Marks Daily Apple
Serving up health and fitness insights (daily, of course) with a side of irreverence.
30 Sep

Primal Blueprint Recipe: Perfect Primal Pizza

Mark’s Daily Apple reader Ben submitted this Primal Blueprint meal video as his entry to this year’s Primal Blueprint Recipe Video Contest. This is one in a series of workout videos, recipe videos and other contest submissions that will be published all week long. View them all and vote for your favorites later this week. Grok on!

You want comments? We got comments:

Imagine you’re George Clooney. Take a moment to admire your grooming and wit. Okay, now imagine someone walks up to you and asks, “What’s your name?” You say, “I’m George Clooney.” Or maybe you say, “I’m the Clooninator!” You don’t say “I’m George of George Clooney Sells Movies Blog” and you certainly don’t say, “I’m Clooney Weight Loss Plan”. So while spam is technically meat, it ain’t anywhere near Primal. Please nickname yourself something your friends would call you.

  1. Oh now this looks really good. I have been thinking recently about making my own pizza, and this just answered all my questions. Thanks for the receipe I’ll be making it for dinner!

    Steve wrote on October 1st, 2010
  2. Nicely produced. Great audio quality and great looking recipe.

    Carl wrote on October 1st, 2010
  3. Appreciate the recipe, will be making this one tonight. Finally a primal pizza that acutally looks like pizza and not just veggies with toppings

    Bolt wrote on October 1st, 2010
    • It took one time making a “pizza crust” out of cauliflower and I decided that I could do better.

      BenK wrote on October 1st, 2010
      • I know this is 2 yrs later… but can you make this crust in advance and then top it and bake it again to melt/heat the toppings later on?

        I’m having a dinner party tonight and want to serve this but would LOVE to make crusts ahead and have people top their own.

        Alicia wrote on July 29th, 2012
  4. Fan-freakin-tastic!

    Sometimes I crave Pizza and can’t bear the thought of the Meatza! This looks amazing and easy.


    Ev in Oz wrote on October 1st, 2010
    • I had always seen the Meatza but never could bring myself to make it. It just never appealed to the pizza craving in me. Plus I always imagined that one piece of a meatza and I’d be full for the day. I prefer the flavor of toppings and the different spices in the crust.
      I was truly happy when I found a guy at the local farmers market who makes 40 flavors of raw milk cheese.

      BenK wrote on October 1st, 2010
  5. Just made it and it tastes great. This is definitely more doable than other primal pizza crusts we’ve made. Thanks!

    Charla wrote on October 1st, 2010
    • Happy I could help. Aside from tasting like an actual crust, I was really happy with the prep time. I could go from craving to pizza faster than I could have it delivered.

      BenK wrote on October 1st, 2010
  6. What a fabulous video! Well done, and the pizza looks fantastic too. I just happen to have all of those ingredients on hand, maybe some pizza is in order tonight!

    Megan wrote on October 1st, 2010
    • I anticipate happiness in your future if you do.

      BenK wrote on October 2nd, 2010
  7. This looks really good! Can anyone comment on the consistency of the finished crust — is it doughy like regular pizza, or more cripsy/crunchy? Thanks a lot!

    Quick question: is parchment paper ok to use in the broiler? I always thought it would burn under the open flame…

    Maria wrote on October 1st, 2010
    • Putting aside altitude and different oven variations, 20 minutes generally yields a soft first bread. If you prefer a bit crispier try 15 minutes per side but keep your eye on it near the end.

      I have yet to have a problem with it under a broiler. The worst I’ve seen is that it starts to brown a bit. Keep in mind that for this recipe it’s only going to be under the broiler for about 60 seconds or until your cheese is burned to your liking.

      BenK wrote on October 1st, 2010
      • I don’t know what a “soft first bread” is. I meant “a soft firm bread”. Sorry.

        BenK wrote on October 2nd, 2010
  8. Whoo-hoo! I am hopeful of including my family on my primal journey. One of the biggest hurdles was the mere thought of pizza being reduced to an occasional splurge. Thank you, thank you Ben! The photography and voice-over perfectly matched your clean pizza submission. Best of luck in the contest!

