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–+ servings
two slices of pizza dough with red pepper sauce, some fresh leaves, and ricotta cheese on a plate.
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4.78 from 9 votes

Easy Paleo Pizza Dough (No Yeast)

A simple low histamine pizza dough recipe with no yeast and no gluten!
Prep Time35 minutes
Cook Time42 minutes
Total Time1 hour 17 minutes
Course: Dinner
Cuisine: Italian
Servings: 3 servings
Calories: 598.18kcal
Author: Max

Ingredients

  • 2 cups cassava flour [Otto's brand is really good]
  • 1 cup almond flour [NOT the same as almond meal; make sure you buy extra-fine almond FLOUR!]
  • 1 tsp. sea salt
  • 3 tablespoon coconut oil
  • 4 tsp. baking powder [NOT baking soda, as it won't have the same effect]
  • 1 & ¾ cups water +/-1 Tbsp.

Instructions

  • Preheat oven to 350°F/175°C.
  • Measure out and mix all ingredients together until they're very smooth, about 3 minutes.
  • Put the dough in the fridge to proof for 15 minutes. i.e. let the baking powder do its work.
  • Spread the dough evenly across the baking sheet and bake for 20-22 minutes, checking it after 15 minutes to make sure it doesn't get too dry.
  • Top pizza base with sauce of choice (& histamine-friendly bacon if you can tolerate it) and bake for another 15 minutes. I HIGHLY recommend trying my red pepper sauce as a base.
  • Optional: once the pizza is done, add pecans or pili nuts & fresh basil, and bake for another 5 minutes.
  • Let sit for a few minutes after it gets out of the oven, then cut and enjoy!

Notes

FREEZING. This pizza freezes quite well; to reheat, just pop a piece in the toaster oven at 300°F/150°C for 7-10 minutes, and enjoy!
TOPPINGS:
  • handful of arugula
  • torn basil
  • chopped & roasted pecans
  • some kind of organic, locally-sourced meat (preferably pork)
  • fresh grass-fed ricotta cheese
  • a bit of chopped fresh oregano

Nutrition

Serving: 1g | Calories: 598.18kcal | Carbohydrates: 79.55g | Protein: 14.79g | Fat: 29.63g | Saturated Fat: 16g | Polyunsaturated Fat: 50g | Sodium: 1282.67mg | Fiber: 17g | Sugar: 1.41g