Friday, November 9, 2012

Coconut Flour Part II (with a recipe for Cauliflower Coconut Flour Pizza Crust!)

by Lisa Beach, Ph.D.

Back in April, I wrote a post about the benefits of coconut flour and what you can do with it. This week, in my seminar for HW220: Contemporary Diet and Nutrition, my students and I had a discussion about this ingredient, and I told them I'd share another recipe.

I've made cauliflower pizza crusts many times (don't knock it till you try it!), but this time I decided to add coconut flour to it in hopes that it would make the crust a little more "bread-y." It worked! I tried this recipe out on some unsuspecting (standard American diet eating) guests...

Cauliflower Coconut Flour Pizza Crust
3/4 cup riced cauli (steam it, rice it—the best way is with a food processor, but you could use a grater)
3/4 cup shredded cheese (I used sharp cheddar)
1/4 cup parmesan cheese
2 eggs
2 Tbsp coconut flour
1 to 2 tsp pizza seasoning
add garlic and other flavors of your choice

Mix everything together till well combined, form into pizza crusts (I did three small ones so I could flip them easily) on a very well greased baking pan. I greased it with butter, and it stuck a little bit…I’d recommend coconut oil for less sticking!

Bake at 350 until the bottom is browned (depends on your oven, probably 15-20 minutes or so). Flip the crusts and continue baking till the tops are golden. Remove from the oven, add toppings, and then put under the broiler till everything is warm and the cheese is melted.

pre-baked crusts
Baked crusts, raw toppings...
Done! This could have used some veggies on top, but I'll just try that next time!

The guests' verdict: “Amazing!”

What do you think? Do you dare try coconut flour and cauliflower in your pizza crust? 

Are you adventurous in the kitchen?


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