When I found out that Tropical Traditions had a great recipe for a coconut flour-based pizza crust, I had to give it a whirl. So I did.
Unfortunately, my first experience with coconut flour pizza was kind of a bust, so the opportunity to redeem the dish was quite exciting.
My fiance and I give this dish two thumbs up. It’s not Dominos, or Caesars or Round Table. So don’t be expecting classic gluten-pizza taste and texture. However, the crust is flavorful with herbs and garlic, it holds up under the weight of pesto and toppings, and the edges get crispy. So I call that a success in the world of Paleo-Italian fusion cuisine.
Herbed Pizza Crust
1 clove garlic, crushed or minced
1 cup whole coconut milk
1/2 c. coconut flour, sifted
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. dried oregano
1 tsp. dried basil
- Preheat oven to 375 degrees.
- Beat eggs in a medium-sized bowl, mix in milk and garlic.
- Add remaining ingredients and beat into the milk mixture. The batter needs to be thin enough to spread but not watery.
- Spread onto a baking sheet lined with parchment paper ( NOT WAX PAPER!)
- Bake 12-20 mins. until bottom edges begin to brown.
- Remove crust from the oven and carefully turn over. Could be achieved by placing a cutting board, face down, over the crust and flipping. Put the flipped crust back on the baking sheet
- Cover with your sauce and toppings. Bake for 5 -10 mins depending on your topping choice.
Nutrition Facts for the Pizza Crust
I made ours with a sun-dried tomato pesto.
Not a lot of measurement in this pesto… just get out your food processor and add these ingredients to your taste:
walnuts, pine nuts, or pumpkin seeds
I think I like this type of crust with a sauce/spread like a pesto instead of a more watery pizza sauce.
Our toppings were:
italian sausage, red onion, raw shaved parmesan, mushrooms, and zucchini.