Wraps, Naans and Pizza Bases

It’s the same recipe for all of them. They can be served hot or kept in the fridge and used cold or reheated. I like them in all formats but perhaps particularly wrapped around streaky bacon to get my fix of a carb free “bacon sandwich”.

Nutrition: Makes 2 medium pizza bases or 7 wraps | Carbs: The whole batch is 20 carbs so that is about three for a wrap or 10 for a pizza.


  • Ingredients
  • 40g butter
  • 60g coconut flour
  • 15g psyllium husk
  • 1 tsp baking powder
  • Pinch salt
  • 250ml boiling water


Weighing scales, small bowl for butter, mixing bowl, rolling pin, parchment paper, large non stick frying pan or similar. A wooden spatula or similar to manipulate the wrap in the pan.


  1. Mix the coconut flour, Psyllium husk, baking powder and salt together with the back of a baking spoon until all the lumps of baking powder are broken down.
  2. Melt the butter gently in the microwave or in a pan.
  3. Slowly pour the butter into the dry mix and mix it well until it is fully mixed.
  4. Pour on the boiling water slowly and keep stirring until you get a smooth dough. This happens very quickly.
  5. Divide the dough depending on what you are making, two pieces for pizza etc.
  6. Roll out each piece of dough. If you want it to look good, invert a bowl over it and cut round it to produce a neat circle. Put it into the dry pan over a high heat. The dough will seem to stick but after 30 seconds it lifts off and you can work your spatula under it and turn it over. Experiment with how brown or black you like them.
  7. For wraps and naans, you are finished, you can keep them warm in the oven or let them cool as you wish.
  8. For pizzas, Toast the base under the grill till it is hot then add the topping and return to the grill until it is cooked.

Notes on ingredients:

We buy psyllium husk online because we use so much and it is cheaper, but it is available in health food stores. Coconut flour is available in supermarkets or health food stores.