Pizza Base is Born....Gluten Free, Low Carb, Paleo Friendly using Coconut Flour

This is a recipe that's been sitting in my recipe archives, untried and untested as yet...I would go with the almond flour should I decide to try it....who knows, this recipe could appeal to you better than the cauli-crust one?

Coconut Flour Pizza Base

Picture Credit goes to Paleo Mama


Ingredients

1 cup egg whites (about 4-5)

1/4 cup coconut flour

1 teaspoon Italian seasoning

1/2 teaspoon baking powder,gluten, preservative and starch free or 1/2 tsp bicarbonate of soda

1/4 teaspoon each: salt and garlic powder

Toppings: home made onion and tomato sauce, veggies, meat,

Here's How

• Combine all ingredients except toppings in a food processor or blender and process for 10 seconds or so. Let batter rest for 10 minutes to hydrate coconut flour.
• Heat two small non-stick pans over medium heat. (Oil the bottom lightly with extra-virgin olive oil if the nonstick coating isn’t great).
• Pour 2/3 cup batter into each pan.
• Cook over medium until the crust is solid and the bottom side is golden.
• Then use a spatula or pancake lifter to turn it over and cook a few minutes on the other side.
• Preheat oven to 180-200 degrees.
• Transfer crusts to a baking sheet lined with tin foil, and top with sauce and toppings. Make sure you use lots of garlic powder if it’s for me. And I like brinjals, mushrooms and baby marrow A LOT!
• Bake for 5-10 minutes. Since the crust is already cooked, you just want everything hot  If you don’t add a lot of toppings, it’ll need only a few minutes in the oven.

Nutrition Facts: (Per crust) 139 calories, 2.2 g fat, 8.9 grams carbohydrate, 5 grams fiber, 13.2 grams protein