Vegetarian Paleo Pizza

Vegetarian paleo pizza crust is vegan and gluten-free and topped with fresh vegetables and non-dairy cheese. It's a delicious alternative to pizza with regular flour because this one uses gluten-free tapioca flour instead. You're going to love the crispy crust and the bold flavors of this often-underrated pizza!

This Gluten Free and Paleo Pizza Dough was adapted from Nicole Hunn's paleo crust recipe on her food blog Gluten Free On A Shoestring. I just added rosemary and garlic powder to the dough and rolled mine out to have a thinner crust, then topped it with my favorite veggies.

When you think about what you can eat on a vegan and paleo diet, pizza rarely comes to mind. It doesn't need to be this way with this gluten-free pizza crust. You can still eat pizza packed with your favorite veggie toppings and even dairy-free cheese! The steps are the same as when making a regular pizza only with different ingredients for the crust. This means that there are no extra steps to take and dinner can be on the table just as quickly as usual. 

This crust uses almond flour and tapioca flour to create a wonderful texture, as well as, water, honey, egg replacement, rosemary, garlic powder, and olive oil. The sauce is simply tomato sauce from a can (or homemade) spread out on the crust after it's been pre-baked for 8 minutes. Then, top the sauce with sliced or diced fresh vegetables and cook in the oven for another 6 minutes. It's that easy!

Total Time

• Preparation time: 1 hour 15 minutes
• Cooking time: 15 minutes
• Total: 1 hour 30 minutes

Ingredients

The paleo pizza dough recipe can be found at Gluten Free On A Shoestring.

Veggie toppings

• ½ cup tomato sauce
• 2 ripe tomatoes, seeded, sliced
• 1 red bell pepper, sliced
• ½ medium red onion, sliced
• 3 mushrooms, sliced (we used button)
• 8 black olives, sliced
• fresh basil leaves
• sea salt, to taste
• dried oregano, to taste
• ½ cup dairy free mozzarella cheese

How to make vegetarian paleo pizza

1. Add almond and tapioca flour, yeast, and salt to a large mixing bowl. Whisk to combine. Add in the water, honey, egg, rosemary, garlic powder, and olive oil. Mix until a sticky batter comes together.
2. Add tapioca flour to your hands and shape the dough into a ball, kneading for a minute. Return to the bowl and cover with plastic wrap for 45 minutes in a warm place, until the dough almost doubles in size.
3. Preheat a pizza sheet or pizza stone in the oven at 375 degrees F.
4. Line a flat surface with a large sheet of parchment paper, sprinkle tapioca flour on your hands and pat the dough into the shape desired, pushing toward the edges to form a crust.
5. Spread it evenly. Pierce the dough, except for the crust, with a fork.
6. Transfer the dough with the parchment paper carefully to the preheated pizza sheet/stone and bake for 8 minutes until the pizza dough has lightly browned.
7. Remove from the oven and add the tomato sauce and toppings of your choice. Bake for 5-8 more minutes until the toppings have cooked and the pizza crust is a nice golden brown.
8. Remove from the oven and garnish with fresh basil leaves, then serve! Enjoy!

Tips For Success 

• You can buy an egg replacement product from the dairy sections of your local grocery store, or you can make your own by using water, oil, and baking powder. 
• You can buy vegan dairy-free cheese from the dairy section of the grocery store or you can make your own homemade cashew cheese sauce if you'd rather. 
• Be sure to prick the crust before baking so it doesn't form bubbles and pre-bake it for a few minutes to make sure the crust gets nice and crispy. 

Storage

• To store this pizza after it’s baked, put it in an airtight container and in the fridge for up to 3 days. 
• You can also freeze the dough, wrapped in plastic wrap, and placed in a freezer bag, for up to 3 months.

Equipment

• Baking sheet
• Parchment paper
• Rolling pin

FAQs

Can you still eat pizza on a gluten free or paleo diet?

Yes, you can absolutely still eat pizza on a gluten free or paleo diet, especially with this yummy dough recipe! This gluten free and paleo pizza crust recipe is full of delicious herbs and is cooked to a nice crisp. The basil leaves, tomato, (non dairy) cheese and oregano are key ingredients for a classic pizza, and with all the veggies combined, is a feast in the mouth.

Is cheese allowed on the paleo diet?

Depends on which paleo person you ask! Some say yes, full fat dairy and cheese is ok.. while others say absolutely NO, nada, zero dairy whatsoever.

Gluten Free Paleo Veggie Pizza

5 from 22 votes

Recipe by Anaiah Michelle (paleo crust adapted from Gluten Free On A Shoestring) Course: LunchCuisine: ItalianDifficulty: Medium

Servings

3

servings

Prep time

1

minute

Cooking time

15

minutes

Calories

629

kcal

Yes, you can still have pizza on a gluten free or paleo diet! This crust is soo delicious and has a nice crisp to it. Pile it up with your favorite toppings to make it even more irresistible!

Ingredients

• For the pizza crust:

• Get the ingredients from Gluten Free On A Shoestring. I just added rosemary and garlic powder to her dough recipe and made a thinner and crisper crust.

• For the toppings:

• 1/2 cup tomato sauce

• 2 tomatoes

• 1 red bell pepper

• 1/2 small red onion

• 3 mushrooms

• 8 olives

• fresh basil leaves

• sea salt, to taste

• dried oregano, to taste

• 1/2 cup dairy free cheese (or full fat cheese if you allow it on your paleo diet)

Directions

• Add almond and tapioca flour, yeast, and salt to a large mixing bowl. Whisk to combine. Add in the water, honey, egg, rosemary, garlic powder, and olive oil. Mix until a sticky batter comes together.
• Add tapioca flour to your hands and shape the dough into a ball, kneading for a minute. Return to the bowl and cover with plastic wrap for 45 minutes in a warm place, until the dough almost doubles in size.
• Preheat a pizza sheet or pizza stone in the oven at 375 degrees F.
• Line a flat surface with a large sheet of parchment paper, sprinkle tapioca flour on your hands and pat the dough into the shape desired, pushing toward the edges to form a crust.
• Spread it evenly. Pierce the dough, except for the crust, with a fork.
• Transfer the dough with the parchment paper carefully to the preheated pizza sheet/stone and bake for 8 minutes until the pizza dough has lightly browned.
• Remove from the oven and add the tomato sauce and toppings of your choice. Bake for 5-8 more minutes until the toppings have cooked and the pizza crust is a nice golden brown.
• Remove from the oven and garnish with fresh basil leaves, then serve! Enjoy!

Notes

• This recipe is gluten free and paleo.
• I don't think leftovers taste that well reheated, so eat what you can now! Otherwise, store in an airtight container in the fridge for up to 2 days.

Like this recipe?

Follow me @speakveggietome on Pinterest

Nutritional Information

This nutrition card is calculated by a third party app and is only an estimate. The numbers will vary based on the specific ingredient amounts and brands you use in making this recipe.

Did you try this recipe?

Please let me know how this Vegetarian Paleo Pizza turned out for you! Leave a comment and rating below and don't forget to sign up for the newsletter if you want to receive recipes, meal plans, and special offers in your inbox.

Did you love it? Hit the share buttons!

Anaiah Michelle

Hi! I'm the founder of Speak Veggie To Me, a fun health and food blog where I share my favorite mouthwatering vegan and vegetarian recipes.

www.speakveggietome.com/about