1 cup unsweetened coconut milk
½ cup coconut flour
2 tsp. onion powder
½ tsp. baking soda
1 tsp. salt
1 tsp. oregano (fresh or dried)
1 tsp. parsley (optional, fresh or dried)
1 tablespoon minced garlic
Get creative and choose your own seasonal toppings! I like to use organic chopped tomatoes (canned or fresh) as the base.
Preheat your oven to 375 degrees. Line a pizza pan with parchment paper, grease the top with coconut oil and set aside.
In a medium bowl, beat the eggs and milk.
Add the remaining ingredients to the bowl and mix together. The crust dough will be almost the consistency of brownie batter so don’t fret if it’s more of a batter than a dough! Once well mixed, spread the dough onto the pan creating an even circle (works well in a small hotel pan for square pizza).
Bake for about 15 minutes, or until golden brown. Remove pan from the oven and immediately “flip” it over. (A good trick is to flip it onto a large plate and “slide” it back onto the parchment-lined pan).
Add seasonal toppings and pop it back into the oven. Continue to bake until the cheese bubbles (about 10 minutes).