Healthy Pizza Serves 4 Crust ingredients ½ cup coconut four 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 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 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 four, 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. 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: Wed, 03 Sep 2014 09:07:06 +0000
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