Coconut Flour Pizza Crust

Prep Time 10

Cook Time 22

Total Time 32

Servings

Calories 203kcal

3/4 Cup Coconut Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Kosher Salt
2 Tablespoons NOW Powdered Psyllium Husk powder
1 Teaspoon Apple Cider Vinegar
2 Eggs
1 Cup - 1 1/3 Warm Water *** start with less, and add the additional 1/3 cup if needed
Mild Tasting Oil (see notes below) for baking

Preheat oven to 425 F and line a baking sheet with parchment.
In a large bowl, add coconut flour (3/4 cup) and break up using the back of a fork -- coconut flour has a tendency to clump together (due to its dryness).
Stir in baking powder (1 teaspoon), salt (1/2 teaspoon) and psyllium husk (2 tablespoons).
Add eggs (2), apple cider vinegar (1 teaspoon) and water (1 cup) **start with less, and add the additional 1/3 cup if needed** .
Use a rubber spatula to knead the dough and thoroughly incorporate the ingredients.
Place the dough on prepared baking sheet and press it into an even 10" large circle.
Form a crust by folding the edges of your pizza over.
Use damp hands to smooth out any cracks that have formed in your crust. *
Pierce the crust with a fork several times (this prevents air bubbles from forming).
Brush the edges/crust with olive oil.
Cover with toppings of choice, starting with the sauce, then cheese, meat and veggies of choice.
Bake in the oven for 20-22 minutes.
Allow your crust to cool slightly before slicing, and enjoy!

Mild Tasting Oil. You want an oil with a high smoke point and mild flavor -- think avocado, vegetable, safflower, sunflower, peanut. Skip EVOO, coconut, or sesame oil.
Psyllium Husk. This recipe has ONLY been tested with NOW Psyllium Husk Powder. Some psyllium husk powders can turn baked goods into a blue-ish purple color, and they absorb liquids in varying amounts.
Coconut flour is naturally very dry, however this recipe uses a lot of liquid so the texture isn't affected. It has a tendency to crack slightly before these ingredients have been baked together.
I used NOW psyllium husk powder -- this is the only product I have tested this recipe with, and suggest you use it as well! All psyllium husk products differ in how much water they absorb and the color they make the finished products (some psyllium husk adds a blue-purple tint).
The amount of water used will depending on the psyllium husk you use and how fresh your coconut flour is. I used fresh coconut flour and NOW psyllum husk, and used 1 1/3 cup of water. Start with 1 cup and see if more is needed.
Nutritional information is based on 1 slice, if you cut your crust into 8 slices, and includes ONLY the toppings listed above:

Delicious recipe from Lindsey Hyland // www.thelittlepine.com