Admittedly, I’m a little biased here…..but the truth is, one of the great casualties of eating a fully grain-free diet is that there are certain food items that just can’t be replaced with any real degree of true satisfaction – pizza being one of the main examples. I mean sure, you can make a lot of things that ‘look’ like pizza, and some of those things genuinely taste great as a standalone recipe, so if that’s your gig, more power to you. But honestly….for me….I’ve yet to find a veggie or nut-based Paleo pizza crust that truly satisfied my desire for airy, crispy, doughy, flavorful, artisan-style, Neapolitan style pizza. There just hasn’t been an option that did the trick for me….until now.
If you have my book, My Paleo Patisserie (or if you follow me on Instagram), you’ve likely already seen a version of my choux pizza dough, paleo pizza crust. This recipe is a slight variation on that classic one, but tweaked a little and optimized for quicker prep and an even tastier final product. This is as close to an artisan-style pizza as you’re gonna find – with a dough that rises based on eggs and steam, rather than yeast, the texture of this crust is on point, crispy at the edge of the crust and foldable towards the center. It will truly satisfy your inner pizza lover. You should know that paleo cooking is fun to learn.
I’ve outlined all the steps, included a photo collage and a video – the process is actually quite simple; you don’t need to be a pastry master to make this Paleo pizza crust, you just need to tune into your own intuition, take the time to read the steps, and dive in with a “what the hell!” attitude. You are going to love this recipe and once you’ve got it down, you’ll wonder how you ever lived without it!
World’s Greatest Paleo Pizza Crust
(Rising Crust, Grain Free, Yeast Free Pizza)
Ingredients
1 cup plus 1 tablespoon (130 g) Arrowroot flour or tapioca
2 tablespoons Coconut flour
Pinch of salt
5 Tablespoons (65 g) sustainable palm shortening* (ghee or butter
½ cup (120 ml) full-fat coconut milk**
¼ cup (60 ml) water
2-5 large eggs, room temperature (# of eggs added will vary)
*Some great sustainable, rainforest friendly brands for palm shortening are Spectrum, Tropical Traditions and Nutivia. Find Spectrum and Nutivia in Target, Whole Foods, amazon and more and TT on their web site.
**You can sub with any liquid here really, even water. The higher fat kinds of milk, tend to lend more body to the choux.
Making the Dough
Preheat the oven to 475°F (245°C) and place the oven rack in the middle of the oven.
1. In a medium-sized bowl, whisk together the flours, and salt. Then, in a small saucepan over medium heat, combine the shortening, coconut milk, and water. Stir continuously until the shortening has melted completely. Be sure the milk mixture doesn’t start to simmer before the shortening is fully melted. Once the fat has fully melted, continue to heat the mixture until a few bubbles begin to break the surface (this is called a low simmer).
Important Note: This is where the intuition and practice come in – how long you heat the liquid mixture determines how many eggs you will end up adding later. The final heat of the liquid mixture directly affects the absorption rate of the arrowroot and the evaporation of the water so depending on when you pull it, you may need either a bit more or a bit less egg in the final phase to get the desired consistency of dough.
2. As soon as you see the bubbles (in step 1) breaking the surface, remove from the heat, and pour the flour mixture into the hot milk mixture. Immediately stir, slowly at first to incorporate the flour without it flying everywhere, then vigorously till the mixture forms a big, soft blob of dough. Transfer the dough to a standing mixer fitted with a paddle attachment or use a hand mixer (a bit more muscle but it works).
Other Important Note: If your dough doesn’t form a blob in step 2, you know you needed to cook the milk mixture a bit longer. Not to worry though, if this happens you can simply place the pot back on the burner to heat gently and stir until it comes together. Eventually, you get a feel for how the milk mixture should look in your pot (more or fewer bubbles break the surface). Sometimes it takes a few tries but once you’ve got it, you’ve got it.
