Paleo Pizza Crust: Mediterranean Paleo Cooking Recipe + Review

by Fresh Planet Flavor

Paleo Pizza Crust Recipe and Mediterranean Paleo Cooking Review | Fresh Planet Flavor

Presenting a delicious, chewy, crackly paleo pizza crust from my friend Caitlin Weeks’ book Mediterranean Paleo Cooking which launched this week!

I’ve been seeing mouthwatering sneak peeks of this book for so long that I can hardly believe the time is finally here. This is an amazingly beautiful, thorough cookbook with over 150 Mediterranean-influenced recipes that work within the Paleo nutritional template. Caitlin’s husband Nabil (a professional chef) is a co-author of the book, and since he originally hails from Algeria he grew up with Mediterranean cooking around the family table. I was so excited to learn that Nabil’s expertise has been incorporated into the cookbook, because he brings a fresh perspective to the category of Paleo cookbooks. And if that isn’t enough for ya, Diane Sanfilippo of Balanced Bites (author of Practical Paleo and the 21 Day Sugar Detox) is ALSO a co-author. I think I see Diane’s influence particularly in the radiant photography plus the exhaustive suggestions for substitutions and “nutritionist’s tips”.   

Speaking of substitutions, believe me when I say that Mediterranean Paleo Cooking has something for everyone! The authors made the Herculean effort to test substitutions for almost every recipe, for those following more specific variations of Paleo. Most of the recipes in the book offer substitutions for:

  • Low-FODMAP
  • Autoimmune Paleo
  • GAPS
  • Egg-free
  • Nut-free
  • Low-carb

So if you’re following one of the specific protocols above, be sure and check out what the book has to offer. If you’re not following a specific Paleo nutritional subset, then simply enjoy recipe after recipe of gorgeous easy-livin’ cuisine. 

Paleo Pizza Crust Recipe and Mediterranean Paleo Cooking Review |

Caitlin, Nabil and Diane paired their recipes with some of the best styling I’ve seen in a Paleo cookbook. Everything looks lit by the Mediterranean sun…

Paleo Pizza Crust Recipe and Mediterranean Paleo Cooking Review |

What can I say? Gorgeous! Since I’m part Greek, some of these dishes are recognizable from my childhood. Love seeing them adapted to a Paleo format… although some of them hardly look like they were adapted away from a very traditional interpretation at all! Makes you realize how compatible this regional cuisine is. 🙂

Paleo Pizza Crust Recipe and Mediterranean Paleo Cooking Review |

If you want to see more of the photos from the book, check out a 90-page preview here!

When I chose which recipe to start with, I selected the paleo pizza crust because who doesn’t love pizza? It’s one of the things I rarely indulge in but sometimes really crave. I was excited that the version of paleo pizza crust in Mediterranean Paleo Cooking doesn’t feature nuts (trying to cut back on my omega-6). Most cauliflower crust recipes call for cheese, and I wanted to keep this dairy-free. Totally doable! I topped my paleo pizza with onions, butternut squash, bacon and thyme for an appropriate fall-flavored interpretation.

Paleo Pizza Crust Recipe and Mediterranean Paleo Cooking Review | 
I’m happy to share the recipe for the paleo pizza crust by permission here. 🙂

Paleo Pizza Crust: Mediterranean Paleo Cooking Recipe + Review
Recipe Type: Main
Author: Fresh Planet Flavor
Prep time:
Cook time:
Total time:
Serves: 2
This chewy, crackly paleo pizza crust is a fantastic vehicle for you favorite toppings.
  • 3/4 cup boiling hot water
  • 2 tbsp grass-fed [url href=”” title=”gelatin”]gelatin[/url]
  • 1 1/2 cups [url href=”” title=”tapioca flour”]tapioca flour[/url]
  • 1/2 cup [url href=”” title=”coconut flour”]coconut flour[/url]
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cup sustainable palm [url href=”” title=”shortening”]shortening[/url] or [url href=”” title=”coconut oil”]coconut oil[/url], room temperature
  • 1 tsp apple cider vinegar
  1. Preheat the oven to 400° F. Line a [url href=”” title=”cookie sheet”]baking sheet[/url] with parchment paper.
  2. Combine the hot water and gelatin in a small, heatproof bowl. Stir until the gelatin is dissolved. Set aside.
  3. In another bowl, mix together the tapioca, coconut flour, salt, and baking soda.
  4. Add the fat to the flour mixture and mix well. Add the vinegar and gelatin water to the flour mixture and stir to combine.
  5. Set the dough on the lined baking sheet and press it into a circle that’s about 1/4 to 1/3 inch thick.
  6. Bake the crust for 10 minutes and remove from the oven.
  7. Add toppings of choice and bake for 15 more minutes, until golden brown.

