superfitbabe

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.

RECIPE (crust)

• 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

RECIPE (toppings)

• 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!

PROCEDURE

1. Preheat the oven to 400F.
2. Blend all ingredients well.
3. Pour the batter onto a baking tray and bake for 10 minutes. While baking, assemble your toppings.
4. 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.
5. Let cool for 8 minutes, but you don’t really have to…