Saturday, March 22, 2014

Cheesy Pizza





Crust:

1 cup shredded whole milk (low moisture) mozzarella + 1/3 cup for topping
1 Tbsp Coconut flour
1 Tbsp Flax meal
1 large egg
1 tsp baking soda
1 tsp salt

  1. Preheat oven to 500+ degrees F.
  2. Mix all ingredients in a mixing bowl. Ensure egg is evenly distributed in mixture.
  3. On a parchment lined pan, press out dough to 9-10" diameter.
  4. Bake crust for 6-7 minutes. Crust should be browned throughout, edges will appear a little darker.
  5. Remove crust from oven, transfer to wire rack.
  6. Add 1/3-1/2 cup tomato sauce (see recipe below), 1/3 cup shredded mozzarella, and any other desired topping.
  7. Change oven setting to Broil and move rack to highest level. Place pizza directly on wire rack (or pizza stone if available). Broil for 2 minutes or until mozzarella begins to bubble. Remove, cut into quarters and enjoy!

Tomato Sauce:

*This recipe will make about 3 cups, way more than necessary for one pizza. But will keep in the refrigerated for several weeks, and the flavors improve with time. Higher quality tomatoes will be noticed*

1/4 cup olive oil
1 crushed garlic clove, finely diced
1 Tsp fresh oregano, chopped
1 Tsp Salt
Bay leaf
1 Tbsp tomato paste
28 oz. canned chopped or whole plum tomatoes with liquid

  1. In a sauce pan under low-medium heat, add oil, garlic, oregano, bay leaf, and salt. Cook gently until garlic starts to bubble, about 10 minutes.
  2. Add Tomato paste and stir for 5 minutes.
  3. Add tomatoes with liquid, increase heat and stir to boil. Reduce heat to simmer.
  4. Simmer for 1 hour, uncovered, stirring occasionally.
  5. Remove Bay leaf and serve. Refrigerate extra sauce in an air tight container.

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