    Podunk Primal wrote on October 1st, 2010
    • I really hope this helps you bring your family to the primal side of life. It’s been my gateway food for friends and family.

      BenK wrote on October 2nd, 2010
  9. @Ben, It’s really not often that I actually try out these primal recipes. I always think they look nice but never get around to actually making one. However for whatever reason your pizza recipe got me. I made one for dinner tonight and it was AWESOME. It was like no other pizza I’d had, so easy to make and so tasty too. And best of all though I ate till overfull I had no bloated feeling, there was no carb crash. It was just 100% divine. Here’s the pictures of mine:
    Piled high with primal goodness!

    @Maria, Mine was doughy though my crust was quite thick, I imagine if you make it thinner it’ll be more crispy.

    Steve wrote on October 1st, 2010
    • AWESOMENESS is my goal with food. I’m really glad you enjoyed it. I just love pizza. I’m pretty sure everyone does. I just got tired of it being in my 20% cheat side. So now instead of 80/20 primal I’m closer to 90/10. This is the meal that I make for anyone who asks me what type of food I eat. No complaints so far.

      BenK wrote on October 1st, 2010
  10. Very important – wax paper and parchment paper are not the same! Just tried to make this dough, but didn’t have parchment and used wax instead. 2 failed attempts now at a dough that sticks to the paper. I’m very excited about this recipe though and will try again tomorrow.

    Amy wrote on October 1st, 2010
    • I learned the hard way about wax paper myself. That was one of the main reasons I mentioned it and put a shot of it in the vid as well. I hope the next go around works out better for you.

      BenK wrote on October 1st, 2010
  11. we are primal foodies who made pizza tonight for the first time since adopting the primal lifestyle. what a fabulous pizza! i used to make the “crust/dough/pie” solely for a carrier for the good stuff, now it is all good stuff. many thanks!

    maren wrote on October 1st, 2010
    • I know, right? Crust can be so tasty and healthy. I’m really glad you enjoyed it.

      BenK wrote on October 2nd, 2010
  12. WOW just made this pizza; it’s amazing! I can’t believe I can finally make a Primal pizza that can be hand held :D. I love how inexpensive and easy it was to make too.

    fishergirl wrote on October 2nd, 2010
  13. Two pizzas just came out of the oven. Fan-freakin-tastic! Easy to make, easy to flip (I was worried), holds up great even to soggy toppings, and actually looks like bread! The only thing I’d change would be to add a pinch of salt to the dough (personal preference).

    Christine M. wrote on October 3rd, 2010
    • Also, for interested parties, here’s the nutritional info for 1 whole recipe:

      Calories: 625
      Fat: 36.5
      Net carbs: 15
      Protein: 38

      This uses values from Bob’s Red Mill coconut flour & flax meal and So Delicious unsweetened coconut milk.

      Christine M. wrote on October 3rd, 2010
      • Wow! A whole crust is 15 carbs? Can someone quote me a price for the coconut flour and flax meal? I really want to try this but I’m not the wealthiest of beings.

        Alison wrote on January 12th, 2011
        • depends on where you get your coconut flour and flax from. The flax should be relatively cheap almost anywhere. I got mine at costco. Coconut flour is a little more expensive. Whole foods and Kroger both sell it around $10 a pound. The one redeeming fact about coconut flour is that you don’t use very much in recipes compared to regular flour. It is much cheaper if you order off the internet and even more so when you order in bulk. I ordered 15 lbs about 8 months ago and I’m still working on it.

          BenK wrote on January 15th, 2011
    • Adding salt is definately a taste option but I’ve cut mine way back because my best friend was diagnosed with heart failure, so I’ve been cutting salt here and there.

      BenK wrote on October 3rd, 2010
  14. can someone tell me what the significance of the flax meal is and would it be ok to not use it? perhaps doubling the coconut flour?

