Pete’s Paleo Pizza Dough: Almond Meal and Arrowroot Base
Pete Evans’ paleo pizza dough uses almond meal, arrowroot flour and eggs to make two thin pizza bases. It is a thick batter you spread onto a tray, rather than a stretchy dough you knead. Bake the bases before adding toppings so the middle has a chance to set.
Updated October 2026
This recipe was originally shared with MumsDelivery by Pete Evans in 2014. The ingredient quantities below retain that recipe; the household-oven method is an editorial adaptation of its appliance-specific instructions. It has not been kitchen-tested by MumsDelivery, so use the cooking cues as well as the suggested times.
| Recipe detail | At a glance |
|---|---|
| Makes | 2 medium pizza bases, approximately 30 cm across |
| Preparation | Allow about 15 minutes |
| Household oven | 200°C conventional or 180°C fan-forced; cooking times are guides |
| Texture | Thin, nut-based crust; less elastic than wheat pizza |
| Allergens | Almonds and eggs; macadamia if you choose macadamia oil |
Ingredients for Pete’s paleo pizza dough
- 260 g almond meal
- 130 g arrowroot flour
- 1½ teaspoons baking powder
- 1 teaspoon sea salt
- 3 eggs
- 4 tablespoons coconut oil, melted and cooled slightly, or macadamia oil
- 125 ml almond milk
Use weighing scales for the flours. Almond meal and arrowroot behave differently from wheat flour, and a loosely filled cup can give you a different quantity from a packed one. In Australian measures, a tablespoon is 20 ml, so four tablespoons is 80 ml.
You will also need two pizza trays or baking trays, suitable baking paper, two mixing bowls and a spatula. You can bake one base at a time if you only have one tray.
How to make the pizza bases in a household oven
- Prepare the oven and trays. Preheat to 200°C conventional or 180°C fan-forced. Lightly grease the trays and line them with baking paper rated for that temperature. Keep the paper within the tray edges and away from heating elements.
- Mix the dry ingredients. Combine the almond meal, arrowroot, baking powder and salt, breaking up any lumps.
- Whisk the wet ingredients. In a separate bowl, whisk the eggs, oil and almond milk. If using coconut oil, let it cool enough that it will not cook the eggs.
- Combine gradually. Fold the wet mixture into the dry ingredients in three additions. Mix until you have a smooth, thick batter. Do not expect a ball of dough or try to stretch it like a wheat base.
- Spread two thin bases. Divide the mixture between the trays. Use a spatula to spread each portion to roughly 5 mm thick, keeping the centre and edges as even as possible.
- Pre-bake. Start checking after 10 minutes. Allow roughly 10–15 minutes, extending the time if needed, until the surface is set, the edges are lightly golden and the centre is no longer wet. A thick base will take longer.
- Let the bases firm up. Leave them on the trays briefly. When firm enough to handle, carefully turn each base onto another lined tray and peel away the original paper. If it starts to break, leave it in place and add the toppings without turning.
- Top lightly and finish baking. Add a thin layer of sauce and your chosen toppings. Return to the oven and start checking after 8 minutes; roughly 8–12 minutes is a guide. Cook until the base is cooked through and the toppings are hot. Use pre-cooked meat toppings.
- Slice and serve. Let the pizza stand briefly, then cut into wedges. Support the slices with a spatula rather than pulling them apart.
What if you have the original Pete Evans pizza oven?
The archived recipe used a countertop pizza oven with PREHEAT and CLASSIC crust settings. It specified a 15-minute preheat, a five-minute base bake, then a further two minutes followed by five to seven minutes after topping. Those timings belong to that appliance, rather than every oven.
Check your appliance manual before choosing a setting, tray or liner. Do not put baking paper into a very hot pizza oven unless both the paper and the appliance instructions allow it. You do not need to buy a specialist oven to try the household-oven adaptation above.
Toppings that keep the base manageable
A thin base is easier to handle with a modest amount of topping. Spread tomato sauce sparingly, drain wet vegetables and slice mushrooms thinly. A small amount of leftover cooked chicken, capsicum and herbs makes a straightforward family topping. Cheese is optional; leaving it off suits a dairy-free version, provided the other ingredients are also dairy-free.
Put toppings in separate bowls if everyone likes something different. Children can choose their own combination while an adult handles the raw egg mixture, hot trays and oven. Keep uncooked meat off this short-bake pizza: prepare it separately first.
Common problems with almond-meal pizza
The middle is soft: check that it was spread thinly and pre-baked until set. Too much sauce or a pile of wet toppings can soften a cooked base. Next time, spread the mixture more evenly and reduce the topping load.
The base breaks when lifted: let it cool slightly before turning, support it with a wide spatula and avoid lifting it by one edge. This recipe does not have the stretchy structure of wheat dough. Leaving it on its lined tray is better than forcing a flip.
The edges brown before the centre sets: check whether the centre is thicker than the edges. Keep the next base an even thickness, and check that the tray is not too close to the top element. Use the doneness cues instead of treating a timer as a guarantee.
Allergies, children and leftovers
This recipe contains tree nuts and eggs. Check every packaged ingredient if cooking for someone with an allergy or coeliac disease. The base contains no wheat flour, but baking powder, arrowroot products, toppings and preparation surfaces still need checking before you call the meal gluten-free.
For a baby starting solids, this mixed-ingredient pizza is not a useful way to identify a reaction to a new allergen. Raising Children Network recommends introducing allergenic foods one at a time and matching food texture to your child’s eating skills. Ask your GP or maternal and child health nurse about allergies or feeding concerns. The recipe’s name is not a recommendation for a restrictive diet for children.
Cool leftovers promptly and refrigerate within two hours. Keep them covered in a fridge at 5°C or colder, or freeze portions for another meal. Healthdirect’s food safety advice recommends reheating leftovers until all parts are hot and the centre reaches at least 75°C.
For other dinners to add to your rotation, try our apricot lamb casserole or bacon cheeseburger casserole. Our meal planning guide for busy mums can help you organise the week around meals your family already enjoys.
Frequently asked questions
Is Pete Evans’ pizza dough the same as ordinary pizza dough?
No. This version uses almond meal, arrowroot and eggs, without yeast or wheat flour. Mix and spread it as a batter; there is no kneading or rising stage. Expect a different flavour and texture from a bread-like pizza crust.
Can I make this paleo pizza base without a pizza oven?
Yes, the household-oven adaptation above uses lined trays. Its times are starting guides, not the original appliance timings or a tested guarantee. Check that the base is set and cooked through before topping it.
Is paleo pizza gluten-free and dairy-free?
The listed base uses almond milk and no wheat flour or dairy ingredients. Check labels and cross-contact risks if these exclusions are medically necessary. Adding cheese makes the finished pizza unsuitable for a dairy-free diet.
Can I freeze a spare pizza base?
The original recipe suggests freezing the second base. Pre-bake it, cool promptly, wrap and freeze it with the date marked. Thaw in the fridge before topping and baking, and handle gently because the base can be fragile.