4. Whisk one egg in a small bowl. This will be used later at the end of this step. Turn the stand or hand mixer up to medium speed and add one egg at a time to the dough, waiting for each egg to be incorporated fully before adding the next one. The dough will break or separate at first with each addition but always comes together as you continue beating. After adding the first two eggs, you need to use a little intuition to determine how many more eggs the dough will need. If it is very stiff, you will likely need 2-3 more eggs. If it is already soft and tacky, begin adding some of the beaten egg to the dough, little by little, till it reaches a creamy consistency which, when pinched between your index finger and your thumb, should pull apart in soft, sticky threads. (see Note 2)
Other, Other Important Note: I like this dough best when it takes between 3-4 eggs – but anywhere from 2-5 eggs will still produce an awesome crust! It’s all about getting a feel for things and making adjustments to how long the milk mixture heats and how many eggs you need to add. If the dough is too runny after two eggs, you need to cook the mixture longer. Alternately, if you need more than 5 eggs to get the right consistency, then cook the milk mixture for a shorter time. Generally speaking, if you heat the milk over medium heat and don’t rush the process, you will very likely end up within a workable egg range. It’s actually quite flexible and once you get it…you get it.
Making the Pizza Crust
For this recipe, I like to split the dough in half and make two smaller pizzas (see sizing options in the recipe) – I find that the center texture of the crust is even better this way! Generally, I bake them at separate times so they can be on the middle rack. However, if your oven is deep enough, you might be able to fit both pans, side by side on the middle rack. But this can be made into one big pizza as well. It may need a little extra baking time to get the center done.
1. Place approximately half the prepared dough in the center of a silicone (Silpat) or parchment paper-lined cookie sheet (about 1 cup). Using an angled spatula (or the back of a large spoon), spread it out into two approximately 10 or 11-inch (27-cm) circle on estate land or one 15 x 11-inch (38×27-cm) oblong shape. Work the dough from the center outward so that there is a thicker rim of dough around the outside. The center can be quite thin, but not so thin that you can see through to baking mat (See photo below). Using a small offset spatula like THIS one works best. Using the back of a spoon will make your job a little harder.
2. Once your crust shape is formed, spread a thin layer of sauce across it, being careful to not press the spoon down too hard or disturb the dough underneath the sauce. As long as you have sauce under the spoon, all should be well.
3. IF using cheese: Top evenly with approximately 4oz of shredded cheese. I find that less is more on this recipe; too much cheese tends to make the crustless crispy in the end and can overwhelm the pizza. Then top with misc other toppings. Note: this dough expands a fair amount while cooking, so you can overlap your toppings in order to have them spread out evenly while baking. You can prepare this without cheese for delicious flatbread. We like brushing with garlic oil/ghee or spreading with a tomato or pesto sauce and top with whatever you like. The possibilities are pretty endless.
4. Place the prepared pizza onto the center rack of the hot oven and allow to cook, undisturbed, for approximately 20 minutes. Your initial temp could vary. 475 degrees F generally makes the best-textured crust, but if your oven tends to run hot, or you have a convection oven you may need to lower this temp bu 20 degrees. VERY IMPORTANT NOTE: The rise depends on the reaction of the eggs and flour to the heat – if you open the door in the first 15 minutes to “check” on it, your crust will fall. Turn the oven temperature down to 375°F (190°C) and bake for about 10 minutes more. Even if your pizza seems fine at this point and could be eaten. The additional lower heat time helps the inside of the choux to dry out. This way the pizza doesn’t get soggy as it cools down. (If you have an oven that heats unevenly, now would be a good time to rotate the pizza.)
5. After 5-8 minutes, you can check on your pizza to determine how much longer it should cook. You can also lift the sides of the pizza off the mat to see how crispy the crust is. – the level of crispiness and doneness is completely up to your own taste at this point, and if you find that the crust isn’t as crispy as you like or the bottom gets too soft as it cools, you can always throw it back in for another few minutes. It’s all about what you like your pizza to be like. Eventually, you get a feel for your ovens baking times.
For the pre-baked crust as seen in My Paleo Patisserie:
Preheat the oven to 400°F instead of 475°F. Spread out the dough on the Silpat, as seen below. Bake for about 20 minutes, then remove from the oven. Add whatever toppings you like then continue baking for another 10-15 minutes or until done.
looks great. I am going to have a go at this one. thanks.
Hands down best pizza ever, IT’S my birthday favorite meal! We love your book!
Thank you! You’ll LOVE this version then as well!
