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If you’re new to coconut flour, you might want to read this introduction which will help you to understand how to work with it.

After the highs and lows of Summer that occasionally disrupted my low carb lifestyle, I am now ready to receive Autumn’s renewed mojo-blanket for cooking and experimenting in the kitchen. I’ve already started making soups, which is perhaps slightly premature in these Mediterranean temperatures.

Now pizza… there is no season which is wrong for pizza really. Now for those of us who are trying to watch our sugar intake (and thus on a low carb lifestyle) this delicious food (group:)) may present a bit of a problem. There are solutions – and I have already tried my hand at a few of them – so it’s a matter of trying a few of them until you reach a compromise that will let you enjoy your beloved pizza without having to resort (give in?) to the high carb option every time.

I am quite pleased with this coconut flour crust, although it does not have a crunchy result and is quite similar to an omelette. However, the taste is good especially if you use some of your favourite herbs and spices when making the dough. It is also very easy to make, which is always a plus for those I-need-a-pizza-NOW emergencies. You can also enjoy the leftovers the next day, and it tastes very satisfying for brunch. Coconut flour is high in fibre and protein content, low in carbohydrates and also gluten-free. Quite a few plus points there.

For the dough you will need:

1/2 cup coconut flour

1 cup coconut milk

3 eggs

1/2 teaspoon baking powder

1 teaspoon dried oregano

1/2 teaspoon dried chili flakes

1/2 teaspoon chives

(or use any of your preferred herbs/spices)

 

Heat the oven to 200 degrees C.

Whisk the eggs and add the other ingredients. You will get a runny mixture but do not panic..

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Lay a baking sheet on a round, flat oven dish. Greasing it will help when you need to flip your crust later. Pour the mixture carefully over the baking sheet, shaping it if need be by moving it around with the back of a tablespoon.

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Bake this for about 15-20 minutes until it browns. Then remove it from the oven, detach the edges carefully with a spatula and flip it over.

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Let it cool down for a few minutes before adding your toppings and putting it back into the oven for about 4-6 minutes until the cheese has melted. I made mine with caponata (how to make your own) and Emmentaler cheese:

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You might also like:

Courgette pizza boats, great for entertaining

Similar to this in texture, but made with cauliflower

MEATZA!

 

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2 Comments

  1. Posted September 11, 2014 at 9:59 am | Permalink

    Clever girl 🙂

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