My dinners are getting pretty simply these days. I am eating a lot of broths and veggies mostly. This is because my husband is living and working away from home for a while so I find that I have less time to make anything complicated for dinner. I was wanting to do something different and something other than broth. Across the road at Pat’s Gems in Sapphire they have started advertising their Friday night pizzas again. So I decided pizza it is and home made of course!

A while ago I came across a recipe for a pizza base using coconut flour but one that is nut free (I shared it on the Little Hummingbird’s Facebook Page on the 2nd March 2016). I really wanted to try it and to see how it would go. Well, compared to the last recipe I posted, the batter was a lot runnier but came out to be a thinner base, which was nice. I prefer a good balance between the base and the toppings.

I think for how easy the recipe was to make too that it is great for a quick easy meal and one that doesn’t leave you feeling heavy like traditional gluten bases. Plus the added bonus was having left overs for lunch the next day!

So here is the Coconut Crust Pizza recipe courtesy of Dr. Axe. You don’t even need a Thermomix to make this one but of course I did!

Coconut Flour Pizza Base

Ingredients
1/4 cup of coconut oil
3 eggs
1 teaspoon of honey
1/4 cup and 2 tablespoons of coconut flour
1 teaspoon of baking powder
1/4 teaspoon of Himalayan salt

Method

Preheat the oven to 180 degrees.

Line a pizza tray with baking paper.

Into the Thermomix bowl pour in the 1/4 cup of coconut oil, 3 eggs and 1 teaspoon of honey.

Blend together on speed 4 for 10 seconds.

Add to the wet ingredients the 1/4 cup and 2 tablespoons of coconut flour, 1 teaspoon of baking powder and 1/4 teaspoon of Himalayan salt.

Blend together on speed 4 for 10 seconds.

Pour the batter over the baking paper on the pizza tray. Put the pizza tray into the oven for roughly 20 minutes until the pizza base is golden.

While the base is cooking, prepare the ingredients for the topping. I used all veggies for my pizza but you could add some bacon or ham if you like!

Pizza Topping Ingredients
1 tablespoon of tomato paste
1 tomato sliced thinly
1 large mushroom sliced thinly
1/4 zucchini sliced thinly
1 small sweet potato, cubed that has been roasted in the oven until crunchy and golden
1 handful of baby spinach
1 fermented garlic clove thinly sliced
A few spoonfuls of Kehoe’s Tasty Cream Cheese which is dairy free and a probiotic
Mixed herbs
Himalayan salt and pepper

Method

Slice all of the ingredients ready to lay out on the pizza base once it is cooked.

Place the ingredients onto the base in any order, reserving the tasty cream cheese to put on after the pizza is ready.

Place the pizza back into the oven for another 5 minutes to warm the veggies up and it is ready to cut and serve.

I just absolutely love the Kehoe’s tasty cream cheese that is dairy free and has such a beautiful texture and taste. So I dolloped onto my pizza some generous portions of the tasty cream cheese for another layer of flavour. Yum yum!!

If you don’t have a Thermomix this base is super easy to make and I really enjoyed the pizza. The flavours and texture were amazing and so simple. It was so good for lunch the next day too, the base held up really well!

I encourage you to think outside of the square. Really try hard to swap out the standard Aussie foods that we’ve all grown up with, with ingredients that are so much more beneficial to your body. It doesn’t take long to change your taste buds and I really feel that I am not missing out on anything. Apart from the bloating, the bowel trouble and the leaky gut that gluten caused once upon a time.

Have a fantastic week and really look after your body by nourish yourself with good food and your body will love you back for it.

With lots of love and laughter
the Little Hummingbird xxx