thank you.
This crust was just what I needed. I split it for a personal size (yes, I split an egg) and it was great. My go-to! Thank you!!
This pizza crust is amazing. My boys loved it as well as my husband. I will save it and use it when its pizza night. Thanks!
Great! Glad you all like it. Thanks for letting me know.
I was really excited to try this recipe. I ran short of coconut flour and substituted almond flour. As pizza crust? Terrible! As crackers? SO DAMN GOOD! So, use 6 tablespoons of coconut flour & the rest with almond flour and you’ve got EXCELLENT crackers. I will try for the pizza crust again soon. Thank you!!
Hey, unintended recipe creation! Thanks for sharing.
Wow, fantastic paleo pizza crust recipe!! I was a bit hesitant to add the 1/2 cup oil but I did. I found the recipe super super liquidy, not at all like your picture so I just kept adding coconut flour. My dough never formed into a ball, not even close, prob more the consistency of muffin batter. I spread it into a rectangle on parchment paper in a baking sheet. turned out perfect!! I didnt add my toppings until after it was baked and then put it back in the oven to warm the toppings. this is now my go to pizza recipe for pizza crust, its even quick enough to make on a week night. thank you thank you thank you for this recipe.
Legit, this was the EASIEST paleo pizza crust I’ve ever made. I substituted olive oil for a avocado/coconut liquid blend with bacon lard. Turned out amazing. Printing this for the home cook book.
Oh yeah, printer version. and I used arrow root flour instead of tapioca plus all three extra tablespoons of coconut flour.
There’s a print button right next to the title of the recipe.
New to paleo/clean eating. I made this recipe the other day and cut dough in 1/2 for 2 personal pizzas. (I will make into 3 next time as it is very filling!) Froze the dough for later use. I was really skeptical with how the dough would taste. It was a little on the sweeter side. Made the pizza with the dough still frozen as another commenter mentioned this worked well. I was very surprised at how good the pizza was. Not as delicious as regular but certainly a nice replacement. The margarita pizza was good. Will try bbq chicken next time. Thanks for the recipe!
You are welcome. Glad you liked it!
Im curious…how would this do with way less oil? I love this and it’s a staple in my freezer, but the calorie count is pretty high with all of the oil……?
Hi! I tried this recipe for lunch today and it was fantastic! I’m a college student so I try to scan for simpler, quicker recipes so I latched on when I knew I had all the ingredients. I thought it was great! With this crust I don’t need to be jealous of the Georgio’s pizza my roommate brings back hehe. I posted a picture of mine on my blog if you want to see what it looked like! I made it a bit thicker and took it out when it was soft and slightly browned because I prefer it that way.
OMG — we cannot get over how awesome this crust is! We’ve tried many paleo crust recipes, all were disappointing, but this one was AMAZING! My husband even went as far as to say that it tasted just like regular pizza! The elasticity of the dough and that chewiness it ends up with really mimics regular dough well. We topped with a marinara pesto mixture and sauteed onions and mushrooms. Thank you so much for this amazing recipe, it’s brought back pizza night for us and we can’t wait to get this in the regular rotation! (We may or may not have devoured an entire pie and then quickly made a second one and devoured that as well! That’s how pizza deprived we are 🙂 YUM.
Exellent-excellent-excellent!! I made this last night for my spanakopita (spiach pie) and was super pleased!
Thanks for the recipe!
Has anyone tried this recipe with just egg yolk? I can’t eat egg whites.
I just attempted this using the arrowroot as I don’t have tapioca- it does not work 🙁
I ended up putting 2 cups of arrowroot in plus a load of extra coconut flour and still ended up with a spoonable slop rather than a dough. Rather than use up any more expensive ingredients I put a dollop of the gloop into a pan and, after cooking it on a low heat on both sides for a 5 mins each side I then put it into the oven for 15 mins before putting a topping on, just so I could see how it tastes. Back into the oven for a further 8 mins and it looked pretty good- BUT, when I cut into it, it’s still raw in the middle. The edges that I tried tasted fine so I have poured and spread the bowl full of goop onto a lined baking tray and have put it in the oven. All I can say is I hope that my friend who is coming to lunch is forgiving 🙂
That sounds like a terrible experience. Sorry you went through that and I hope your friend forgave you! The arrowroot does work. I use it all the time. So does this lady https://adventuresofacavemom.wordpress.com/2015/03/09/arrowroot-powder-pizza-crust-recipe/
I just want to tell you that I’ve made this pizza crust for family pizza night practically every night for the last 2 years. My kids love it ve it, my non-paleo, non-GF husband loves it, and all our guests love it. I just thought it was about time to say thank you 🙂
Thanks Maya! I appreciate your taking the time to let me know.
