My folks found this message from God for those of us trying to eat healthy: “Yay, though I walk through the valley of powdered donuts and mac’n’cheese, I will fear no carb, for you are with me. Your protein and your low glycemic index, they comfort me.”  

Enter: New York-style Paleo pizza crust. Oh, man. Now, this isn’t a huge, fluffy thick crust, but take it from inveterate thick-crust junkies (all three of us), you actually don’t miss it because the chewy texture and satisfying mouthfeel is so fun. It’s NOT your grandmother’s crispy, burned thin crust.


  • 2 Tbsp. yeast

  • 2 Tbsp. raw honey

  • 1/2 cup warm water (should feel warm on the inside of your wrist, but not burn)

  • 1 1/2 cup almond flour

  • 1 1/2 cup tapioca starch

  • 1 1/2 tsp. sea salt

  • 2 Tbsp. olive oil (or other melted fat if you’re opposed to heating olive oil)

  • 2 Tbsp. egg whites (less than one egg)

  • 2 Tbsp. apple cider vinegar

  • and of course your favorite toppings! (Our personal favorite is (1) the super easy, super healthy Simple Marinara Sauce by Danielle Walker – but we leave the chopped onions in the sauce; she takes them out; and (2) Bravo! Cucina Italiana’s Bruschetta with Mushrooms and Boursin topping)


  1. Preheat oven to 175 degrees.

  2. In the warmed bowl of your stand mixer (or alternately, the bowl you’ll be using with hand-held beaters), combine the yeast, honey, and warm water and whisk to combine. Let sit for a good 5 minutes. It will get foamy and active.

  3. In a small bowl, combine olive oil, apple cider vinegar, and egg white.

  4. In a medium bowl, whisk to combine the almond flour, tapioca starch, and sea salt.

  5. Once the yeast is foamy, add the wet and dry ingredients to the bowl and mix on medium high for 30 seconds, scraping down the bowl once to make sure it’s all incorporated.

  6. Scrape down the bowl with a rubber spatula again to gather the dough together. It will NOT look like the dough you remember; it is much wetter (see here). Use the spatula to get it into as much of a ball as possible.

  7. Cover the bowl with a tea towel and set in a warm (but not hot) place. Allow it to sit for 75-90 minutes. I know, it’s torture.

  8. After 75 minutes, check the dough to see if it’s risen. It won’t rise as dramatically as a conventional dough would, but it will have changed, and gotten aerated, and a bit larger (see here). If this has happened, Turn your oven on to 500 and if using a pizza stone, place it in the oven to to heat up while the oven warms.

  9. Lightly oil a sheet of parchment paper and turn the dough out onto it. It will likely be a bit stuck to the bottom of the bowl, just scrape it out as best as you can.

  10. With oiled hands, gently flatten out the pizza dough into a 9-10″ circle. It will be aerated, so might want to leave empty spaces.

  11. Carefully transfer the parchment with the dough onto the pizza stone or sheet pan.

  12. Bake at 500 in the lower 1/3 of your oven for 6-8 minutes, or until it’s starting to brown at the edges.

  13. Add desired toppings and cook for 2-3 minutes more. Allow to cool for a minute before slicing.