Sunday, February 13, 2011

Coconut flour pizza crust

This post is part of The Great Pizza Experiment.

Yeah, that's a kimchi pizza

I'm a big fan of coconut flour for the reasons I outlined here. So, it seemed only natural to attempt a pizza crust made out of this stuff. Many recipes use a couple tablespoons of coconut flour in a base of cheese and eggs. This, however, is a batter made from coconut flour, eggs, almond milk, and seasonings. I adapted it from this recipe at Eat The Cookie. The carb count is on the high side as it uses a LOT of coconut flour, so for me it's not really worth it. However, if your only concern is gluten, it may not matter to you.

Thick or thin crust: Thick. Theoretically you could make this thin, but I think it would fall apart easily. Gluten-free flours tend to cook up somewhat delicate and crumbly so I would stick with a thick crust. You could cut the recipe in half though and give it a try.
Taste: 4. There was some detectable coconut flavor, I don't usually notice it with sweet recipes but it was noticeable at least upon the first bite.
Texture: 3. I did not like the texture here. Don't get me wrong, I love coconut flour for fluffy baked goods, like biscuits and muffins but it was not satisfying as a pizza crust. I like either a thin crust that is crispy or a thick crust that is chewy; however, this crust was thick and fluffy with no chew at all. Not unpleasant, just not a pizza. I do think that has potential, though. If you cut the amount of coconut flour and almond milk in half and added a lot of shredded mozzarella cheese (probably about 8 ounces), I think the shredded cheese would give it chew and stretchiness while the coconut flour adds heft and thickness. ETA: This recipe adds quite a bit of cheese and looks like it might be an improvement.
Realness: 2. Due to the texture, this didn't feel like a pizza, It was more like, "bread with stuff on top". I guess it could possibly pass as a focaccia.
Ease of preparation: Extremely easy, just make a batter and pour it into a pan.

Serves 2-3

  1. Preheat oven to 375. 
  2. Line a baking sheet or pizza pan with parchment paper. (Note: the original recipe spread this over a pizza pan but I felt the batter was too thin to do so. So, instead, I lined a very large round cake pan with a piece of parchment cut to fit and poured it in there, greasing the sides.)
  3. Whisk together the eggs, almond milk, and garlic powder until smooth. Sift together the salt, baking powder, and coconut flour, then beat the coconut flour mixture into the wet ingredients. Let stand for a couple minutes to thicken.
  4. Spread the batter over a baking sheet or pour it into a large cake pan. 
  5. Bake for 20 minutes, then remove from oven and flip it over, peeling off the parchment paper. At this point I baked it for an additional 10 minutes with that side up.
  6. Top with sauce, cheese, and toppings of your choice. Broil until the cheese is hot and bubbly.
Per 1/2 pizza, crust only
371 calories, 15g fat, 18 net carbs (43g total carbs - 25g fiber), 19g protein


christina said...

I have tried to use coconut flour in muffins, pancakes, and cookies, and it SUCKS in all of them. Oh and it gives my stomach a case of the grumblies. Le sigh. And I love coconut...

Erica said...

I don't like it so much for pastries that I'm going to eat straight-up, but I love it for the muffins that I use for turkey stuffing, or biscuits that I smother in sausage gravy ;) It was not so good for pizza, though. I actually made some really good coconut flour blondies over the weekend though, once I'm done with the pizza posts I will put that up :) They were a combo of coconut flour and PP, though, not 100% coconut flour.

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