I have been wanting to try this recipe for a long time and decided today to give it a go today as a base for mini pizzas.
I made made a couple of changes to what I had in the pantry and only made a half batch.
- instead of tapioca flour I used multigrain flour (so these weren’t paleo anymore)
- I added oregano, garlic and onion powder
1/4 cup almond meal
1/4 cups multigrain gluten free flour
1/2 cup organic coconut milk
Coconut oil (to grease pan)
Here are the steps:
Mix together 1/4 cup and almond meal and 1/4 cup of multigrain gluten free flour
Add 1/2 cup of organic coconut milk
Add seasoning and combine
Pour into pan greased with coconut oil and shape to the size and thickness desired
They cook very much like pancakes! When they start to firm up flip them over and cook the other side
For the topping I chose baby spinach, sun dried and fresh tomatoes, Kalamata olives and feta cheese. Top and cook in oven at 180c for 10 minutes
When the feta starts to brown take them out and enjoy!
The base held up really well, very firm. There was a definite coconut taste but it was still delicious!