“Honey, this is the best pizza you have ever made!” ~ My husband
Every other week we have a family pizza night and with our various food restrictions and preferences, I always end up making a few different kinds of pizza to make sure everyone is accounted for within our budget. This week I took on making a THM-friendly S-pizza, so that we could enjoy all the delicious cheese and toppings we wanted! It was a hit! YUM!!!
Trim Healthy Mama has a similar pizza crust recipe called “Speedy Thin Crust Pizza”, so I used this recipe and one I found at AskGeorgie.com to come up with an awesome version of my own! This crust held together nicely, although there may be a few changes I would make next time. But, it was definitely worth making!
Trim, Healthy Tuesday (THM): Grain-Free S Pizza Crust
Ingredients
- 1 1/2 cup egg whites
- 1/2 cup coconut flour
- 1/4 cup ground flax meal, optional
- 1 cup shredded mozzarella cheese
- 1-2 tbsp italian seasoning, or the equivalent of the italian herbs basil, parsley, and oregano
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- pepper to taste, if desired
- 1-2 cups marinara sauce
- 1/4 cup fresh basil, chopped, optional
- 2 cups mozzarella cheese, shredded
- Toppings of choice: cooked chicken, diced veggies, sliced onions, mushrooms, spinach, turkey pepperoni, roasted red peppers
Directions
- Mix together egg whites, coconut flour, flax meal (if using), 1 cup shredded mozzarella cheese, and seasonings.
- Using a 9×15 cookie sheet, set out a piece of parchment paper on the tray and spray it/oil it to keep things from sticking (I did not do this and it was a pain in the bottom to remove the pizza once cooked).
- Pour the pizza crust mixture onto the sprayed parchment paper-lined cookie sheet and spread it around as evenly as possible, making sure to get to the corners.
- Bake for 20-25 minutes at 450F, or until cooked through all over.
- Remove from oven and let cool slightly before adding desired toppings. I LOVE fresh basil with pizza for a more authentic taste but use whatever strikes your fancy. We really loaded ours up.
- Put back into the oven and bake at 450F for 5-10 minutes, until toppings have baked up and cheese has melted. Broil on high for a few minutes to brown the crust, if desired.
- Slice up and enjoy! A hearty side salad topped with flavorful S delights is a great addition to this yummy pizza.
Who Doesn’t Love a Good Cheesy Pizza?
I hope this pizza crust works as well for your family as it did for mine! What a great thing to enjoy a guilt-free pizza and not worry about suffering the after-effects of it, let alone the price tag of buying pizza from normal pizza chains!
What kind of pizza is your personal favorite? What are your favorite pizza toppings?
YUMMO!! This looks AWESOME! I still haven’t made any of the pizzas in the book except for the FP Pizza! This is motivation. 🙂
Thanks for linking at Trim Healthy Tuesday!
Tried this tonight for the first time, because it sounded so delicious! It turned out great and held up so nicely. The only thing I’ll try differently next time is omitting the italian seasoning. It was too strong for us. Thanks for sharing this awesome recipe!
You’re super welcome! I’m glad you gave it a try! Definitely tweak to make it fit your taste buds best. =0). God bless.
Just curious why you only used egg whites for an S crust? Is there a reason why whole eggs wouldn’t work? Thanks!
Not at all! You could totally do this with whole eggs. I chose not to for two reasons: 1. Eggs were likely running low when I made this and I has plenty of carton egg whites (just telling the truth =0)…eggs are a precious thing here!), and 2. I do like to try to keep a balance on some things when possible to not make it a heavy S unless it’s awesome as such (like a decadent dessert or something). To me, the flavor alteration is indistinguishable between egg white or whole egg for something like this, where it is mixed in with so much other flavor sources =0). Make sense?
Glad whole eggs are ok. We live beside an egg farmer!
Oooo, awesome!!! I WISH!!! Enjoy those farm fresh eggs!
Can you make this with almond flour instead? Would the portions be the same?
I am sure that it would work with almond flour, but I think you would need quite a bit more. Coconut flour is special for grain-free use because it expands substantially when baked with liquids. I am not really sure what the alterations would be, but expect more flour and less liquids. Make sense?
Do you think this would work with a Pampered Chef baking stone? Mine has no edges on it. Do you think I would have to use the parchment with it?
Honestly I couldn’t tell you. I know the crust is fairly sturdy so it would sit just fine in my opinion, but I don’t know if you would need parchment. If you are brave enough to give it a try, please write back and let me know =0). That’s a great question.
YES. I used it with a Pampered Chef baking stone. I covered it with parchment paper and put a coating of olive oil over the parchment for a crispy bottom to the crust. It was great.
Do you think this could work with oatmeal flour?
