paleo pizza

Easy Paleo Pizza Recipe. It’s so good.

Flipping heck this paleo pizza recipe is so good. We’ve made cauliflower base pizza before and we have a recipe using sweet potato from our book (they’re both awesome)… but we just wanted a paleo pizza recipe that actually stayed together when you pick it up. Like a REAL pizza.

And wah-lah! This one will do the trick! Plus, you can make the base a little thicker and use it as a foccacia-ry type bread to dip in dips, which is definitely fun. Dipping anything in yum dips is fun. We did that, you can check it out HERE!

paleo pizza

We made this pizza using cassava four but you could also use tapioca or arrowroot flour, you may need to add some extra herbs or spices to the mix for extra taste. Then we topped it with left over fridge stuff. Think tandoori chicken (from the best Indian place down the road, all gluten free and amazing), zucchini, mushrooms and organic parmesan cheese (you can leave off the cheese for 100% paleo or why not try make a batch of our paleo cheese!). 

The only question you need to ask and answer is: when is pizza night? When you have your answer, whack this baby on your to-make list! We all have those lists, right? Well… we do!

Always merrymaking,

Emma + Carla


paleo pizza

p.s if you want more amazing recipes, check out our cookbook Make It Merry! Available in hard copy and eBook! Over 70 recipes to make you feel and look your best! Check it out!

easy paleo pizza
Serves 2
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Stuff you need
    For the base
    1. 1 cup cassava flour
    2. (or 1 and 1/2 cups tapioca/arrowroot flour)
    3. 1/4 cup coconut flour (use 1/2 cup if you used tapioca)
    4. 1/4 cup coconut milk (canned)
    5. 1/4 cup ghee or butter melted
    6. 1 tbs. dried rosemary
    7. 1 tsp. apple cider vinegar
    8. 4 eggs
    9. Pinch of salt
    10. For the toppings (we used)
    11. Left over tandoori chicken
    12. 1 avocado
    13. 1 zucchini chopped
    14. 10 button mushrooms sliced
    15. 1/2 cup grated organic parmesan cheese
    16. 100% tomato paste
    Now what
    1. Preheat oven to 200°C (400°F) and line a baking tray with baking paper.
    2. In a bowl mix the flours, salt and rosemary together. Leave this for now.
    3. In a small bowl whisk the eggs. Then add the coconut milk, apple cider vinegar and ghee, mix until combined.
    4. Add the egg mixture to the bowl with the flours, stir super well.
    5. Spread the pizza mix on to the prepared baking tray. We made ours into a circle shape. It should be about 1/2 cm (1/4 inch) thick.
    6. Place in the oven for 10 minutes or until golden brown on top!
    7. Take out, add your toppings and place back in to the oven for 10 minutes.
    8. Serve with extra salt and oil if you like!
    Merrymaker tip
    1. You can make a plain base and use it for a party platter to dip in to stuff! YUM!
    The Merrymaker Sisters | Easy Healthy Recipes https://themerrymakersisters.com/