Since embarking on a low-carb diet I thought my days of eating delicious pizza were long gone. Boy, was I ever wrong! I came across this easy-to-make pizza crust that doesn’t use wheat flour but rather, coconut flour! I didn’t think this crust would turn out that great but I was shocked after I took my first bite. Holy Cow, was it ever glorious. You’ve got to try this recipe whether you are low-carb or not.
Check out what my friend Tina had to say about this recipe:
This pizza tastes just like the real thing! Now, you can indulge with your freinds and family instea dof watching them scarf down slice after slice of carby crust. Yay!
Thanks for sharing, Tina!
1 1/2 cup Kraft Mozzarella cheese (shredded)
2 tbsp Philadelphia Cream cheese (cut into cubes)
2 large Eggs (beaten)
1/3 cup Coconut flour
Preheat the oven to 425 degrees F. Line a baking sheet or pizza pan with parchment paper.
Combine the shredded mozzarella and cubed cream cheese in a large bowl. Microwave for 90 seconds, stirring halfway through. Stir again at the end until well incorporated. (**See notes for alternative to the microwave.)
Stir in the beaten eggs and coconut flour. Knead with your hands until a dough forms. If the dough becomes hard before fully mixed, you can microwave for 10-15 seconds to soften it.
Spread the dough onto the lined baking pan to 1/4″ or 1/3″ thickness, using your hands or a rolling pin over a piece of parchment (the rolling pin works better if you have one). Use a toothpick or fork to poke lots of holes throughout the crust to prevent bubbling.
Bake for 6 minutes. Poke more holes in any places where you see bubbles forming. Bake for 3-7 more minutes, until golden brown.
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Quick Tip: Create your own pizza by using fresh and flavorful toppings.