I love your paleo pizza crust it is really good my mom and I are on the diet to lose weight and your pizza saved us from our crave for normal junk food. I can eat pizza now without feeling guilty about unhealthy bread and cheese and grease from places that deliver pizza to our house.
This crust is amazing. I also make it in smaller rounds to use for hamburger buns. My family loves it.
Love it! Seasoned with garlic, italian blend and a little bit of onion powder. The family loved it. Since you’re not supposed to heat olive oil past 400, I used avocado oil instead. I bet it would also be super with melted ghee! Especially for a pie crust.
I had been using a crust mix before this (and before that, we were pizza-less for over a year and only had pizza soup). This is only a little more time consuming than the mix (which you just mix and spread on the pan( since you have to roll it out, but it was still super easy and tasted a million times better. Plus, WAAAY cheaper. Even if you DID use almond flour in here, it would still be cheaper than the mix.
Thanks for the recipe!
Great. I’m glad you like it!
Really great recipe. Tastes better than a pre-made mix for Paleo Pizza Crust we recently tried…and at a fraction of the cost. Can’t wait to try this as a sandwich bread, some of the suggestions in the past comments are really great.
I have tried every low carb, paleo, keto, etc pizza recipe out there because I REALLY love pizza and they were OK, edible, but this recipe is the most amazing most wonderful most EXCITING I’ve tried. My hubs and I just polished off half a pizza in record time. THANK YOU.
Barbara! Yay! I’m so glad you all liked it. Thanks for letting me know. 🙂
I have celiac’s disease and starch makes me sick. so this recipe was really easy & tasty.
You’re welcome, Tammy. Glad you liked it!
THANK YOU SO MUCH FOR THIS. I just made it with a salsa base, bacon and spring onion on top. It is divine and amazing. I’ve had to go grain free for an autoimmune disorder and I’ve been struggling so much til now. Honestly thanks so much! Xxxxx.
This is a beautiful recipe.
A very simple crust that is Paleo and delicious. The dough with olive oil and warm water is easy to work. If you have ever baked bread before you will love working with this dough. I’ve done pizzas many times, but I would love to try this as the crust for a pot pie or a Paleo fruit pie. .
Thank you! I use this often!
After being strict paleo (auto-immune issues) for several months now I had written off pizza among other things. I was shopping online and found a paleo pizza crust so I bought it, more for my young daughter who has type 1 diabetes than for me. Her diabetes is much easier to control on a grain free diet. Anyway, we decided to have pizza night and I was just going to have a little slice of hers until I realized the packaged crust had pumpkin in it which I am allergic to. I was so bummed I took to the Internet to see if I could find something I could make for myself. I found several recipes most of which were more time consuming and used this one because I had all the ingredients on hand and it looked easy and quick. I am so glad because this crust was delicious! I mean I can’t believe I just had a pizza! I made my own sauce and used a little bit of real, fresh mozzarella (i can have dairy occasionally). I am so thankful for people who develop grain free recipes. It makes living this lifestyle in our society so much easier! We will have a monthly pizza night from now on. btw your crust was better than the packaged paleo crust and much cheaper. My son and husband, who can eat regular pizza dough, even liked it.
Hello! So happy we found this recipe. Doubled it to make 2 pizzas for Christmas and loved it! I actually forgot to add the oil but it worked totally fine without it. In fact, the dough was easy to hold in your hand and knead a little which sounds like isn’t the case after you add the oil. The crusts did stick to the parchment a bit but we were able to peel it off with the help of a spatula with no cracking/tearing. We’re planning to make again but will use a small amount of oil to prevent sticking. Thanks again!
Thank you thank you. I never leave comments because most recipes in the whole foods world are not very great. But this recipe is AMAZING! I have been trying to help our family eat more whole (and healthy) foods, but what can I do on pizza day at my daughter’s elementary school? Make this recipe, that’s what! Wow! This has the taste and texture of regular pizza, without any crazy ingredients like cauliflower or tons of eggs or nuts. Thank you so very much for this recipe. Your other bread substitutions are my projects this weekend. Thank you again.
Oh wow. This drives me crazy! Such a brilliant recipe! I will try this out today. Thank you and for your trouble!
Greetings from Berlin, Germany.
I think you’ll love it. The key is that it’s a blend of almond flour and tapioca flour/starch. I’ve tried other Paleo crusts that are mostly just almond flour, and they taste, well, like flat almonds.
