When you want pizza NOW!
I tend to do better with a grain-free diet and lactose-free diet, though I am not strict. I also love and miss foods like pizza and chocolate cake. I came up with this recipe to indulge myself and keep my body happy at the same time – you can splurge and keep a strict diet sometimes.
This is a quick one-pot meal, and wonderfully decadent. You can make your pizza and eat it too, without the fuss of traditional pizza production. I used to be a supervisor at a Round Table Pizza restaurant, and learned quite a few pizza making tricks. And pizza has always been one of my favorite foods. And now I can enjoy it more often.
Yes, toaster pizza is easy too, but this recipe works better with the coconut flour batter. You could also finish this pizza in the oven for a crispier crust, but I’m lazy and impatient.
The crust is made with coconut flour and egg, mostly. I add a bit more flour for a less eggy batter. Of course, you can make this recipe with any flour pancake recipe you’d like, and reduce the sugar a bit if it calls for it. And of course you can double this recipe for two.
Coconut Flour Pizza Crust
Wet ingredients:
- 1 Egg
- 2 tsps olive oil
- 2 Tbls water
Dry ingredients:
- 1 ½ Tbls Coconut Flour
- pinch salt
- 1/4 tsp baking powder (optional if using baking soda, below, but in addition for more “lift”)
- 1/4-1/2 tsp sugar
Optional:
- 1/4 tsp garlic powder, 1/4 tsp onion powder
- ½ tsp apple cider vinegar and 1/4 tsp baking soda
In separate bowls, mix all wet ingredients together in one, and all dry ingredients together in another. Then mix all together until batter is smooth. Some lumps are OK.
Pizza is so personal and variable, that I will only suggest toppings.
You will be using a large sauté pan for this recipe. You sauté whatever vegetables you would like on your pizza, or you can also make just a cheese pizza. You also have the option of using a ready-made spaghetti sauce, or just sauté fresh tomatoes and herbs – that’s also excellent for the tomato taste. You can sauté the sauce/tomato and your other vegetables all together.
The toppings here are tomato, bell pepper, onion, garlic, chard, and herbs like basil and oregano. More basil than oregano, and salt and pepper. I also added pepperoni, briefly sauteed.
Then you shove them all to one side, before they are completely done. You add a bit more oil or butter to the bare side, and pour the batter there to make a pancake.
You continue to cook it until it is slightly browned on the bottom, then turn it over, and sprinkle with the cheese. This cheese creates a barrier so the pancake doesn’t get soggy with the other toppings.
The cheeses I used for this pizza were pesto Gouda – yum! and Monterey jack, my lactose-free substitute for mozzarella. It’s about a half a cup or less of any grated cheese you like.
Scoop the toppings on top of the cheese, and continue to cook until the cheese is melted. And your pizza is done!
Margaret Ann's World 