If you are looking for a gluten free and low carb pizza base, then this coconut flour and psyllium husk powder will keep you happy!
There is a basic coconut flour and pysllium husk powder recipe that I have been using for various savoury dish and made what I think it one of my best low carb and gluten free pizza bases to date. The Chief Taster loved this and normally he can be rather critical of my healthier versions of pizza base. We had this twice in the same week as part of the taste testing experience and each time got his approval.
The great thing about using pysllium husk powder is that it gives a low carb or gluten free dish a "dough-like" texture. Once you add boiling water the mixture increases and becomes as pliable as a dough. However, let the mixture cool slightly as we don't want you burning your hands. Plus it gives the dough a chance to expand. I keep thinking about replacing the pysllium powder with a chia seed gel. I will get around to this and report back. Either as a recipe here or part of my "failed recipes on Facebook".
Initially I used this recipe to make one large, rather thick crusted pizza for us to share using a pie dish, lined with parchment paper. The next time I made this I was requested to make individual pizzas as we like different toppings (he can't take the heat of my chilli peppers). This actually worked out fine split between two dishes, a small 8 inch pie dish and a circle rolled out on a baking tray. It all depends upon how thin you prefer your pizza base. I would recommend, whatever you use, that you line it with parchment paper though. It cooks better and will also make it easier to remove. As I found out to my displeasure of just using a disposable cake tin. That will not be repeated and talked of again.
As an aside, my regular source of psyllium husk powder was out but they had a bottle of something called "Colon Cleanser". On further inspection it seemed to be a "re-branding" of psyllium powder and worked fine. So keep an eye out in your pharmacy for this and feel like I did at the check-out with a brief explanatation that I used this for low carb and gluten free baking, and was infact regular, and not purchasing this for other reasons. Why I had to justify this to a poor stranger at the checkout is something I need to explore..!?
More low carb pizza recipes
WATCH THE VIDEO
Coconut flour and psyllium pizza
- ½ cup 56g coconut flour
- 1 tblspn psyllium husk powder
- 6 tblspn coconut/olive oil
- 1 egg
- 1 tspn garlic powder
- ½ tspn salt
- 1 cup boiling water
- Pre-heat the oven to 200C/400Fdegrees.
- Add the coconut flour, psyllium husk powder, garlic powder, and salt in a bowl. Blend well either by hand or a whisk.
- Add the egg and blend until combined.
- Then add the oil and blend until the mixture looks like breadcrumbs.
- Add the boiling water, ¼ cup at a time and blend until the mixture looks like a dough. Coconut flour and pysllium husk powder can vary between brands so you may need less water.
- Line a baking tray or either a pie dish with parchment paper.
- Gently roll out the mixture onto the dish/pie dish.
- Bake in the oven for 20 minutes until slightly golden at the edges.
- Remove from the oven, add the toppings and then place back until the grill until the cheese is golden.
- Eat and enjoy!
Very good! Easy to make and tasty!!!
Glad you enjoyed it!
Made this today.i put baking sheet upside down in oven & crust came out great
It looked burnt at edges but didn't taste burnt at all
Crust was delicious although a bit of a coconut taste
Topped w my homemade pesto & as I am in Mexico I slices 2 chorizo para asada ...used manchego queso de cabra, goat cheese manchego
Topped w slices of chorizo, slices of jalapeno that I grew myself ; cheese on top of pesto & then on top of chorizo
Topped w jalapenos & then broiled till cheese was melted & chorizo was sizzling
Then I drizzled thick crema on top
Those toppings sound fabulous!
Made this and it came out two crumbly; wondering what I did wrong. I did double everything
Perhaps a little more water was needed?
made it today...according to hubby best pizza I ever made 😀
Great to hear!
How well does this crisp if made up like a thin crust?
It may be slightly crispy if thin enough.
My pastry wa a bit soggy, I put more flour in it and it's now in the freezer...just experimenting..
Has anyone made, baked and then froze the crust to add topping and reheat another day?
Interesting question and made me wonder why I don't do this more often. I have not tried to do this but now might for those emergency pizza moments!
Thank u for recipe. I am just eating it, it is easy and very delicious divalicious recipe.
Glad you enjoyed it!
Too much oil! Ugh!
Works me for every time. Perhaps you need to add them gradually and stop when you think it's enough.
Yeah mine was soggy...less oil in future
A lot of the time I make this freehand and just add the ingredients until I get the right consistency. As with most recipes, the different in brands of the ingredients can make a slight difference. Especially with coconut flour.
something is a bit wrong with this. At the Oil stage its just sludge - nothing breadcrumb like and it certainly cant take any water towards a dough. I suspect this has been a waste of ingredents this time.
I make this every week and could now make it blindfold with the same results . Perhaps you have added too much oil?
thankl you for your reply, yes, without doubt there was tway oo much oil, but I followed the recipe to the letter, so maybe if there's a little finesse to using the oil only to what is needed that should be added to the instructions? the rest of us dummmies uisng coconut flour for the first time can only blindly follow in your wake!
Wonder if it's the brand of coconut flour you are using too? I pour my oil in with carefree abundance!
This looks great but is there any sub for the egg, im allergic to eggs!
How about a chia seed gel along with some coconut milk for moisture. Probably add extra boiling water too!
Also, try the coconut flour flat bread recipe. That has no egg and makes a good pizza base too!
Carol, I thought you would be interested in this. Using different brands of coconut flour can affect the results. I made a dish yesterday with another brand of coconut flour and it was nothing like my first attempt with another brand!
I suspect that brand of coconut flour does affect the recipe as I've just made a batch of mozzarella sticks that went into the bin (after I picked out the cheese) as I found the taste too "coconutty". It wasn't my usual brand, but a local one. I'll have to do a bake and taste test with different brands!
That's a shame Carol. I sometimes wonder if the brand of coconut flour and psyllium powder makes a difference? Especially with the coconut flour taste.