Saturday, August 10, 2013

Every low-carber's worst nightmare! Pizza!

Oh, great. My husband said it again, "I want PIZZA!"

Every low-carber's worst nightmare. So I scoured the interwebz for a low carb pizza crust. Cauliflower, beets, HAMBURGER MEAT?! What the?!!...

No, coconut flour!

Now, I'm not entirely proud of this, but it's a start.

Low-carb coconut flour pizza dough/crust

3 eggs
1 cup of coconut milk (or water or other milk-like product)
1 clove of garlic, minced
1/2 t garlic powder
1/2 T italian seasoning (optional)
1/2 t salt
1/2 t baking powder
1/2 c coconut flour (I used Bob's Red Mill)

Pre-heat oven to 450 degrees F

Mix the dry ingredients, including minced garlic, together. In a separate bowl, gently mix the eggs and milk. Add the dry ingredients to the wet ingredients. Stir to combine, very thoroughly. The consistency will be somewhat-runny.

Line a pizza stone or otherwise baking sheet with parchment paper (I prefer a pizza stone because it helps evaporate the moisture from your crust and toppings). Spread the dough evenly onto the parchment paper, about 1/4-1/2 inch thick and 10-12 inches in diameter. Bake for 15-20 minutes, without any toppings.

Top with your favorite toppings. Bake for an additional 10 minutes, or until the cheese is melted/toppings are brown/whatever you want it to look like. Be sure to let the pizza rest, on the stone or baking sheet, for at least 15 minutes before slicing. The dough is somewhat delicate and doughy.

I topped mine with olive oil, coarsely ground sea salt, a sliced heirloom tomato, and fresh mozz. After I let a rest for a bit, I topped it with fresh basil. My favorite farmer's market vendor was out of lettuce, so I stocked up on heirlooms and plenty of basil for this week's tri-colore, or caprese salad! My husband said the crust had too much italian seasoning; with italian sausage as a topping, it would have been better. He said when he has a cheese pizza, he wants to just taste the cheese, so back off on the italian seasoning if you don't like a potent crust.

I will tweak it in the future to try and produce a crispier crust, for instance less liquid or maybe an almond flour-coconut flour blend. I also think it needs some fat, like olive oil, butter or coconut oil, as it was a bit dry. In the meantime, this is more of a fork-and-knife pizza, with a softer crust. I will also welcome your suggestions on how to make this crust better. It is good, but you just can't compare it to the real thing...yet!

Recipe adapted from:

1 comment:

  1. Oil and less liquid would help. I personally love Italian seasoning in my crust!