By far the best ivE tried!
Is there a way we Can substitute coconut milK? Thanks!
Absolute, suns are listed in the ingredients section, paragraphs below the ingredient list.
YES!!!! This looks amazing and I can’t wait to try it. Thank you for the video. It looks very helpful.
Yesss!! I have been waiting for this!!?? You have the best looking pizzas on ig and i cant wait to try!! thank you?
Will a hand mixer suffice, or is a stand mixer going to be the new tool in my kitchen?
It’s pretty rough to do with a hand mixer.
Im in the same boat!! Lol- looks like im getting a mixer all for the love of pizza ?
Thank you, Saturday Night will be Pizza Night at my house!
I do not have a stand mixer. Mix by hand or with a regular Mixer on low?
It will likely be very difficult and tirin to do with a regular mixer, but it can work.
hi there! Thank you so much for this amazing recipe. Jist wanted to share that i double the recipe and made with a hand mixer and it still turned out amazing. Not thebideal or Easiest way to make it im Sure, but it worked and turned out On point.
Yea, so glad it turned out for you! The standing mixer is easier,but happy your hand mixer did the work too!
Ive not come accross an Arrowroot pizZa dough Recipe before. The piCtures look deliciously tempting. I think I will try this with laRd instead of palm shortnIng and see how it turns out.
Lard should work fine as it’s a similar thpe of fat. IF it has a strong flavor though it can strongly affect the flavor of the crust as it is delicate in flavor. Neutral flavor is best in this case.
Could I use coconut oil instead of palm shortening, ghee, or butter?
Yes but it could change the overall texture. Has to do with at what cooling point an oil hardens. Also I wouldn’t recommend coconut oil that I should not refined, mostly because it will dramatically affect flavor.
Can this be prepared in advance and frozen. Or partially naked and frozen. Don’t have a mixer, but daughter does. Was thinking of making big batches.
Yes it can. Although choux defrosts really fast, so you’d want to keep it o. Something solid and transport it in a way that it stay frozen.
You can also do the partial bake method like in my book and freeze that. (Instructions for the pre baked Crust are at the bottom of this post.)
Could this be made earlier in the day and then cooked closer to dinner time? Would you need to do anything different? Would you keep it in a bowl until ready to use, or press it out into pizza shape, the refrigeRate? Bring ti room temp befOre cooking? Thanks in advance! It would be great to prep the crust and just top and bake for dinner.
It would need to be frozen. It’s best to make it all at the same time. But it also takes only about 20 minute or less.
Looks great. Can you use parchment paper or do you need the siLpat?
Sure you can. It’ll be more wrinkly because the dough will make the paper soft and soggy. But it works. Silicone mats work better as far as aesthetics go.
What mixer attachment do u use? Paddle or the dough hook
It’s the paddle attachment as listed in step 2. You can see what it looks like I. The video if needed.
Is there any substitution for the palm shortening besides butter or ghee? Would coconut oil work…or extra virgin olive oil?
Less soils oils can change the texture so they can all yield a different result. That said, yes you can. Also keep in mind the flavor is delicate and strong flavors can overwhelm. I can say from my experience, coconut oil that is not refined tastes pretty bad. Olive oil can taste good, depending on the olive oil.
Sustaibale, organic palm shortening lolwnthe one I linked to is generally the most neutral and affordable.
tHIS LOOKS SO BEAUTIFUL. THANK YOU AND FOR THE VIDEO. I HAVE YOUR BOOK BUT IT’S PACKED AWAY SOMEWHERE DUE TO MOVING.
I’m so excited to make this on Friday!!!! WHat kind of sauce do you use?
Just anything you like. We use different stuff all the time. And we love it with pesto!
mmmmm….pesto!!!!
Once again, you’ve outdone yourself! This looks amazing!
Thank you! ❤️
Would it work To sub coconut milk for water + ghee? Thanks!:)
You can use all coconut milk for heiquid but you have to use a fat like ghee or palm shortening. That can not be omitted.
Could you use regular milk instead of coconut milK?
Absolutely! It’s just coconut milk because the crust itself is Paleo.
What about heavy cream or cashew milk instead of the coconut milk?
