Grains Free Pizza Base [Paleo, Dairy free, Gluten free, Grains free, Sugar free]

grains free pizza base

This pizza base recipe is a revision of a 2013 recipe that I blogged, and eventually got to try out.  While this shared recipe from The Paleo Mama is definitely an easy one, and hits the gluten and grains free pizza spot definitively, this newer recipe with a combination of coconut and tapioca flours, as opposed to coconut flour only in the original recipe, with definite measurements, works beautifully and delivers a “flour” tasting pizza base that will rival the processed and wheat-based flours variety.

I tried a different method in mixing the ingredients with this make – instead of labouring over the kneading and mixing process, I added the ingredients to my food processor and let it do the hard work :)  It worked brilliantly in creating the dough mix and rolling out the dough was effortless too.  For a vegan option, a chia-egg or flax-egg, which is simple to make – 1 tablespoon flax flour mixed with 3 tablespoons water an left to set in the refrigerator for about 15 minutes OR 1 tablespoon chia seeds mixed with 3 tablespoons water, left to set to gel state for about 10 minutes.

While tapioca flour or arrowroot powder is at the higher carb end in grains free flours, the total carb count of the whole pizza is about 70g.  I got 6 slices from one pizza, so you do the math!  I must say though, compared to the processed flours and gluten-filled pizza, this pizza base is way more preferable for those following a gluten free lifestyle.

Using a heated pizza-stone to bake this pizza base created a realistic fast-food outlet pizza.  It would work baking in an oven-proof pan, on a baking paper lined oven tray or a pizza pan too.  That the base may be made ahead and frozen, (cling film and foil wrapped) then baked when required, is another awesome reason to try this recipe.  It makes for ease of pre-prepped pizza bases.

Toppings of choice vary – I used chilli-chicken on a fresh coriander-garlic-vine tomato pizza sauce, rounded off with fresh rocket, in this make.

This is a definite to-go-to pizza base recipe – one I particularly enjoyed making.  Try it, you most certainly will love it too!

Piza slice

Credits for this amazing recipe, slightly adapted for this version, go to Paleo Spirit, Lea Valle.


1 cup arrowroot powder OR tapioca flour

⅓ cup coconut flour

1 teaspoon sea salt

½ cup olive oil

½ cup warm water

1 large egg, beaten OR chia or flax egg replacement as described in the introduction above

Optional:  small amounts of dried Italian herbs, crushed garlic, nutritional yeast, and paprika for taste variations

Additional: arrowroot or tapioca flour for rolling out the dough (so it does not stick to the surface area and rolling pin)

2 tblsp coconut flour to bind the dough if the original amount is insufficient.

Here’s How

  • Preheat a conventional oven to 220° Celsius
  • Add the tapioca flour (you can substitute arrowroot powder), salt and ⅓ cup coconut flour into a medium-sized bowl and mix them well to combine.
  • Beat the egg, add in the olive oil and warm water and mix them well. Add this liquid mixture to the flours and continue mixing until well combined.  At this stage you need to add 0ne to two more tablespoons of coconut flour – one tablespoon at a time – until the mixture forms a soft but sticky dough ball.

sticky dough

  • Now lightly wet your hands and  remove the dough ball onto a surface sprinkled with tapioca flour and knead gently until it is in a manageable ball that does not stick to your hands.


  • Place the pizza dough ball onto a sheet of baking paper.  Rub on some tapioca flour onto the  rolling pin to carefully roll out the dough until it is fairly thin disc. The amount of tapioca flour used in this stage should be sparse, as the more tapioca flour you add, the denser the dough becomes.

pizza base roll out

  • Place rolled-out dough that is on the baking paper on into the preheated oven onto a hot pizza stone, pizza tray or oven tray
  • Bake for 12-15 minutes, to your desired stage of readiness.

Baked pizza base

  • Remove the cooked pizza base still on the baking paper, from the oven, add toppings of choice and return to the oven for about 10 minutes.  Reduce the oven temperature to 180° Celcius at this stage.
  • Remove, slice and eat!

grains free pizza base

Enjoy :)

Pizza cut



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Prava Singh

A Mom, daughter, wife, sister, aunt and friend experiencing life through an evolutionary body with a revolutionary mind... A recent past former Type 2 insulin dependent and hypertensive walking time-bomb for 13.5 years, I have made positive lifestyle changes that has aided and abetted my health status for my overall betterment. Passionate about all things food, with a proud Indian heritage, I regularly blog my culinary attempts that have worked for me in my endeavours to break the shackles of food addictions and food slavery. Passionate about people too, my decision to share these endeavours is driven by informing others that a lifestyle change through food is indeed possible. I have indeed survived high school and survived life too in the most interesting and thought-provoking ways. Having lost over 50kgs of excess weight in just under a year, I have reclaimed my life and am thoroughly enjoying the journey.

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