The pizza with coconuts!!!??? YEP!!! It’s a pizza made with the coconut flour… I used to buy some food and style magazines at the airport, to read them while traveling; On a healthy magazine I saw, in one of the secondary articles, those located in the corner of the page, the coconut pizza recipe. What?? I shirred front nose and snout, when I read it, but I was assaulted by the curiosity. This episode is happened a few months ago, in these days I’ve realized the “my obsession pizza” which, as an allert, rang in mind, among the many things to do. I’ve customized the recipe, introducing the Italian pizza style, as best I could do 😀 . Laughing and joking the result was excellent, as usual, the recipe is easy and fast to make; in fact you don’t neet to use the yast… I said it all! It’s suitable for experts and clumsy people in the kitchen :D, also it’s gluten and yeast free and please…do not imagine to eat a pizza as a coconut cake because it’s not that. The sweet flavor of coconut flour blends well with the salty tasty, I could compare his aftertaste to the pumpkin, sweet but not too sweet. I hope you get the idea… Let’s get to work, preheat the oven to 180 and begin:
Ingredients:
160 g coconut flour, 3 eggs, oregano, 4 tablespoons of Coconut cream or yogurt, rocket, olives, tomatoes, feta cheese (Greek cheese) or seasoned ricotta or slivers of Parmesan cheese, basil, extra virgin olive oil.
Method:
Mix the coconut flour with oregano, a pinch of salt and the eggs previously beaten with a fork; Add the Coconut cream or yogurt.
Knead for a while, if the dough is not homogeneous and compact but a little crumbled, everything is ok 😀 !
At this point, place the dough on parchment paper just greased with oil and shaped the dough into a disc 5 mm high; Don’t let her thick because you will be doughy and not crisp. The first pizza that I did I left the center of the base a bit depth (hight), I’ve got perfect result with the secon pizza because the depth was 5 mm. While you modeled the dough don’t care to create a ” real “pizza but make the base little raw, crushing lumps of dough with your hands.
cook before the basis for 15 minutes, until it is golden brown.
Add cherry tomatoes, cheese and olives and bake again for another 5/10 minutes.
Secret: it is important to shape and flatten the base very well. Don’t let him to much depth and not worry about undefined borders.
Styling: serve with a few rocket leaves, a drizzle of olive oil and basil.
With Love …
Ross
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