Ingredients
- 1/2 cup coconut oil
- 2 eggs
- 1 tbsp nutritional yeast
- 1 tbsp vanilla extract
- 1 tsp sea salt
- 3/4 cup coconut flour
Servings: people
Instructions
- Blend all ingredients with a fork in a medium bowl or in a food processor with an S blade. Place in a 9” pie dish and flatten out with your fingers until dough is up the sides and fairly thin evenly. Prick a few times with a fork throughout the crust. Bake 8-10 minutes or until golden.
- Brush a layer of coconut oil onto the cooked crust. Add a generous amount of your favorite gluten free pesto or organic tomato sauce. Add your precooked mushrooms, veggies, onions, toppings of grass-fed meat/fish
Recipe Notes
This pizza crust is nut free, vegan, low carb and full of medium chained fatty acids.
I recommend cooking veggies/onions and meat ahead of time in a large frying pan with coconut oil. Then place on the cooked pizza crust. Place in the oven for another 3-5 minutes or until coconut cheese/raw cheese melts.
Store in a sealed glass container in the fridge.
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