If you are looking for a gluten free and low carb pizza base, then this coconut flour and psyllium husk powder will keep you happy!
There is a basic coconut flour and pysllium husk powder recipe that I have been using for various savoury dish and made what I think it one of my best low carb and gluten free pizza bases to date. The Chief Taster loved this and normally he can be rather critical of my healthier versions of pizza base. We had this twice in the same week as part of the taste testing experience and each time got his approval.
The great thing about using pysllium husk powder is that it gives a low carb or gluten free dish a “dough-like” texture. Once you add boiling water the mixture increases and becomes as pliable as a dough. However, let the mixture cool slightly as we don’t want you burning your hands. Plus it gives the dough a chance to expand. I keep thinking about replacing the pysllium powder with a chia seed gel. I will get around to this and report back. Either as a recipe here or part of my “failed recipes on Facebook”.
Initially I used this recipe to make one large, rather thick crusted pizza for us to share using a pie dish, lined with parchment paper. The next time I made this I was requested to make individual pizzas as we like different toppings (he can’t take the heat of my chilli peppers). This actually worked out fine split between two dishes, a small 8 inch pie dish and a circle rolled out on a baking tray. It all depends upon how thin you prefer your pizza base. I would recommend, whatever you use, that you line it with parchment paper though. It cooks better and will also make it easier to remove. As I found out to my displeasure of just using a disposable cake tin. That will not be repeated and talked of again.
As an aside, my regular source of psyllium husk powder was out but they had a bottle of something called “Colon Cleanser”. On further inspection it seemed to be a “re-branding” of psyllium powder and worked fine. So keep an eye out in your pharmacy for this and feel like I did at the check-out with a brief explanatation that I used this for low carb and gluten free baking, and was infact regular, and not purchasing this for other reasons. Why I had to justify this to a poor stranger at the checkout is something I need to explore..!?
- 1/2 cup (56g) coconut flour
- 1 tblspn psyllium husk powder
- 6 tblspn coconut/olive oil
- 1 egg
- 1 tspn garlic powder
- 1/2 tspn salt
- 1 cup boiling water
- Pre-heat the oven to 200C/400Fdegrees.
- Add the coconut flour, psyllium husk powder, garlic powder, and salt in a bowl. Blend well either by hand or a whisk.
- Add the egg and blend until combined.
- Then add the oil and blend until the mixture looks like breadcrumbs.
- Add the boiling water, 1/4 cup at a time and blend until the mixture looks like a dough. Coconut flour and pysllium husk powder can vary between brands so you may need less water.
- Line a baking tray or either a pie dish with parchment paper.
- Gently roll out the mixture onto the dish/pie dish.
- Bake in the oven for 20 minutes until slightly golden at the edges.
- Remove from the oven, add the toppings and then place back until the grill until the cheese is golden.
- Eat and enjoy!
- Nutritional Info per quarter - 285 Calories, 24g Fat, 14g Total Carbs, 5g Net Carbs, 9g Fibre, 4g Protein
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