Grilled flatbread pizzas
- 1 cup 225 ml (125 g)
- 3 tbsp 3 tbsp (25 g) ground psyllium husk powder
- ½ tsp ½ tsp (2.5 g) baking powder
- 1½ tsp 1½ tsp salt
- 1 tsp 1 tsp ground black pepper
- 4 tbsp 4 tbsp olive oil or coconut oil
- 2 cups 475 ml water, hot but not boiling
- 10 oz. 275 g fresh mozzarella cheese
- 6 oz. 175 g cherry tomatoes
- 2 tbsp 2 tbsp fresh basil
- 2 tbsp 2 tbsp olive oil
- 1 pinch 1 pinch salt
- 1 pinch 1 pinch ground black pepper
- Preheat the grill for 20-30 minutes on low heat with the lid down.
- In a bowl, mix the dry ingredients for the flatbread dough. Combine thoroughly.
- Add olive oil and half of the hot water. Mix with a spoon and combine well. Stir for a few minutes, then check the consistency. If your dough is too sticky, add some more coconut flour. If the dough is not sticky enough, add more water. Shape one ball per pizza with your hands, it should not be sticky.
- Use a rolling pin to flatten each dough ball between two sheets of parchment paper. The pizzas should be at least 1/2-inch (1 cm) thick.
- Grease the grill with some olive oil with the help of a paper towel to make sure the pizzas won’t stick.
- Brush each pizza with olive oil and make sure they are covered in oil on the whole surface. Flip the pizza over to your hand and gently put it on the grill, with the oily side down. Repeat with the second pizza. Close the lid and grill for 5 minutes on each side, making sure it does not get burnt but nicely crisped up.
- Brush the top of the pizzas and flip to grill the other side too for a few minutes.
- Remove from the grill and top each pizza with mozzarella, chopped tomatoes and fresh basil.
- Place the pizzas back on the grill and grill for 5-7 more minutes with the lid closed.
- Remove and season with salt and pepper. Drizzle with olive oil.
No grill prep
Preheat your oven to 350°F (175°C).
After you're done with Step 4, transfer the flattened pizza dough onto a baking sheet lined with parchment paper. Bake for 25 minutes without the toppings.
Remove from the oven, add the toppings, then bake for another 10 minutes until the edges got a nice color and the cheese has melted.
Matt and Megha's tips
For even more flavor, feel free to spice up the flatbread dough with extra seasonings. Garlic powder, oregano or red pepper flakes make the pizza-style base crust even more delicious.
The absorbency of coconut flour and psyllium husk changes a lot depending on what brand you use. This means that it’s best to add the hot water little by little, until you reach the desired consistency. Start with 3/4 cup and add more as you go, if needed.
If you added too much water and the dough is sticky, just add some more coconut flour to absorb the liquid. If the dough is not sticky enough, add more water.