Healthy Pizza By Kjersti Cote Serves 4... Crust ingredients ½ cup coconut flour 1 cup almond meal 1 tsp. baking powder 2 tsp. garlic powder 4 eggs 3 tbsp. extra-virgin olive oil ½ cup coconut milk Topping ingredients A few tbsp. tomato pesto or of your favorite tomato sauce; 8 sun-dried tomatoes, chopped; 3 artichoke hearts, chopped; 8 button mushrooms, sliced; 1 tbsp. coconut oil, for cooking; 1 cup of diced cooked chicken 2 tbsp. of raw pine nuts Sprinkle of Parmesan Preparation ▪ Preheat your oven to 375 F. ▪ Always begin your pizza making by preparing the crust. This is necessary for this recipe, as the crust requires some cooking time without the toppings. ▪ In a large bowl, combine the coconut flour, almond meal, baking powder and garlic powder. Using a whisk to eliminate any clumping, start mixing in the wet ingredients. I usually continue to whisk as I do this, because it helps prevent the dry ingredients from clumping. You will reach a point when your whisk becomes useless and your hands are necessary, generally when the mixture starts forming a batter. The batter will seem quite soft and much different in texture than the usual pizza dough, but once cooked it will take the right form. ▪ On a well-greased and rimmed pizza pan, pour in the batter and spread it until it’s covering the complete surface. It’s important to use a rimmed pan so the batter doesn’t spill off. Throw just the crust in the oven and allow it to bake alone for 15-20 minutes. ▪ Meanwhile, prepare all of your toppings so that you just have to put them on once the crust has baked. For the mushrooms, simply heat a pan of a medium heat and cook the sliced mushrooms with the coconut oil for 3 to 4 minutes, until they are well cooked. ▪ Spread the sauce on the surface of the crust, as much or as little as you like. ▪ Sprinkle all ingredients evenly on pizza. ▪ With the oven still at 375 F, bake the whole pizza for another 10 or so minutes, just to allow the toppings to cook.
Posted on: Thu, 12 Sep 2013 19:07:31 +0000
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