You could say that this is the recipe that started it all. About a year and a half ago, my husband and I struggled with a familiar craving: We wanted pizza for dinner. And we wanted it bad. But unfortunately, we couldn’t justify eating a pizza since we both always felt so sick after splurging on our favourite food. Fortunately, we learned to make this Grain-Free Pizza Recipe.
Now, this was back before we had become regular grain-free cooks, and we were only starting to realize what fantastic grain substitutes there were out there. We didn’t even know how 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 and Crispy Crust.
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 tapioca flour, coconut flour, and eggs.
By the time this grain-free pizza 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 prepare your own!
Grain-Free Pizza Recipe With a Crunchy and Crispy CrustPrint Recipe
- 1 cup of water
- ½ cup of extra-virgin coconut oil
- 1 teaspoon of salt
- 1 teaspoon of garlic powder
- 1½ cups of tapioca flour
- ½ cup of coconut flour
- 2 eggs
- 2 cups of canned fire-roasted tomatoes, pureed and then strained through a mesh colander
- 2½ cups of shredded Mozzarella cheese
- ¼ cup of pepperoni slices
- ¼ cup of sliced yellow pepper
- ¼ cup of sliced onions
- 1 cup of sliced mushrooms
- ¼ cup of fresh basil leaves
- 2 tablespoons of olive oil
- Salt and black pepper to taste
- Preheat the oven to 350 degrees Fahrenheit.
- Line a baking sheet with parchment paper.
- In a medium saucepan, combine water, coconut oil, and salt. Bring to a rolling boil.
- Once the 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. The dough will feel a bit gummy and won’t look like regular pizza dough; that’s perfectly normal!
- Set the saucepan away from heat and cool the dough mixture for 5 minutes.
- Once the mixture is cool enough to handle, add eggs. If needed, stir with a wooden spoon to combine, using your hands to knead the egg into the mixture.
- Add coconut flour to the mixture, kneading the dough for about 4 minutes until it feels 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; the thinner, the better. Don’t worry about any small holes or transparency in the dough. It will be crispier that way.
- Bake dough for 35 minutes, or until the edges are golden brown and the dough is slightly crisp to the touch.
- While the 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 the 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 for 10 minutes, occasionally checking to make sure toppings don’t burn.
- Remove pizza from the oven and garnish immediately with fresh basil leaves. Enjoy!