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kitara November 6, 2014 - 11:07 am

I´m sorry, but were is the coconut flour in the list of ingredients?

Grok Grub November 6, 2014 - 5:44 pm

Oops, I accidentally typed coconut OIL when I meant coconut FLOUR. Gosh, good catch!

kitara November 8, 2014 - 2:16 am

Thank you very much!

Lisa | Mummy Made.It November 8, 2014 - 2:48 am

I’ve been waiting for these recipes to show up!! Thanks for sharing

Grok Grub November 10, 2014 - 2:58 am

I’m a little behind, haha! 😛

Yuliya November 9, 2014 - 5:54 am

Ohhh yummm! I am seriously loving your recipes and your photos are gorgeous 🙂 Yum! I’ve pinned this and will be trying sometime soon 🙂

Grok Grub November 10, 2014 - 2:59 am

Hooray! Thanks so much!

Marla November 9, 2014 - 3:49 pm

This is one of the healthiest pizzas doughs I have ever seen. I love it. I have printed it and going to give it a try. Thanks so much for sharing on Real Food Fridays. Pinned & tweeted

Grok Grub November 10, 2014 - 2:57 am

Thanks, Marla! Good to hear.

Marla November 13, 2014 - 1:58 pm

Just a note to let you know that I have chosen your post as one of my features for this weeks Real Food Fridays blog hop that goes live tonight @7pm EST. Thanks for being part of Real Food Fridays and look forward to your new posts in the future.

Grok Grub November 13, 2014 - 5:47 pm

Awesome, good to hear!

Real Food Friday #64 – Organic Living November 14, 2014 - 12:00 am

[…] Grok Grub — Paleo Pizza Crust […]

Mark November 23, 2014 - 1:34 pm

Great recipe, can’t wait to try it! I usually make “pizza” in the form of a huge omelette, and it’s really nice but not sure it qualifies as a pizza haha!

Not sure about butternut squash on my pizza, how was it? I am extremely boring though – pepperoni and jalapenos all the way :D!

Grok Grub November 25, 2014 - 6:07 pm

I actually love love LOVE butternut squash on pizza, but it’s a very non-traditional flavor. You should try it some time, just to branch out!

Mark December 2, 2014 - 2:06 pm

It’s difficult because pizza opportunities are few and far between these days haha! Maybe I’ll go crazy next time and betray my traditional pizza… it does sound nice now that I think about it!

Dana December 31, 2014 - 5:49 pm

I love the AIP pizza crust in Mediterranean Paleo! The pictures are just amazing, aren’t they?

Tasha March 8, 2015 - 7:52 am

Do you know if this recipe would work with arrowroot instead of the tapioca? What is the crust texture like? I’ve tried a few different recipes and I find the top & bottom cook, but the middle is almost gummy, like uncooked dough. Is this one gummy as well? Thank you!

Grok Grub March 9, 2015 - 1:42 am

The crust is chewy, I would say gummy but it has a soft texture. I think arrowroot would be definitely worth a try!

GLUTEN-FREE PIZZA RECIPES - Nummy For My Tummy March 30, 2015 - 11:34 am

[…] Paleo Pizza Crust ~ Grok Grub […]

Emily February 14, 2016 - 8:12 pm

Absolutely adore this recipe. Thank you so much for sharing! Easy to make and tastes simply divine!

Grok Grub February 15, 2016 - 9:58 pm

Yay! Glad it worked out. 🙂

Laurie Haibach April 12, 2016 - 8:43 pm

Just found this site – very interested! Someone asked if arrowroot would work instead of the gelatin. How about chia seeds instead of gelatin?

Grok Grub April 12, 2016 - 8:45 pm

I suspect that the unique properties of gelatin are the foundation of this crust’s elasticity. :-/

Brenda Adams October 27, 2019 - 8:45 pm

This is my go-to pizza crust. Today I have a leftover roasted sweet potato and crock pot chicken, so I plan to make this with more of a white gravy-type sauce, roasted sweet potato, chicken & scrambled eggs. I usually put some type of green piled on top of the whole thing (it shrinks, don’t be chintzy!) and that just pulls everything together. It’s only 2:44 but I can’t wait for dinner!! Thank you for this recipe.

Fresh Planet Flavor April 11, 2020 - 2:06 am

Wow, your toppings sound so, so, so delicious!


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