4 large eggs, cold
1/2 cup coconut oil, melted
½ teaspoon fine Himalayan salt
1/3 cup coconut flour, plus more if needed
This multipurpose flatbread recipe is a more pliable version of the pie crust recipe on here. This combination of fat, eggs, and coconut flour bakes up crispy in various shapes and sizes. Bake it until firm, pile on toppings, slice it or stack it—the recipe is a blank slate. My favorite way to use this recipe is for easy prosciutto and arugula pizza: I make the crust ahead of time and keep it in the fridge, then just reheat it in the oven and top it with fresh arugula and thinly sliced prosciutto for a quick bite. Drizzle with olive oil and voilà—a gourmet snack for the whole family!
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
In a small bowl, whisk the eggs as you slowly pour in the coconut oil—it will become creamy. Then add the salt and stir to combine. Add the coconut flour and fold until a loose dough forms
The density of coconut flour can vary from brand to brand. If the dough does not take shape, add more flour a teaspoon at a time, waiting at least 30 seconds before adding the next teaspoon, until a pliable dough forms.
Separate the dough into 2 large balls. Use a spoon or spatula to spread each ball into a ¼-inch-thick, 8-inch round on the prepared baking sheet.
Bake for 15 to 20 minutes, until the center is firm and the edges are browned. Remove from the oven and let cool.
These flatbreads can be wrapped up tight and stored in the fridge for up to 4 days. To reheat, bake in a preheated 350°F oven for 8 minutes.