Love pizza but don’t do gluten? Do we have a treat for you! This pizza base recipe by Sydney-based nutritionist, Liv Kaplan is entirely vegan, low carb, grain-free and nut-free. Not to mention it stars coconut flour as its key ingredient which is inherently hard to work with!
“You could call this my allergy-proof pizza base recipe,” says Liv. “It’s obviously not like an authentic pizza dough, it’s a bit more like a pita or a more-bready wrap… If that’s even a thing!”
“I like to serve mine with a smear of homemade pesto, some roasted veggies and goat’s cheese and it’s such a good thing to make when I feel like switching up my usual dinners.”
Prep Time: 45 minutes
Cook Time: 20 minutes
½ cup plus 2 tbsp coconut flour
2 tbsp psyllium husk
¼ teaspoon salt
2 tablespoons extra virgin olive oil
1 cup warm water
1. Preheat the oven to 200℃.
2. Prepare the pizza dough by combining all dry ingredients in a bowl. Add in the olive oil and water and stir well to combine. Knead with your hands to ensure it’s all mixed in well.
3. Separate the dough into 2 or 3, depending on how many pizzas you want. Shape each into a flat disk. Brush a large piece of baking paper with a little olive oil and place the disk on top, roll out with a rolling pin until it’s about ½ cm thick. You can shape it up with a knife if it’s not a perfect circle. Repeat with the rest of the dough.
4. Place all the pizza bases on a large baking tray lined with baking paper. Brush with extra olive oil and bake for 20 minutes.
You can serve as is with toppings or if you’re after some more melty cheese action, simply top with cheese (and toppings) and place under the grill for 5 minutes. If I want roasted veggies on mine I prefer to roast them in a separate tray and assemble the pizza after, as apposed to placing the veggies on raw.