Everyone who follows a gluten-free diet knows one of the biggest sacrifices to their lifestyle is a truly tasty pizza. Gluten-free crusts can be crumbly tough and dry—barely better than the board they’re rolled out on. You may not have tried a coconut flour pizza crust because the natural sweetness of coconut flour seems like it wouldn’t pair well with a savory pizza. While coconut flour does work well in all types of cakes and desserts, its use isn’t limited to baking. We think you’ll be pleasantly surprised by the depth of flavor and great texture achieved by using coconut flour in savory dishes too.
Lovers of cheese, tomatoes and bread have been searching for the perfect pizza since the first pie was pulled from a wood-fired oven in Naples, Italy. Now it may be true that nothing can beat an authentic thin-crust pizza cooked in the traditional way, however, you can satisfy those saucy cravings and stay on track with your health goals. For this recipe, we’ve relied on two methods typically used by the best pie makers. The first trick is to use high heat to cook the crust, and the second is not overloading the toppings. A crispy thin crust can’t support too many hearty ingredients. For this recipe, keep your topping selection simple. Don’t forget, originally pizza was nothing more than cheese, bread, and tomatoes. And it was delicious! Sometimes, less really is more.