G/F Foods, Recipes

Healthy Carb Pizza Crust

2 Comments 06 July 2011

Healthy Carb Pizza Crust

Sometimes a shortage of an ingredient or two can actually result in . . . a great mistake! Now this is not the type of pizza crust that you could just eat as bread, you can, but it actually tastes REALLY good with the toppings, though by itself, the garfava flour is a little “beanie.”

Last night I was intending to stretch last week’s groceries just a bit further, thinking that if I could whip up some of my low-carb tortillas, I could easily create a yummy Tex-Mex meal from the beans, peppers, chillies and tiny tomatoes we had. Only problem was, once I got started, I realized that we were out of coconut flour. So I subbed in a bit of tapioca starch for elasticity or chewiness, and a little of Bob’s Red Mill All Purpose Gluten-Free Flour, but the dough was much more sticky than usual, so I placed it on a coconut-oil greased cookie sheet, wet my hands thoroughly and spread the dough as best I could. By this time I knew I was making a pizza crust, I just wasn’t sure of how it would taste.

Well, let me just say, it was scrumptious!

Here’s my crust recipe, as well as the sauce I used, but feel free to experiment with your own!

2 cups garfava flour (sifted)
4 TB coconut oil (virgin, melted to a liquid)
1/4 cup tapioca starch
2 TB Bob’s Red Mill G/F All Purpose Flour
1/2 tea. xanthan gum
few dashes of Celtic salt
1 cup warm water
1 1/2 tea. baking powder (aluminum free)

Preheat oven to 350.

Mix melted coconut oil with warm water. Use mixer as you sift in flours, xanthan, baking powder. Add in salt. Consistency should be sticky, like a pizza dough.

Spread onto coconut oil greased cookie sheet or parchment paper, wetting your hands with water to keep dough from sticking. This is a VERY sticky dough, so keep wetting your hands as needed, you will probably need to do this several times.

Bake for 20 minutes. But after the first 5 minutes, brush top with coconut oil to help it brown.

Cool on a brown paper bag.

Toast in a toaster oven, or under the broiler for 2 minutes per side, before topping. Once topped, melt toppings to perfection for a few minutes in the oven.


1 package grape or cherry tomatoes
a) Earth Balance Buttery Spread + Agave Nectar
b) OR Olive Oil, Garlic Salt, Dried Basil

Coat a cast iron skillet or Dutch oven with a bit of Buttery Spread melted with a bit of agave nectar to sweeten, OR for more savory sauce, use just olive oil. Add in tomatoes and cook on medium to medium high heat for about 15-20 minutes. Turn heat down as needed. Using a fork, smash tomatoes. Add in a few TBS. of crushed tomatoes, I love DiFratelli. Season if necessary, simmer for 5 more minutes.

And for those of you who are also casein intolerant, like me, Daiya cheese is AMAZING!!

- who has written 103 posts on Gluten Free Fox.

Kristen Campbell and her "wonder dog" Waylon are both severely intolerant to gluten. Celiac? Perhaps. But they've never had the endoscopy to tell (human or dog--does that exist?). Fortunately, they found each other! When Kristen isn't busy at work, she loves mixing up natural, gluten-free beauty products under her self titled line, spending time with her favorite "wonder dog" and catching up with friends.

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2 Comments so far

  1. jonathan says:

    do not put tomatoes in a cast iron skillet unless you want to ruin it. An enameled cast iron will be fine, as will any stainless or non stick cookware. The iron will leech out into the tomato sauce.

  2. I made my first Gf pizza the other day! so good to have it back in my life will definayely be giving this recipe version a go very soon! yum! xx

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