Perfect Primal Pizza – It’s Deliciously Gluten-Free!

Primal Pizza

Ok, I’m going to say it. This pizza might be tastier than regular pizza. It’s that good.

I generally don’t like making substitutes recipes – weird combos of ingredients meant to taste like something else. It’s not my style. I’d rather have an honest meat and veg meal, than paleo lasagna or a paleo croissant. But when your son has a hankering for a pizza that won’t make his insides turn upside down, you’ve got to give it a try. My gluten-free version was a big hit!

First, let’s give credit where credit is due. My starting point was this Fat Head recipe. In that post, Tom gave credit  to his inspiration – Cooky’s Creation. Whoever originally came up with the idea of basing a crust on cheese, I bow to this person’s genius.

Both Fat Head and Cooky’s Creation make their dough with almond meal / almond flour. I decided on rice flour instead. Why? Almond flour is very expensive, at least where I live. The pizza isn’t cheap at any rate, since it has so much cheese in it, and almond flour would make it exorbitant. The rice flour has just the tiniest bite to it, which adds to the texture of the crust. I took a chance on this and it totally panned out.

So my thought was, if I’m going to make a non-traditional pizza, I’d better make sure that everything else is top notch – that’s why I made the tomato sauce from scratch. And by that, I don’t mean from tomato paste, I mean from tomatoes. The sauce I made was very simple and tasted absolutely amazing. It took a long time to cook, but didn’t involve a lot of work. Here’s how it’s all done.

Perfect Primal Pizza

(Makes a small 30 x 28 cm pizza)


8 tomatoes

4 cloves garlic

1 tbsp. olive oil

3 tbsp. chopped basil

1 ½ tbsp. wine



1 cup grated mozzarella

½ cup grated parmesan

2 tbsp. cream cheese

¾ cup rice flour

1 beaten egg



Grated mozzarella

Grated Parmesan

Anything your heart desires (I used sliced, fresh mushrooms)


Let’s Cook!

Peel the skin off the tomatoes:

1. Boil a pot of water and prepare a large bowl with cold water. Put 4 tomatoes in boiling water for about 90 seconds. Remove with a slotted spoon and place in cold water (or wait a bit till it cools down). When cool enough to touch, peel the skin. Repeat for the rest of the tomatoes.

Make the tomato sauce:

2. Cut tomatoes into large chunks, making sure to remove any tough sections (the tomatoes I used were very tough under the stem).

3. Sauté garlic in olive oil until softened (about a minute), then add chopped tomatoes, basil, and wine and cook without a lid for a few hours, stirring occasionally, until you get the consistency of a tomato sauce suitable for pizza (you don’t want it runny!). I stirred once or twice an hour. When it gets close to being ready, keep a closer eye on it. Stir more often to see that it doesn’t start to stick to the bottom and make sure you don’t burn it. The exact cooking time will depend on how much liquid is in your tomatoes.

Homemade tomato sauce

Make the crust:

4. Put all the cheeses in a microwavable bowl and microwave for about 45 seconds, stir the mixture, then microwave for another 15 seconds and stir again. Repeat if needed. It should look something like this.

Melted cheeses

Gooey Cheese

I happen to have a microwave right now, but I don’t usually have one in the house. I’m trying to remember how I made it last time without one, I think I melted the cheese in a double boiler.

5. Gradually mix in the rice flour and beaten egg. Start mixing with a fork, and finish off with your hands.

Pizza Dough

Pizza Dough – ready to use!

6. Line a pan with parchment paper [I ran out and used aluminum foil] and use your fingers, heel of your palm, and powers of persuasion to convince the dough to spread out. Initially, it doesn’t look like the dough will spread out enough, but it does.

Pizza Dough

7. Bake the crust at 220 degrees Celsius (425 Fahrenheit) for a few minutes until it starts to brown. It already looks delicious:

Baked pizza crust, ready for toppings.

The fat head recipe said to poke it with a fork to avoid bubbles, but I didn’t do that and had no problem.

