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!

About the Author

Mark Sisson is the founder of Mark’s Daily Apple, godfather to the Primal food and lifestyle movement, and the New York Times bestselling author of The Keto Reset Diet. His latest book is Keto for Life, where he discusses how he combines the keto diet with a Primal lifestyle for optimal health and longevity. Mark is the author of numerous other books as well, including The Primal Blueprint, which was credited with turbocharging the growth of the primal/paleo movement back in 2009. After spending three decades researching and educating folks on why food is the key component to achieving and maintaining optimal wellness, Mark launched Primal Kitchen, a real-food company that creates Primal/paleo, keto, and Whole30-friendly kitchen staples.

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102 thoughts on “Primal Blueprint Recipe: Perfect Primal Pizza”

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  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!

  2. Appreciate the recipe, will be making this one tonight. Finally a primal pizza that acutally looks like pizza and not just veggies with toppings

    1. It took one time making a “pizza crust” out of cauliflower and I decided that I could do better.

      1. 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.

  3. Fan-freakin-tastic!

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


    1. 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.

  4. Just made it and it tastes great. This is definitely more doable than other primal pizza crusts we’ve made. Thanks!

    1. 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.

  5. 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!

  6. 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…

    1. 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.

  7. 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!

    1. 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.

  8. @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.

    1. 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.

  9. 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.

    1. 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.

  10. 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!

  11. 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.

  12. 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).

    1. 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.

      1. 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.

        1. 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.

    2. 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.

  13. 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?

    1. 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.

      1. 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???

    2. 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.

  14. 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.

  15. 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?

    1. 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.

  16. 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?

    1. 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.

    2. 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!

  17. Does anyone know the how to convert from cups to metric? I am from Ireland and USA cups always confuse me.

  18. 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.

    1. 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.

  19. 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.

  20. Just before I go buy the ingredients, is ‘flax meal’ just normal flax seed?


    1. As far as I know its flax seed that has been ground or milled into a fine powder.

  21. excellent job on the video! clear, concise and looks delish! well done! looking forward to trying it out!

  22. 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.

  23. 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!

    1. 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!

  24. This has worked out PERFECT except make sure you take the pizza off the parchment paper BEFORE broil! Haha. Trust me.

  25. 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.

  26. 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!

  27. Made this recipe into breadsticks with a pineapple salsa for dipping. Good stuff.

  28. 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!!

  29. 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?

  30. 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?!

    1. 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.

      1. 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.

    2. 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.

  31. I would love to try this but I am deaf so I cant get the amount and ingredient list from the video. Can anyone help? Thanks.

    1. The ingredients and measurements are listed at the very end of the video. If you watch it on the youtube page and open the drop down box it has them written in there as well. It’s also written on my site if you click on my name below the post. Hope this helps.

  32. ahhh it turned out to be a flop.
    The only difference was almond milk unsweetened. Maybe I thinned it out too much before cooking. It was very thin and even after following the instructions, the dough seemed bready like..on the soft side. It stuck to the parchment paper and I guess I must of put too much pizza sauce on it, as one piece got a little soggy. It wasn’t that bad tasting. I liked it. My husband didn’t like it at all, but he’s pretty picky and doesn’t like change.

  33. “I pretty much just eyeball adding the ingredients until I think its AWESOME”

    Made me LOL! I’m trying this!

  34. So, I know wheat flour isn’t considered primal, but I’m just starting out on this lifestyle and haven’t been able to find coconut flour yet. I was just wondering if wheat flour would work? I read the comment posted by someone who used almond flour with negative results, and I’m just wondering if anyone knows if wheat flour will be okay? I hope to get coconut flour soon, but I’m having trouble finding it.

  35. Wheat flour would not be Primal. Read the section on grains. You can pick up Almond flour at almost any store.

    Good luck!

    1. I’m aware wheat flour isn’t primal, as I said that in my original post. Also, if you’ve read other comments, you would have realized that almond flour doesn’t work with this recipe.

  36. I tried this and the crust was not pourable, and it broke apart when I went to flip it. It might be because I didn’t have coconut milk. I used what I had on hand, which was heavy cream with a splash of water in it.

