Hello to all, I am working through the different options for crusts, be it pizza, pie, or anything else you might need a crust base for. In this post I am going to present a coconut crust version that is really easy to make and genuinely tastes really good and holds up well as a crust.
Coconut flour itself is a grain and gluten-free flour that is a product of coconut milk production. The coconut milk is dried at a low temperature until it becomes a soft, fine powder that can be used for baking. Coconut flour also offers a variety of nutrients such as; healthy fats, less calories, and it is rich in fiber, it actually provides 40% of the DV for fiber. It also provides medium-chain triglycerides (MCT) and plant based iron.
MCTs are stored less as a fat because they travel directly to your liver and are used for energy production.
Overall, this gluten-free flour is made completely from coconuts, is rich in fiber, and lower in omega-6 fats. Due to its healthy makeup it can possibly promote a more stable blood sugar, good digestion, boost weight loss, fight some infections, and even a healthier heart environment.
Coconut flour can be used in many ways as a substitute in bread, pancakes, crusts, or even muffins. There is one thing to take note of when using coconut flour, it does absorb more liquids than other flours so it cannot be used as a one-to-one replacement. The standard substitution matrix is 1/4 cup of coconut flour (30) grams for every 120 grams of regular flour, and you need to increase the quantity of liquid, so for every 1/4 cup of coconut flour used add and additional 1/4 cup of liquids. When using coconut flour for baking, it is a good practice to add an additional egg for each 1/4 cup of coconut flour to make the end product fluffier.
The shelf life of coconut flour is generally 18-24 months. If it is clumpy or smells weird, don’t use it. If it is stored in an airtight container and refrigerated it can be used until it is gone.
So now on to the recipe that I tried. Original recipe can be found at Apples for CJ.
Ingredients:
- 6 tbsp. coconut flour (Anthony’s Organic Coconut Milk Powder, 1lb, Gluten Free, Vegan & Dairy Free, All Natural Creamer, Keto Friendly
)
- 1/2 tsp garlic powder
- 1/2 tsp dried onion flakes
- 1/2 tsp baking powder
- 1/2 tsp oregano
- 1/4 tsp turmeric
- 1/4 tsp collagen powder z(Anthony’s Collagen Peptide Powder, 1 lb, Pure Hydrolyzed, Gluten Free, Keto and Paleo Friendly, Grass Fed, Unflavored, Non GMO,
)
- 1/4 tsp ginger
- 4 eggs
- 1/4 cup parmesan cheese powder
- 1/2 cup shredded mozzarella cheese
- 1/4 cup water-add a little more if necessary
)
)
Directions:
- Preheat oven to 400 degrees
- Wisk dry ingredients together in a mixing bowl
- Mix eggs, shredded cheese, and water in a separate bowl
- Mix wet ingredients together with the dry ingredients until a dough like substance is created (add a little water at a time because you can always put more in but you can’t take it out) if mixture seems to dry.
- Let dough rest for a few minutes
- Line a baking sheet with parchment paper
- Spread dough onto parchment paper, until you reach the thickness that you prefer. Or you can make several single serve pizza crusts (I made four single serve crusts)
- Place in oven for approximately 10-12 minutes or until they rich the color and crispness that you like. (Keep in mind that they will go back in the oven after toppings are applied)
- Remove from oven and let cool for several minutes
- At this point you can freeze/store them for later or cover them with the toppings that you like
- When you are ready to use them, cover with the toppings that you like and return to the oven for an additional 5-7 minutes or until the cheese is melty.
That’s it. Time to enjoy. Happy Yums!
Storing:
These crusts can be stored in a freezer bag for up to 3 months in the freezer or 2-3 days in the refrigerator. When placing in the freezer be sure to place a piece of parchment paper between the crusts to prevent freezing together.
Substitutions:
The basic recipe is pretty standard but you can add different spices in the crust mixture to give it a touch of your own. Don’t forget the different options for pizza such as breakfast pizzas, dessert pizzas, or main dish pizzas. Examples may be to add cinnamon to crust for a dessert pizza or a little syrup to crust mixture for a breakfast pizza(just be careful with the liquid amount- remember a little at a time)
Nutrition for basic crust only:
Serving: 1slice | Calories: 84kcal | Carbohydrates: 6.9g | Protein: 5.3g | Fat: 4g | Saturated Fat: 1.9g | Cholesterol: 84mg | Sodium: 88mg | Potassium: 67mg | Fiber: 3.8g | Sugar: 0.3g | Calcium: 67mg
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