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Tim's Italian Paleo Pizza Crust

Updated: Mar 19, 2022

Tutti X Guest Recipe from Tim Atkinson!

This ingenious recipe was submitted by Tim Atkinson of Firestone, Colorado, whose Paleo diet transformed his health following a long period of illness. Thanks for sharing, Tim!


  • ½ Cup olive oil

  • ½ Cup water

  • ½ tsp. sea salt

  • Appx. 2-½ Cup tapioca flour (e.g. Bob’s Red Mill)

  • 1 TBSP diced fresh garlic

  • 1 large egg

  • 1 TBSP Tutti Italian Blend

  • 2 TBSP almond flour


  1. In a small pan add olive oil, water, sea salt, and garlic and bring to a boil. Remove from the stove and add to your tapioca flour and mix.

  2. Let this sit for five minutes and then work in Tutti and egg.

  3. The dough should be soft and pliable and not sticky. If it’s sticky, add more flour.

  4. Here you can either shape into bread rolls or take two sheets of parchment paper and roll/flatten out the dough into a pizza dough.

  5. For a crispy crust keep the thickness to 1/4 inch to 1/2 inch. Anything larger than this and you will have a soft crust.

  6. Remove the top piece of parchment paper and sprinkle the top of the dough with 1 teaspoon of almond flour.

  7. Bake at 350° for 25 minutes on a stainless steel baking sheet. When the crust is crispy, place your toppings on and cook until warm - roughly 10 minutes more at 350°.

Author’s Note The crust is flavorful and crispy. I like to use the best veggies and cheese (Welsh/English white cheddar) as it brings out the flavor. I don’t use a sauce, maybe just tomato slices.

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