What?!?
I know. When I found this recipe (at a website called "Tropical Traditions"), I was extremely skeptical. The second time I tested the recipe, I made two batches, because I knew we would snack the first one away (as we did the original test) before a whole pizza could be made. Honestly, we love this recipe as a kind of a cheese bread and as a pizza crust.
Enjoy.
Ingredients:
2 cups whole milk organic (raw is preferable) mozzarella cheese, shredded
2 large organic eggs
2 tablespoons flax meal
2 tablespoons organic coconut flour
1/2 teaspoon aluminum free baking powder
2 large organic eggs
2 tablespoons flax meal
2 tablespoons organic coconut flour
1/2 teaspoon aluminum free baking powder
Preparation:
Preheat oven to 350 degrees F. Cut 2 pieces of parchment paper to line two baking sheets.
Preheat oven to 350 degrees F. Cut 2 pieces of parchment paper to line two baking sheets.
Mix cheese, eggs, flax meal, coconut flour, and baking powder together until a sticky wet dough is formed. Spread with a spatula to 1/4 inch thickness on a baking sheet lined with one piece of parchment paper. I usually cover it with another piece of parchment, once I have it shaped into a circle, and roll it out with a rolling pin a bit more, because it will "rise" a little while cooking, and I want it to cover as much surface area as possible, and remain thin like a pizza crust.
Bake for 30 minutes in preheated oven. Halfway through the baking process, flip crust over by lifting it from the baking sheet, flipping it over onto the second parchment lined baking sheet and peeling the old paper off. This is easier than it sounds. Return to oven to finish baking for the remaining 15 minutes.
Remove from oven, and flip over again (onto a cooling rack) for cooling. Once crust is cooled, top with Maximized toppings (we used some cold diced organic chicken and tiny broccoli florets) and, yes, more cheese. (I have also used home made bruschetta topped with the cheese, and it was wonderful.)
Place crust with toppings under the broiler, about 4 to 6 inches from heating element, on high heat, for a minute or two until cheese is melted and bubbly. I do this on yet another piece of parchment paper, but watch it carefully because the broiler will burn the parchment paper if you leave it too long. My parchment paper has been brown, but not burnt, by the time I remove the pizza from under the broiler.
Makes 2-4 servings. (I suggest you make two.)
Lin: Thanks so much for posting this recipe!! I made it today and it was delicious!! The cheese in the crust was the big selling point for my husband...even my autistic son ate it!! Wahoo! I hope you continue to create in the kitchen as I look forward to more recipes from you....any suggestions for a homemade gluten free sandwich bread that would fit the Advanced Plan?
ReplyDeleteThanks for your comment. So glad it was a hit at your house. We loved it, too!
ReplyDeleteI continue to search for a sandwich bread. Believe me, when I test one that I think is half decent, I will post it here ASAP. So far, though, the best bread I can suggest is the Flax Meal Bread in my GOOD FOOD book (you can download it), but even that is not exactly sandwich material. I will continue to search.
Thanks again.
I was wondering if there was a way to remove the cheese in the crust though, as we are trying to remove the casein for our autistic son and also limit the dairy we eat....I'm not a real chemist in the kitchen so I just don't know if I could substitute more coconut flour or some almond flour instead? Do you have any suggestions?
ReplyDeleteThe only suggestion I have is the Flax Meal Pizza Crust in the GOOD FOOD book, which should be much better for anyone with dairy issues.
ReplyDeleteHope this helps you.
I have made this twice, and each time I have issues getting the "dough" off of the parchment paper. it likes to stick there and not move, and then pieces kind of crumble off. any suggestions? great recipe!
ReplyDeleteThe website where I found this recipe has a video on it where the original recipe developer demonstrates how she turns the pizza over. I think it will help you.
ReplyDeleteI personally have not had any of the troubles you describe, EXCEPT when I tried to use a Silpat instead of parchment paper. Whenever I have used the parchment paper, I have had no problems. I would suggest that maybe waiting for a minute or two once the crust is fully cooked MIGHT make it easier to remove the paper when you flip it onto the cooling rack.
Good luck with it. Here's the link:
http://www.freecoconutrecipes.com/recipe_Gluten-Free_Pizza_Crust.htm
One other idea. Are you sure you are cooking it for 15 minutes on each side? I think if it is not ready to turn, things will be a lot more difficult.
ReplyDeleteJust a thought.
Enjoy.
Thanks, Lin. I will give that(flax crust) a try then! I can hardly wait until your next recipe appears...I am recommending your blog and book to my friends when I was raving to them about the pizza last week!!
ReplyDeleteJust to help everyone else out- I add dried oregano and dried basil to this (about a tablespoon each), and it gives it awesome flavor!!
ReplyDeleteIn your flaxmeal you write 1-2 T equivalent sweetening power from stevia and/or xylitol. Do you mean we should use an alternative sweetener equivalent to 1-2 T of sugar? I would use the Now concentrated stevia powder. Thank you.
ReplyDeleteYes, Stacey. I do mean equivalent to 1-2 Tablespoons of sugar. I use the Now brand, so I use 1-2 of those tiny measuring spoons that come in the stevia.
ReplyDeleteI have another pizza crust recipe that I will be sharing with everyone when I return from holidays. I LOVE it, so I want to share it. Keep an eye on the blog. In the mean time, this is a wonderful cheesy treat.
Enjoy.