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April 2, 2020

Easy Grain-Free Pizza Recipe (Paleo, Egg-Free)

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A grain-free pizza recipe may not have any grain, but it’s really delicious—and so easy!

The Perfect Grain-Free Pizza Recipe (Paleo, Egg-Free)

This recipe is from my cookbook, The Grain-Free Family Table, and I thought it would be fun to share with you since we are all in our homes and going out for pizza isn’t an option right now.

This recipe makes individual pizzas, but for a large crowd you can bake the crusts early in the day and let everyone add their own toppings before putting them back in the oven.

The Perfect Grain-Free Pizza Recipe (Paleo, Egg-Free)You can make this recipe as written, substitute two gelatin “eggs” for an egg-free option, or omit the mozzarella for a dairy-free option. This recipe is for everyone!

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The Perfect Grain-Free Pizza (Paleo, Egg-Free)

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★★★★★

5 from 1 reviews

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes

Ingredients

  • 1 cup water
  • 2 cups tapioca flour
  • 1/2 cup coconut flour
  • 2 teaspoon Celtic sea salt
  • 3 tablespoons ghee (or palm shortening for a dairy-free option)
  • 2 large eggs (or 2 gelatin eggs for an egg-free option)
  • 1 1/4 cups shredded mozzarella cheese (omit for dairy-free)

For the sauce:

  • 1/2 cup marinara

For the toppings:

  • Pick which ones you prefer such as cheese, pepperoni, bell peppers, olives, onions, etc.

Instructions

  1. Preheat the oven to 425ºF and adjust the rack to the middle position. Line 2 large baking sheets with unbleached parchment paper.
  2. Pour the water into a medium saucepan and bring to a simmer. Place the tapioca flour, coconut flour, salt, ghee, eggs and cheese in the bowl of a food processor and pulse to combine. With processor turned on, slowly add the hot water and process until smooth. Let sit for 5 minutes.
  3. Spoon the mixture onto the lined baking sheets, placing 2 mounds on each sheet. Using an offset spatula, spread each mound into an 8-inch round (about 1/4” thick). Bake for 12-15 minutes, or until just golden brown on the edges.
  4. Spread 2 heaping tablespoons of marinara on each crust. Top with any toppings you want. Bake for 10 minutes, or until the cheese is bubbly and just turning golden brown.

Nutrition

  • Serving Size: Serves 4

Did you make this recipe?

Share a photo on Instagram and use the tag #carrievitt — I can't wait to see what you've made!

Photo Credit: Becky Winkler 

Posts may contain affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.

Filed Under: Baking, Dairy and Grain-Free Recipes, Dairy-Free Recipes, Egg-Free, Egg-Free, Dairy-Free, Egg-Free, Grain-Free, Egg, Dairy and Grain-Free, Gluten Free Recipes, Grain Free Recipes, Main Dish, Nut-free, Thyroid Support and Health Recipes (Days 1-30), Thyroid Support and Health Recipes (Days 31+) | 13 Comments

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13 Comments

  1. Barbara Loewen

    April 20, 2020 at 5:24 pm

    Hi; I have a question, in the ingredients you list ghee or palm shortening but in the instructions you write to add olive oil? Is that a typo? I was wondering if butter or olive oil would work for this recipe ?
    to Barbara Loewen" aria-label='Reply to this comment to Barbara Loewen'>Reply to this comment
    • Deliciously Organic

      April 21, 2020 at 11:39 am

      Sorry! That was a typo. I just fixed it!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
    • Deliciously Organic

      April 21, 2020 at 11:39 am

      And, I don't recommend butter because it has too high a water content. You really need to use an oil for this recipe.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  2. Linda Lee-Lapoint

    May 13, 2020 at 6:17 am

    This was awesome. I left out the cheese since I'm allergic to it and it turned out perfect. Even my husband loved it. Was so quick and easy. Will be making this a regular.
    to Linda Lee-Lapoint" aria-label='Reply to this comment to Linda Lee-Lapoint'>Reply to this comment
    • Deliciously Organic

      May 14, 2020 at 3:47 pm

      So glad you enjoyed it!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
    • Janna

      February 3, 2021 at 4:34 pm

      Could arrowroot powder be a sub for the tapioca powder? Thank you!
      to Janna" aria-label='Reply to this comment to Janna'>Reply to this comment
      • Deliciously Organic

        March 3, 2021 at 11:55 am

        I haven't tested the recipe with substitutions, so I don't know what would lend the exact same texture and flavor.
        to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  3. upintheclouds95

    May 30, 2020 at 3:57 pm

    DELICIOUS!!! I needed a break from CHICKEN! ⭐️ ⭐️⭐️⭐️⭐️
    to upintheclouds95" aria-label='Reply to this comment to upintheclouds95'>Reply to this comment
  4. Rich

    June 20, 2020 at 8:22 pm

    I used unsalted Butter instead of oil or ghee... turned out so good!!! Tonight was the second time... will definitely be a 3rd or even 50th time...
    to Rich" aria-label='Reply to this comment to Rich'>Reply to this comment
  5. Marcia

    August 13, 2020 at 10:40 pm

    My impression is that a lot of processed meats like pepperoni etc. Are no good! Any favourite, safe brands on cold cut meats/sausages?
    to Marcia" aria-label='Reply to this comment to Marcia'>Reply to this comment
    • Deliciously Organic

      August 16, 2020 at 2:09 pm

      If you purchase ones that are organic and free of synthetics then they are a healthy food to eat.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  6. Brenda

    February 12, 2022 at 8:15 pm

    Wow, pizzaria style crust that is thin, chewy, with crispy edges and a slight coconut flavor (a bonus if you ask me). I am not gluten free but like this even better than my wheat flour crust recipe. Mine were practically glued to the parchment paper, probably because I missed the step of letting the dough rest 5 minutes before putting on the cookie sheet. Next time I will generously oil the parchment just in case!
    to Brenda" aria-label='Reply to this comment to Brenda'>Reply to this comment
    • Sarah

      April 15, 2023 at 12:37 pm

      I'm new to the grain free diet, but I've tried many low carb baked goods using alternative flours in the past that have gone straight into the trash can. This was my first time working with tapioca flour and this recipe is definitely a keeper! I don't have a large food processor, only a mini, so I used my blender. Had to stop and scrape a few times, but not a big problem. I love that this recipe makes 4, 1 for now & 3 to pop in the freezer for later. This site has truly been a blessing on this new Hashimoto's grain free/sugar free adventure!

      ★★★★★

      to Sarah" aria-label='Reply to this comment to Sarah'>Reply to this comment

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Hi, I’m Carrie Vitt, FNTP
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Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

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