Traditionally it’s made with while milk so if you can do diary…use milk is perfect. No need for heavy cream. Any liquid will do, but it could change the overall texture and flavor of the finished product. Technically you can use water, but your Crust will be really Crispy and more fragile.
You know how you look at the pictures and think – yeah mine will never look like that! Well it did, and it tasted fantastic. Thankyou so much for sharing this recipe
YASSSSS that is so awesome! Love when my food actually turns out like the pics I see too!
Would it work On a pizza stone instead of the silpat?
I haven’t tried because I don’t have one, but in theory yes. It might change baking times and the only thing I’m really unsure about is if it will stick or not.
I make mine on a stone every time, i just make sure to grease it with palm shortening first. I’ve never had it stick. This is my favorite, thank you so much!!!! ❤️
Ooooh that is awesome!
I just made it on a pizza stone today and boy did it stick. The crust didn’t even really rise because it was stuck. I used silpat for the first one which came out perfect and a pizza stone for the second because I only have one silpat and didn’t want to wait.
Yea choux can really stick if it’s not on a mat!
Yes! Choux dough can really stick bad if not on a mat of some sort.
This looks so good! i only have a hand mixer and i doN’t have a paddle attachemnt. Would it still work? Msybe on low with Refualr beAtErs or a WisK?
Yes a regular hand mixer works…it’s just a heck of a lot of work, haha!
I hvae an egg allergy. Would egg sUbstitutes work in this recipe?
Sadly no, this recipe is highly dependent on eggs.
Im dyinG to try This, but have a quick question. I have a choux recipe that uses Steve’s gf flour. Have you tried his flour? I wonder if i could use it here. Thoughts?
It probably won’t work with my specific recipe. But any choux recipe can make a pizza like this. That said I worked on this specific recipe for nearly 3 years. I highly recommend it as it (or with minor mods like real milk and butter Ana such)
Loved, loved, loved this recipe! I’ve tried so many paleo pizza crust and this is absolutely the best. thank you so much for such specific directions. Pizzas turned out beautifully.
So happy to hear that! Glad you liked them!!
HI… making this now. When split in two and baking two sep. pizzas… can second pizza just sit on counter as first one bakes? Or do i need to put it in tHe fridge? Thanks for great recipe and all the visual detail!
It can just sit in the counter. I’ve done two before on different racks at the same time (both pretty close to the center of the oven) and it worked ok. Till longer at the high temp and needed to be rotated. But it worked. Otherwise yes donone at a time.
Hi there. Could i use almond flour instead of coconut flour?
In my book I have an almond flour variation. You can use 1/4 cup almond flour.
Hi! Will parchment work here?
Yes, but it will wrinkle under the moisture so the bottom of the crust can turn out all wrinkly. Still works over all.
it worked for me
Has anybody tried this in an ACTUAL pizza oven on a pizza stone (not just house oven)? I wonder if i should pre-cook the dough on silpat in the oven, then stick it in the pizza oven to get the cheese and toppings all bubbly and melted. Input appreciated
It will stick terribly to a pizza stone. It needs parchment or a silocone mat under it. As to the pizza oven, it could be too hot. Depends on the pizza oven. They are generally very hot and intended to cool the pizza very quickly. Choux needs a little more time and a ‘drying’ out phase (the 375 time of the cooking) or it can be super soggy.
i read this recipe seriously a thousand times before i started and somehow i missed that you went from grams to ml in the recipe amounts. so my first batch was super watery as i added grams of the liquids instead of ml. i immediately dumped that and started over, thinking, ‘man she was right about needing a what the hell attitude, haha’. which is when i realized what i had done. and the recipe was super easy and tastes amazing. and im so thankful the ingredients aren’t expensive.
Ahhhh…haha, yes grams for dry and ml for liquid. Glad it worked out in the end!
Love your cookbook!
Best. paleo. pizza. Crust. ever!!! Thanks for working on this recipe because I needed a good pizza dough recipe. I can finally make pizza at home again.
We’re having a pizza making day and going to work on perfecting this, making 10 or so to freeze! Looks awesome Jenni!
