When searching for paleo and/or vegan pizza recipes, what pops up are unappealing, flimsy, eggy cauliflower crusts (I’ve tried them all, no bueno) and pancake-like crusts (yuck!).

So, as I usually do when I’m not satisfied with the vegan AND paleo options out there, I take inspiration and ideas from other recipes and I test, test, test until I get the perfect result. And I have the perfect, delicious, crispy, vegan/paleo real pizza crust-like recipe for you.

Almost all of the paleo pizza crusts are made using eggs, and the vegan crust recipes are usually loaded with wheat and sugar. It was time for me to try vegan eggs…I am impressed! The packaging resembles an egg carton, but the contents are just a powder. This powder is 100% sugar free and paleo as well. Score!

+ Crust Recipe and Instructions:

+ 1/2 cup cold water

+ 1/2 cup olive oil

+ 1/2 teaspoon pink himalayan sea salt

+ 1 “vegan egg” – follow instructions on packaging

+ 1/4 cup coconut flour

+ 1 cup tapioca flour

+ 1 teaspoon oregano

Instructions:

+ Preheat oven to 350 degrees. 

+ Mix all ingredients together, roll into a large ball.

+ Coat pizza stone or pan with olive oil

+ knead out the dough onto the stone or pan until round and 1/2 an inch thick

+ Bake for 30 minutes or until the edges are browned

Now comes the easy part! I like to add a variety of different toppings, but this time I used what I had in my fridge (usually I always add fresh basil, but I didn’t have any at the time). After your crust is cooked, add your desired sauce (I used a garlic marinara), veggies, olives, crushed garlic, and chile flakes! 

Before I swore off dairy, I didn’t really like cheese, so I don’t miss it. You can definitely add vegan cheese to this pizza if you’re a cheese lover, but it is SO flavorful and honestly, it doesn’t seem like anything is “missing” from the pizza.

Let me know if you try making one yourself!

Xo,

Lynn