Oatmeal flour would change this from S to E, so other things would have to change too, such as eggs to egg whites. I would suggest trying oatmeal fiber over oatmeal flour to try to keep other options open, but even that will take some serious reconfiguration. So, I suppose the short answer is no, lol. Sorry! I do though think that the THM book provides some awesome options that would include oatmeal flour if desired. In such a case you can try starting with any known pizza crust recipe, subbing the oatmeal flour, and taking out all the fats and subbing them as needed. If you have a recipe you would like some help altering, just let me know! I’d be happy to help!
From one blogger to another, this recipe was AMAZING and a keeper. Thank you for sharing it with us!
Wow thanks! I’m thrilled to have given a quality recipe!! Yay! That’s always the goal and a blessing =0)
Hi this looks amazing and am planning on making it tonight, do you think I could make it without the cheese in the crust?
Hmmmm, well, the cheese serves as a binding agent in the crust, so you can try it, but don’t be surprised if it starts falling apart. If dairy is the concern, I would try subbing with a dairy alternative cheese.
Can tapico flour replace coconut flour? It’s used in chewy Brasilian rolls. Thanks so much!
No, I wouldn’t think so. Tapioca is a thickener for a lot of gluten free foods, and is a starchy flour. Coconut flour may thicken slightly, but not in the same way, and it is all fat. Almond and coconut are in the same flour family, while tapioca is a starch like arrowroot and potato starches. But, if you explain or link the recipe I can see if I can suggest a sub for you. =0)
Wow, I’m a fellow THM and just discovered your blog. What a wonderful resource. I especially appreciate it when THM bloggers take the time to share the nutritional info in addition to the meal type. I see you’ve done that on many of your recipes. Thank you so much!! Looking forward to following you.
Awesome! I’m thrilled to hear it! If I can help you in any way, just let me know. Blessings!
Does the coconut flour give a coconut flavor? Thank you!
Not that I have noticed. I usually notice coconut flavor more in the baked dishes but when I use quite a bit of it with no other strong flavors. In the pizza crust you can add awesome herbs and garlic powder which will totally cut any coconut flavor that could have been present. =0)
Just made this and oh my how phenomenal!!THANK YOU!
I can’t have dairy and I noticed another question regarding whether the cheese could be left out. Any other ideas other than a cheese alternative? Something else that binds?bid really love to be able to give this a try. Thank you 🙂
If it were me I would look at it as an experiment and try using 3-4 eggs and then increase the flax meal by two tablespoons. I can’t guarantee the quality of this texture, but it’s certainly a start. Since the crust is already an S crust, using whole eggs will be just fine, as the fat content does not need to be overseen very much. So, if you give this a try, definitely let me know how it turns out!
Brewers yeast
Could you use great value pizza sauce, would it still be an S?
The brand doesn’t matter but rather the contents of the item. For an S meal, you can’t have more than 10g carbs in the whole portion you eat, so you will need to see how many carbs are in the sauce, consider how much you will use for each slice and divide accordingly. Enjoy!
so how many eggs would I use instead of egg whites?
If you simply want to change out the egg whites for eggs I recommend just cracking eggs until measuring 1 1/2 cups. The change would make this a deep S dish, rather than one that’s a bit more balanced, so keep that in mind. Enjoy!
What is the difference between using the flax meal and omitting it? Does it affect the taste at all? Thank you.
Can’t wait to try this! About how many servings do you cut this into? How many slices/servings to keep you in S territory?
Thanks for the recipe! I have been GF since 2002 and just starting THM since it is so GF friendly and also trying to cut out sugar. I made this tonight and really enjoyed the crust! We sampled the crust before adding toppings, and we all liked the flavor, plus I was thinking this would be great as breadsticks dipped in some olive oil! (as a low carb bread option) I halved the recipe and used a smaller pan since I was the only one eating it this time, but I feel very Satisfied. Really helped those pizza cravings!! Very quick to make as well and I had shredded bagged cheese on hand that I mixed into the crust. The mix contained Parmesan, which I think is on plan for S-meals, and added some nice flavor to the crust. Sipped some GGMS Punch from another pinner!
I am so happy to find this recipe!!! Thank you for sharing it!! I have so trouble finding low carb meals my husband will eat and this was a hit! Delicious!!!!
This is the winner for THM pizza crusts!! I’m printing it off and high-lighting it! My finicky hubbie LOVED it and I did, too! I even think the crust would be yummy all by itself, sliced into strips and dipped into pizza sauce. Thank you so much for creating this recipe! I mixed up so nicely and I rolled it between two pieces of parchment paper, baked it, spread with left over spaghetti sauce, pepperoni, & cheese. I only wish I’d made more LOL!
Is there any reason to use the FLAX seed?
So I made this without the flax, it is awesome!! Even my 5 year old and 2 year old loved it!
Fantastic!!! Glad it was a hit!!
The flax adds some omega-3s and aid in the “holding together” of the crust. It is a binder, replaces a few eggs, and adds nutrients =0). Make sense?