Coconut Flour Pizza Crust

By far our favorite when it has come to gluten free pizza crusts, and the fact that it’s low carb to boot makes it a win win for our family. 

This is seriously great crust…and it’s easy and there’s no yeast, so there’s no rise time! Plus, you can cut a real slice of pizza and actually hold it in your hand! When was the last time you could do that with a low carb crust? Enjoy!



Coconut Flour Pizza Crust
Look Mom, no fork!
1/3 c coconut flour

1/3 c grated parm (the cheap stuff in the green can)
3 T almond flour
4 eggs
Pinch of salt
½ tsp baking powder
2 T Italian seasoning (or pizza topping, if you can get it from the Amish Pantry in Clarksville)
1 cup shredded mozzarella
2 T grapeseed or olive oil
1 tsp garlic powder
¼ tsp xanthan gum

 Add everything to a foodprocessor and process until smooth, a minute or so.

 Using wet (like from water) hands, spread the “dough” out onto a parchment paper lined cookie sheet. You may need to rewet your hands a couple of times.

Bake the crust at 375 for 15 minutes, then add toppings and bake for another 10-12

*You can also forego pizza and make this a flatbread by adding cheese to the top before the first baking.  We had it like this with pepperjack cheese with chili the other night and it was delicious!
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Coconut Crusted Oven Baked Chicken Tenders

Coconut Crusted Oven Baked Chicken Tenders

These suckers are good…like really good! And quick, and easy!

2 lbs of chicken, cut into “tender” sized pieces
1/2 c coconut – unsweetened, I used a medium sized flake
1 tsp salt
1 tsp pepper
1 1/2 tsp paprika

Mix all the spices with the coconut in a bowl. Roll the chicken tenders in the coconut (no egg wash/dip needed) and place on a parchment paper lined baking sheet.

Bake at 425 for 15 minutes, flip them over and put back in for another 3-4 minutes.

Easy peasy…would go great with some honey mustard 🙂

PS These freeze beautifully! I like to make a double batch, cook half for one meal and then freeze the other half, raw, on a baking sheet until they are frozen, then throw them in a freezer ziplock. To cook them from frozen, just take them out of the freezer and follow directions above, adding about 5 minutes to the cooking times.