I have been experimenting with variations of this and other GF crusts for a while. For those who find this recipe grainy, the size and freshness of the egg might make a difference. Also, adding a little "starch" such as potato flour or tapioca flour instead of the coconut flour could help. GF flours tend to absorb more moisture, so in some altitudes it can help to add an additional 1-2 tablespoons of water and then let the dough sit for 15-20 minutes to mature before rolling or pressing out. (note: the volume of three extra large eggs vrs. three small eggs can very by 1-2 tablespoons.) In principle an alternate pizza works best if the focus is on the toppings rather than the crust. Think of the crust as merely the thing that holds it together. For those who feel that the taste is bland, try adding more salt, garlic or herbs to the crust. Also add more toppings. What makes a homemade GF dairy-free pizza taste good to me is when it has enough salt and flavorful oil (rich olive oil or my new favorite, grape seed oil). I drizzle oil on the pan under the crust, over the crust before putting the toppings on, and on top of everything after it is baked. When a pizza really needs amending: crush a clove of garlic and add to 2 tablespoons of olive or grape seed oil and 1/4 tsp salt. Mix and warm for 2 minutes (but don't burn!). Drizzle over baked pizza. FYI the grainy/crumbly crust version might work well for a crust for a savory pie, or if flavored with vanilla or cinnamon for a sweet pie.

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