Paleo Pizza with Turkey and Arrowroot Crust
Grain-free pizza built on an arrowroot and almond flour crust, topped with seasoned ground turkey, sautéed red onions and bell peppers, tomatoes, and fresh basil. Baked at 450°F for a crispy base and tender toppings. Compliant with paleo dietary guidelines and free from wheat, dairy, and refined ingredients.
Ingredients
- ¾ cups arrowroot starch
- ⅝ cups blanched almond flour
- 6 tbsp coconut flour, divided
- ½ tsp onion powder
- ½ tsp basil
- 1 tsp Italian seasoning blend
- ⅓ tsp salt
- ⅓ cups olive oil, plus 2 tablespoons
- ⅓ cups water
- 1 tbsp raw apple cider vinegar
- 1 egg whisked
- ½ lb ground turkey
- ¼ tsp fennel seeds
- ¼ tsp red pepper flakes(optional)
- 1 red onion thinly sliced
- 1 red bell pepper thinly sliced
- 2 large tomatoes, chopped
- 2 cloves garlic, thinly sliced
- ¼ cups basil leaves, torn
Instructions
- 1
Preheat oven to 450°F and line a round pizza pan with parchment paper.
- 2
Whisk arrowroot starch, almond flour, 3 tablespoons coconut flour, onion powder, basil, Italian seasoning, and salt in a medium bowl.
- 3
Whisk 1/3 cup olive oil, water, and apple cider vinegar in a large measuring cup. Pour wet ingredients into dry and mix with wooden spoon until dough forms.
- 4
Stir in whisked egg and mix until incorporated. Add remaining 3 tablespoons coconut flour and mix until easier to work with.
- 5
Sprinkle arrowroot starch on parchment-lined pan. Place dough on top and use hands to spread, then roll into 10-inch circle.
- 6
Bake crust for 10 minutes or until golden brown.
- 7
Heat 1 tablespoon olive oil in a pan over medium-high heat. Add ground turkey, season with fennel seeds and red pepper flakes, and cook 8-10 minutes, breaking up meat, until browned. Set aside.
- 8
Add remaining 1 tablespoon olive oil to pan and sauté red onions and bell peppers until translucent, about 5 minutes.
- 9
Add chopped tomatoes and garlic, cook 1 minute more.
- 10
Layer vegetable mixture on cooked crust, sprinkle ground turkey on top, and bake 10 minutes.
- 11
Garnish with torn basil and serve.
Tips
Dough is sticky; coconut flour helps bind it for easier handling.
Roll crust evenly to ensure consistent baking and prevent thick or thin spots.
Pre-bake crust prevents soggy pizza; vegetables release moisture during second bake.
Fresh basil added after baking preserves flavor and color.
Good to Know
Refrigerate leftovers in airtight container up to 3 days. Reheat in 350°F oven for 10 minutes to restore crust crispness.
Prepare dry ingredients (arrowroot, almond flour, coconut flour, spices) in advance. Dough is best mixed fresh but can be refrigerated up to 4 hours before rolling.
Serve warm, slice into 4-6 pieces depending on appetite. Pairs well with a simple green salad or roasted vegetables.
Common Mistakes
Under-mixing wet and dry ingredients leads to dense, crumbly crust; mix thoroughly until smooth.
Over-spreading dough creates thin, fragile crust; aim for even 1/4-inch thickness.
Skipping first crust bake results in soggy base; bake 10 minutes until golden before topping.
Adding toppings while crust is still hot can soften it; let it cool 2-3 minutes first.