Go Back
+ servings

Gluten Free Paleo Veggie Pizza

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!
5 from 22 votes
Prep Time 45 mins
Cook Time 15 mins
Course Lunch
Cuisine Italian
Servings 3 servings
Calories 629 kcal


For the pizza crust:

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

For the toppings:

  • ½ cup tomato sauce
  • 2 tomatoes
  • 1 red bell pepper
  • ½ small red onion
  • 3 mushrooms
  • 8 olives
  • fresh basil leaves
  • sea salt, to taste
  • dried oregano, to taste
  • ½ cup dairy free cheese (or full fat cheese if you allow it on your paleo diet)


  • 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!


  • 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.
  • Nutrition

    Serving: 1servingCalories: 629kcalCarbohydrates: 75gProtein: 28gFat: 26.1gSaturated Fat: 4.7gCholesterol: 210mgSodium: 2048mgPotassium: 1092mgFiber: 13gSugar: 18g

    * 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.

    Like this recipe?Follow me @speakveggietome on Pinterest