Rustic Pizza

Serene chats: "I 'spose my rustic taste buds were passed down to my children. This is my family’s favorite pizza crust. We love to have 'Rustic Pizza Night'..." This recipe is found in the "Breads and Pizza Crust" section of our Trim Healthy Mama Cookbook on page 212.

Cooking Method: Oven Baking

Courses: Dinner, Lunch

Servings: 6

Description

Serene chats: "I 'spose my rustic taste buds were passed down to my children. This is my family’s favorite pizza crust. We love to have 'Rustic Pizza Night'..." This recipe is found in the "Breads and Pizza Crust" section of our Trim Healthy Mama Cookbook on page 212.

Ingredients

3/4 cup chia seeds (ground to make a flour/meal)
3/4 cup coconut flour
3 Tbs TH Nutritional Yeast
1 Tbs Parmesan cheese (finely grated)
1 tsp TH Mineral Salt (scant teaspoon)
2 tsp onion powder
1 tsp paprika (smoked or regular)
1 tsp liquid smoke
1 Tbs cumin seeds (optional)
1 handful pumpkin seeds (optional)
2 Tbs MCT oil (or coconut oil)
2 tsp aluminum-free baking powder
1 1/4 cups egg whites
1/4 cup water

Instructions

1
Preheat the oven to 350 degrees.
2
Mix all the ingredients well to form a dough ball. Put the dough on one 11 × 15-inch parchment-lined baking sheet or directly on a big pizza stone (or use 2 smaller parchmentlined sheets).
3
Moisten your hands and spread out the dough, or use a moistened rolling pin to get it to reach the edges. This pizza crust is meant to look rustic—don’t make it too uniform. The general shape is up to you; how thin or thick you like it is up to you, too. If you want to keep it thin, you’ll have a bigger crust for topping. Make sure to push thinner edges in a bit to thicken them so they don’t burn.
4
Bake thicker crusts for 35 minutes; if you’ve made a real thin crust, bake for only 20 minutes, then turn off the oven and leave the crust in for another 15 minutes.
5
Allow the crust to cool for a few minutes, then add your favorite seasonings and toppings. Run the pizza under the broiler for a minute or two, until the toppings are melty and crisp.

Note

Recipe Notes

From page 212, Trim Healthy Mama Cookbook...

Serene Chats: "We fill the table with bowls of toppings… tomato paste, seasonings, diced chicken sausage, grated Hello Cheese (that’s for me), grated mozzarella for everyone else, red onions, fresh sliced tomato rings, green and black olives, olive oil, fresh herbs, etc. I bake up the crusts then each person (who’s old enough) rips a piece of crust to suit their appetite, loads it with toppings of their choice then places under the broiler for just a few minutes to melt the goodies. Those who want to drizzle olive oil and spices on their slab when it comes out of the broiler do so.. beyond words of yumminess! You can also spread my Cheesy Kale Dip (page 467) on this pizza in place of tomato paste, we love it. Be sure to check out my Rustic Crackers in that chapter too (the same basic recipe but made a little differently)

Filing wise, eating a piece of this loaded pizza is vastly different to the white crust pizza you might be used to. This is extremely filling so while this makes just one extra-large baking sheet full of pizza (or two 9 x 13 tray’s worth if you roll it thin enough), it shouldn’t leave anyone hungry. If you do have really big eaters in your home, make the recipe x 1 and ½. I double it or sometimes even triple it but I have nine children who are huge eaters and usually a few hungry nephews and nieces hanging around all too ready to wolf pieces of this down.

Coconut flour and chia seeds are readily found at many grocery stores these days (even Walmart), so woot!"

NOTE: This basic crust recipe makes fabulous rustic crackers as well. Simply roll it out until very thin onto parchment-lined baking sheets. Bake overnight (right before you hit the sack) at your oven’s lowest temperature. The next morning, break it apart into rustic cracker pieces.

Complimentary Recipes

Cheesy Kale Dip (page 467)

Hello Cheese (page 487)

Read it online: https://trimhealthymama.com/recipe/rustic-pizza/