So, I have some exciting news. (The title may have given it away a bit.) I made my first from-scratch, gluten free pizza!! And yes, that does mean the base as well!
The trusted recipe I followed was from paleogrubs and a great recipe it was! I generally regard recipes for wheat free pizza bases as the result of a combination of very skilled chefs, luck, and specialist ingredients. However this recipe pulled me off the sidelines and tempted me to try it and I am glad I did! Not to say it was perfect (although it was pretty close) but it was pretty tasty and I will definitely be trying it again with some topping variations.
The recipe does suggest having it for breakfast but we had it for dinner and it was delicious. I was slightly apprehensive that the coconut flour in this recipe may make the pizza crust seem a bit sweet. But of course there’s no sugar, so although there was a very light taste of coconut, it was 100% savoury. I very much recommend.
This served two of us, with second helpings, and a caesar salad on the side:
Ingredients for the base:
- 3 eggs
- 3 fl oz (or 237 ml) full fat coconut milk
- 115g coconut flour
- 1 heaped tsp any dried herbs (thyme, oregano, parsley etc)
- 1/2 tsp bicarbonate of soda
Ingredients for the topping:
- 4 strips bacon
- 2 spring onions
- 4 tomatoes, 3 sliced, 1 finely chopped
- two big handfuls spinach
- 3 eggs
- 1 tsp fresh green herbs (I used basil)
What to do:
Preheat the oven to Gas Mark 5 (375 F), and then start on the dough!
- Lightly beat the eggs and coconut milk together in a bowl, then add in the coconut flour, bicarbonate of soda and dried herbs and mix into a smooth batter. At this point, I added a little bit more coconut flour than called for to get a consistency I was happy with.
- Spread the batter onto your baking tray lined with parchment paper, spreading out into the required shape (I went for rectangular). Bake for about 20 minutes or until the top is golden brown.
- While the crust is baking, prepare your topping. For me, this meant cooking the bacon and chopping the spring onion, tomatoes and fresh herbs. Paleogrubs also has the excellent idea of barely wilting the spinach in the pan the bacon was cooked in. I also cracked my eggs into saucers, being careful not to break the yolk, so they were ready to go along with the other ingredients.
- Once the crust is done, remove from the over and flip over. At this point, it was a lovely golden brown but when flipped, I could see it could do with a little more cooking in the middle so I left it in (flipped) for another 5 minutes. I flipped the base by laying another sheet of baking paper and board over the top of the tray, and then turning it over. It’s then relatively easy to slide the flipped base back onto the baking tray as needed.
- Add the toppings onto the crust. I started with tomatoes, laying the slices then scarring a chopped tomato into any gaps. However, in order to avoid the base being too soggy, next time I may try a bottom layer of spinach. I left the eggs until last, and gently moved them onto the base, creating a little bed of topping for them to cook in.
- Sprinkle with your fresh herbs and also drizzle a bit of olive oil over the top so make sure it doesn’t dry out. Alternatively, feel free to add cheese if you like.
- Bake for about 15 minutes, until the egg has just set. Slice and serve warm, and marvel at what you’ve just made!