, photo by Jill Wallentin
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dinner, Lunch, Meal Grilled flatbread pizzas
Ingredients
- 1 cup (31⁄3 oz.) 240 ml (95 g) coconut flour
- 3 tbsp 3 tbsp ground psyllium husk powder
- ½ tsp ½ tsp baking powder
- 1½ tsp 1½ tsp salt
- 1 tsp 1 tsp ground black pepper
- 4 tbsp 4 tbsp olive oil or coconut oil
- 2 cups 475 ml water, hot but not boiling
- 10 oz. (2½ cups) 280 g (600 ml) fresh mozzarella cheese
- 6 oz. 170 g cherry tomatoes
- 2 tbsp 2 tbsp fresh basil
- 1 tbsp 1 tbsp olive oil
- 1 pinch 1 pinch salt
- 1 pinch 1 pinch ground black pepper
Instructions
- Preheat the grill for 20-30 minutes on low heat with the lid down.
- In a bowl, mix the dry ingredients for the flatbread dough. Combine thoroughly.
- Add olive oil and half of the hot water. Combine with a spoon. Stir for a few minutes, then check the consistency. If your dough is too sticky, add some more coconut flour. If the dough is not sticky enough, add more water. Shape one ball per pizza with your hands, it should not be sticky.
- Use a rolling pin to flatten each dough ball between two sheets of parchment paper. The pizzas should be at least 1/2" (1 cm) thick.
- Use a paper towel or silicone brush to brush the grill with some olive oil so the pizzas won’t stick.
- Brush the entire surface of each pizza with olive oil. Flip the pizza over onto your hand and gently place it on the grill, with the oiled side down. Repeat with the second pizza. Close the lid and grill for 5 minutes on each side, making sure it does not burn but does get nice and crisp.
- Brush the top of the pizzas with oil and flip them to grill the other side for a few minutes.
- Remove from the grill and top each pizza with mozzarella, chopped tomatoes, and fresh basil.
- Place the pizzas back on the grill and grill for 5-7 more minutes with the lid closed.
- Remove and season with salt and pepper. Drizzle with olive oil.
No-grill prep
Preheat your oven to 350°F (175°C).
After you're done with Step 4, transfer the flattened pizza dough onto a baking sheet lined with parchment paper. Bake for 25 minutes without the toppings.
Remove from the oven, add the toppings, then bake for another 10 minutes until the edges have a nice color and the cheese has melted.
Matt and Megha's tips
For even more flavor, feel free to spice up the flatbread dough with extra seasonings. Garlic powder, oregano or red pepper flakes make the pizza-style base crust even more delicious.
The absorbency of coconut flour and psyllium husk changes a lot depending on what brand you use. This means that it’s best to add the hot water little by little, until you reach the desired consistency. Start with 3/4 cup and add more as you go, if needed.
If you added too much water and the dough is sticky, just add some more coconut flour to absorb the liquid. If the dough is not sticky enough, add more water.
Video
Unfortunately there is not a good substitute option for the psyllium in this recipe.
This is not "pizza." (If you want to push it that way, the oven version is dry enough to take a tomato sauce.)
Coconut flour absorbs much more moisture than almond flour does and they have a different texture.
Coconut flour absorbs much more moisture than almond flour does and they have a different texture.
Yes! You can bake the crusts and then freeze them.