When the craving for pizza strikes, no-one feels like waiting around for kneading and rising dough. This recipe is quick and easy to prepare, and ready in no-time. And the best of all - completely gluten-, lactose- and sugar free. Keep in mind that coconut flour is quite filling, so for something lighter check out our thin crust recipe.
Ingredients, for 2 people
80g coconut flour
1 tbsp psyllium husk (or 1 tsp xanthan gum)
4 tbsp unsweetened soy or almond milk
2 tbsp avocado oil
1/2 tsp salt
black pepper, to taste
Method, for the pizza base:
- Pre-heat the oven to 180°C / 350°F / Gas Mark 5.
- To make the base weigh out the coconut flour, psyllium husk (or xanthan gum), salt and pepper.
- In a separate bowl beat the eggs, milk and oil. Add the liquid to the flour mixture and combined with a fork. The mixture should form a slightly sticky dough, so if it’s too dry add a little bit more milk. Form dough into a ball and place in the fridge for a few minutes while you prepare the baking tray.
- Next line a tray with baking paper. Place the dough in the middle of the tray, and roll out with a rolling pin. Make sure to dust the rolling pin with some coconut flour to stop the dough from sticking. I’ve also used my fingers or the back of a spoon to flatten the dough towards the edge of the tray into an oval shape - about 5mm (1/5 in) thick.
- Place tray in the oven and back for 15 minutes or until golden.
For the topping:
While the base is in the oven, make your tomato pizza sauce. Heat a drizzle of avocado oil in a frying pan over medium heat. Add the tomato paste, and once lightly frying, add a the tin of tomato, herbs, salt and pepper, along with half a cup of good red wine (or water). Reduce for 15 min, stirring from time to time, until you have a thick tomato sauce. It can’t be runny, otherwise it will keep the base from getting nice and crispy!
Preparing your pizza:
Once golden, get the pizza base out of the oven and cover in a generous layer of sauce. Add more toppings of your choice. Here we used a delicious Italian buffalo milk mozzarella for a creamy, low-lactose option. Make sure to dry the ball of cheese well before adding to pizza.
Bake for a further 10 minutes or until cheese is bubbling. Serve with an extra grind of black pepper.