This coconut flour crust is super easy and only has three ingredients. One serving has almost 15g of protein, 17g of fat, and 10g of carbs with 5g of fiber.
Plus, it’s gluten-free, if that’s your thing!
Toppings are up to you, but here’s the recipe for the crust.
2TBSP Coconut Flour (I use Bob’s Red Mill)
2TBSP Canned Coconut Milk (I use Kroger brand or Thai Kitchen—not the lite kind)
2 Large Eggs
- Mix all ingredients in a bowl until smooth, but not runny (no lumps/clumps).
- Sprinkle in basil, oregano, and grated parmesan cheese, if desired.
- Heat skillet with small amount of coconut oil or spray. Spoon mixture into pan and fry like pancake. Once crust is cooked through and can be flipped with ease, transfer to a baking sheet or pizza stone.
- Add sauce and pizza toppings (pre-cooked if using meat) of your choice, bake in the oven at 350 until cheese melts and pizza warms, approximately 15 minutes.
Holds together like pizza crust should!