You will be hard pressed to find many people who don't enjoy pizza. It's definitely one of those classic meal time treats that we love to devour with our favorite toppings and a big satisfying smile on our faces, right?
Truth be told, my family has struggled with enjoying pizza for a very long time. It's not because we don't enjoy the taste. It's mostly because of the way we felt afterwards. Not good! It seems like we all had different reasons or reactions for pushing pizza away. I don't want to bore you with the details. Just know pizza has been off the regular rotation menu for awhile.
Occasionally I would dabble with different variations of gluten free/grain free pizza crusts. Most of which led to disappointment. They would either fall apart, lack flavor, or have an undesirable texture. Then we discovered cauliflower pizza crust which we all enjoy time and again. But I still wanted to find an easy grain free pizza crust that had more of a traditional taste and texture. So after some experimenting in the kitchen, I came up with this recipe and it was a hit!
Regular dough on left, flax dough on right.
The dough can be made, rolled out into a pizza shape, and baked in about 30 minutes. Super quick! If you like a crispy crust, you can achieve that. If you like a softer crust, that works too. And for those of you who can't have eggs, you can substitute flax eggs in this recipe. With flax eggs, one of the things you won't get is a crispy crust. It stays soft but still sturdy and pliable. It has a nice flavor as well. As far as leftovers go, the regular version of crust (with eggs) still tastes great the next day. The flax eggs version, not so much. Well, let me rephrase that, it actually does taste good, it just isn't as sturdy. It's kind of soft and wimpy. So keep that in mind as well when deciding which way you want to go with this crust. If you can have eggs, I would recommend using them. I just really wanted an option for my egg-free friends.
Left: Flax Dough / Right: Regular Dough
If you like a crispy crust and happen to own a pizza stone, cook the crust on it. If you don't have a pizza stone, no worries, it still bakes up nicely on a regular pizza pan. One pizza dough recipe will make a pizza with a 12" diameter. You can also divide the dough in half and make two personal sized pizzas. That is always nice if you are cooking for people who like different things. If you want to make two 12" pizzas, I recommend making each dough ball separately for the best results.
Left: Regular Dough / Right: Flax Dough
After baking, you can see how sturdy yet pliable the crust is.
1 cup tapioca flour, plus more for handing the dough and rolling it out
1/2 cup coconut flour
1 tsp sea salt
1/2 cup warm water
1/2 cup coconut oil, melted
2 eggs whisked
2 flax eggs (2 Tbs flaxseed + 6 Tbs water= 2 flax eggs), plus 3 additional tablespoons of water
1. Preheat oven to 450°F. If you are using a pizza stone, put that in the oven as you will want that to be nice and hot as it awaits the pizza dough. Line your pizza stone or pizza pan with a piece of parchment paper. If you are using flax eggs, mix those up first so the flax has time to expand. You should end up with a gel type consistency. Just set aside the 3 Tbs of additional water you will need.
2. Then, mix the tapioca flour, coconut flour, and sea salt in a medium bowl. Add the warm water and melted coconut oil. Mix well. Don't panic when you notice the batter start to really stiffen up. Once we add the eggs, that will all change.
3. Now add the eggs or flax eggs. If you are using flax eggs, also add the additional 3 Tbs of water. Stir the mixture up well. It will be a bit sticky.
4. Transfer the dough to a piece of parchment paper with tapioca flour sprinkled on it. Work the dough as you continue to add more tapioca flour, a little at a time, until your dough is only slightly sticky, but you can easily handle it without it sticking to your hands.
5. You can either use a rolling pin or your hands to flatten the dough into a 12" round pizza crust. Either place the crust on your pizza pan (lined with parchment), or on your heated pizza stone (lined with parchment as well). Bake the crust for about 10-11 minutes, knowing you will bake it a bit longer once you put your toppings on.
6. After 10-11 minutes, remove the crust from the oven and layer it with sauce of your choice along with whatever toppings you are using. Bake the pizza for a few minutes more. The length of time really depend is on how crispy you want you crust. Keep in mind the flax egg version will not get crispy. If you are using raw veggies, you will want to saute or roast them before going onto the pizza. When your pizza is cooked to your satisfaction, remove from the oven, slice, and enjoy!
*Note: As stated above, if you plan on making more than one pizza and you want to double the recipe, each dough ball should be made separately to yield the best results. Coconut flour is a tricky flour to work with that doesn't always double as well as other flours.