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Old 03-11-2011, 09:11 PM   #1
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Perfect Primal GF Pizza Crust, anyone tried this?

VIdeo here

Ingredients
Quote:
4 eggs
1/2 cup of coconut milk (or full fat milk)
1/3 cup coconut flour
1/3 cup flax meal
Add any spices or flavors you'd like to get a tasty crust. You can also cut the crust in strips and use as breadsticks. I personally add:
1 tbsp oregano
1 tbsp basil
garlic powder (i don't measure, i just add til i think its awesome)
I have all the ingredients and wanna use a recipe that doesn't have a lot of cheese.

ETA I only have wax paper and no parchment, I don't think wax paper will work

Last edited by dollkey; 03-11-2011 at 09:29 PM..
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Old 03-11-2011, 09:31 PM   #2
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I've never had it, but if an when you try it, let us know!! I have all of the ingredients too. It looks like it could be crunchy on the edges...my fav.
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Old 03-11-2011, 09:32 PM   #3
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I'm gonna make it right now. I'll probably make smaller round pizza crusts so I can flip them easily.
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Old 03-11-2011, 11:23 PM   #4
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Hi Dollkey, how did the crust turn out?
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Old 03-11-2011, 11:58 PM   #5
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It's delish! I will post pics later when we're done eating LOL

Very filling, too! I made four individual pizzas with the recipe and DH thought he will have two but just one was filling enough. I've had half of one and I think I'm done LOL
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Old 03-12-2011, 01:10 AM   #6
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This turned out to be really amazing. So easy to make and you can hold the pizza. Mine bowed a little because it was over topped LOL



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Old 03-12-2011, 01:16 AM   #7
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WOW!!!! I guess I will be having pizza this weekend!!! Thanks so much for posting the recipe as well as your pictures!!
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Old 03-12-2011, 01:28 AM   #8
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You're welcome. I did tweak it a bit. I posted on my blog my tweaks. I think the thing with coconut flour is different brands have different levels of "thirst". My coconut flour is very thirsty so I had to add more liquid.
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Old 03-12-2011, 01:46 AM   #9
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ok..I'm gonna make it, probably Sunday...I will post what happens. It really looks delicious.
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Old 03-12-2011, 06:05 AM   #10
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This is really cool. I had this pizza at 2 PM and it's now 9 PM and I am not hungry in the slightest.
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Old 03-12-2011, 06:54 AM   #11
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This looks so good. And I enjoy reading your blog. Thanks.
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Old 03-12-2011, 07:03 AM   #12
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Dollkey, did you make it without parchment paper?................. Ann
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Old 03-12-2011, 07:19 AM   #13
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Quote:
Originally Posted by 1annewil View Post
This looks so good. And I enjoy reading your blog. Thanks.
Thank you. That's very sweet of you.

Quote:
Originally Posted by Ann Lytle View Post
Dollkey, did you make it without parchment paper?................. Ann
Yes. I only have wax paper and everything sticks to it. I've tried foil before too with other pizza crusts and they also stuck to it. So I just used my baking sheet and greased them heavily with olive oil.
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Old 03-12-2011, 08:23 AM   #14
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Dollkey, can you give us a rough idea of the number of servings this makes? I watched the video and he made two crusts. I assume that he used two batches of batter but he didn't say. This looks really good and I've got all of the crust ingredients on hand (I'd use cream and water rather than coconut milk). My only concern is getting past the flavor of the coconut flour in a pizza. Was it very noticeable?
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Old 03-12-2011, 08:39 AM   #15
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LindaSue, I was able to make four individual sized pizzas about 6 to 8 inches in diameter, about half an inch thick. I was only able to eat half of one pizza. So I'd say 8 servings, depending on what you pile on top of it.

He used one batch of the recipe, I think. He just did two pizzas, different shape.

no coconut flavor for me.

Last edited by dollkey; 03-12-2011 at 08:46 AM..
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Old 03-12-2011, 08:43 AM   #16
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Hhave some in oven right now. Nukes some in square plastic container for 1 min. Tastes good, not at all coconutty and i used the coco milk, basically taste only seasonings.

I would say the video he only used one batch. It is thin batter but not runny.
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Old 03-12-2011, 08:55 AM   #17
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Nelle Belle I hope you enjoy it as much as we did. DH loved it.
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Old 03-12-2011, 10:38 AM   #18
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I am going to make another batch. First batch is good but too thick. I did 4 pancake sized circles and one big rectanlge. This batch i am going to make one big sheet and slice into bread size pieces before flipping. I am going to use it for bread sub.

