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Grain Free Pizza Crust (egg whites and coconut flour)


Quick on the heels of the tortilla success story, a pizza crust recipe. I mean, once you’ve conquered one flat breadlike object in the kitchen, it’s only a small leap to the next. The addition of leavening and a different seasoning profile and voila!

Pizza crust is born.


1 cup egg whites
1/4 cup coconut flour
1 teaspoon Italian seasoning
1/2 teaspoon baking powder
1/4 teaspoon each: salt and garlic powder
Toppings: sauce, veggies, meat, etc.


1. Combine all ingredients except toppings in blender pitcher and process for 10 seconds or so. Let batter rest for 10 minutes to hydrate coconut flour.

2. Heat two 9 or 10 inch skillets over medium heat. (Oil the bottom lightly if the nonstick coating isn’t great). Pour 2/3 cup batter into each skillet.

3. Cook over medium until the crust is solid and the bottom side is golden (see pic). Then use a pancake turner to turn it over and cook a few minutes on the other side. Preheat oven to 400 degrees.

4. Transfer crusts to a baking sheet lined with tin foil, and top with sauce and toppings. Make sure you use lots of garlic powder if it’s for me. And I like mushrooms. A lot.

5. Bake for 5-10 minutes. Since the crust is already cooked, you just want everything hot and the cheese (if using) to melt. If you don’t add a lot of toppings, it’ll need only a few minutes in the oven. If you layer veggies three inches thick like I did…..a few more minutes.

6. Serve. Enjoy.

Makes 2 individual crusts. Beware, they may not look big, but they are filling. FILLING. I found the texture breadlike and soft, I may crank the stove or oven heat next time to see if I can get the bottom to crisp more, but they were certainly very much enjoyed. I may play with adding some chickpea flour to this recipe (you know, once we add beans back into our diets) to get more substance and crispness. But its also lower in calories this way.  So I can put more stuff ON it! Let me know what you think of it.

Nutrition Facts: (Per crust) 139 calories, 2.2 g fat, 8.9 grams carbohydrate, 5 grams fiber, 13.2 grams protein





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  • Erin May 12, 2015, 3:40 am


    Just wondering how many egg whites equate to 1 cup?
    Thank you

  • Georgie June 28, 2013, 11:30 am

    As far as dryness, you can add a bit more oil. You can also jazz it up with herbs (fresh or dried basil, oregano), garlic powder, and red pepper flakes.

  • Fred June 27, 2013, 4:31 pm

    Any way to make this taste less dry??
    It’s kinda bland too. Any ideas what to add?

  • Georgie February 18, 2013, 6:52 pm

    The baking soda and cream of tartar will work fine! I haven’t tried freezing them yet though. I expect it should be fine. 🙂

  • Amanda C February 18, 2013, 4:28 pm

    Has anyone tried making these in bulk and freezing them for a quick meal? Also, any suggestions for someone following SCD who can’t use baking powder? I found baking soda and cream of tartar can be used as a replacement, but I haven’t tried it yet…thoughts?

  • Tammy January 5, 2013, 4:40 pm

    Thanks for posting this recipe. It is fantastic! Definitely the best paleo pizza crust I’ve attempted thus far. Much lighter and more pizza like than almond flour recipes. I used one clove of elephant garlic instead of powdered and added a bit of water after resting the batter to get it more like pancake batter as it was a bit thick.

  • admin September 27, 2012, 10:00 pm

    Could be kim, it was something like pancake batter for me.

  • Kim September 26, 2012, 5:09 pm

    What should the consistency of the ‘dough’ be? Mine wouldn’t pour and the crust stuck to the well oiled pan when I tried to turn it. I think the powdered egg whites was probably to blame.

  • Frank September 26, 2012, 9:41 am

    And you have done it again! I can’t wait to try it!

  • GiGi Eats Celebrities September 4, 2012, 9:26 pm

    I make this pizza crust all the time but I nix all flour, so it’s really just egg whites seasoned with a lot of different herbs and spices! 🙂 Delicious!! Egg whites are so versatile!

  • admin September 3, 2012, 10:39 am

    Tips to prevent the soggies:
    Use tomato paste thinned with some water or good thick pizza sauce (not a watery tomato sauce). Peppers, mushrooms, onions all good. Cheese, fine. Fresh diced tomatoes will increase the sogginess, so I don’t recommend them. If you want zucchini, I cook it a bit in a pan first. I am not sure if that helps keep it form releasing water, but it definitely helps make sure it cooks enough.

  • Tracey September 3, 2012, 5:27 am

    Can you give some ideas for topping that will keep it from being soggy? Thanks!