Coconut Flour Pizza Crust
Tag Archives: Coconut Flour
1 1/4 cups almond flour
1/4 cup coconut flour
1/3 cup pecan meal
1 tsp salt
1 tsp baking soda
1 teaspoon Xanthum Gum* OR
1 teaspoon Arrowroot Powder OR
1 tsp Great Lakes unflavored beef gelatin dissolved in 3 Tablespoons water
1 cup buttermilk**
1/4 cup oil or melted butter
*Our first choice as of the latest batches of this is the Xanthum Gum. It gave it a better texture. It needs one of the three choices to keep it from crumbling.
** Buttermilk is 1 Tablespoon vinegar and 1 cup coconut milk. You can use any vinegar and any milk. I like Coconut Secret Vinegar and coconut milk.
I make the buttermilk by putting the vinegar in the bottom of a 1 cup measuring cup and adding the milk to the top and while it sits.
IF I were using gelatin, I dissolve the gelatin in another cup. Then, I mix them together and whisk with the eggs.
I mix all the dry ingredients in a mixing bowl and make a hole in the middle and pout in the wet mix. Mix it well and then, add the oil. Mix well and bake at 350 until golden brown.
To best have it the thickness needed for sandwiches, bake it on parchment paper in a large bar pan. I use a large stone bar pan.
This is a wonderful substitute for cornbread, works for dressing and also I made a grilled cheese out of it. I cut a square and then, sliced it in half and cooked it in the skillet with butter and cheese. Terry just used it to make a turkey sandwich!
One of the problems we have experienced with alternative breads made with coconut and almond flour is that they don’t get as dry and firm inside as we like. We have always liked our quick breads brown and crunchy.
Today, I made some of this bread and put it in a large bar pan. It was thinner and browned so nicely. It was done enough for even my husband!
I am super happy with this “bread”.
- 4 eggs or 6 egg whites and two eggs**
- ½ cup coconut milk
- 1 or 2 squirts English Toffee SweetLeaf Stevia*
- 3 tablespoons coconut oil, melted or other oil or butter
- 3 tablespoons + 1 teaspoon coconut flour
- 1 tablespoon arrowroot powder
- 1/2 cup pecan meal
- 1 teaspoon baking powder
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- chopped pecans to desired chunkiness (I like 1/2 cup pecan pieces.)
**Okay, we discovered that the batter is thinner and the texture better when we use egg whites instead of just whole eggs… Our granddaughter is allergic to egg whites, so we separated the eggs for a cake for her and I needed to do something with the egg whites, so I made waffles and we LOVED the crispier texture.
*If your family is not used to stevia yet, you can put 1 teaspoon to 1 Tablespoon of Birch xylitol or Erythritol and reduce the stevia to 1 squirt. I have found that a blend of the two tastes more neutral. I have come to love stevia myself, but I do a blend when cooking for people not used to it.
Mix in the blender or mixing bowl and cook in the waffle iron. I put half the pecans in and let them blend thoroughly and then, I put the other half in and only blended a little so there would be pieces of pecans in the waffles.
If you are using pecans already ground into meal, you can use a mixing bowl and a mixer instead of the blender.
I top with fresh fruit for a lower glycemic meal than the typical syrups.
My family loves stevia sweetened strawberries and stevia sweetened whip cream.
Tip to sweeten the strawberries so they will have a sweet syrup, place the stevia in a small amount of water and pour that over the strawberries. For instance, if you would have put 1 cup of sugar in your large bowl of strawberries, put 1 teaspoon stevia in 1/2 cup water. Let them stand for about 15 minutes and stir frequently.
Banana Nut Cake
1 cup butter, melted
1.5 cup Birch Xylitol or Erythritol*
½ teaspoon clear stevia
2 teaspoons vanilla
2 cups mashed banana
2 Tablespoons arrowroot powder
1 Tablespoon Baking Powder
½ Tablespoon Baking Soda
1¼ cups buttermilk
1 cup coconut flour
½ cup pecan meal
1 cup chopped pecans
Preheat oven to 350. Add the ingredients in the order listed above and mix well between each item added. This recipe makes 3 layers or a lasagna pan (10×14)
Bake for 30 minutes and then, turn the oven down to 325 and bake until a toothpick comes out clean.. Coconut flour turns out better on a lower time.
Cream Cheese Frosting
1 – 8 oz cream cheese, softened to room temperature
½ cup powdered Birch Xylitol or Erythritol
1 teaspoon clear or vanilla crème stevia
Mix the cream cheese, xylitol and stevia together until well blended.
Add 1 and 1/3 cups mashed banana to the cream cheese mixture and blend well.
Add 1 teaspoon vanilla and mix well.
Add 2 cups of chopped roasted pecans. ( I roast the pecans in a 300 degree oven while the cake cools, about 10 – 15 minutes.) Roasting the pecans is optional, however, several in my family cannot eat raw pecans and yet have no problem with the roasted ones. We love the flavor the roasted pecans give the frosting!
Whenever I make baked treats for people outside of my immediate family, I use Non-GMO organic erythritol as Xylitol can cause some people to have stomach distress. We like Birch Xylitol, but it requires an adjustment time, so I don’t feed it to people who are not used to it.
Coconut Flour Pizza Crust
The picture labeled is what it looked like on top when it came out of the oven… My oven doesn’t brown on top, so I turned it over so the brown would be on top for when I put the sauce and toppings on.
I make my own sauce.
- 3/4 c. Brown Rice Flour
- 2 Tablespoons Arrowroot Powder
- 1/4 tsp Sea Salt
- 1 Tbsp Baking Powder
- 1/4 c. Organic Coconut Flour
- 1/4 c. Butter
- ½ to ¾ c. Buttermilk (1 teaspoon apple cider vinegar and ¾ cup milk)
Preheat oven to 450°F. Combine dry ingredients. Cut butter into flour mixture until it resembles small peas. Stir in buttermilk to form soft dough. Place mixture on top of wax paper and press to 1 inch thickeness. Cut with a 2 inch biscuit cutter and place on a greased baking sheet. Bake for 10-12 minutes. Makes 9 biscuits.
I actually dusted a cutting board with some brown rice flour and shaped the dough and cut it out. They did not brown well. I will smear butter on the tops of them the next time.
I adapted this recipe from this link at Bob Red Mill. http://www.bobsredmill.com/recipes.php?recipe=1143
Chocolate Cake, Coconut Flour
Sugar Free/Dairy Free
½ C Cocoa
1 Cup MonkSweet Plus OR 1 Cup Xylitol & 1/2 teaspoon Clear Stevia
½ teaspoon REAL Salt
1 teaspoon Xanthan Gum or 2 Tablespoons Arrowroot Powder
1 tsp baking soda
2 tsp baking powder
2 tsp. vanilla
2/3 Cups Coconut Flour
1½ Cups Coconut Milk
2/3 C oil (safflower, coconut or grapeseed oil)
In mixing bowl, combine eggs, xylitol and stevia. Add other ingredients in the order above and mix well. I sprayed my pans with non stick spray and lined with wax paper. Some grease and flour. 9 in. cake pans. Bake at 350 for 25 min. or until a wooden pick inserted near the center comes out clean. Cool 15-20 minutes and then, invert pans on wire rack to remove from pans. Cool completely.
This can be cooked in a 9×13 pan.