So, I love pizza.
But I haven’t been able to enjoy it in ages. I think the last time I’d had a slice was over six months ago from Harry’s Pizza because their GF crust is really good.
It tasted amazing, but the ingredients didn’t sit well with me. I was super bloated afterward and totally regretted eating it.
I’d pretty much given up on pizza.
So a few weeks ago my husband and I were chatting about pizza and he asked if maybe I could make a crust out of coconut flour. I was pretty closed off to the idea because I’d been let down so many times in the past. I figured it would end up tasting too coconutty.
With his insistence, I did a quick google search and found this recipe using coconut flour, but it also called for parmesan cheese. Since I don’t eat dairy for vanity reasons primarily (my skin), I decided to sub with almond meal and it turned out tasting pretty good.
I wasn’t completely satisfied with the outcome, so I changed the measurements around a bit, tested the final recipe three times, and now today I’m sharing it with you.
Keep in mind that this pizza is super filling. I can only eat 2 slices max.
Each crust should make 8 pieces at 106 kcal, 4g carbs, 7g fat and 7g protein per slice! (excluding toppings, obvi)
- 6 eggs
- 1/2 cup almond meal
- 1/4 cup coconut flour
- 1 tablespoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- First, preheat your oven to 400 and line a pizza pan with parchment paper. I like to use this 16″ round pan, but any baking sheet will work just fine.
- Crack 6 eggs into a medium mixing bowl and whisk until the whites and yolks are well combined.
- In another mixing bowl combine the almond meal, coconut flour, Italian seasoning, garlic powder and sea salt making sure that all of the ingredients are evenly distributed.
- Add the dry ingredients into the eggs and stir until combined, making sure to work out any of the lumps. It will resemble more of a batter than a dough.
- Now pour the mixture into the parchment-lined pan and use a spatula to evenly spread the batter around. I like to get it as thin as I possibly can because it just tastes better that way.
- Bake the dough for about 16-18 minutes when the crust appears to be turning golden brown. It should be a firm crust at this point.
- BONUS STEP: You can skip this next step and move right along to adding toppings, but I’ve found that the crust gets more crisp with this trick. Remove from the oven, turn the crust upside down and use a fork to poke several holes in the other side. I remove the parchment paper at this point and the holes allow for more of the moisture to escape. Put it back in the oven for another 2-3 minutes.
- Now you can add whatever toppings your heart desires. My favorites are Rao’s Pizza Sauce, grass-fed beef, peppers, onions and fresh herbs. Sometimes I’ll add Kite Hill Almond Milk Ricotta.
- Bake the pizza until your toppings are done, let it cool (so you don’t burn the roof of your mouth), and enjoy!