Paleo Gluten Free Almond Flour Pizza Crust

This crust starts with a simple almond flour and tapioca starch base, whisked with garlic powder and dried oregano for a savory, herby backbone before eggs and olive oil bring it together into a workable, roll-out dough. Pressed between parchment sheets and rolled into an even round, it par-bakes first until the edges turn golden and the center firms up enough to hold whatever sauce and toppings you pile on. The result is a crust with real structure — sturdy enough to pick up by hand, with a light, nutty flavor from the almond flour that plays well with classic pizza toppings. Since it skips traditional wheat-based dough entirely, this one slots naturally into a Paleo kitchen without any special workarounds needed on your end. It's a great weeknight option when you want pizza night without stepping outside your usual way of eating, and it slices into eight neat pieces for sharing.

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