This Grain-Free Mushroom Pizza Crust is ideal for your “Pizza Night” because it’s healthy, full of fiber and lots of flavor. Is there a more satisfying meal than pizza made from scratch? I honestly don’t think so. Warm up your soul with this easy paleo pizza recipe tonight and top it off with veggies and tomato sauce.
I’ve had numerous requests for more paleo pizza recipes in the last few weeks. I’ve heard such great feedback from you loving my last few grain-free pizza recipes, so I wanted to share another delicious crust with you (and a few paleo pizza sauces, as well). If you’re new here, I’ll let you in on the fact that I bake a lot of grain-free baked goods and pizza crusts and crackers in my cookbook, Eating Clean, and here on The Healthy Apple because my digestion and overall body feels so much better when I use a protein rich flour instead of using a grain flour. I’m excited to share with you how to make this easy paleo pizza recipe that doubles as a flatbread recipe for snacks, as well. Let me show you how it’s done.
Before we dive into this recipe, I want to share a few of the other grain-free crusts, crackers and flatbreads in case you want to try a few others this week.
Now, onto the recipe. As you can see this is a very soft and bendable crust; it’s not crispy like thin crust pizza. It has more of a bit of a bounce to it. I think this may be my new favorite crust out of all the ones I’ve made above and in my book because this honestly tastes so thick and chewy and it’s super filling. Mushrooms tend to be spongy so they lend a nice cushion feel to this paleo pizza crust. The crust is made from all whole ingredients-nothing from a box or can. You can’t get any easier than this, folks. All you need to do is toss all the ingredients into a food processor and watch it whirl round and round until it resembles a dough-like consistency. Then, you’ll use a rolling pin to flatten the dough, bake it and poof: you have a fabulous crust.
Now, you’re probably wondering what the heck I drizzled on top of the crust here. Let’s talk about toppings.
I made this recipe in the afternoon so I needed a quick snack and didn’t want to add tomato sauce to make a full meal at the time. If you prefer the latter, see below. If you’re more in the mood for a snack, warm up some almond butter and pour it over this pizza crust and enjoy a delicious snack. It honestly hits the spot. I know almond butter may sound crazy to you as a topping but I assure you, it’s not. I love it.
These three sauces are delicious and as many of you know, I have two other tomato sauce recipes in my best-selling cookbook, including my Roasted Tomato Sauce, which is out of this world delicious. So you have numerous options of sauces that you can put on top of this crust. Invite your neighbors over and have a healthy pizza night with this paleo pizza crust and my other grain-free options above.
SHOP the RECIPE
Free of gluten, dairy, soy, sugar, corn, eggs. Vegan, Paleo.
- 2 1/2 cups button mushrooms sliced
- 2 cups almonds whole
- 1 cup cashews whole
- 1 large carrot diced
- 1/2 small red onion diced
- 1/2 cup ground flaxseeds
- 2 Tbsp. extra-virgin olive oil extra-virgin
- 1 large lemon juiced
- 1 Tbsp. fresh parsley finely chopped
- sea salt to taste
- freshly ground black pepper to taste
Preheat the oven to 400 degrees F. Prepare a large baking sheet with parchment paper and set aside.
Combine all of the ingredients in a large food processor and puree until the mixture resembles a dough, approximately 7-9 minutes, scraping down the sides as needed. Transfer the dough to the prepared baking sheet and lay another piece of parchment paper on top of it. Then, use a rolling pin to flatten the dough to be 1/4 inch thickness and discard the top piece of parchment paper. Bake for 20 minutes or until the crust is golden brown. Remove from the oven and serve.