Wow! I just made it and it came out Phenomenal! Wish i could post a pic here so you can see my version. But I did taste the coconut flour in the crust. Have you tried it with almond flour? Is it the same ratio? What else did you make with this crust? ThAnks for sharing.
In answer to your question about the flour – no, almond flour definitely does not work the same way as coconut flour and they can’t be substituted one for one. We mostly just make the pizza and I make rolls out of a similar recipe. I’d like to try break sticks too.
Thanks for your comment!
Thanks so much for this recipe, its a keeper. Added some garlic powder and Italian spices, DH and I ate half the pizza as soon as it came out of the oven.
I used Arrowroot flour instead of tapioca. I found the dough to be very wet, and I didn’t want to continue adding flour in case it became too dense. I rolled it between two sheets of plastic wrap to make it easier.
In the end it worked out and the pizza was delicious. It tasted like a pizza crust should. I had made a different recipe last week which used almond and coconut flour, and it turned into a giant cookie.
Thank you for my new go-to pizza crust recipe!
I have been using this dough as my stuffed bread dough for the people with food allergies in my family. It works AMAZING and is by far the closest in texture and flavor to the glutenfull bread dough I used to make! I come back to it again and again!
Hi all! Loved this recipe! Tried it out today and it was so yummy couldn’t even tell it was a health bread(although mine was a bit chewy but not like it’s a bad thing it just makes you savour the lovely taste longer)! I ate half as a snack Just cos I was hungry LOL also By the way! I put half less salt (1/2tspn) and it was still yummy! Maybe that’s why it was a bit chewy? I loved it anyhow…for a pizza base that is gluten, yeast, dairy and legume free that is definitely a keeper YAHOO. thankyou so much for making this recipe available. loved it.
Can you use arrowroot flour instead of tapioca? Looking forward to tying this!
Yes, that works too.
Sorry I see you can, did not read close enough the first time through.
Pizza blech
Aus der Sendung “Tim Mälzer kocht!” 25.4.2009, 15:30 Uhr, ARD.
[Mengenangaben abweichend zur Sendung, da Tims Herd ein wenig größer ist als ein handelüblicher!]
Tomaten mit lauwarmen Wasser bedeckt in einer Schüssel 10 Min. einweichen. Vom Spargel die Enden abbrechen und den Spargel in reichlich kochendem Salzwasser 2 Min. blanchieren. Aus dem Wasser nehmen und kalt abschrecken. Quark, Öl und Ei in einer Schüssel verrühren. Mehl, Backpulver [das Tim in der Sendung vergessen hat] und 1 Prise Salz mischen, zur Quarkmischung geben und mit den Knethaken des Handrührers zu einem glatten Teig verkneten. Ein Backblech im heißen Ofen bei 230 Grad vorheizen. Teig leicht mit den Händen durchkneten, auf einem Stück bemehlten Backpapier in Blechgröße (40 x 30 cm) ausrollen. Tomaten ausdrücken und in Streifen schneiden, Spargel einmal längs und einmal quer halbieren. Frühlingszwiebeln putzen und in dünne Ringe schneiden. Den Teig mit Schmand bestreichen und die Tomaten darauf verteilen. Dann Spargel, Zwiebeln und Speck darüber geben. Mit Salz und Pfeffer würzen. Den belegten Teig mit Hilfe des Backpapiers auf das heiße Blech ziehen und auf der unteren Schiene 15 -20 Min. goldbraun backen (Umluft nicht empfehlenswert).
7 Tage Nachgucken und Nachkochen.
Jede Sendung gibt es nach Ausstrahlung für 7 Tage in der ARD MEDIATHEK.
(Aus: “Tim Mälzer kocht!” ARD, Samstag, 25.4.09, 15:30 Uhr / mit freundlicher Unterstützung von essen&trinken Für jeden Tag)
15 Kommentare.
Hat Tim die nicht schon einmal in seiner Show gemacht?
super Rezept für eine leckere Pizza – werde ich demnächst mal ausprobieren.
Suuuuuuuuper leckere Pizza, danke fuer diesen grossartigen Tipp, der hat mein Leben veraendert. <333333333.
haben heute die Pizza nachgemacht. Sehr sehr lecker!! Gutes Rezept. Vorallem, wenn der Pizzateig auf das heiße Blech kommt wird der Boder gut knusprig.
