This low-carb, gluten-free pizza recipe uses coconut flour mixed with psyllium for the base and has a delicious mozzarella dough crust. This recipe contains pepperoni, which you may want to leave out for a healthier option, or consider replacing with turkey.
Makes 2 small pizzas.
Ingredients For the dough
2 cups of shredded mozzarella
1 cup of coconut flour
1 tbsp psyllium husk
1 egg
Pinch of salt
For the topping
1/2 cup Marinara sauce (blend 1 can of plum tomatoes with 1 clove of garlic, a pinch of salt and pepper and a few Italian herbs to taste)
10 slices of pepperoni
Handful of basil leaves
Handful of olives
1 red chilli, sliced thinly
1/4 red onion, sliced
Method
Preheat oven to 200° C
Place the mozzarella, coconut flour, psyllium, egg and salt in a blender and blend to a smooth dough.
Use your hands to roll the dough into 2 even balls.
Roll out each ball onto a sheet of baking paper
Put the pizza bases in the oven and bake for 7 minutes, until nicely browned.
Remove from oven and spread each base with Marinara sauce.
Sprinkle toppings evenly over pizza and bake for a further 6 minutes.