Coconut Flour Pizza Crust
User Reviews
5
Coconut Flour Pizza Crust
Description
The Coconut Flour Pizza Crust combines coconut flour, eggs, Parmesan cheese, and seasonings like garlic powder, onion powder, and oregano to create a gluten-free alternative to traditional pizza crust. The egg mixture thickens as the coconut flour absorbs moisture, producing a dough that can be shaped and baked into an 8-inch circle. Baking at 400°F yields a golden, set crust with browned edges that remain tender yet firm enough to lift from the parchment paper. The crust's texture is more delicate compared to wheat-based dough, so it is advisable not to overload it with heavy toppings. After baking the crust, it is topped with marinara sauce and shredded mozzarella cheese before serving.
This crust offers a different pizza experience suitable for those avoiding gluten or looking to use alternative flours. The use of Parmesan cheese in the dough adds a savory note enhancing its flavor. The recipe allows flexibility, enabling the crust to be baked either as two smaller rounds or one large rectangular pizza. Leftovers can be stored in the refrigerator for a few days or frozen with parchment separators, with reheating recommended in an oven or nonstick skillet to maintain texture.
Because of its delicate nature, handling the crust gently when transferring it off the baking paper is important. This recipe suits those who want to enjoy pizza with a distinctive base texture and taste stemming from coconut flour and cheese.
Ingredients
- olive oil for pans, spray form
For the crust:
- 4 egg large
- 2 tablespoons water
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano dried
- ¼ cup coconut flour 1 ounce; please measure by weight
- 6 tablespoons Parmesan Cheese grated; 1 ounce
Topping:
- ½ cup marinara sauce
- 1 cup mozzarella cheese shredded; 4 ounces, part-skim
Instructions
- Preheat the oven to 400°F.
- Line two pizza pans with high-heat-resistant parchment paper and spray the paper with olive oil. You can also make these pizzas side by side on a single large, rimmed baking sheet lined with parchment and greased.
- In a large bowl, whisk the eggs with the water, garlic powder, onion powder, and dried oregano.
- Measure out the coconut flour, breaking up any lumps with your hands. Stir the coconut flour into the egg mixture, mixing until smooth.
- Use a rubber spatula to mix in the parmesan cheese. Allow the mixture to rest and thicken for a couple of minutes. This will allow the coconut flour to soak up the liquid.
- Using a rubber spatula, transfer half of the mixture onto each of the prepared pans. Use a spatula to spread it out evenly into an 8-inch circle.
- Bake the crusts for 10-15 minutes, until the edges are browned and the middle is still yellow but set. You should be able to gently lift it off the parchment paper at this point with a wide spatula, as shown in the photo.
- Remove the pizzas from the oven, but keep the oven on. Spread each pizza with half the pizza sauce, sprinkle it with half the shredded mozzarella, and add any other toppings you like (I often use Applegate’s pepperoni).
- Return the pizzas to the oven and bake them until the cheese is melted and the crust is golden brown, about 5 minutes. Cut each pizza into six triangles and serve.
Notes
- You can make one large rectangular pizza instead of two smaller rounds by baking the dough on a greased parchment-lined rimmed baking sheet.
- Use moderate toppings to avoid weighing down the delicate coconut flour crust.
- Store leftovers covered in an airtight container in the fridge for up to four days, reheating uncovered at 350°F or in a nonstick skillet.
- Freeze fully cooled crusts or leftover pizza in freezer bags for up to three months, separating layers with wax paper; thaw overnight in the fridge before warming.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2(8-inch) pizzas
Amount Per Serving
Calories 507 kcal
% Daily Value*
| Serving | 1pizza | |
| Calories | 507kcal | 25% |
| Carbohydrates | 16g | 5% |
| Protein | 36g | 72% |
| Fat | 33g | 51% |
| Saturated Fat | 14g | 70% |
| Sodium | 867mg | 36% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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