Grain Free- Pizza Crust

1. Combine all ingredients except toppings in blender pitcher and process for 10 seconds or so. Let batter rest for 10 minutes to hydrate coconut flour. 2. Heat two 9 or 10 inch skillets over medium heat. (Oil the bottom lightly if the nonstick coating isn’t great). Pour 2/3 cup batter into each skillet. 3. Cook over medium until the crust is solid and the bottom side is golden (see pic). Then use a pancake turner to turn it over and cook a few minutes on the other side. Preheat oven to 400 degrees. 4. Transfer crusts to a baking sheet lined with tin foil, and top with sauce and toppings. Make sure you use lots of garlic powder if it’s for me. And I like mushrooms. A lot. 5. Bake for 5-10 minutes. Since the crust is already cooked, you just want everything hot and the cheese (if using) to melt. If you don’t add a lot of toppings, it’ll need only a few minutes in the oven. If you layer veggies three inches thick like I did…..a few more minutes. 6. Serve. Enjoy. Makes 2 individual crusts. Beware, they may not look big, but they are filling. FILLING. I found the texture breadlike and soft, I may crank the stove or oven heat next time to see if I can get the bottom to crisp more, but they were certainly very much enjoyed. I may play with adding some chickpea flour to this recipe (you know, once we add beans back into our diets) to get more substance and crispness. But its also lower in calories this way. So I can put more stuff ON it! Let me know what you think of it. Nutrition Facts: (Per crust) 139 calories, 2.2 g fat, 8.9 grams carbohydrate, 5 grams fiber, 13.2 grams protein