Every time I make this gluten-free pizza dough for my family, they eat it up. I never have leftovers! I'm only sharing the recipe for the dough, as you can top it with anything you like to turn it into a pizza. You can also just use the dough to make gluten-free bread sticks to go with a stew or something.
You will need the following ingredients to make your pizza dough:
1 cup extra virgin coconut oil
1 cup water
1 ¼ teaspoon Himalayan pink salt
2 cups tapioca flour
1 cup coconut flour
1 ½ teaspoons garlic powder
1 ½ teaspoons oregano
1 teaspoon roasted red bell pepper
Follow these directions to make your gluten-free pizza:
Place your extra virgin coconut oil, water, and Himalayan pink salt in a small pot and bring it to a boil.
While you are waiting for your ingredients to boil, pour the tapioca flour in a medium bowl.
Pour the coconut oil, water, and salt mixture into the tapioca flour and mix together. Use a large spoon for this as the ingredients will still be hot.
Add the coconut flour, eggs, garlic powder, oregano, and roasted red bell pepper in with the dough mixture. I use my hands to work with the dough at this point, but you may still want to stick with the spoon. I don't want you to burn yourself.
Knead the dough together. The dough won't be hard to knead like typical dough, so you won't need to work as hard to achieve a tasty pizza dough. You also won't need to sprinkle extra flour on the table to work with the dough, which I absolutely love!
Place the dough on a piece of wax paper. Roll the pizza dough out either into a circle, as with traditional pizza dough, or into a rectangle shape. When I made mine, I used the dough to make two small pizza pies. I made one a circular shape and one a rectangular shape.
Grease your pizza pan with more of the extra virgin coconut oil, or a non-stick cooking spray.
Put the pizza dough on the pizza pan and bake at 350 degrees Fahrenheit for about 40 minutes, give or take. If you want to add sauce and cheese, do it 10 to 15 minutes before the 40 minutes is up.