Flatbread Pizza Crust


1 c tapioca flour
1/3 c coconut flour
1/3 t salt
½ c canned coconut milk
¼ c butter or dairy free substitute (I use Earth Balance soy free)
¼ c water
3 cloves garlic, minced
1 egg


Place on a pizza stone in the oven and heat to 450.
In a medium mixing bowl, whisk the tapioca flour and coconut flour and salt together.
In a small pot, heat the coconut milk, butter, water and garlic over medium heat. Remove from heat just as it simmers.
Add the hot liquid ingredients to the dry ingredients and mix to combine. Allow the mixture to cool slightly.
In a small bowl, whisk the egg. Add to the batter and mix well; let sit for 5 minutes.
Spread the dough in a thin layer on parchment paper the size of the pizza stone. Carefully transfer the dough to the hot stone
Bake for 5-7 minutes then remove and add your favorite topping.
Place back in oven and bake for 10-15 minutes.


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