Arrowroot Flour Pizza Crust

I grew up with Coccia House, a hometown pizza shop started by a widow and her daughter in 1958, that features homemade Italian pizza, Abruzzi style.

I. Miss. Pizza.

I think the holy grail of gluten-free living is a good, healthy pizza crust. Now my pizza crust recipe is no Coccia House, Abruzzi style, but it is tasty, healthy, and easy to pull together when the littles are nipping at my heels for a meal.

This crust can be made thick and chewy, or thin and crispy. It stands up well to all kinds of toppings, and is versatile enough to even be served alone as crackers.

This recipe was created after I had a lot of leftover batter from another recipe. It had eggs, arrowroot flour, melted coconut oil and seasonings in it, so I thought I would just put in on a pan in the oven and see what happened. The results were yummy!

Arrowroot Flour Pizza Crust

4 Eggs (flax eggs can be used, plus more liquid, to make this vegan)
2 Cups Arrowroot Flour
1/4 Cup Melted Coconut Oil or any other liquid fat
1/2 Cup Liquid to thin the batter if needed (water, bone or veggie broth, milk)
Seasoning of your choice - I use basil, fresh crushed garlic, oregano, salt, pepper and rosemary

This recipe is forgiving, and can stand up to some trial and error. Enjoy the experiment!

Preheat oven to 400 degrees. Grease a cookie sheet or baking pan with lots of coconut oil or other fat. Keep the pan in the oven to warm while it preheats.

Beat eggs well, and add in arrowroot flour a little at a time until well combined. Stir in coconut oil. The mixture should be sort of goopy, not quite liquidy, but not solid either. Add enough liquid so that the batter will easily pour out of the bowl. Mix in the seasoning.

Carefully pour the batter onto the preheated and well-oiled cookie sheet or baking pan, and spread it out so that it forms a solid crust. This is really the trick to making this recipe work - pouring the batter on a hot, well-oiled pan. Pouring it thicker will make it more chewy, thinner more crispy. Place back in the oven to bake for about 15 minutes for a chewy crust. Cook longer for a crispier crust or for making crackers.

When cooked, take the crust out, brush with oil, and top with sauce, cheese or any toppings that you like. Put back into the oven to warm and melt the cheese, then take out and cut with a pizza cutter to serve.