Coconut Flour Crust Pizza
The benefits of using coconut flour to make a traditional pizza pie? Besides being gluten-free, you'll get an extra dose of fibre and protein in every bit.
Equipment
- 1 Mixing Bowl
- Baking Paper
- 1 Baking tray
Ingredients
Pizza Base
- 80 g Coconut flour
- 1 Tbsp Mixed herbs
- Pinch of salt
- Black pepper
- 3 Free-range eggs
- 2 Tbsp Coconut cream
Pizza Toppings
- ½ Red onion chopped
- 1 Clove garlic
- 1 Tbsp Coconut oil
- 200 g Cherry tomatoes sliced
- 35 g Mushrooms
- 60 g Hard goat’s cheese
- Lemon zest
- Parsley
Instructions
- Preheat the oven to 180°C. Combine the coconut flour, herbs, salt and pepper. In a separate bowl, beat the eggs until fluffy. Mix the eggs into the flour mix, then mix in the cream.
- Line a tray with baking paper and grease the paper. Place the dough on the tray and, using your fingers, push towards the edges to make a round shape. It should be just less than five-millimetres thick. Bake for 15 minutes.
- While baking, sauté the red onion and garlic in the oil over a medium heat for two minutes. Add three tablespoons water and continue to sauté until it’s absorbed. Add the tomatoes and 60ml water; reduce for about 15 minutes, stirring occasionally.
- Remove the pizza base from the oven, spoon the sauce all over, then add the mushrooms and cheese and bake for a further five minutes.
- Serve with parsley, lemon zest and extra black pepper.