Ingredients
Crust:
½ cup coconut flour
2 large eggs
¼ cup water or milk
1 tablespoon olive oil
½ teaspoon baking powder
¼ teaspoon salt
½ teaspoon garlic powder (optional)
Toppings (suggested):
½ cup pizza sauce
1 cup shredded mozzarella cheese
½ cup pepperoni slices
¼ cup sliced bell peppers
¼ cup sliced mushrooms
2 tablespoons thinly sliced red onion
Instructions
1. 1. Preheat oven to 400°F (200°C). Line a pizza pan or baking sheet with parchment paper.
2. 2. In a medium bowl, whisk together coconut flour, baking powder, salt, and garlic powder (if using).
3. 3. In a small bowl, whisk eggs, water (or milk), and olive oil until combined.
4. 4. Pour wet ingredients into dry ingredients and mix until a thick dough forms. Let rest 5-10 minutes.
5. 5. Transfer dough to prepared pan. Using lightly oiled hands, press into a round about ¼-½ inch thick, with slightly raised edges.
6. 6. Pre-bake crust for 8-10 minutes, until edges are lightly golden.
7. 7. Remove from oven. Spread pizza sauce over crust, leaving a border. Add cheese and desired toppings.
8. 8. Return to oven and bake 10-15 more minutes, until cheese is melted and bubbly and crust is golden.
9. 9. Cool on pan for 5 minutes, then slice and serve hot.
Notes
Do not substitute coconut flour with other flours. Let dough rest to improve texture. Pre-baking is essential to prevent sogginess. For dairy-free, use unsweetened plant milk and dairy-free cheese. For egg-free, use 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water, let thicken 5 min). Store leftovers refrigerated for 3-4 days or freeze for 1-2 months. Reheat in oven at 350°F for 8-12 minutes for best crispness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American / Italian-inspired
- Diet: Gluten Free, Grain Free, Low Carb
Nutrition
- Serving Size: 1 slice (1/6 of pizza)
- Calories: 195
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 85 mg