VEGAN
– ½ cup + 2 tbsp Coconut Flour – 2 tbsp Whole Psyllium Husk – ¼ tsp salt – 1 tbsp Olive Oil – 1 cup Lukewarm Water
Combine Ingredients
In a large mixing bowl, add the coconut flour, psyllium husk, salt, olive oil, and lukewarm water.
1
Knead the Dough
Combine with a spatula or wooden spoon first, then use your hand and knead the dough for 1 minute and set aside.
2
Form a Ball
The dough ball is now firm, elastic, and ready to roll.
3
Place Dough in Paper
Place the dough ball in the center of an oiled parchment paper sheet. Place another piece of parchment paper on top of the ball. Start Rolling
4
Peel Paper
Peel off the top parchment paper sheet.
5
Shape the Crust
Use a knife to cut out a nice pizza circle, or keep the shape as you like. If you cut yours into a circle, reuse the dough from the border to roll another pizza base.
6
Prebake the Crust
Pull the parchment paper sheet with the pizza base onto a baking sheet, and pre-bake the crust for 12-15 minutes in an oven preheated to 220°C (430°F).
7
Add Toppings
Remove from the oven, spread tomato sauce, baby spinach leaves, and grated mozzarella and olives, or feel free to use any toppings you like.
8
Bake Again
Return to the oven for 5-8 minutes or until your cheese is melted and grilled.
9
Serve
Once the cheese has melted, serve immediately!
10
NET CARBS FAT PROTEIN
4 grams
3.8 grams
3 grams
SERVINGS
TIME
Serving: 1 Slice Makes: 6 Slices
Prep: 10 Minutes Cook: 20 Minutes