Super Pizza & Tolles Rezept: Gleich nachgebacken/nachgekocht: Echt total lecker! – Spargel mal ganz anders…
es ist lustig, dass ich heute auf dieser Seite gelandet bin. Gestern habe ich den Pizzateig aus dem Born to Cook Buch gemacht und war etwas verwundert darüber, dass diese Menge an Teig für 4-6 Personen sein soll. Ich hab dann zwar nur die halbe Menge gemacht und den restlichen Teig aufgehoben, habe aber festgestellt, dass es für mein kleines Blech immer noch recht viel war. Naja- es wurde eher eine Pizza American Style, trotzdem lecker. Ich werde mit dem Teigrest gleich heute Abend deine Spargelpizza backen. Ich hoffe, das klappt. Bin gespannt.
Schon das zweite Mal ist die Pizza mir vom Blech gerissen worden, kaum dass sie aus dem Ofen war!
Der Belag ist toll, den Teigboden kann man so machen wie in deinem Rezept, muss aber nicht – n Pizzateig kriegt doch jeder einigermaßen blickige Herdbesitzer hin, oder nicht?
In großer Hektik würde ich sogar einen Teig ausm Frischeregal nehmen.
Der Belag ist es , der den Kohl fett macht.
Und das überzeugendste Argument: MIR schmeckts auch )
(Und ich hab noch ein bisschen Spargel im TK.)
Mach weiter so, I’m watching you:-))
PS: Wusstest du, dass die Italiener ihre Pizze mit der Schere zerteilen?
Jedenfalls in Apulien.
Super Gäste Rezept, allerdings nicht als Hauptgericht möglich, da zu wenig. Aber mit einem schicken Salatvorspeisenteller, dann die tolle Pizza (jedoch doppelte Menge) und einem Nachtisch wäre das Gäste Essen perfekt.
Liebe Grüße und ich freue mich auf weitere Rezepte welche gut vorzubereiten sind.
mir kommt die backzeit zu lange vor. ich hatte erstmal ein probestück gebacken, das sah nach 15 min aus, wie die hitzekacheln einer raumfähre nach dem eintritt in die erdatmosphäre. ) der 2.versuch war besser, nach nur 6 min backzeit. schmeckte dann aber ausgezeichnet.
ein tolles Rezept, aber als Hauptgericht für 4 Personen doch wohl eher knapp.
Wir hatten schon das doppelte Rezept gemacht, aber eine halbe Pizza pro Person ist auch noch zu wenig um richtig satt zu sein.
Trotzdem- ein herzliches DANKE für dieses leckere Rezept, wir waren alle begeistert!
ich bin schon sooft verzweifelt beim Pizza machen, aber diese Spargel Pizza gelingt selbst mir. Absolut lecker.
Vielen Dank für die tollen Rezepte.
..lecker, aber der Badenser würds Spargelflammenkuchen nennen! )) he he.
Du hattest bei dem Spargelpizza Rezept davon gesprochen, daß in einem Deiner ersten Bücher fälschlicherweise die Mengenangaben zur Pizza falsch seien, aber nicht gesagt, was wirklich falsch ist. Ich habe in einem der Bücher ein Rezept für Hefeteig als Pizza gefunden, also ohne Quark, daher meine Frage, welche Mengen sollte ich für die Pizza mit Hefe nehmen.
Vielen Dank, Antwort bitte an meine mailanschrift oder hier.
[Frank sagt: Hallo Christoph, das war in Tims erstem, roten Kochbuch "Born To Cook". Dort war fälschlicherweise 1 kg Mehl angegeben. Das ist aber in den nachfolgenden Auflagen berichtigt worden auf 500g.]
Hallo, lieber Tim,
alle schreiben, sie sind begeistert (von Deiner Sendung, von Deinen Rezepten, wie Du es rüber bringst, Dein Typ an sich….).
Mir fällt da auch nichts besseres ein. Mit anderen Worten, ich reihe mich ein in die Schlange der Begeisterten.
Was Du dabei kochst, ist mir relativ egal…Ich esse Vieles gern und Weniges nicht, mag es mal einfach, mal kompliziert, mal hochgestochen und mal wandle ich ab, bis es mir passt. Was mir ausgesprochen gut gefällt, deshalb mein Kommentar und deshalb ist mir auch egal was Du kochst: Deine Art, Dein Herzblut bei der Sache. Wenn ein Mensch etwas mit dem Herzen tut, kann es nur spitze werden.
Also von Herzen Dank, ich freu mich auf mehr…
Pizza blech
Bei diesem veganen Pizzateig wird sich so mancher Freund südländischer Genüsse fragen, ob Tante Fanny in Wahrheit nicht Italienerin ist – so „originale“ gelingen mit Tante Fanny Frischen Blech-Pizzateig belegte Pizzen, aber auch üppig gefüllte Calzone, knusprige Pizzaschnecken, Pizzastangerl oder kleines Pizzagebäck. Alles im Handumdrehen fertig und unwiderstehlich gut.
frei von Konservierungsmittel.
für Vegetarier & Veganer geeignet.
frei von Farbstoffen.