    Simon Fellows wrote on October 3rd, 2010
    • Well it was through trial and error that it got added to the recipe. I found that coconut flour alone would crumble too easily and tasted a bit like a dessert. Flax gave it better hold and firmness. More of a bread feel for me at least.

      BenK wrote on October 3rd, 2010
      • Ah -ha, this is what I wanted to know….I’m not a fan of food that is strong in coconut flavour, but I was wondering could you use almond flour instead???

        Nicoll wrote on November 3rd, 2012
    • I imagine the gelatinous consistency you get from wet flax seed contributes significantly to the bread texture. You’d probably get similar results from chia meal, but I think flax is cheaper and easier to find.

      Christine M. wrote on October 4th, 2010
  15. I wouldn’t double the coconut flour, it would probably make the crust more of a “gritty” texture to it.

    I tried baking it to a more crisper crust doing 15mins per side, but I didn’t get it to crisp up. The crust was good either way. Also added a pinch or two of salt, basil, oregano, and garlic powder.

    Randy wrote on October 3rd, 2010
  16. I made this this weekend and it was so good! Thank you!

    Kelli wrote on October 4th, 2010
    • No prob.

      BenK wrote on October 4th, 2010
  17. Tried making this last night… didn’t turn out at all. After 10 minutes the crust wasn’t cooked, kept it in for a little more but it won’t come of the parchment paper easily. Ending up being very doughy…
    What did I do wrong?

    Mike wrote on October 6th, 2010
    • It would depend on whether you stuck to the recipe or not. Did you make any changes to it? Did you pull it after ten minutes because if so it should be flipped and put back in for another ten.

      BenK wrote on October 11th, 2010
  18. I just tried making it and it was a little rough. I could not find Coconut flour at the grocery store so I bought almond flout instead (very expensive!). I was unable to flip it at the 10 minute mark because of its consistancy… is this because I used almond flour instead of Coconut flour??

    Also, is it easy to flip the crust on the parchment paper? I feel like it would stick to it?

    Todd wrote on October 6th, 2010
    • Coconut flour and almond flour are completely different in price and in baking. The consistency issue would be because of the almond flour. It’s also very expensive to buy at the grocery, usually around 11$ per pound. Order online, its so much cheaper.
      I’ve seen people butter, oil, and spray parchment paper but personally I don’t. I have never had problems with sticking issues of any kind. Wax paper will stick horribly so remember they are not interchangeable.

      BenK wrote on October 11th, 2010

        Ladyhorn wrote on October 11th, 2010
    • My husband and I are new to the primal lifestyle, and pizza has been the hardest thing to give up. We love this recipe! We just tried it last night but of course the store was out of coconut flour. We used almond, you have to add in a little more it ended up being an extra fourth of a cup while in the mixer. Still almond flour only has single digit carbs for the whole crust. It worked out splendidly!

      Emily wrote on March 2nd, 2013
  19. Does anyone know the how to convert from cups to metric? I am from Ireland and USA cups always confuse me.

    hazel cassidy wrote on October 12th, 2010
  20. Hilarious, but my problem is that websites tell me different products have different cup measurements i.e. a cup of sugar is no the same as a cup of flour. SO I need to find out what cup of coconut flour, flax meal etc is equal too. Not so easy to find on google.

    hazel cassidy wrote on October 13th, 2010
    • If you find conversions that are measured as volume (like mL), a cup of sugar is the same as a cup of flour. They would have different mass measurements (grams), but their volumes are the same. Hope that helps.

      Laura wrote on October 26th, 2010
  21. I can’t use coconut because I’m allergic to it (allergic to pecans, almonds, and walnuts, too). Any suggestions as to what I could use in place of the coconut flour?

    Thanks for your time.

    JJ wrote on October 27th, 2010
  22. Just before I go buy the ingredients, is ‘flax meal’ just normal flax seed?


    Ben wrote on November 11th, 2010
    • As far as I know its flax seed that has been ground or milled into a fine powder.

      hazel cassidy wrote on November 11th, 2010
  23. excellent job on the video! clear, concise and looks delish! well done! looking forward to trying it out!

