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Weeknight Cast Iron Pan Pizza

  • Author: Amber
  • Total Time: 35 minutes
  • Yield: Serves 3 1x


I prepared this cast iron pan pizza on a pellet smoker, but it works just as well on a grill or in the oven.

The key is to cook the crust without toppings until lightly browned first in order to get nice crisp edges!




  • ½ cup almond flour
  • ½ cup tapioca flour
  • 1 Tbsp. coconut flour
  • 1 Tbsp. ground flaxseed
  • ½ tsp. salt
  • ½ tsp. baking soda
  • ¼ cup water
  • 2 tsp. extra virgin olive oil
  • 2 tsp. apple cider vinegar
  • 1 Tbsp. avocado oil, for the pan


  • ⅓ cup marinara or pizza sauce
  • 4 oz. fresh mozzarella
  • 1 oz. thin sliced uncured salami or prosciutto
  • 35 ea. fresh basil leaves, torn


  1. Preheat your pellet smoker, grill or oven to 425° F.
  2. In a mixing bowl combine almond, tapioca, coconut flours, flaxseed, salt and baking soda; whisk to combine. 
  3. In a liquid measuring cup stir together water, olive oil and apple cider vinegar.  Pour liquids into flour mixture; stir to form a wet dough. Allow to stand about 5 minutes to hydrate flours.
  4. Meanwhile add avocado oil to a 10-inch cast iron skillet. It will seem like a lot of oil at first but it helps with crust browning and texture.
  5. Transfer the dough to the skillet, use hands to pat into an even layer in the pan.
  6. Place skillet on the smoker; cook 12-15 minutes or until crust looks set on the top and the bottom is starting to brown.
  7. Top crust with sauce, cheese and salami. Return to the smoker and cook another 10-12 minutes or until cheese is hot and melted and the edges of the crust are golden brown. 
  8. Top with fresh basil just before serving.


  • Prep Time: 10 minutes
  • Cook Time: 25 minutes

Keywords: pizza recipe, healthy pizza dough, pizza crust recipe, gluten free, dairy free, grain free,

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