Asiago Coconut Flour Pizza Crust

So it is all about personal choices. Sometime dinners we eat lobster, other days, we are happy with a can of tuna. I'll just tell ya up front that I am on the fence with this pizza crust. It just may be a tuna day. No, it is not a fish pizza, that is only my metaphor. Inspired by several recipes I found online, but true to none, this crust is easy, healthy, and a great conduit for those flavorful pizza toppings we love. On the other hand, the flavor and texture does not leave me saying "Wow!" It is still a little grainy and has that slight coconut flavor. Despite trying to mask that with herbs and garlic, it is still there--at least on the edges of the crust. The good news? Once you pile on the sauce, meats, veggies and cheese, it all tastes great. So the middle is better than the edges. My boys always refused to eat the crusts of standard pizzas anyway. They called them "pizza bones" and brought them home to feed our dogs. They may have something there.

I really like the taste and texture of my soy flour based crust better, but lots of folk, my baby son included, cannot eat soy. This is an alternative that doesn't involve massive amounts of cheese, or require laborious steps in prepping veggie bases for a crust. It bakes up in less than 20 minutes, making it an easy 30 minute dinner prep. That speed figures in for most of us. I did not have to deal with trying to spread out sticky dough, and didn't have any trouble flipping the crusts. Can you tell I have had some "trials" making low carb crusts before? Yep,  I have torn a few in the flip, had several stick to the pan, burned edges while the centers were goo, and had some that required a wrestling match to get them spread to the edges of the pan. Sorry if this list of difficulties sounds a bit like an infomercial. You know the ones that always make you feel the old way of doing whatever their product does is pure drudgery, but the new gadget makes it fun--and probably helps you lose weight too? Sad, but true. So, while this might not have the best flavor, it is easy. Easy is good. Have I sold it yet?

Asiago Coconut Flour Pizza Crust
4 eggs
1/4 cup plain yogurt
3 Tablespoons olive oil
1/3 cup coconut flour
1/3 cup shredded Asiago cheese
2 tsp Italian herbs
1 tsp granulated garlic
1/2 tsp salt

    Preheat the oven to 425 degrees. In a medium bowl, combine the eggs, yogurt and oil. Stir in the coconut flour, making sure to blend in all the lumps until smooth. Stir in the cheese, herbs and salt. Let the mixture thicken while you prepare the cookie sheet.
    Cut a piece of parchment paper to fit the pan. Secure it to the pan with a shot of an oil based pan spray. Pour about half of the batter onto one side of the sheet. Use the back of a spoon to spread the batter into the desired shape, a circle or space efficient rectangle. Repeat with the remaining batter.
    Bake the crusts for 12 minutes. Use that baking time to chop vegetables and prepare toppings. Remove the partially baked crusts and use a large spatula to flip them over on the parchment. Return them to the oven for an additional 5 minutes or until the edges are lightly browned. Remove the crusts and add the toppings of choice. Place the loaded pizzas back into the oven until the toppings melt, about 5 minutes.

There ya go, simple. The pizzas ended up very similar to those made with lavash bread, which is really convenient, but these are gluten free. I had anticipated guests for tonight's pizza buffet. Unexpectedly, I had only myself and the kiddo. That turned out to be kinda nice anyway. But no, we did not share the "bones" with the dogs. Although it may not have been a 5 star recipe, we ate it all up.