    Sabrina wrote on January 5th, 2011
  24. I have made this twice now and it is not runny at all. The batter is rather thick and does not pour. I am guessing I need more coconut milk.

    Steve wrote on January 9th, 2011
  25. I can find potato flour in the local supemarket. Do you think it will work – or am I just loading up on the tuber carbs? I desperately want to make this pizza!

    kym wrote on February 8th, 2011
    • I am making this pizza Friday night. I found the coconut flour at Whole Foods.. it’s made by “Bob’s Red Mill”. Already have the flaxseed meal, which I bought a while back from Can’t wait. Told my wife I’m making pizza.. her eyes lit up! I’ve looked at various primal pizza recipes, this one looks and sounds the most promising!

      Art wrote on February 10th, 2011
  26. This has worked out PERFECT except make sure you take the pizza off the parchment paper BEFORE broil! Haha. Trust me.

    Jenice wrote on March 11th, 2011
  27. Awesome! Thanks Ben! Pizza is pretty much my favorite food ever so this recipe is a lifesaver.

    I followed the recipe exactly, except I used 2 chicken eggs and 2 duck eggs (no reason, just ran out of chicken eggs) and used whole milk instead of coconut milk. Turned out perfectly. I also don’t have a sifter, so I painstakingly rubbed the coconut flour through a microplane grater, haha—it actually kind of worked! I don’t have any dried herbs either, so I added salt, fresh oregano, and fresh thyme very finely chopped. Delicious.

    JP wrote on March 12th, 2011
  28. I tried this recipe and I call it “The Only Pizza Crust Recipe I’ll Ever Need”. It is great. Next time I will not season the crust though as I found that it overpowered the toppings. But this was just awesome. I posted pics of it on my blog and a link here and to Ben’s site.
    Thanks for sharing this awesome recipe!

    Neesha wrote on March 13th, 2011
  29. Made this recipe into breadsticks with a pineapple salsa for dipping. Good stuff.

    Darcy wrote on April 17th, 2011
  30. i made this today, my first pizza !! it was really good. i forgot to put the spices in the batter but will do so next time. this was truly easy and VERY delicious! thank you!!

    Karen wrote on May 8th, 2011
  31. Question…I made my dough last night, and it ended up tasting not so hot. It was soggy. I did change things up a bit…I used coconut milk out of a can and and then placed the dough on aluminum foil and sprayed the bottom with Pam because I forgot to get parchment paper…anyone have any suggestions for what went wrong?

    Haley wrote on July 12th, 2011
  32. I made this crust last night and used aluminum foil instead of parchment paper. I also subbed coconut milk in the can instead of out of the carton…the crust was soggy even after 20+minutes. What did I do wrong?!

    Haley wrote on July 12th, 2011
    • Did you use all the other ingredients? How soggy was it? Not sure what the aluminum foil would have done. But i think that the coconut milk out of the can is definately going to give you a different result that out of the carton.

      BenK wrote on July 12th, 2011
      • Maybe it has to do with the fact that coconut milk out of the fridge section has guar gum added to it. Not sure with out of the can.

        Jane wrote on October 4th, 2011
    • In my experience making pizza of all kinds, aluminum foil seems to reflect heat away from the bottom of the dough. It doesn’t seem to transfer the heat as I imagine it would.

      I didn’t have parchment paper, so I used a baking pan with olive oil. Came off no problem. I couldn’t get it as crispy as I wanted, but i will try again next time.

      I also used half/half since I didn’t have any whole milk or coconut milk on-hand. Seemed to turn out just fine.

      Kelly wrote on August 2nd, 2011
  33. Oops, I accidently posted twice:)

    Haley wrote on July 12th, 2011

Leave a Reply

If you'd like to add an avatar to all of your comments click here!

© 2016 Mark's Daily Apple

Subscribe to the Newsletter and Get a Free Copy
of Mark Sisson's Fitness eBook and more!