Back where I grew up, there’s this fantastic pizza place: Lorenzo’s. Man oh man, it’s to DIE for – which is probably what would happen if I ate it now. Combined with one of their antipasta salads coated with their pink house Italian dressing… it was one of my favorite things about life.
What is it about pizza? We can let go of so many things – sandwiches, pasta, cereal – but there’s something about the ooey-gooey mix of sauce, cheese, & meat that just brings us back for more. For me, I think it truly is about the sauce-cheese-pepperoni, but for my husband… he wants the real deal. I’m perfectly happy with the oopsie crust, but something about the texture doesn’t sit well with him. Since I took away most of his favorite foods last year, I’ve been on a quest to find an acceptable crust.
I think I’ve done it!
Coconut & Rice Flour Pizza
Makes one large pizza
What you need:
- 4 eggs OR 3 eggs + 1/4 teaspoon xantham gum
- 1/2 cup milk (of any variety)
- 1/3 cup coconut flour
- 1/3 cup rice flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- herbs & spices, as desired.
How to do it:
- Beat eggs well, then add milk.
- Add dry ingredients. Allow to rest about five minutes, then mix together until smooth.
- Butter the heck out of a pizza pan or stone.
- Scoop mixture on top. It’ll be more like pancake batter than pizza dough, but just as tasty!
- Bake 15-20 minutes at 350° until cooked through & a bit brown around the edges.
- Add toppings (easy on the sauce; this is a dense crust) & throw back in until cheese is bubbly & a bit browned.
Enjoy! I served with a delicious Antipasto Salad of romaine, pepperoni, salami, black & green olives, mozzarella & bacon. Yum!! Almost like Lorenzo’s…