Putting it all together:

7. Spread the sauce on the crust, add toppings, sprinkle cheese and pop it back in the oven for a few more minutes. When the cheese is melted and browned to your liking, it’s done. Yum!


Pizza is done!

Dig in!


This post was the reader favorite for Real Food Allergy Free’s Allergy Free Wednesday!

Step By Step Paleo








Get your updates & FREE download.

No spam. Ever!

Posted in Paleo Diet Recipes, Paleo Main Dishes Tagged with:
16 comments on “Perfect Primal Pizza – It’s Deliciously Gluten-Free!
  1. Anonymous says:

    I didn’t think cheese was allowed on true paleo

  2. Anonymous says:

    Yikes! You people are harsh!! Don’t like it? Don’t eat it! I admire anyone who who works on tasty recipes then offers up their successes. Some I like, some I don’t, some don meet my dietary restrictions. So what? I modify them or pass on them. I still appreciate the effort

  3. Really excited to try this, thank you! I’m tempted to try adding a little yeast, as I’ve seen in some almond flour crusts, to see if I can get it to taste even closer to the real thing!

    • Ruth Almon says:

      I’m not sure what effet yeast would have on the crust, since it’s partly cheese. I’d try it my way the first time then next time with yeast, if you think it needs it. Let us know the result if you do!

  4. meredith says:

    I Just made this tonight for my husband, sons ages 8 & 10 and myself. We consider ourselves primal and will only splurge on recipes like this occasionally but it is definitely a keeper and absolutely delicious!!! Much much better than traditional pizza and doesn’t wreck your gut either. We give it 5 stars and 8 thumbs-up;)

    • Ruth Almon says:

      Thanks, Meredith. I don’t make it often because I don’t want to eat that much cheese on a regular basis, but boy do I love it when I make it!

  5. Anonymous says:

    This is definitely not paleo. It does sound delicious though.

    • Ruth Almon says:

      Maybe that’s why I called it primal?

      • Ole says:

        You’re not really getting it, are you?! Primal and Paleo are the same thing, meaning BEFORE we started Agriculture!!! Rice is NOT Paleo or Primal at all!!! Paleo = Paleontology, the study of our Evolution, Primal = How we used to live, when we couldn’t go into a shop and buy shit! What they both have in common, is that there was no Processed Foods, no simple Carbs, no MAN made stuff! Please stop posting, if you don’t get it!!! And before some jackass yells: “But what about the Cheese?!” well according to the Time Magazine: “Nature” they did make Cheese back then…

  6. Morgan says:

    This looks tasty, but with cream cheese, parmesean, mozzarella, AND rice flour, it is nowhere close to being considered “primal.” I would just call it gluten-free!

  7. amcken3 says:

    I’m sure its GREAT with rice flour but I have to stay away from starches.

    • Ole says:

      Everyone does, as it is NOT how we’re supposed to live! Athletes and Trainers always say you need those sort of Carbs, but you don’t at all, There is a reason, why Carbs is 4 Kcal per 1 Gram, and Fat is 9 Kcal per 1 Gram, it is simply over twice the amount of effective Fuel! It is bad education at best, when saying crap like that! Our body can turn Fat into Fuel, just like it can turn Carbs into Bad Fat… 1/3 of the planet is now Obese, go figure… And how many more wasted money, do we need to throw at diseases (Conditions) like Cancer?! Diabetics?! Asthma?! Artheritis?! Yeah yeah, people think Asthma is bad Lungs, people think Artheritis is a worn down body… The fact is, NO, it is the Inflammatory state of your body, by eating CRAP that strips your body from Vitamins and Minerals! My Mom had it all for over 30 years, Artheritis, Asthma for 10 years, High Blood Pressure, High Cholesterol, 2 years ago i got her converted, and after 3 weeks, no more Asthma, no more Artheritis pain killer medicine, she gets frequently Blood Tests, and as late as Friday, she, in the age of 73, has the Blood Pressure as a 18 year old (Providing that 18 year old is in good shape) 124/80, it is that simple!!!

Now it's your turn!

Step By Step Paleo  Guidebook

Paleohacks Cookbook