If you’re new to coconut flour, you might want to read this introduction which will help you to understand how to work with it.

After the highs and lows of Summer that occasionally disrupted my low carb lifestyle, I am now ready to receive Autumn’s renewed mojo-blanket for cooking and experimenting in the kitchen. I’ve already started making soups, which is perhaps slightly premature in these Mediterranean temperatures.

Now pizza… there is no season which is wrong for pizza really. Now for those of us who are trying to watch our sugar intake (and thus on a low carb lifestyle) this delicious food (group:)) may present a bit of a problem. There are solutions – and I have already tried my hand at a few of them – so it’s a matter of trying a few of them until you reach a compromise that will let you enjoy your beloved pizza without having to resort (give in?) to the high carb option every time.

I am quite pleased with this coconut flour crust, although it does not have a crunchy result and is quite similar to an omelette. However, the taste is good especially if you use some of your favourite herbs and spices when making the dough. It is also very easy to make, which is always a plus for those I-need-a-pizza-NOW emergencies. You can also enjoy the leftovers the next day, and it tastes very satisfying for brunch. Coconut flour is high in fibre and protein content, low in carbohydrates and also gluten-free. Quite a few plus points there.

For the dough you will need:

1/2 cup coconut flour

1 cup coconut milk

3 eggs

1/2 teaspoon baking powder

1 teaspoon dried oregano

1/2 teaspoon dried chili flakes

1/2 teaspoon chives

(or use any of your preferred herbs/spices)

Heat the oven to 200 degrees C.

Whisk the eggs and add the other ingredients. You will get a runny mixture but do not panic..


Lay a baking sheet on a round, flat oven dish. Greasing it will help when you need to flip your crust later. Pour the mixture carefully over the baking sheet, shaping it if need be by moving it around with the back of a tablespoon.


Bake this for about 15-20 minutes until it browns. Then remove it from the oven, detach the edges carefully with a spatula and flip it over.


Let it cool down for a few minutes before adding your toppings and putting it back into the oven for about 4-6 minutes until the cheese has melted. I made mine with caponata (how to make your own) and Emmentaler cheese:


You might also like:

Courgette pizza boats, great for entertaining

Similar to this in texture, but made with cauliflower


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You will need:

– one cauliflower head

– 1 egg

– chili flakes and choice of herbs e.g. oregano

– salt and pepper

– 1/2 cup grated Parmesan

– pizza toppings of your choice

Heat your oven to 200 degrees Celsius.

Choose a small to medium-sized cauliflower or use half of a large one – chop up roughly (you can also make use of any stalks). Set a pot of water to boil and then drop in the cauliflower pieces for about 4 minutes until they just start to soften slightly. You don’t want them to get too soft.

Drain the cauliflower pieces and let them cool. When cool, use the blender to make a sort of cauliflower snow (did you manage to read that without smiling?). These will look like flakes. Transfer to a large bowl and add the whisked egg, herbs, spices and cheese to make a watery paste.

Use spray oil or spread some butter on a baking sheet, then transfer your mixture to this baking sheet. Spread thinly with a fork to make the size and shape of a regular pizza, being careful not to spread too thinly or make gaps in your ‘dough’.

Cook for about 7-10 minutes in the oven until it starts to brown. Remove from the oven, let it cool for 15 minutes or so, then add your desired toppings. I went for tomato sauce, caramelized aubergines and a sort of cheddar cheese with pistachios.

Place back in the oven for another 5 minutes until the cheese melts and starts to brown.

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Courgette Mini Pizzas


Pizza with kamut flour dough

Pizza with almond flour crust

Beat the Monday (and back-to-school) blues with this easy, vegetarian, low carb and gluten-free recipe.

You will need:

Courgettes (one medium-sized per person)

tomato sauce



mushrooms or any other pizza toppings of your choice

fresh basil or coriander to garnish

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Make them –

Chop off the ends of your courgettes. Slice the top and bottom parts to make them flat. Then cut into 5mm-1cm slices, trying to be as even as possible.

Grill or cook in a 200 degree centigrade oven until the edges just start to brown. Remove from the oven or grill and they are now ready for the toppings.

Replace in the oven for about 10 further minutes or until the cheese has melted. Garnish with fresh coriander or basil and freshly ground pepper.

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