I've tried making a cauliflower crust pizza (see blog post here) but it's just not the same. This version with almond and coconut flour wouldn't pass for your traditional wheat or even gluten free pizza base, but I think it's pretty good. It's firm enough to hold the toppings (which you can see I like lots of) and has a bready texture which is really satisfying. I have pizza and I am happy. :)
Be warned; this makes a batter, not a traditional pizza dough, but after cooking it becomes the right texture. When spreading the batter on your baking paper, be aware that the pizza base does rise. It will end up thicker than you thought it would. :)
Makes 1 medium size pizza.
Should serve 2, but who knows with pizza, maybe only 1.
1 cup almond flour
1/4 cup coconut flour
1/2 teaspoon salt
1/2 teaspoon baking soda
Optional: 1-2 teaspoon dried herbs eg.basil, oregano.
2 Tablespoons oil (I like macadamia)
250g (about 1/2 pound) marinara mix (prawns, calamari &mussels)
- Preheat oven to 190 degrees Celsius (375F)
- Line an oven tray with baking paper.
- Mix dry ingredients together in a bowl, breaking up any lumps.
- Add eggs and oil and mix well to combine.
- Spread batter into desired shape on baking paper. Remember it will rise. :)
- Bake for 10-15 mins until golden brown.
- While that's cooking, cook frozen marinara mix in small fry pan until almost cooked. Place into small bowl.
- Chop your mushrooms and capsicum and stir fry in fry pan until half cooked.
- Take pizza base out of the oven and spread with tomato puree and toppings.
- Bake again for a further 5-10 minutes.
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