1cupLukewarm waternot boiling, think bath temperature
Preheat oven to 220°C (430°F).
Making the coconut flour pizza dough
In a large mixing bowl, add the coconut flour, psyllium husk, salt, olive oil, and lukewarm water.
Combine with a spatula or wooden spoon first, then use your hand and knead the dough for 1 minute. The batter will be very moist at first and dry out as you go, and that is what you want. Gather the pieces of dough and form a ball. If it is too dry, add a bit more water, 1 tablespoon at a time, until the dough holds well together.
Set aside in the mixing bowl, at room temperature, for 10 minutes. It will give time to the fiber in the flour and psyllium husk to absorb the extra moisture.
Rolling the dough
The dough ball is now firm, elastic, and ready to roll.
Lightly oil a sheet of parchment paper with olive oil (this will prevent the pizza base from sticking to the paper while baking).
Place the dough ball in the center of this sheet. Place another piece of parchment paper on top of the ball, press with your hand to flatten the ball, and start rolling with your rolling pin until it reaches the thickness you like. The thinner, the crispier the pizza will be!
Remember, it is crucial to roll the dough between parchment paper sheets, or the dough will stick to your rolling pin.
Peel off the top parchment paper sheet. Use a knife to cut out a nice pizza circle, or keep the shape as you like. If you cut yours into a circle, reuse the dough from the border to roll another pizza base.
Prebake the coconut flour pizza crust
Your pizza base is now ready to be pre-bake (keep your pizza crust on the parchment paper to bake!). Pull the parchment paper sheet with the pizza base onto a baking sheet, and pre-bake the crust for 12-15 minutes.
Garnish your pizza base
Remove from the oven, spread tomato sauce, baby spinach leaves, and grated mozzarella and olives, or feel free to use any toppings you like.
Return to the oven for 5-8 minutes or until your cheese is melted and grilled. You can also switch the oven to grill mode for 1-2 minutes at the end of the baking process to grill the cheese even better.
Freezing: you can pre-bake your crust and freeze them for next time. I recommend freezing them wrapped into plastic wrapping and then into foiled to avoid any moisture. Don't freeze the raw dough.Storage: you can store the raw pizza dough in the fridge for up to 24 hours wrapped in plastic wrap or an airtight container. Toppings: any toppings work well with this pizza base. Feel free to use any white base or sugar-free BBQ sauce if preferred. Serving size: the nutrition panel below is for one slice of coconut flour pizza crust without toppings. This pizza crust makes 6 slices of 10-inch pizza crust.Psyllium husk: don't use Metamucil fiber supplements in this recipe. This is not the same product as whole psyllium husk fiber. Metamucil is a husk powder that is not suitable for baking keto bread. It will turn food dry, purple, or blue.