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.
This 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!
- 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
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper.
- In a medium saucepan, combine water, coconut oil, and salt. Bring to a rolling boil.
- 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!
- Set saucepan away from heat and let the dough mixture cool for 5 minutes.
- 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.
- Add coconut flour to the mixture, kneading the dough for about 4 minutes, until it begins to feel more like regular dough.
- Knead dough into a large, smooth ball and place it on the parchment paper-lined baking sheet.
- 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.
- Bake dough for 35 minutes, or until the edges are golden-brown and dough is slightly crisp to the touch.
- 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.
- Remove dough from oven and spread fire-roasted tomato puree over the dough, all the way up to the edge of the crust.
- Top tomato sauce with cheese and other toppings.
- Return pizza to oven and broil on high for 10 minutes, checking occasionally to make sure toppings don't burn.
- Remove pizza from oven and garnish immediately with fresh basil leaves. Enjoy!
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.