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Mini Paleo Pizza

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I’ve been going through my old posts and reformatting pictures and fixing posts because they didn’t transfer very well when I moved my blog from Blogger to WordPress.  I stumbled on this recipe that I never posted.  Mini Almond Flour Paleo Pizza is a fun treat.  First you have a gluten free pizza dough, then you make it mini and top it with your favourite ingredients and voila, Mini Paleo Pizza!  Psst I’ve been working on a coconut flour pizza dough for the coconut flour lovers like me and it doesn’t taste “eggy”.

The pizza even passes the hand test!  Look how sturdy and crispy it is.

I just love this mini paleo pizza.  The dough whips together in minutes.  It perfect for snacks, late night meals.  Sharing with guests.


Yield: 3-4 Mini Pizzas



  1. Preheat your oven to 350 F.
  2. In a bowl mix all the ingredients together.
  3. Make 3-4 small balls of dough.
  4. Lay a large sheet of parchment paper on your working surface. Large enough to cover the pan you are baking the pizza in. Place the balls of dough on the parchment paper with enough room between them. Place wax paper or parchment paper on top of the dough.
  5. Using a rolling pin, roll the dough to desired thickness. Don’t go too thin or it won’t be sturdy.
  6. Move the parchment paper with the dough on it to your pizza tray.
  7. Remove the top piece and of wax paper or parchment paper.
  8. Bake for 10 minutes or until the dough is crispy.
  9. Take out of the oven and place your tomato sauce and toppings on the cooked dough. *If you are using a lot of toppings it is best to precook them.
  10. Bake again for 10-15 minutes.

Mini Almond Flour Paleo Pizza

Did you make this recipe?

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DISCLOSURE: Not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader. Ditch the Wheat is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases. I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only endorse products that I believe in.

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Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She's also a reiki master and crystal healer.

Gluten Free Resources

Do you need help with gluten free meals?
I recommend this meal-planning app. It makes cooking gluten free dinners extremely easy and family-friendly.
What gluten free snacks can I eat?
Lots! I have a ton of practical gluten free snack recipes in my cookbook.
How can I eat dessert on a gluten free diet?
You can 100% eat dessert while eating gluten free. Try my dessert cookbook for easy gluten free dessert recipes.
How do I know what is gluten free and what isn’t?
I have a whole section is it gluten free?
How do I make substitutions?
If you need substitution advice I created a ton of resources here.

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