Pesto and Caramelized Onion Pizza

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I have posted a pizza recipe before with a different crust.  All crust that is grain-free has a different texture.  So, in my opinion, you are just searching for the most desirable characteristic for your taste.  If you like it thin, crispy, with a slight chew, then this may be your crust.  I don’t make pizza often, but if you do, then here’s my recommendation, find 4 different recipes and every Friday night for a month, make a new one and find out which one your family likes best!  I will say this one is nice because you can pick it up and eat it just like pizza, and not all grain-free options can say that.

I did not want to leave the house, and that forced me to look through what I had.  I settled on basil pesto as the sauce because I had that in the freezer from summer.  I also had three onions and couldn’t resist caramelizing them as my topping addition.  That’s it.  No cheese, no meat, and I didn’t miss them either.  You could easily use whatever topping you’d like though, so play with them!

Pizza Crust (adapted from Ancestral Table)


  • 2 cups tapioca flour
  • 1/4 cup canned coconut milk
  • 2 Tbsp grassfed butter
  • 1/2 tsp salt
  • 1 tsp dried oregano
  • pinch of white pepper
  • 1 egg, beaten


Preheat oven to 500F. On the stovetop, over medium-low heat add the coconut milk, butter, and salt.  Stir to combine and let it heat until it just starts to boil.  Add the mixture into a bowl with the tapioca starch.  Mix in the oregano and white pepper.  Let rest for a few minutes to lower the temp of the mixture.  Then add the egg.  Use your hands to knead the dough together.  If it is glue-like, sticky and runny, add more tapioca flour until it forms a workable dough.  Place half the dough on a cast iron skillet, pizza stone, or baking sheet and spread it thin with your finger tips.  Bake in the oven for 8 minutes.  Get the pizza out, add the toppings and bake for another 10 minutes.


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