Grain-Free Pizza Recipe with a Crunchy, Crispy Crust

Grain-Free Pizza Recipe

You could say that this is the recipe that started it all. About a year and a half ago, Marc and I were struggling with a familiar craving: We wanted pizza for dinner. And we wanted it bad. The problem was that we couldn’t justify eating a pizza, since we both always felt so sick after splurging on our favorite food.

Now, this was back before we had become regular grain-free cooks, and we were only just starting to realize what amazing grain substitutes there were out there. We didn’t even know how to begin to create a grain-free pizza at home.

But that night, the stars aligned. We jumped into the research, hit the market, and got to work on our first-ever Grain-Free Pizza Flatbread with a Crunchy, Crispy Crust.

And the rest, as they say, is history.

Paleo Pizza RecipeThis pizza crust is—hands down—the best grain-free crust we’ve ever encountered. Frankly, we like it way better than regular pizza crust. The dough takes on a heavenly texture from the mixture of tapioca flour, coconut flour, and eggs.

By the time it comes out of the oven, the crust is golden-brown, crispy, crunchy, and so sturdy that you can hold up slices of the pizza with one hand without having it flop over—that’s quite a feat for a grain-free pizza!

We like to top our pizza with fire-roasted tomatoes, pepperoni, yellow pepper, onion, mushrooms, and fresh basil leaves. Feel free to get creative and make it your own!

Grain-Free Flatbread Pizza with a Crunchy, Crispy Crust
 
Prep time
Cook time
Total time
 
Serves: 2 to 3
Ingredients
  • 1 cup water
  • ½ cup extra-virgin coconut oil
  • 1 tsp. salt
  • 1 tsp. garlic powder
  • 1½ cups tapioca flour
  • ½ cup coconut flour
  • 2 eggs
  • 2 cups canned fire-roasted tomatoes, pureed and then strained through a mesh colander
  • 2½ cups shredded Mozzarella cheese
  • Toppings of choice. We like to use:
  • ¼ cup pepperoni slices
  • ¼ cup sliced yellow pepper
  • ¼ cup sliced onions
  • 1 cup sliced mushrooms
  • ¼ cup fresh basil leaves
  • 2 Tbs. olive oil
  • Salt and black pepper, to taste
Instructions
  1. Preheat oven to 350 degrees.
  2. Line a baking sheet with parchment paper.
  3. In a medium saucepan, combine water, coconut oil, and salt. Bring to a rolling boil.
  4. Once mixture is boiling, turn off the heat and quickly add garlic powder and tapioca flour to the saucepan. Stir together with a wooden spoon until thoroughly combined. At this point, the dough will feel a bit gummy and won't look like regular pizza dough; that's perfectly normal!
  5. Set saucepan away from heat and let the dough mixture cool for 5 minutes.
  6. Once the mixture is cool enough to handle, add eggs. Stir with wooden spoon to combine, using hands to knead the egg into the mixture, if needed.
  7. Add coconut flour to the mixture, kneading the dough for about 4 minutes, until it begins to feel more like regular dough.
  8. Knead dough into a large, smooth ball and place it on the parchment paper-lined baking sheet.
  9. Using a rolling pin (and hopefully an extra pair of helping hands!) roll out the dough until it spans your entire baking sheet. This dough can be spread extremely thin; in fact, the thinner, the better. Don't worry about any small holes or transparency in the dough. It will actually be crispier that way.
  10. Bake dough for 35 minutes, or until the edges are golden-brown and dough is slightly crisp to the touch.
  11. While dough bakes, take all vegetable toppings (except for fresh basil leaves, if using) and toss them in olive oil, seasoning to taste with salt and black pepper. Set aside.
  12. Remove dough from oven and spread fire-roasted tomato puree over the dough, all the way up to the edge of the crust.
  13. Top tomato sauce with cheese and other toppings.
  14. Return pizza to oven and broil on high for 10 minutes, checking occasionally to make sure toppings don't burn.
  15. Remove pizza from oven and garnish immediately with fresh basil leaves. Enjoy!

Grain-Free Pizza

Foodie tip: If you’re cooking for one, just cut this recipe in half! It makes the perfect individual serving…and might leave you with one or two slices left over for lunch the next day.

Let us know how you enjoyed this grain-free pizza! We’d love to hear what toppings you chose for your first at-home, grain-free pizza creation.

Xo,
S

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