Thursday, March 14, 2013

Coconut Flour Pizza Recipe

I love Pizza Night, don't you? I want to thank the person or persons who ever concocted such an extraordinary notion. One night a week dedicated to the cheesy, delicious goodness that is Pizza! Is there anything else that can lift the spirits of any 6-16 year old more than when mom says: "Let's make tonight a Pizza Night."

Well, I'm inviting you to do just that! But this time, you'll have to change the phrase to "Let's make tonight a Gluten Free Pizza Night." For those who struggle with wheat allergins, celiac disease, or simply are looking for a healthier lifestyle, this is your chance to take part in Pizza Night with this delicious Coconut Flour Pizza Recipe. Enjoy!

Pizza Crust

6 Tbsps Honeyville Powdered Whole Eggs + 12 Tbsps Water
1 cup Whole Milk
1/2 tsp Baking Powder
1 Tbsp Crushed Garlic

Preheat Oven to 375 degrees.

Reconstitute Powdered Whole Eggs with Water and mix in a small bowl with Milk and Garlic.

In separate bowl, combine Coconut Flour, Baking Powder, and Romantic Italian Seasoning. If you have the ability, sift the ingredients together.

Combine the wet ingredients with the dry ingredients and mix together. The texture of the dough will be just a bit thicker than pancake batter.

After dough is mixed, take a pizza pan or cookie sheet, spray with cooking spray and place parchment paper on top. This dough will be super sticky, and you'll need to flip it after you take it out of the oven, so the parchment paper is a must.

Spread dough evenly on tray. Bake for 20 minutes at 375 degrees.

Remove crust from oven and turn over so bottom side is facing up.

You are now ready to make your pizza!


2 Tbsps Honeyville Tomato Powder + 1/2 cup Water
1 Tbsp Chef Tess Romatic Italian Seasoning
2 cups Honeyville Freeze Dried Mozzarella Cheese
1/2 cup Honeyville Freeze Dried Bell Peppers
1/2 cup Honeyville Freeze Dried Mushrooms
1/2 cup Honeyville Freeze Dried Sausage
1/2 cup Honeyville Freeze Dried Ham
1/2 cup Honeyville Freeze Dried Pineapple

Preheat Oven to 375 degrees and rehydrate all your ingredients. (Here's a rehydrating tip: Measure out the amount of ingredient you need, soak them in separate bowls, then drain the excess water.)

Combine Tomato Powder, Italian Seasoning, and water in a bowl, then mix. You may want to adjust the amount of water depending on how thick or thin you want your sauce.

Spread Tomato Sauce on pizza and add toppings as desired.

For our Pizza, we made one side Ham and Pineapple and the other side Sausage, Bell Peppers, and Mushrooms.

Here's a tip for making a half-and-half pizza: Place a piece of parchment paper over one side and add ingredients. This helps give you an even amount on each side.

Top with Mozzarella Cheese and bake in Oven at 375 degrees for 20 minutes.

Remove and serve.

Not only do you have a gluten-free option with this delicious recipe, but all of the products we used can be found in your home Food Storage pantry. Not to mention, this recipe bakes up one delicious Pizza! Enjoy!


Anonymous said...

While it was a tasty recipe, the dough was too crumbly. It wouldn't stay together as a pizza slice. The meal ended up being more of a thin casserole.

Cookin' Cousins said...

I'm sorry to hear that. I wonder what went wrong. Did you bake the crust before you baked the pizza? I know that was a key when we made it. Because the coconut flour gives the dough a different texture, you definitely have to bake the crust for 20 minutes before you bake the pizza. Oh well, We're glad you enjoyed the meal!

Nancy said...

Can I just use regular eggs rather then reconstituted powdered eggs?

Cookin' Cousins said...

Hi Nancy! Yes, you can totally use regular eggs for this recipe. The conversion would basically be 3 eggs.

Laura said...

Could I use coconut milk instead of whole milk? Or could I use yogurt?

In The Kitchen With Honeyville said...

We've never tried that Laura, but it sounds amazing! You should definitely give it a try and let us know how it turns out!