What causes dough made from coconut flour to not stick together? 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?
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.