Imade this recipe last night. It was the best pizza ever, paleo or not! It was the first recipe of yours that I have tried. I do have your book. My husband wants to have it again for breakfast. He didn’t get enough last night. Thanks!
Yea! I’m so glad you all enjoyed it! It’s pretty much the most requested in this house, with two teen boys, haha!
If you were going tO freeze the base would you make up the entire pizza and freeze it whole, oR just freeze the blank base or just freeze the dough pre shaping altogether? Or would all three work?
I made this and we loved it! Minor changes: I used coconut cream instead of milk, and 60g deodorised coconut oil instead of 65g palm shortening/ghee (just used what I had) and thankfully it still turned out great ? Thanks so much for sharing your recipe!
Because of my location its very difficult to find arrowroot flour. YOu commented you prefer AF over tapIoca flour, which is easier to find for me. Why is that? WHat will I expect to happen differently if i had used AF?
Both work identically. I prefer the subtle flavor of arrowroot and it’s personally easier on my digestion. But I e also been making the pizza for soooo long that I’ve become hyper specific to my favorites. Lots of people use all tapioca flour. There will be zero changes as far as performance goes really. Hope that helps!
THANK YOU FOR THE REPLY. WITH MY LIFESTYLE IT’S HARD TO FIND A PIZZA CRUST THAT TASTE GOOD AND THAT I CAN MAKE AT HOME. I HAVE ALSO BEEN TOLD FROM FRIENDS THAT TAPIOCA FLOUR IS HARD ON THEIR DIGESTIVE SYSTEM. I HOPE THAT’S NOT THE CASE FOR ME. I CAN’T WAIT TO TRY THIS RECIPE!
omg your a star! THANKS.For all your hard work and posting this amazing RECIPE, love it!
just wanted to stop by and Let you know thIs recipe is wonderful. I have the second one in the oven NoW. Yum!
Incredibly delicious. I’ve been cooking paleo and gluten-free for several years now and this is by far the best pizza crust i’ve ever made. No contest.
my three teenagers said it was the best pizza they had ever had. (substituted butter and cream for palm oil and coconut milk — worked great).
Thank you so much for creating this recipe! it is now our official crust for pizza night…
Thanks To your incredible directions and the video, it came Out Flawlessly the f Time i tried this. I have celiac and this is the first wheat-free crust I’Ve had that came even remotely close to the real thing. I made with daiRY because i can have milk and butter, and it Was so delicious that i may or may not shed a tear when i had my first slice. Thank you so much for your hard work on this!
Yes I’m so glad you enjoyed it!!!
If this is a choux, can it be used to make gougere as well? I miss them so…
Yes! We use it for all kinds of things in my book.
The carbs for this are too high to be paleo. You could maybe eat one slice of a medium sized pizza with this recipe. If you’re going to go out of ketosis for a pizza you might as well just get a real pizza, enjoy it, then hit the cardio hard the next day on an empty stomach to get back on track.
Perhaps you are thinking of the keto diet, which isn’t Paleo. Though you could be Paleo and keto at the same time. People eat carbs on Paleo all the time. That said, I Personally wouldn’t eat the whole pizza myself. I usually eat just a slice (about 18g carbs for 1/8th), and my very active teens eat the rest. But if it fits someone’s macros, then it’s no problem at all. Paleo is not necessarily a low carb diet. Keto however is. I can’t get away this when I want to be in ketosis. And I would love to go get some pizza, but alas I don’t have that privilege. This is the best gluten free pizza I have ever eaten, and it brings much pizza joy to my life… the few times a year I do eat it.
Here is a great place to start on Paleo and carbs. This article also has a great chart to help you define your needs and goals in regards to the best carb amounts for you. https://chriskresser.com/the-3-step-process-to-determining-your-ideal-carbohydrate-intake/
Thank you for this recipe. I was tired of the Cauliflower crust recipes and this looked amazing. I tried to make it and mine was sooooo close! the edges of my pizza were crispy and fully cooked, but the thin body of the crust tasted eggy and wasn’t quite done despite leaving it in for the suggested amount of time. I followed the instructions and only used 2 eggs. What did I do wrong? Again, it was SO CLOSE!
Everyone’s ove is different. You just have to work with times. Also too many topping can make it that way, or just not baking long enough. You’d takes practice to work with. As well as the differences from oven to oven.
