A play on the best Caribbean breakfast combo of saltfish buljol and coconut bake. This pizza had all the delicious saltfish flavor mingled with the familiar flavors of everyone’s favorite guilty pleasure: pizza!

I like to experiment. Sometimes the ideas work, sometimes they stay in the “what was I thinking?” folder.

This one? It worked.

Buljol and coconut bake is already a top-tier Caribbean breakfast combo so why not flip it into something a little unexpected? I ended up making this pizza on a whim, and honestly, I’ve made it a few times since because it just hits. That saltfish flavor on a soft, coconutty crust? Yes, please.

Why coconut

Coconut is at the heart of so many Caribbean dishes. We use every part of it for sweet treats like sweet bread and gizzada, savory dishes like stews and bake, and even drinks like coco loco and gully wash.

So of course I had to play around with coconut flour in this recipe.

Table of Contents

Working with coconut flour

Coconut flour is made from dried, ground coconut meat. It’s high in fiber, gluten-free, and brings a gentle coconut flavor to whatever you’re baking. But it’s a little… dramatic in the kitchen.

Here’s what I learned:

Coconut flour is super absorbent so you’ll need way less than regular flour.
I used half coconut flour and half all-purpose flour for balance.
It needs a binder. I used an egg and it worked perfectly to hold the dough together.
Letting the dough sit for a few minutes helps everything come together.
Pre-bake the crust before adding toppings. Trust me on this one. No soggy middle here.

How to make saltfish buljol pizza

Ingredients

For the crust:

Coconut flour
All-purpose flour
Baking powder
Salt
Shortening
Water
Egg

For the toppings:

Onion, chopped
Red bell pepper, chopped
Green bell pepper, chopped
Scallion, chopped
Tomatoes, chopped
Saltfish (about ¾ lb, prepped and flaked)
Pizza sauce (adjust to your liking)
Shredded cheese (optional but highly recommended if you’re me)

Instructions

Combine the coconut flour, all-purpose flour, baking powder, egg, salt, shortening, and water in a bowl. Mix until it comes together into a dough.
Let the dough rest for a few minutes to allow the coconut flour to fully absorb the moisture and bind.
Preheat your oven to 350°F.
Line a baking tray with parchment paper (or preheat your pizza stone if you’re fancy like that).
Place the dough onto the tray and press it out to about half an inch thick, spreading from the center outward.

Spread pizza sauce over the dough in an even layer.
Bake the crust on its own for 10 to 12 minutes, until lightly golden and firm.
Remove the crust and layer on your toppings, vegetables first, then the saltfish, and finally the cheese on top.

Return to the oven and bake for another 10 minutes, or until the cheese is melted and bubbling.

Outdoor pizza oven option

Yes, you can take this party outside.

Preheat your pizza oven until the stone reaches 650°F and the flame is high. Lightly flour your pizza peel, launch the pizza, and bake for 3 to 4 minutes making sure to rotate every 30 seconds until the crust is done and the cheese is lightly browned.

Tips for the best buljol pizza

Push the dough out by hand instead of rolling. It’s easier with this mix and helps keep the crust even.
Drain that saltfish! Too much moisture = soggy crust. Blot it well before adding.
Cheese is optional… kind of. Traditional buljol doesn’t have cheese, but this is a mash-up. I needed my cheese.

A note on variations

This version uses coconut flour in the crust, which I love for the subtle flavor and texture.
But I’m also testing a version with regular flour and coconut milk or flakes so stay tuned for that update if coconut flour isn’t your thing!

More coconut recipes to try

Recipe