close-up shot of paleo pizza crust with pepperoni and cheese toppings, with a pizza cutter
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3 from 1 vote

Paleo Pizza Crust (Yeast-Rise for Authentic Flavor)

This paleo pizza crust bakes up beautifully, holds all of my toppings without fail, and tastes AMAZING with a hint of authentic yeast flavor. This is the one you've been looking for!
Prep Time1 hr 20 mins
Cook Time16 mins
Course: Main Course
Cuisine: American
Servings: 10
Calories: 314kcal
Author: Beth Ricci



  • OPTIONAL: Set oven to preheat at 250F and set a timer for 5 minutes. When the timer goes off, turn the oven off. Let cool. (You are creating a warm environment for your dough to rise. It should be slightly warmer than your kitchen counter, but not so hot that it cooks the dough as it rises. The time this takes to reach the right temperature will depend on how quickly your oven heats.)
  • Combine first three ingredients in a bowl and stir. Make sure the water is warm enough to soften the honey so that it mostly dissolves as you stir.
    (If your honey is particularly hard, I recommend using a glass measuring cup and 3/4c measured *hot* water, then stir in your honey until it dissolves. Wait a couple minutes before adding the mixture to the bowl to let the water cool to warm, or you risk killing the yeast.)
  • Let set for 10 minutes. Mixture should start to bubble up. (If it has zero reaction, your yeast isn't working, and you'll need to start again with new yeast.)
  • In another bowl, combine the dry ingredients (almond flour, tapioca starch, coconut flour, salt, and optional garlic powder) and set aside.
  • After yeast mixture has proofed, add avocado oil, apple cider vinegar, and eggs. Whisk to combine evenly and thoroughly.
  • Add dry ingredients mixture to yeast mixture, and stir until well mixed.
  • Cover with a tea towel, and allow to rise in a warm environment for 45-60 minutes. (I use my oven, as noted above.)
  • Once dough has risen, preheat the oven to 450F. (Take your dough out first, if you let it rise in the oven!)
  • Prepare your baking surface. I use a stoneware baking sheet, and two cast-iron frying pans, and I spread a generous layer of avocado oil to grease them. If using anything other than well-seasoned cast-iron or stoneware, I recommend lining with parchment paper.
  • Spoon dough out onto baking surface. (It's normal for it to be very puffed up, and then collapse into itself as you spoon it out.) Have a bowl of water beside you, and spread the dough to the edges with constantly wet fingers (to prevent sticking).
  • Bake at 450F for 6-8 minutes, or until edges are golden brown. Cook time will depend on how thick your dough is spread, as well as your oven and choice of bakeware.
  • Once cooked, spread with¬†pizza¬†sauce and your favorite toppings, and bake for another 6-10 minutes, or until cheese is golden and bubbly.


Calories: 314kcal | Carbohydrates: 34g | Protein: 7g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 65mg | Sodium: 501mg | Potassium: 60mg | Fiber: 4g | Sugar: 4g | Vitamin A: 95IU | Calcium: 45mg | Iron: 1mg