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Coconut flour pizza crust

October 4, 2014

I have been enjoying a lot of good pizza lately. Luckily for me, I have many restaurant choices near where I live for Italian thin-crust pizza. Unluckily, I’ve also had a lot of gut problems arising from the recent overindulgence, especially this summer when there has been perfect weather to enjoy a nice meal with some nice company.

Searching for an acceptable pizza crust has been a lesson in trial and error. Today’s post is about a decent pizza crust. One that satisfies the task of holding a pile of vegetables, cheese, and meat on top. One that is bready, which balances the other flavors of the pizza compared to typical crust-free setups with no flour. One that also boosts the filling factor of the pizza despite being so low-calorie.


It obviously looked great in the pan, though fishing the entire thing in one try was quite the challenge. Also I had to pick up the crust using a fork-and-knife method to eat the pizza, which is not so bad in my eyes, but may be a make-or-break point for others.

All in all, I must say that this gluten-free pizza crust was great due to the low calories, low carbs, and portion size. If I needed to have a homemade crust, I would use this one made of coconut flour. If I wanted an amazing crust, I’d skip the kitchen altogether and go to the restaurants with the pro chefs.

Obviously the toppings are discretionary. Below the instructions include a preference I have with my own toppings, including the order I put them on the crust.

3 eggs
1/2 cup light coconut milk
1/2 cup coconut flour
1 Tablespoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon baking soda
1/2 Tbsp cooking fat (I used lard)
3 oz Italian sausage
1/4 small onion
2 oz mushroom
1/2 cup marinara sauce
2 oz mozzarella cheese balls

(1) Preheat the oven to 400 degrees.
(2) Beat the eggs and combine with the coconut milk. Then add the coconut flour, garlic powder, oregano and baking soda.
(3) Gently heat a cast iron skillet and spread lard onto the surface. Then spread the coconut flour mixture onto the pan in one big circle about 1/2-inch thick.
(4) Transfer the skillet into the oven and bake for 15 minutes.
(5) Meanwhile, prepare the vegetables by slicing the onion and mushrooms.
(6) Heat up another pan and cook the ground meat until no longer pink.
(7) Add the onion and cook until translucent. Add the mushrooms and cook until cooked.
(8) Add 1/4 cup of the marinara sauce to the ground meat mixture and thoroughly integrate. Turn off the heat.
(9) When the crust is ready, take out of the oven and spread the remaining 1/4 cup marinara sauce on the crust. Add the meat mixture, and then the mozzarella.
(10) Place the pizza back into the oven and bake until the mozzarella begins to bubble.
(11) Serve hot!

Buon appetito!

Dai Dai


From → Recipes

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