Let me start out by saying that, yes, I know, nothing tastes as good as the real thing. This crust is pretty decent, though, and it’s really great for those who have Celiac disease. Bonus: there’s no cauliflower. Get real, who likes cauliflower? No one, that’s who. You can put lipstick on a pig, but it’s still a pig. Cauliflower crusts suck. This one doesn’t. I hope you enjoy it.

Ingredients:

4 eggs
2 Tbsp water
1/4 c. coconut flour
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt

Preparation:

Preheat oven to 400.
Combine dry ingredients and mix well.
Beat eggs & water together.
Stir wet ingredients into dry ingredients. Mix thoroughly.
Put parchment down on a cookie sheet. Make sure there’s enough paper to overlap the pan completely.
Pour the batter onto the cookie sheet. Yes, it’s batter, not dough. It’s gloopy. That’s what it’s supposed to be like.
Spread it evenly onto the pan with a rubber spatula.
Bake for 10-15 min until the edges begin to brown.
Remove from oven, and add your sauce/toppings.
Return the pan to the oven for an additional 10 min or so until everything looks melty and toasted and ready to eat.
Cool for about 5 min before cutting and serving.

This crust should remain firm when you pick up your slice of pizza. No wilted mess. It’s also incredibly dense and deceptively filling. You probably won’t be able to eat as many slices as you think you will.

Seasoning note: I prefer to add more than 1/2 tsp of salt to the batter. I find that coconut flour can be pretty bland. However, start small and add more as needed. You can’t unsalt something.