Pizza Base – Gluten Free + Nut Free
This was exactly what I felt like, crunchy, tasty and so good! The perfect base to carry all my favourite toppings, plus a great place to pop any left overs from the fridge. I also wanted to see how my body reacted to some top notch hard cheese, so what better way to test in then with a little sprinkle over some pizza.
INGREDIENTS1 cup tapioca flour 1/4 cup coconut flour 2 eggs 1/2 tsp unrefined sea salt 1/2 cup coconut cream 1/4 cup coconut oil 1 tsp finely chopped fresh rosemary 1-2 tsp finely chopped garlic olive oil and extra sea salt for garnish
It was over 2 years ago that I cut out dairy because of my leaky gut and hormone imbalances. My body simply couldn’t handle any lactose. You can read up on this here and its relationship with gluten. Now that my leaky gut has healed and my body is back on track it does really well with dairy that is lactose free, so butter and hard cheeses like Gouda are a great addition to my diet.
Here is a post I did on which dairy is lactose free to find out more about this.
When you have a normal functioning digestive system you have an enzyme called lactase. This helps to break down lactose during digestion. When you have any sort of digestive problems often what goes hand in hand is the lose of the enzyme lactase and the ability to handle dairy containing it. For two years I cut out dairy while I healed my digestive system, then I took my time to work out whether or not it can handle good quality dairy. By testing your body when you have a healthy platform to do so you discover what your body does well on. This is how you learn to listen to your body.
This pizza base you can use in so many ways, I topped this with vegetables, some left over chicken and a homemade tomato sauce and a little gouda cheese on top. The perfect pizza!
Preheat oven to 200C/450F and if you have a pizza stone place it in oven to heat up.
In a pan, place coconut oil and heat to melt, add to it coconut cream and combine. Remove from heat.
In a bowl combine tapioca flour, coconut flour, and salt. Add to it coconut cream mix and combine.
Add the two eggs and mix again until full combined into a smooth paste
Remove hot stone from the oven if you have it or get out a baking tray, cover either with baking paper and pour mixture into center.
Spread out evenly until it is about 1 cm thick.
Bake for 5-8 minutes until firm. Remove from oven then top with your favourite toppings and place back in oven to finish off.
You could make a couple and freeze to have on hand when you need them.