5 Egg Whites
2 TB Flax Meal
2 TB Coconut Flour
(sub any flour here)
2 TB Psyllium Husk Powder
(sub more flour here)
2 TB Pumpkin Puree
2 TB Nutritional Yeast
(sub parm cheese or other seasoning here)
1/2 TB Xanthan Gum (or corn starch)
2 Teaspoons Baking Powder
2 TSP of Apple Cider Vinegar
3/4 Cup Coconut Milk
(sub any liquid)
few drops of stevia
Sea Salt & Pepper
1/4 cup Chopped Red Onion
1 cup frozen kale
(you can use spinach!)
Mix everything and put into a pie pan
bake at 425 Degrees for 25-30 minutes!
Let cool, take out of pan before adding toppings
Put back into the oven for 15 minutes to melt the toppings
I prepped the crust the night before..
Baked 425 Degrees for 25-30 Minutes
Put it in the fridge over-night
(but you could totally use it right away,
you just need to put it onto a pizza pan then top it
& put it back into the oven!)
Topped mine with some No Salt Added Tomato Sauce
Mixed with some Basil, Oregano, Nutritional Yeast, & Stevia!
-Also added some mini mushrooms, olives, artichokes, & feta!!
^Put it on a pizza pan & back into the oven for about 15 minutes at 400 degrees
Just to melt the toppings!
**Sidenote: this “crust” is not as CRISPY as you may be used to.
It’s definitely more like a cake-consistency!
If you let it cool out of the oven, it’s wayy easier to eat!
If you’re hungry right away though, you may need a fork ;]
Let cool before cutting into a PIZZA!
Such a healthy alternative to a regular pizza ;]