Margherita Pizza
NUT
FREE
You don’t always get pizza or even cheese on the healthy gut diet. But this GAPS-friendly gluten-free treat delivers a gooey, cheesy goodness you’ll love.
| Prep Time 10 minutes |
Cook Time 25 minutes |
Makes 1 (6-slice) pizza |
Serving Size 1 slice |
INGREDIENTS
1 cup homemade coconut flour
½ cup coconut oil
6 large pastured eggs
1 tsp. sea salt
1 tsp. pure garlic powder
1 tsp. pure onion powder
½ cup tomato purée
1 medium red ripe tomato, sliced
¾ cup shredded Monterey Jack cheese
1 TB. grated pecorino Romano cheese
¼ cup fresh basil leaves, chopped
METHOD
1 Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2 In a medium bowl, with a mixer on medium speed, combine coconut flour, coconut oil, eggs, ¾ teaspoon sea salt, garlic powder, and onion powder for 4 minutes or until soft and smooth.
3 Transfer dough to the baking sheet, and press to a 9-inch (23cm) diameter, ½-inch (1.25cm) thick circle. Bake for 10 minutes.
4 Remove baking sheet from the oven, place a second piece of parchment paper on top of crust, and carefully flip over crust so new paper is now on the bottom. Bake 8 more minutes.
5 Spread tomato purée evenly over top of cooked crust. Top with tomatoes,salt, and cheese.
6 Bake 5 more minutes and top with basil.
Variations
Philly Cheesesteak Pizza
Top the shell evenly with ½ cup tomato purée, ½ cup cooked and shredded beef, ¼ cup sautéed sliced yellow onion, ¼ cup sliced brown button mushrooms, and ¼ cup seeded and sliced green bell peppers. Top with ¾ cup shredded white cheddar cheese, and bake as directed.
Chicken Parmesan Pizza
Top the shell evenly with ½ cup tomato purée, ½ cooked and chopped chicken, and ½ cup shaved Parmesan cheese, and bake as directed. Top with 2 tablespoons chopped fresh basil leaves.