Serves 4

Wait, can you eat pizza on the paleo diet?! Sure can! Just make sure to skip the wheat, gluten and dairy (dairy-free mozzarella is surprisingly easy to find these days). But vegetables and pepperoni are totally allowed for toppings.


  • 2 1/2 c. almond flour, plus more for dusting
  • 1/2 tsp. baking powder
  • 1 Italian seasoning
  • Large pinch garlic powder
  • 1/2 tsp. kosher salt
  • 3 large eggs
  • 2 extra-virgin olive oil
  • 1/2 c. pizza sauce
  • 1 shredded dairy-free mozzarella
  • 1/4 c. pepperoni slices
  • 1/4 small red onion, thinly sliced
  • 1/2 small green bell pepper, thinly sliced
  • 1/4 c. sliced black olives
  • 2 cremini mushrooms, thinly sliced

Pinch red pepper flakes


  1. Preheat oven to 425° with a rack in the top third. In a large bowl, whisk together almond flour, baking powder, Italian seasoning, garlic powder, and salt.
  2. In a small bowl, whisk together eggs and olive oil and pour into dry ingredients. Stir until a dough forms. Transfer dough to a piece of parchment paper. Place another piece of parchment on top and roll dough to ¼-inch thick. Remove top piece of parchment and discard.
  3. Slide bottom parchment paper with crust onto a baking sheet. Bake until crust is lightly golden, about 10 minutes.
  4. Spread pizza sauce over crust, leaving a ½-inch border. Top with mozzarella followed by vegetable toppings and return to oven. Bake until cheese is melted and crust is golden, about 10 minutes.
  5. Turn oven to broil and broil until cheese is golden, about 2 minutes.
  6. Garnish with red pepper flakes before serving.

Do you like this recipe? Don't forget to check out the other recipes on our #PLE BLOG

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