Pepperoni Bread – low carb and gluten free

3 eggs
1 clove garlic, crushed or minced
3/4 c  coconut milk (UNSWEETENED!!!!)
1/2 cup coconut flour, sifted
2 tbsp almond flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried Italian seasoning
1/2 cup shredded mozzarella cheese
25 deli (sandwich size is better) pepperoni, thinly sliced

Beat eggs, add remaining wet ingredients. Add dry ingredients and stir.

Lay pepperonis out on pan, (on parchment) and then spread dough on top…the thinner, the better.
Bake 15 mins at 375, take out and flip over. Bake for an additional 5 mins before adding sauce and additional cheese, if desired.  It’s good either way 🙂 once you add sauce and cheese, bake for an additional 10 mins at 350 or until cheese is melted.

Texture is a bit different than regular flour…but the thinner you make the crust, the less noticeable it is.  This is due to the coconut flour. It is, however, a lot more healthy than traditional “gluten free” crusts 🙂


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