Yield: 4 servings
INGREDIENTS:
2 medium eggs
3 T. butter (melted)
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon dried oregano
¼ cup warm water
2/3 cup tapioca flour
1/3 cup coconut flour
For the toppings
2 tablespoons tomato paste
2 tablespoons olive oil
½ teaspoon dried oregano
1 cup grated cheddar cheese
12-15 cherry tomatoes or 2 medium tomatoes, sliced
handful of pitted olives, sliced
chilli flakes, optional
DIRECTIONS:
- Preheat the oven to 480 F.
- In a medium bowl, whisk together the eggs with melted (but not hot) butter, seasoning and water, until fluffy.
- Add the tapioca and coconut flours and mix through well. You should have a thick batter consistency, think muffin batter.
- Place a sheet of parchment paper on a flat oven tray (no need to grease). Depending on the size of the tray, you might have to pre-cook the bases in two batches or use two trays in the oven at the same time.
- Depending on how many you can fit, scoop 2 or 4 dollops of batter on to the tray. I used about 2-3 tablespoons of batter per pizza base. Leave enough space around each dollop to flatten it into a thin round pizza base.
- Using a knife spatula or a the back of the spoon, flatten each dollop into a flat, thin pancake (more like a thick crepe). Use a circular motion to spread the batter, don’t worry if it’s a little uneven as it will melt and flatten out slightly once in the oven.
- Make sure the oven is hot when you put the bases in. Place the tray on the middle shelf and bake for 7-8 minutes, until lightly browned. If using two trays, you might need to rotate them from top to bottom as the oven temperature can vary. Allow a little more time in this case. Otherwise, repeat with the second batch if needed.
- Once slightly golden brown, remove the bases from oven and add the toppings.
- While the bases are baking, mix together the tomato paste, olive oil and dried oregano in a bowl.
- Spread a teaspoon or so over each pre-cooked base.
- Top with a few tablespoons of cheese, grate more if needed, a few slices of tomatoes and sliced olives.
- Sprinkle with some chilli flakes if you wish. Reduce the heat of the oven to 200 C / 400 F and pop the pizzas back in for about 5-6 minutes, until the cheese has melted and browned lightly.
- The bases should easily slide off the parchment paper. If not, slide a spatula or a knife underneath to let them loosen up.
- Serve with a crisp green salad.