Making this pizza crust is a breeze. In fact, it’s even easier than making regular, non-Paleo pizza dough. The coconut flour adds a hint of sweetness, which goes nicely with any tomato sauce that you might want to top it with. When you mix the ingredients together it forms more of a batter than a dough, so there won’t be any dough tossing with this recipe. The crust comes together when you bake it for about 20 minutes, at which point you flip it over so that it cooks evenly, and then place the toppings on it.
The coconut flour crust also goes well with breakfast pizza, which is what I made this time. I’m definitely going through a breakfast for dinner phase. The runny yolks and bacon make a delicious combination that I will definitely be using again.
For more regular pizza options, you can top it with tomato sauce, pesto, veggies, sausage, pepperoni, arugula, spinach, and the list goes on. Bring out your creative side. Or, if there is more than one person eating the pizza, have each person assemble their own desired toppings on different parts of the pizza. With this recipe for Paleo pizza crust, everybody can enjoy pizza night.
- For the crust
- 3 eggs
- 1 cup full-fat canned coconut milk
- 1/2 cup of coconut flour
- 2 tsp of garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- 1/2 tsp baking soda
- For the breakfast pizza
- 3 strips bacon
- 1/4 cup scallions, chopped
- 1-2 tomatoes, sliced thin
- 2 cups spinach
- 4 eggs
- 1 tbsp fresh parsley, chopped
- Preheat the oven to 375 degrees F. To form the pizza dough, lightly beat the eggs and coconut milk in a bowl. Add in the coconut flour, baking soda, and seasonings and mix into a smooth batter.
- Spread the batter onto a baking sheet lined with parchment paper, using a spatula to smooth into either a circle or rectangle. Bake for 18-20 minutes or until the top is golden brown. Remove from oven. Carefully flip over.
- While the crust is baking, cook the bacon in a skillet over medium heat. Reserving the bacon fat in the pan, set the bacon aside to cool and crumble into pieces. Barely wilt the spinach in the leftover bacon fat.
- Add toppings to the baked crust. Start with bacon, tomato, spinach, and scallions. Carefully crack eggs onto the crust. Sprinkle with parsley. Bake for 12-15 minutes more, just until the egg whites have set. Slice and serve warm.
Breakfast + paleo pizza = 2 of our most favourite things haha!! Def have to try this out! e & c
Let us know how it turns out! Hope you enjoy!
Hi , one question. After it bakes on the first side and then it says to take out and flip over do you put it back in to bake some more or is that when I would put the toppings on right after flipping it? Thank you.
After flipping it, add the toppings and then put everything (crust and toppings) back into the oven to bake together.
Can almond flour be substituted for the coconut flour or can you do half and half?
What other options besides coconut milk and flour? And if almond what amount of flour since less absorbant I believe? Would oat flour work? Thanks.
Does the fat content of the milk matter to the recipe? I just want to know if alternative would work out if they would need to be adjusted for the fat content?