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I made a pizza dough with half wheat and half coconut flour and I noticed the dough wasn't as elastic and broke apart easier. Then I tried a dough with 100% coconut flour and it was essentially a crumbly mess until I added egg and even then it didn't have the typical texture of good pizza dough.

Why is this the case?

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    can you edit the question to add the complete recipe / method you used? That would make it easier to figure out what went wrong
    – Luciano
    Jan 7 at 14:27
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Gluten is what makes a dough stick together and have structure. Coconut flour has no gluten, so the resulting dough will be a crumbly mess. Intentionally gluten free recipes usually contain any number of special additives to compensate for the lack of gluten.

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    I doubt you could even use coconut flour when other GF flours are called for, because of its higher fat content and lower starch
    – Chris H
    Jan 8 at 12:40
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From PrimalPal:

Because it doesn't contain gluten like many flours, coconut flour doesn't stick together as well as traditional flour – this means you'll have to use extra eggs.

Also note that coconut flour is relatively high in fat, causing the different texture.

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  • The high fat is a really important difference - it makes coconut flour much more suitable for use in things like pastry where you're adding a lot of fat to the mixture anyway.
    – J...
    Jan 9 at 9:49

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