Ingredients
- ½ cup coconut flour
- 1 cup almond meal
- 1 tsp baking powder
- 2 tsp garlic powder
- 4 eggs
- 3 tbsp extra-virgin olive oil
- ½ cup coconut milk
- A few tbsp tomato pesto
- 8 sun-dried tomatoes, chopped
- 3 artichoke hearts, chopped
- 8 button mushrooms, sliced
- 1 tbsp coconut oil, for cooking
- 50 g-100 g cooked ham, shaved
Directions
- Preheat your oven to 375°F.
- In a large bowl, combine the coconut flour, almond meal, baking powder and garlic powder. Using a whisk to eliminate any clumping, start mixing in the wet ingredients. You will reach a point when your whisk becomes useless and your hands are necessary, generally when the mixture starts forming a batter.
- The batter will seem quite soft and much different in texture than the usual pizza dough, but once cooked it will take the right form.
- On a well-greased and rimmed pizza pan, pour in the batter and spread it until it’s covering the complete surface. It’s important to use a rimmed pan so the batter doesn’t spill off.
- Throw just the crust in the oven and allow it to bake alone for 15-20 minutes.
- For the mushrooms, simply heat a pan of a medium heat and cook the sliced mushrooms with the coconut oil for 3 to 4 minutes, until they are well-cooked.
- Spread the sauce on the surface of the crust, as much or as little as you like. Sprinkle on the sun-dried tomatoes, artichokes and cooked mushrooms and then top with the ham.
- With the oven still at 375°F, bake the whole pizza for another 10 or so minutes, just to allow the toppings to cook.