    Oh, well. I’ll try it again when I get some coconut milk.

  37. This looks great Benk!

    May I ask, how many people does it serve/feed?

    Was thinking of trying to convert a few friends on sunday and would like to know how much of the ingredients I should buy 🙂

    1. Depends on their appetite but I would say usually two. Also depends heavily on the toppings as a cheese pizza doesn’t fill anyone up vs. a fully loaded pizza. I would plan on doubling the recipe for 3 or 4 people.

  38. Have you tried this with almond flour? OR do you think it can be done with it? I’ve only just started primal so haven’t done all my reading.

  39. This is the best primal pizza crust recipe I’ve tasted so far. It’s kind of like a piklet pancake type thing. I wonder if adding a bit of yeast would make it a bit chewier like with real pizza crust or if a tablespoon of tapioca flour would help. Hmmm I’ll have to experiment next time…

    Thanks for this recipe!

  40. Is there any way I could sub in extra coconut flour for the flax meal, so I don’t have to go out and buy some?

    1. It should work fine. It’s not like cookie dough where you need to stop before it becomes runny. This dough actually ends up runny which is why you just pour it onto the parchment paper in whatever shape your shooting for.

  41. What an incredible post! Thank you so much. My whole family is enjoying pizza as I type including the 2 kids who are often picky and are gobbling it up.

  42. I was wondering if anyone has tried this and the “Son of Groks” pizza crust. I made the latter tonight and I thought it was pretty good, but I think there must be better out there. Its not like I plan on making pizza very often, primal or otherwise, so when I do I want it to be as good as it possibly can be without using grains. I am a newbie still. I have only been primal for a few weeks, but I have no intention of going back to grains. I had a “cheat day” after my first week and I still don’t feel as though my body has recovered from it. I just can’t do that to myself anymore. Thank you so much for the recipe.

  43. Okay, so I finally just got around to actually making this and I have to say it is amazing! The crust is so good! Not just “good for a low carb primal crust”, but genuinely and in its own right good! And the parchment paper is a lifesaver. Thanks so much for perfecting this wonderful recipe 🙂

  44. loved it! this is the best Paleo pizza I’ve found – and I’ve tried many; thanks!

  45. Hi- got so excited to try this but when I tried to flip it it broke and I had it on 350 for 10 minutes- any advice-maybe cook a bit longer?…hold plz… Ah, I just looked and at 10 minutes my pizza was not brown! Hmm…oven check time! Thanks, so looking forward to trying this!

  46. Hi, am also new at this primal cooking I also have a hard time finding coconut flour. Can you just use regular flake coconut and grind it in a food processor?

  47. I had a question on this… has anyone tried making it directly on a pizza stone rather than in a pan? I was thinking about trying this but didn’t want to totally FUBAR it?

    I tried a cauliflower pizza crust this past weekend. Turned out good (the wife liked it as well) but the out-gasing from a head of cauliflower was not a pleasant side effect. Prior to changing to a primal type diet, I got REALLY good making pizza crusts using spent grains from my beer brewing process (yes… still brew, but more into Ciders now) and I still miss that spent grain pizza. This might be my ‘once in a blue moon’ cheat.

  48. Is your flax meal ground really fine? Mine still has some chunky stuff in it, so I think my crust was a little odd…but still the best grain-free one I’ve had 🙂

  49. the video wont load, can someone please type out the recipe as i was planning on making this today

  50. Just made this, half quantities made for a small pizza but I loaded it up and shared it & some salad leaves with my fiancée for our evening meal – she isn’t fully on board with primal but she said it was lovely, really filling and no noticeable difference from a normal pizza so we can have it again. I really enjoyed it!

    Now I know we like it, I will do the full big pizza with less dense toppings next time.

  51. My family is very new to living a Paleo Lifestyle and after 2 weeks I had not told my boys i just slowly took away grain and dairy products from the house. My 12 Year old twin boys switched onto what was going on about 7 days in but loved their new lunches so much they did not complain. Friday Pizza night is big for them so when I found this recipe I was so excited. The boys actually made it while I supervised. It was awesome!!!!! Thankyou so much for the amazing recipes.