I have to give props for this recipe: I’ve changed it very little from the original whatcaitate posted on Instagram. (Here’s her website: www.whatcaitate.com.) She called it flatbread. I have used it for sandwiches, but my favorite way to eat this is as a grain-free pizza crust.
I add more flavorings to the dough, because tapioca flour is very bland. But this isn’t a bread you want to eat on its own. The sandwich filling or the pizza toppings are going to be the flavor stars.
It’s quick and — once you get the hang of spreading the dough — really simple to make.
Paleo gluten-free pizza crust or flatbread
1/3 c. coconut milk (full fat)
drizzle of olive oil
1 c. tapioca flour
3 T. coconut flour
1 tsp. baking powder
1/4 tsp. garlic salt
4 or more generous pinches of dried herbs: basil, oregano, thyme, marjoram, etc.
optional: fresh ground pepper to taste
Preheat oven to 350 F, and line a baking sheet with parchment paper.
In a small bowl, whisk eggs, coconut milk, and a drizzle of olive oil.
Into a medium bowl add tapioca flour, coconut flour, baking powder, salt, and herbs.
Stir the wet mix into the dry until the dry is incorporated. It will be a wet mixture, more like a thick batter than a bread dough. Let it sit for a couple minutes before proceeding.
Separate dough into as many units as you want to make. Cait says four; I usually make six. (The fork in the photo above is just for scale.) Spread them out into thin circles on the parchment paper. When making a full recipe, I usually just put two crusts on a sheet.
It’ll rise while it bakes, so spread it out thin!
At first, I pat it out a little bit with my fingers, then I use the back of a spoon to spread it thin.
Bake for 5 minutes. Remove the pan from the oven, carefully flip the crusts over, and return them to the oven for 3 more minutes. They won’t brown much at this stage.
Sometimes it cracks down the middle. No worries! You’re going to fold your sandwich in half, or cut your pizza anyway.
Top it as you normally would a pizza. Two of my favorites are traditional Italian toppings, including chopped spinach and marinated mushrooms…
And BBQ with pulled pork and bell peppers! (Have you tried my Emergency BBQ sauce?)
Try it and let me know how you use it!