Monday, May 16, 2011

gluten and dairy free pizza crust

3 eggs
1 cup of coconut milk (or whole milk or cream if you do dairy)
1/2 cup of coconut flour
1/2 teaspoon of baking powder
1/2 teaspoon of salt
1 teaspoon of garlic powder OR 1 clove of garlic, finely minced
2 teaspoons of italian seasoning

preheat your oven to 375 degrees. make sure there is a rack smack dab in the middle of the oven. beat the eggs in a medium sized bowl. next add the coconut milk, garlic powder (or fresh), salt, baking powder and italian seasoning. you can play around with the herbs and spices you use here. the mixture will be thin, almost like a pancake batter. if it's too thin add a speck more coconut flour. you want it spreadable but not liquid...

line a jellyroll pan (cookie sheet with sides) with parchment. there is no subsitution for parchment paper here. this batter is very sticky. grease the parchment paper with coconut oil, olive oil, lard or butter. pour and spread the batter so it is even. bake for 15-20 minutes, the corners will start to get brown.

when you remove it from the oven, place a larger cookie sheet, lined with parchment, over your crust and flip the it over. gently peel back the parchment paper off the crust.

top with your favorite red sauce and pizza toppings. we used artichoke hearts, mushrooms and onions. add cheese if you do dairy and bake for an additional 5-10 minutes depending on your toppings.

here is george's dinner.... organic mozzarella on his.
served with a side salad...
 yummy toppings to try:

bell peppers
applegate farm pepperoni
black olives
taco seasoned ground beef w/ salsa as the sauce
fresh tomatoes
artichoke hearts
sundried tomatoes

the texture of the crust was more like a flatbread than a thin crust pizza. you could pick it up but it wasn't crunchy. texture aside, it was delicious!


Whitney said...

Can you pick this pizza up to eat it? We make a pizza crust that is soft but pick up-able. I'm interested in finding something crunchier.

Kerri Heffel said...

it is pick up-able, but definitely not crunchy. i would love to find a crunchy version to...

George said...

its pick up-able but you gotta be quick...its kind of like doing a box jump

Emily said...

i'm going to have to save this one for gluten/dairy free clients! thanks for the recipe. :)

Ron said...

Maybe cutting the coconut flour with almond flour would help make it crispy? 1/4 coconut with 1/4 cup of almond flour?

lorna vanderhaeghe products said...

The crust will taste better by adding salsa as side dish.

Kim said...

I was also wondering about cutting it with almond flour. Anyone try it yet? I thought that also might help with the coconut flavor. It was definitely noticeable. I love coconut but not with pizza!