March 12, 2012

Grain Free Pizza Crust

It has been a few weeks since I went grain free.  I am feeling much better and not nearly as swollen. My energy levels throughout the day are more 'normal' than they were before...I guess before I felt/was tired all the time. I am going to be grain free until at least the end of May, so it was important that I find a substitute for the usual gluten free pizza crust we use.  This whole process has made me really think about the gluten free products I was buying and how they aren't really that good for me.  Yes, they are gluten free, but they still have ingredients (like rice flour) that can irritate some people's small intestines.

I have been trying out a few different grain free pizza crust recipes that I found online, but none were really very good.  I came across a recipe that used coconut flour (it was for a breakfast pizza) and decided to try it out with a few modifications.  I really, really like this pizza crust and know that I will be making it again. 

Grain Free Pizza Crust
Dry ingredients
*makes one 10" pizza crust

1/2 cup coconut flour
1 clove of garlic (chopped finely)
1 tsp dried basil
1/2 tsp oregano
1/2 herb salt
1/2 tsp baking soda
1/2 cup grated parmesan cheese
3 eggs
1/2 cup coconut milk

Preheat oven to 425'C. Grease a piece of parchment paper with olive or almond oil.  In a medium bowl, combine the coconut flour, garlic, basil, oregano, salt, baking soda and parmesan cheese.  In a small bowl, whisk together the eggs and the coconut milk.  Pour the liquid mixture into the dry ingredients and mix until it resembles mashed potatoes.  Spread the mixture out into a circle using a knife or use another piece of parchment on top and roll it into the desired shape and thickness. 

Bake at 425'C for 15-20 minutes until lightly brown on top.  Top with your favourite pizza toppings and cook for 5-10 more minutes.
After baked


  1. Yum! Looks great. Love the new blog look!

  2. This looks very similar to one that I've had little success with, I think your MODs would overcome the shortcomings of the old recipe so I'll have to give it a whirl!


  3. Fantastic! Keep em coming!

    Marco Iannuzzi
    twitter @iannuzzimarco

  4. Thanks for sharing your recipe! Just wondering about the coconut says "1/2 coconut flour" --> that means 1/2 cup, right? I always have problems with knowing how much coconut flour to use since it seems to really absorb liquid, so I just wanted to double check. Thanks again for sharing this!

  5. Hi Anonymous,

    Yes, 1/2 cup of coconut flour. It does absorb a lot of liquid. I noticed that a lot of recipes with coconut flour have a lot of eggs! Let me know if you like this crust - it isn't perfect or comparable to gluten based recipes, but if you are looking for grain free this is a good one to try.

    Take care and happy cooking!

  6. Thanks so much for the clarification on the coconut flour -- I can't wait to try it!!