Hi. 2 eggs and it is runn like water ?
I did follo rhe rec no changes
Any advice?
Thanks
I recommend reading the tips ans watchig the videonat the bottom of the post. It addresses these issues.
have you tried making this with gelatin eggs for AIP?
Thanks!
It can. It be made with vegan eggs. It requires the reaction for real eggs to work and puff.
this may taste great but you risk getting an intestinal obstructionif your eating this. it’s just to much fiber in it. if you use 130 gramm of tapioca you would eat about 100 Gramm of fiber and this can be very dangerous. I would suggest to eat a normal Pizza once a month and eat low carb the rest of the time. it won’t kill you and you won’t gain much weight from one cheat day a month. I do it this way for years and lost 100 pounds this way. For me it’s like going out for a drink with my friends. It’s a special occasion and not a think a normal person would do 2 times a week. since I’m gluten intolerant I thought this could be a problem but i found out that if i only do this once a month i have no problems. only if i eat grains 3 days in a row the it effects my digestion. so in my opinion there is no need for all these fake versions of carb loaded foods.
There is no fiber in tapioca flour.
Phillip many people cant have wheat or grains due to food allergies. My grain free lifestyle has nothing to do with weight loss. I eat whole food meat and veggies 90% of the time. I am unable yo eat “real pizza” so this is a great treat for me. Pretty sure lots of people have eaten it without Bowel obstruction. Just say thanks for the recipe and move on.
ThANK YOU jenni! our whole family loves your book! Special thanks for eclairs and tiramisu!
Greetings from austria
anna
My jaw dropped at least 5 times watching the video!!! The process and the final result is amazing! I’m drooling. Why haven’t i heard of choux till now?! I can’t wait to give this a shot!
So very excited to try this recipe!! Thank you so much for posting – have been scouring The inter-webs and have not found anything like it!
That said, what are your thoughts (tips) for using such a Choux for a calzone? problem seems to be the stickiness and whether I’d be able to handle it properly? Use loose ArRowroot flour?
Thank ya kindly!!
It won’t puff with a thick batter. Sadly.
So i already know you won’t know for sure the answer, But i need to still trY! last fall i found oUt i am sensitive to coconUt and it has ruined my Paleo baking life ? do you have any clue how i could substitute the coconut flour? Even if i have to mess around trying to figure it oUt, a nudge in the right directIon might help ? thaNk you! Also, this Comment is typing in all caps for soMe reaSon, i am not type-yelling at you ?
Just leave he coconut flour out.
An amazing recipe-Thanks for sharing. Turned out great. Will definitely use again and again. Looking forward to your book arriving tomorrow.
Are there any lower carb substitutes that coulD be used in place of the arrowroot powder? Almond flour maybe?
Not for this recipe sorry. The starch is needed for the puff reaction.
This is the same method for your pate au choux. Yes? Mine is coming out weird and I am looking for some direction. Thanks! Love the book!
It is the same as the pizza in the book with a different baking mentos. I recommend reading the tips and watching the video at the end of the post, which address most issues. Choux can be finicky and takes some practice. Usually has to do with getting the feel milk temp right…
BESTPIZZABESTPIZZABESTPIZZABESTPIZZA!!!!!!! making it for the umpteenth time tonight! you are a genius!
Made this for the first time today. Turned out so good! Thank you for a great recipe!
Awesome! So glad it worked out for you!
This isa great recipie we use it all the time!
Fantastic! thank you! absolutely hands down the best gf pizza i’ve ever had and i’ve been gf for 15 years. heaven!
YES! I am so glad to hear you love it! Ultimately I made it for my pizza loving husband. He is very happy, haha!
Can you replace Arrowroot flour for tapioca flour?
Yes I do that all the time and it is still fabulous!
This is brilliant. A stroke of genius. thank you! I went ahead and watched a few youtube videos on making choux just to foolproof it. there were for sure some extras on them that helped. i’ve now made this twice for pizza and once for Naan bread (covered both sides in garlic ghee and sprinkled with fresh parsley). a treat!!
