As I’ve mentioned in previous posts, I am working on becoming a grain free human being. I’ve learned that I have a sensitivity to grains that leave me bloated, lethargic, and a little nauseous to be honest. I didn’t realize this wasn’t a normal way to feel until I actually cut the grains out. It’s tough. Like Oprah, I LOVE BREAD. Seriously. I love it in all forms; sliced bread, toast, Italian, French, pizza, sourdough, flatbread, tortillas. All of it. So you can imagine how difficult this has been for me.
In light of my first grain-free “time of the month,” I had to find a pizza crust recipe so I could indulge in some cheesy pepperoni goodness (mm healthy…..). So I found one and tried it and it was really really dry. I’ve never been more thirsty in my life (okay, dramatic). So I tried again, because what better excuse to eat pizza more than once in a short period of time?
I used coconut flour, which is pretty sweet by nature. But once I added all the seasonings to the dough batter, the sweetness was really a non-issue. See below for the recipe! Please leave comments if you have any alternative suggestions or ideas! (Disclaimer: this recipe is by all means NOT a “healthy” alternative to regular pizza crust. It’s a way to steer clear of grains if you have a grain sensitivity! There are also less carbohydrates in coconut flour vs all purpose flour, but I think all the cheese makes up for that!)
1/4 cup ricotta cheese
dash of sea salt
1/4 cup coconut flour
2 cloves of garlic, minced
1 tsp oregano
1 tsp basil
1/3 cup parmesan cheese
Makes two 8″ pizzas, or one 16″ pizza
- Whisk together eggs, ricotta, and salt.
- Add the coconut flour and continue whisking until there are no lumps. This may take a while as coconut flour takes some time to absorb the liquid
- Blend in the oregano, basil, garlic, and parmesan
- Line a 9 inch round baking dish with parchment paper (I’ve used a pie dish and a cookie sheet, but you can use a pizza pan if you have one!) and pour half the batter in, the thinner the better
- Bake at 400° for about 15 minutes
- Remove from the oven and put on whatever toppings you please, turn on broiler and return to oven for about 5-8 minutes or until your toppings are warmed and melted.
- Repeat for pizza #2
You could, of course, do this all in a larger pan and make 1 pizza for 2 people (or leftovers). I’ve done both, and when I made one large pizza, I made it on a cookie sheet!
This is what your crust should look like…
I have seen recipes that call for yogurt instead of ricotta (same amount), but I really don’t like yogurt and can’t stomach cooking with it. But give it a try! That would, of course, make it a little healthier while still keeping it moist.