The Ultimate Paleo Pizza Night: A Family Favorite
You know that moment when you think you'll never enjoy something again after changing your diet? That was me with pizza. After going paleo, I thought my Friday night pizza tradition was over – until this recipe came along and completely changed the game.
Let me tell you about the night I served this to my skeptical food critic of my 3 kids. They walked into my kitchen, eyebrows raised at the mention of a "paleo pizza," probably expecting something that resembled cardboard with toppings. But the amazing aroma of the garlic-infused crust baking in the oven was already working its magic.
What I love most about this recipe is its versatility. The crust, made with a clever combination of coconut and almond flour, creates a perfect canvas for whatever toppings you're craving. And speaking of toppings, let me share my absolute favorite combination I discovered by happy accident – what I call the "Autumn Harvest Pizza."
Picture this: roasted butternut squash cubes caramelized to perfection, crispy prosciutto, caramelized red onions, and fresh sage leaves, all drizzled with a dairy-free "cream" sauce. For the sauce, I blend soaked cashews with garlic, a touch of coconut milk, and herbs until silky smooth. It's a combination that'll make you forget you're eating paleo!
The Perfect Paleo Pizza Base
Serves: 4
Crust Ingredients
½ cup coconut flour
1 cup almond meal
1 teaspoon baking powder
2 teaspoon garlic powder
4 eggs
3 tablespoon extra-virgin olive oil
½ cup coconut milk
Basic Pizza Instructions
Preheat your oven to 375°F.
In a large bowl, combine coconut flour, almond meal, baking powder, and garlic powder.
Gradually whisk in the wet ingredients until you have a soft batter. Don't worry if it seems different from traditional pizza dough – trust the process!
Spread the batter on a well-greased, rimmed pizza pan. The rim is crucial here – we don't want any spills!
Bake the crust alone for 15-20 minutes.
Add your chosen toppings and bake for an additional 10 minutes.
Essential Sauce Recipes
Quick Nut-Free Basil Pesto
Perfect for those avoiding nuts but craving that fresh pesto flavor
Ingredients
2 cups fresh basil leaves, packed
3 cloves garlic
1/3 cup extra virgin olive oil
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 tablespoon lemon juice
2 tablespoons pumpkin seeds (optional, for texture)
Instructions
In a food processor, pulse the garlic until finely chopped.
Add fresh basil leaves, salt, and pepper.
With the processor running, slowly drizzle in olive oil until smooth.
Add lemon juice and pulse to combine.
If using pumpkin seeds, add them last and pulse briefly for texture.
Simple Fresh Tomato Sauce
A quick, fresh sauce that beats any store-bought version
Ingredients
4 large ripe tomatoes (or 1 28-oz can whole peeled tomatoes)
3 cloves garlic, minced
2 tablespoons extra virgin olive oil
1 teaspoon dried oregano
5-6 fresh basil leaves
1/2 teaspoon sea salt
1/4 teaspoon black pepper
Pinch of red pepper flakes (optional)
Instructions
If using fresh tomatoes, cut an X on the bottom of each tomato, blanch in boiling water for 30 seconds, then peel and roughly chop.
Heat olive oil in a saucepan over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
Add tomatoes, oregano, salt, and pepper.
Simmer uncovered for 15-20 minutes, stirring occasionally, until sauce thickens.
Turn off heat, tear in fresh basil leaves, and adjust seasoning to taste.
The Ultimate Paleo Pizza Topping Guide
Vegetables
Sun-dried tomatoes
Artichoke hearts
Mushrooms (try a mix of portobello, shiitake, and oyster mushrooms)
Red onion
Eggplant
Diced pumpkin or butternut squash
Roasted bell peppers
Caramelized onions
Fresh arugula (added after baking)
Asparagus spears
Roasted garlic
Zucchini ribbons
Kalamata olives
Brussels sprouts (shaved)
Roasted sweet potato slices
Broccoli florets
Cauliflower (roasted)
Fresh herbs (basil, oregano, thyme, sage)
Spinach
Kale (massaged with olive oil)
Fennel (thinly sliced)
Roasted beets
Proteins
Nitrate-free uncured pepperoni
Prosciutto
Grilled chicken
Nitrate-free bacon
Italian sausage (check ingredients)
Ham (uncured)
Grilled steak strips
Ground beef
Pulled pork
Shredded duck
Anchovies
Smoked salmon (added after baking)
Eggs (cracked on top before baking)
Dairy-Free "Cheese" Options
Almond ricotta
Cashew cheese sauce
Nutritional yeast (for a cheesy flavor)
Dairy-free pesto
Avocado cream sauce
Olive oil drizzle
Tahini drizzle
Fruits
Fresh figs
Pineapple
Sliced pears (great with prosciutto)
Apple slices (perfect with bacon)
Fresh peaches (summer specialty)
Finishing Touches
Fresh microgreens
Balsamic glaze
Chili oil
Fresh herbs
Lemon zest
Hot honey (check ingredients)
Truffle oil
Pine nuts
Pumpkin seeds
Hemp seeds
Winning Combinations
Mediterranean Dream
Artichoke hearts
Kalamata olives
Red onion
Fresh herbs
Prosciutto
Forest Feast
Mixed mushrooms
Caramelized onions
Fresh thyme
Truffle oil finish
Harvest Special
Butternut squash
Sage
Caramelized onions
Prosciutto
Balsamic glaze
Spring Garden
Asparagus
Peas
Zucchini ribbons
Fresh mint
Lemon zest
Breakfast Pizza
Bacon
Eggs
Spinach
Mushrooms
Fresh herbs
Pro Tips
Pre-cook vegetables that release a lot of water (like mushrooms, eggplant, and zucchini) before adding them as toppings.
Add delicate toppings like arugula, fresh herbs, and prosciutto after baking.
Layer your toppings thoughtfully - start with sauce, add pre-cooked vegetables and meats, then finish with fresh ingredients after baking.
Both sauces can be made ahead and stored in an airtight container in the refrigerator for up to 5 days.
Freeze pesto in ice cube trays for easy portioning.
Those skeptical kids I mentioned? Went back for thirds and now requests this pizza and enjoys making it as a family all the time. Sometimes the best recipes come from pushing boundaries and thinking outside the (pizza) box!
Whether you're paleo by choice or necessity, this pizza proves that dietary restrictions don't mean saying goodbye to your favorite foods – just reinventing them in creative new ways. Happy pizza making!