Very filling. Very easy.

ETA. I added some salt and a tiny bit of liquid splenda instead of savory.

Last edited by Nelle Belle; 03-12-2011 at 10:56 AM..
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Old 03-12-2011, 11:57 AM   #19
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I smell bread garlic cheese bread sticks.
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Old 03-12-2011, 12:49 PM   #20
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This does look great..I'm thinking his batter is "thick" to stay in those particular shapes and not run into each other.

You can put foil on the bottom and oil or spray like crazy so it won't stick, too, I'm sure.
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Old 03-12-2011, 01:02 PM   #21
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I think on Mark's Daily Apple site, Ben says that the recipe has 15 g net carbs. So with 8 servings for me that's almost 2g per serving.
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Old 03-12-2011, 04:41 PM   #22
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I made a half batch of this for lunch today. It's not bad But I have a terrible time with the texture of too much flax... it feels slightly slimy in my mouth as I chew it. The taste is fine, it hold up to toppings (I can tell it does, but I only had a plain cheese topping in addition to sauce). I have taken to using flatout wraps as pizza base, and even though they are carby by comparison, I think I'll keep using them. So happy for all of you who love this recipe!
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Old 03-12-2011, 04:46 PM   #23
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Speck, I'm very glad you said that, because I'm pretty squeemy about that flax texture too. I'll either pass on this one or reduce the flax significantly and add something else to take its place - maybe raw wheat bran?
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Old 03-12-2011, 05:06 PM   #24
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Charski, thanks, I'm glad it's not just me. I remember years ago buying the flaxmeal after reading the About.com recipe for flax focacia, getting all excited, and then being so terribly let down by the texture of the flax. I can handle it half and half in one minute muffins, and things like that, and hot "cereal", but... anyway...
I'm trying to imagine what wheat bran would do to it (other than raise the carb count and make it no-long "primal"). I just don't know. And I'm so full from all my experiments today, I have no desire to find out right now LOL!
I did add some wheat bran to the cheese and egg pizza crust and was disappointed with both the appearance (all the specks of bran) and the texture became "pithy" with little bits of bran.
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Old 03-12-2011, 05:36 PM   #25
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Well, almond meal or flour might be something to consider then, if you wanted to keep it primal. I'd maybe do it half and half with the suggested amount of flax, whatever I used instead! AND I'd use golden flax, it seems a little less likely to give me that effect than the regular stuff does.
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Old 03-12-2011, 07:51 PM   #26
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Thank you dollkey, waiting to hear from you and now I'm going to make me some pizza tomorrow night for supper......................... Ann
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Old 03-12-2011, 09:59 PM   #27
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The original recipe used only coconut flour. I linked Ben's original blog post on my blog where he mentions the original recipe. The flax was his tweak. I have no problems with the flax texture whatsoever. And I like this recipe because it is lower carb and not a lot of prep work and I can whip it up in under 30 minutes.
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Old 03-13-2011, 03:33 AM   #28
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I think I did something wrong because it was thick...I pretty much expected that, so I added enough cream and water to make it like a pancake batter. After they were baked, they were really soft. I couldn't pick it up without breaking them. I made them into 8 mini pizza sizes and one bigger circle... Any ideas? Maybe I will try it again another time...
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Old 03-13-2011, 03:38 AM   #29
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Quote:
Originally Posted by fourstubbs View Post
I think I did something wrong because it was thick...I pretty much expected that, so I added enough cream and water to make it like a pancake batter. After they were baked, they were really soft. I couldn't pick it up without breaking them. I made them into 8 mini pizza sizes and one bigger circle... Any ideas? Maybe I will try it again another time...
Sorry about how it turned out for you.

Did you bake it for 20 minutes at 350? Maybe next time bake it a little longer since you've added liquid to it. At 10 minutes, if it looks set on top, flip it and maybe bake for another 15 to 20 minutes until more set.

And my mixture wasn't runny even though I added another egg and more liquid. When I spooned it onto the baking sheet, I had to kinda spread it around. That was the consistency I got. Hope this helps.
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Old 03-13-2011, 06:38 AM   #30
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Mine, both batches, are soft, but that is okay since i am using them for bread anyway.
Itf I do make a pizza with it, I will eat with knife and fork.

I like how full it keeps me and is a great bread sub. I have been eating too many LC wraps... 2 packs in 5 days. This recipe came at the right time.
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