A delicious coconut flour pizza crust is grain-free and naturally high in protein! It's a great choice for those with a wheat allergy.
Pizza has had such a bad rep in my adult life, having seen it associated with everything from weight gain to bad skin (pizza face!). For these reasons, it is still surprising that I can have a healthy version of this 'terrible' food.
If you've been reading this blog for any length of time, than you know all about my pizza obsession!
My latest recipe venture is my current, fleeting favorite, and it's made with coconut flour!
Coconut flour has been a bit hit or miss with my palate, as recipes with it often come out 'spongy', due to the high quantity of eggs needed when working with it.
Given that this recipe is flat and contains no leavening agent, 'sponginess' hasn't been an issue.
This has been pleasing palates (and allergies) both young and old around here!
I'm also enjoying the fact that I don't have to squeeze the water out of any vegetables (also eliminating the loathsome stinky dish towels).
I don't find that applesauce lends a sweet taste to the crust.
If you don't have applesauce, try plain yogurt.
I like to use this Homemade Pizza Sauce.
Coconut Flour Pizza Crust (Grain-Free)
- 4 large eggs
- ¼ cup applesauce
- ¼ cup coconut flour see Notes
- ¼ cup grated parmesan
- ½ tsp oregano
- ½ tsp basil
- ⅛ tsp sea salt
- Preheat oven to 400 degrees.
- Whisk the eggs with the applesauce until well combined.
- Whisk in the remaining ingredients until smooth and well combined.
- Line a baking sheet with parchment paper.
- Oil the parchment paper a bit to ensure the pizza doesn't stick.
- Spread the 'dough' onto the paper (the thinner the better, but be sure there are no holes).
- Bake the crust for 15 minutes on the bottom rack of your oven.
- Top the crust as desired.
- Bake for another 8-10 minutes (on the bottom rack of your oven) until the toppings are cooked/melted.
- Cool 5-10 minutes.