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Paleo Pizzas

Yields1 ServingPrep Time5 minsCook Time25 minsTotal Time30 mins

Pizza Base Ingredients
 1 cup tapioca flour (plus extra for dusting/rolling the dough)
 0.25 cup + 2 Tbsp of coconut flour, sifted
 1/2 tsp Changing Habits Seaweed Salt
 1 tsp onion powder
 1 tsp garlic powder
 1 egg
 1/2 cup olive oil
 1/4-1/2 cup water
 Homemade tomato sauce or tomato paste (enough to spread over the pizza base)
 grated cheese for sprinkling on top
 2-3 tsp mixed dried herbs
 1/2 cup chopped olives
 Optional Add Ins: roasted pumpkin, mushrooms, shredded chicken, quality ham, diced pineapple, onion, mozzarella etc.

Preheat the oven to 180C. Line 2 baking trays with baking paper.


Add all of the pizza base ingredients, starting with 1/4 cup of water to a thermomix or food processor and blitz until combined and a dough starts to form. If you need a touch more water to bring the dough together add small amounts in until you reach the perfect consistency. Please note that all coconut flours are a little different, so you may need to add in a tiny bit more flour if the dough is too sticky, or add in a tiny bit more water if the dough isn't coming together perfectly. Keep adding either flour or water as needed until you reach a beautiful dough consistency.


Place the dough onto a flour bench top and roll into a ball using your hands.


Break the dough into 2 pieces and roll these out individually, use flour as needed so the rolling pin doesn't stick.


Place the 2 pizzas onto the lined tray and place them in the oven and bake for 12-15 mins, or until only slightly golden in colour.


When they're ready, remove them from the oven.


Cover the pizza bases with tomato paste or homemade tomato sauce along with your other chosen toppings.


Put them back in the oven and bake for another 10-15 minutes, or until the cheese is golden brown.


Remove them from the oven and serve straight away, enjoy.