The Perfect Gluten-Free Pizza (Egg-Free)
I’ve found that different brands of coconut flour produce different textures, so I only use Bob’s Red Mill coconut flour.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Units
- 1 cup water
- 2 cups tapioca flour
- 1/2 cup Bob's Red Mill coconut flour
- 2 teaspoon Celtic sea salt
- 3 tablespoons ghee (or palm shortening for a dairy-free option)
- 2 large eggs (or 2 gelatin eggs for an egg-free option)
- 1 1/4 cups shredded mozzarella cheese (omit for dairy-free)
- For the sauce:
- 1/2 cup marinara
- For the toppings:Pick which ones you prefer such as cheese, pepperoni, bell peppers, olives, onions, etc.
Instructions
- Preheat the oven to 425ºF and adjust the rack to the middle position. Line 2 large baking sheets with unbleached parchment paper.
- Pour the water into a medium saucepan and bring to a simmer. Place the tapioca flour, coconut flour, salt, ghee, eggs and cheese in the bowl of a food processor and pulse to combine. With processor turned on, slowly add the hot water and process until smooth. Let sit for 5 minutes.
- Spoon the mixture onto the lined baking sheets, placing 2 mounds on each sheet. Using an offset spatula, spread each mound into an 8-inch round (about 1/4” thick). Bake for 12-15 minutes, or until just golden brown on the edges.
- Spread 2 heaping tablespoons of marinara on each crust. Top with any toppings you want. Bake for 10 minutes, or until the cheese is bubbly and just turning golden brown.