This ain’t no cauliflower or wacky veggie pizza. Not that those taste bad or anything, but if you want something more doughey and bread-like, coconut flour is a much closer sub for wheat. ‘Cept there’s no gluten!
This is a very thin pizza but I prefer them that way. If you like really thick crusts, use a gluten-free mix.
- 2 whole eggs or 1 egg and 1-2 egg whites; vegans can sub for flaxmeal
- 2-3 TBSP coconut flour
- 1 tsp baking powder
- 3-5 TBSP fat free cottage cheese
- Liquid of choice such as unsweetened almond milk or even water
- 1 tsp garlic powder
- 1 tsp oregano
- 1 tsp ground basil
- A little more than 1/4 cup organic pasta or marinara sauce
- 1 green onion stalk
- 1/4 cup mushrooms
- 1/2 cup firm tofu
- Sea salt and pepper to taste
- Other ideas: nutritional yeast, mozzarella, chicken sausage, bell peppers, broccolini, Japanese eggplant, and my favorite- basil!
- Preheat the oven to 400F.
- Blend all ingredients well.
- Pour the batter onto a baking tray and bake for 10 minutes. While baking, assemble your toppings.
- Take your crust out of the oven when finished and spread the sauce evenly on top. Add on your toppings and bake for another 8-10 minutes at 400F.
- Let cool for 8 minutes, but you don’t really have to…