Olivenöl extra vergine.
frei von Geschmacksverstärkern.
Frischer Blech-Pizzateig 400 g.
Tante Fanny Frischer Blech-Pizzateig wird mit original Olivenöl extra vergine verfeinert. Das gibt ihm den typischen italienischen Geschmack und die Hefe seine unnachahmliche Konsistenz. Sie lässt den Teig im Backofen richtig schön aufgehen, damit deineLieblingspizza luftig-locker gelingt.
Küchenfertig, rechteckig ausgerollt auf Backpapier:
Von kleinen Appetithäppchen bis zu großen Mahlzeiten.
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Lauchkuchen vom Blech.
Das ist einer meiner Partyschlager. Schmeckt toll auf einem kalten Buffet, aber ist auch ein leckeres Mittagessen einfach mit Salat.
Für den Teig 1/2 Würfel frische Hefe 1/4 TL Zucker 100 ml lauwarmes Wasser (mehr nach Bedarf) 300 g Mehl 1 Eigelb 1/2 TL Salz 50 ml Öl oder 100 g Margarine Für den Belag 500 g Lauch (Porree), in feine Ringe geschnitten Öl oder Butter 250 g Schinken, gewürfelt 2 Eier, verquirlt 1 Becher saure Sahne 1 Becher saure Sahne 150 g geraspelter Gouda Salz Pfeffer.
Zubereitung.
Zubereitung: 20 Minuten › Kochzeit: 35 Minuten › Ruhezeit: 20 Minuten Gehen lassen › Fertig in: 1 Stunde 15 Minuten.
Hefe in einer kleinen Schale zerbröckeln, mit etwas Zucker bestreuen und mit lauwarmem Wasser gerade bedecken. Stehen lassen, bis sie schäumt. Mehl in eine Schüssel geben, in die Mitte eine Kuhle drücken und die Hefemischung hineingeben und etwas Mehl untermischen. Ca. 15 Min, gehen lassen. Nun mit dem restlichen Mehl, Eigelb, Salz und Öl zu einem Hefeteig verkneten. Abdecken und an einem warmen Ort ca. 30 Min. gehen lassen, bis sich der Teig im Volumen verdoppelt hat. Blech einfetten und mit Mehl bestäuben. Backofen auf 200 C vorheizen. Teig auf bemehlter Arbeitsfläche ausrollen und Backblech damit auslegen. Öl oder Butter in einer Pfanne zerlassen und Lauch darin glasig andünsten. Auf dem Teigboden verteilen. Dann mit Schinkenwürfeln bestreuen. Eier verquirlen, mit süßer Sahne und saurer Sahne vermischen und mit Salz und Pfeffer abschmecken. Guss über dem Schinken verteilen und mit dem geraspelten Käse bestreuen. Lauchkuchen im vorgeheitzten Backofen ca. 30 Minuten backen, bis der Teig am Rand braun ist und der Käse goldgelb ist und blubbert.
Ofentemperatur umrechnen.
Zum Umrechnen der Ofentemperatur von Umluft auf Ober- und Unterhitze schauen Sie einfach in unsere Umrechnungstabelle.
Alles über Hefeteig.
In der Allrecipes Kochschule finden Sie eine Anleitung und Tipps fürs Backen mit Hefe.
Eier trennen.
In der Allrecipes Kochschule zeigen wir verschiedene Methoden fürs Eier trennen.
Ähnliche Rezepte.
Lauchkuchen.
Zwiebelkuchen vom Blech.
Lauchkuchen mit Pilzen.
Tessiner Lauchkuchen.
Lauchkuchen mit Pinienkernen.
Quiche vom Blech.
Französische Zwiebeltarte vom Blech (Pissaladière)
Dinkel-Zwiebelkuchen.
Blätterteig-Pizza vom Blech mit Feigen, Ziegenkäse und karamelisierten Zwiebeln.
Zwiebelkuchen glutenfrei.
Schweizer Zwiebelkuchen mit Speck (Schaffhauser Bölledünne)
Pizza vom Blech.
Kürzlich angesehen.
Besprechungen und Bewertungen.
Besprechungen auf Deutsch: (6)
Prima Rezept. War eingeladen und hab gleich das Rezept rausrücken müssen :-) - 23 Jan 2014.
😳Ziemlicher Aufwand 😊 aber lecker - 22 Jun 2015.
Hat sehr gut geschmeckt! - 27 Feb 2015.
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