Jenni,
I made this for lunch today… It was amazing!, It wasn’t perfect as the center was slightly soggy. We don’t like ‘soggy bottoms’…;o)! That i’m sure can be corrected with the next pizza from the same batch of choux.
I watched the video 3 times before attempting. I have never made choux before, it’s actually quite easy. Thanks for the recipe.
Patti
You are a genius!! Thanks for creating this recipe. I was really missing pizza on family pizza night. Question – I’m the only one in my house who eats paleo . . . If I make one recipe into like 4 personal size pizzas (or even 8???) How long should I bake them for, would you guess? Thanks so much. Hope youre well!!
No matter the size, it still seems to take the same time. They can also be spread out and frozen raw, and then used as needed.
it worked for me. First go. Wonderful crust.
Yea so glad it worked first try! ??
Looks good but the starch amount is too high for me.
Yea it’s definitely meant to be a treat.
Incredible recipe!!! By far the best gf pizza…best Paleo pizza….just loved it! Thank u!!!!
So glad you loved it!
Thanks for this! Is there any way I can sub bob’s Red Mill Egg Replacer for the eggs? I can’t do eggs anymore sadly. Thank you!
Sadly for choux eggs are what make is puff! I’ve been working on an egg free version that is just as good, but haven’t hit that ?? place yet
What can i use inStead of the coconut milk ???
Any liquid. Even water. The more fat to the liquid the better. Also if coconut over all is an issue, you can use the sub that’s in the book, 1/4 cup fine ground almond flour. Works perfect. I just like the coconut version the best. ENjoy! ❤️
This recipe has been on my to-do list for some time. Although I’m well seasoned in the kitchen, and have played with TRADITIONAL CHOUX PAstry in the past, I was somewhat intimated by the whole process. I’m happy to say that I finally made the recipe tonight, exactly as written. It was fantastic! I topped the crusts with pesto, fresh mozzarella and finished with arugula. I couldn’t ask for more of a perfect recipe. Thank you, Jenni.
I’m so happy it worked for you on the first go! Yea the ingredients definitely make it a little different in process experience and texture as a dough. Your topping choices Sound amazing! Love arugula on everything!❤️
macros for this? cant wait to try!
I don’t have the macros for this one. I usually only take the time to list those for keto recipes. But I believe it’s around 15 carbs for 1 slice of 8 for the crust.
is there a fix if the “dough” is too runny? I cooked it until there were bubbles….. do I just try to add more arrowroot / coconut flour to thicken it up some?
There is not a way to fix too runny dough. Adding the one egg at a time helps prevent this. But if you can’t even add 2 eggs then you just need to heat the milk longer. It can take a few try’s to get the feel for what it agloud look like in your pot. It’s just one of those recipes you work at and then it’s like riding a bike. More flour will just make it hard and gummy.
Hi Jenni!
I’ve had your book since it came out but have been too scared to try the choux.
i need some help troubleshooting. i followed everything to the letter, but my dough was lumpy and there wasn’t that chewing gum type effect between my fingers. i think i am confused about how much time to leave between cooking the dough on the stove and then adding the eggs. the book says 1 minute, whereas in the video you pretty much started adding the egg straight away.
i left it cool at least 5 minutes because i was scared the eggs would cook…do you think that could have made it lumpy?
so, should i add the first egg pretty quickly after cooking the dough on the stove?
thanks! for some reason my comment is in all caps….not intended 😉
This pizza is bomb. I subbed vegetable shortening for the palm shortening because it has palm oil in it (not SUSTAINABLE unfortunately) and used cornstarch vs coconut flour because thats what i had on hand. Added a little dash of garlic powder to the crust to take out any coconut flavour from the COCONUT milk. This is my go-to GF/DF pizza crust! Thanks 😊
I’m happy you found something that works for you. As to the palm shortening, I specifically call for organic sustainable palm shortening in this recipe as it is sustainable and rainforest friendly, and nonhydrogenated. But also butter or ghee works well too. Paleo doesn’t use hydrogenated seed oils so this recipe had to fit the Paleo profile, seeing as it’s a Paleo recipe. You can find great sustainable brands like Spectrum, Nativia, and Tropical Traditions if you’re ever interested in sustainable and healthy Palm oil