Crust Ingredients:
3/4 cup tapioca flour
3/4 cup potato starch
1/2 cup coconut flour
1/2 cup coconut oil, melted
3 large eggs
2 Tbsp warm water
1/2 tsp sea salt
1/2 tsp baking soda
1/2 tsp dried oregano
1/4 tsp garlic powder
Preheat oven to 400 degrees Farenheit. Combine all ingredients in a food processor. Mix for 30 seconds until all ingredients are combined and a lose dough forms. Let the dough sit for about 8 minutes and mix again until a ball of dough forms.
Divide the dough into two balls. Place the balls between two sheets of parchment paper and roll them out into discs. (Your dough may not form a perfect circle, but it will taste just as delicious.)
Transfer the rolled out dough on the bottom sheet of parchment paper to a baking sheet. Bake in the preheated oven for 15 minutes.
Toppings: You can top your crust with any combination that you like. Here is is the combination the boys chose:
1/2 pound grass fed chip steak
1/3 can organic tomato sauce
1/4 cup organic red onions
1/2 cup sliced red bell pepper
1/4 cup organic whole milk ricotta cheese*
1/2 cup whole milk mozzarella
1/2 pound fresh chopped spinach
1/3 cup chopped black olives
1 Tbsp coconut oil
Melt the 1/2 Tbsp coconut oil over medium high heat. Cook the chip steak for about 60 seconds per side and remove from pan. Add the rest of the coconut oil to the pan, sauté the onions and pepper over medium high heat for about 4 minutes. Next, add the olives, tomato sauce, chopped spinach and cook until heated through. Remove from heat and chop the cooled steak. Spread the ricotta cheese in a thin layer up to the edges of the crusts. Next divide the sauce mixture between the two crusts, covering the ricotta. Then add the chopped steak and the mozzarella. Bake at 400 degrees for 6 minutes.
This recipe makes two generous size crusts. It served two adults and two hungry toddlers for two nights.
Notes:
Make sure your ricotta cheese does not have any fillers or binders. I used Trader Joes brand of whole milk ricotta cheese for this recipe.