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Coconut Flour Pizza Base

July 5, 2011 by 1 Comment

Also on grain-free pizza night we made a coconut flour pizza crust. To spruce it up a little we used an eggplant topping.

This base is very filling so make sure you make it nice and thin. On the taste side it has a drier taste than a normal flour pizza crust sp make sure you add some sloppy toppings.

Grain-Free Grilled Eggplant Pizza

Ingredients

Base

  • 1/3 cup Coconut flour
  • 1/2 cup Parmesan cheese
  • 2 Tbspn Flax meal
  • 4 eggs
  • Dash of Sea salt
  • 3/4 cup Mozzarella cheese

Toppings

  • Homemade tomato pizza sauce
  • Eggplant
  • Mozzarella
  • Parmesan
  • Basil
  • Cherry tomatoes

Directions

Base

  1. Preheat oven to 180 degrees Celcius.
  2. Place all of the base ingredients except the mozzarella cheese into the food processor. We just used the little one that came with our bar mix.
  3. Wizz the ingredients up until there are no more lumps.
  4. Fold in the grated mozzarella.
  5. Bake for 25 minutes in a baking paper lined tray or pizza tray. The top should be browning.

    Coconut Flour Crust ready for toppings

Toppings

  1. Chop the eggplant into 1cm thick slices. Place side by side on a foil lines tray.
  2. Season the eggplant with pepper and herbs.
  3. Place in the griller on high for 5-6 minutes until eggplant is soft and browning.
  4. Rub the homemade sauce onto the now cooked pizza base.
  5. Pop the frilled eggplant on top.
  6. Add halved cherry tomatos, mozarella and parmesan to your personal taste.
  7. Bake on 180 degrees C for 20-30 minutes until cooked.

    Pizza ready to be cooked

Other pictures:

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Grain-Free Almond Meal Pizza Base Recipe

July 5, 2011 by Leave a Comment

I made this recipe the other night along with the zucchini base pizza and a coconut flour pizza. It was decided that a spinach and bocconcini topping would go well with it. The recipe follows closely to the Pizza Crust recipe from Elana Amsterdam’s Gluten-Free Almond Flour Cookbook.

Grain-Free Tomato, Spinach and Bocconcini Pizza

Ingredients

Base

  • 1.5 cups Almond flour (I used Almond meal)
  • Dash of Sea salt
  • 1/2 tspn Baking soda
  • 1 Tbspn Butter
  • 1 egg
  • Mixed herbs of your choice

Toppings

  • Tomato sauce base (we made ours from garlic, tomato paste, oregano, salt & pepper, water)
  • Spinach leaves
  • Bocconcini
  • Cherry tomatoes

How to make

Base

  1. Preheat oven to 180 degrees Celcius.
  2. In one bowl combine the almond flour, sea salt and baking soda.
  3. In another bowl beat the egg into the butter (melt the butter first).
  4. Combine the wet ingredients into the dry ingredients. You should get a dough like texture.
  5. Roll the dough into a ball and place onto a sheet of baking paper. Place another sheet over the top.

    Roll out the dough

  6. Use a rolling pin to flatten the dough into the desired shape and then bake it in the oven for around 15 minutes.

    Ready for the oven

Toppings

  • Add your desired toppings and bake for another 10-20 minutes until ready.

    Toppings added, ready to go back into the oven

Other pictures:

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Zucchini Base Pizza

April 7, 2011 by Leave a Comment

Zucchini Base Pizza

This recipe is based off Christina’s zucchini pizza base. We used the base recipe as a guide and added out own toppings.

Note that I have given very broad ingredient measurements because it’s pretty hard to mess it up.

You will need:

The base

  • 3 or 4 zucchini’s, grated, moisture squeezed out
  • 2 eggs
  • a pinch of salt
  • mozzarella, broken up
  • tasty cheese, grated

The topping

  • rocket
  • salami
  • tomato
  • mushroom
  • red onion

Here’s what we did:

The base

  1. Turn the oven on to 180 degrees Celcius.
  2. After you have squeezed out the moisture from the zuccini place it in a bowl and add the eggs, salt and cheese.
  3. Once it’s well mixed, spread it evenly in a greased pan.
  4. Pop it in the oven for 20 minutes and let it brown up.

    Zucchini base uncooked

The pizza

  1. Add the toppings to the top and bake for another 10 minutes. You may need longer if you have a thick layer of toppings.

    Zucchini Base Pizza

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Easy Egg Muffins

March 31, 2011 by Leave a Comment

Egg Muffins

If you are in a rush to make a quick and healthy snack these Egg Muffins work a treat. Feel free to mix up the ingredients to your own personal favourites.

This makes around 9-12 muffins depending on the size of your eggs and how much of the extra ingredients you add.

Ingredients:

  • 5-6 eggs
  • 3 rashers of bacon
  • 1/2 an onion (or spring onion)
  • 1/4 cup grated cheese
  • 1 tsp freshly ground cracked pepper
  • Parsley
  • Optional: Thick cream
  • Optional: Capsicum, mushroom, etc

How to make it:

  1. Pre-heat you oven to 180 degrees C and grease up some muffin pans with butter or coconut oil.
  2. Optional: Brown up the onion and bacon in a pan. While this is not necessary it does add a little extra flavour.
  3. In a bowl mix together all of the ingredients.
  4. Evenly distribute the mixutre between the muffin cups.
  5. Bake in the oven for 15 minutes or until the tops go nice and golden.

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