I finally developed a reliable no-yeast paleo pizza crust that balances crispness and tenderness — exactly the texture I wanted. I flavored the crust with garlic and Italian herbs for extra depth, and it makes a comforting, homemade dinner that beats takeout in flavor and satisfaction.
The base combines almond flour and tapioca flour, two excellent gluten-free options. Plain unsweetened Greek-style yogurt gives the dough a tender, slightly chewy texture; use dairy-free yogurt if you prefer. This recipe is naturally gluten-free, dairy-free (when using plant yogurt), soy-free, and yeast-free for a simple, approachable crust.
I often top mine with lots of sauce and vegetables and skip the cheese — though you can add cheese if you like. Homemade pizza is great for using up fridge odds and ends and customizing toppings to your taste.
This crust is especially good with a sprinkle of vegan parmesan at the end. I love how it crisps and browns while staying tender under toppings. I’m excited to see how you top yours — tag me on Instagram if you try it, and please leave a rating or comment if you make this!
No-Yeast Paleo Pizza Crust
- Author: Mia Zarlengo
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 slices
- Category: Lunch, Dinner
Description
Simple paleo pizza crust free of yeast, dairy (when using plant-based yogurt), gluten, and soy. Easy to make and versatile for any toppings.
Ingredients
- 1 1/2 cups almond flour (more as needed)
- 1/2 cup tapioca flour
- 2 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- 1/2 tsp baking powder
- 1 cup plain unsweetened Greek-style yogurt (use dairy-free yogurt if needed)
- 2 tbsp olive oil
- 1 tsp honey
- 1 tsp apple cider vinegar
- 1 tbsp water, if needed
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the almond flour, tapioca flour, Italian seasoning, garlic powder, sea salt, and baking powder until evenly mixed.
- Add the yogurt, olive oil, honey, and apple cider vinegar. Stir with a spatula or wooden spoon, then use clean hands to knead the dough until no dry crumbs remain. It may take a minute or two—be patient. If the dough is sticky, add a bit more almond flour. If it’s too dry to come together, add up to 1 tablespoon of water depending on the yogurt you used.
- Turn the dough onto a piece of parchment paper and dust lightly with almond flour. Place another piece of parchment on top and roll the dough into a 12–14 inch circle about 1/4 inch thick using a rolling pin (or a bottle or jar).
- Remove the top parchment and use your hands to gently lift and neaten the crust edges into a circle.
- Transfer the crust (on the bottom parchment) to a pizza stone or large baking sheet. Bake for 15–18 minutes, until lightly golden. Remove from oven, add your desired sauce and toppings, then return to the oven for an additional 10–15 minutes, or until the toppings are cooked and the crust reaches your preferred level of doneness.