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I love pizza. It remains my absolute favorite SAD food.  I make no apologies for this!

However, a grain-free girl needs a substitute to enjoy such an indulgence.  I’ve made a lot of different crusts so far.  I make a mean cauliflower crust, and meatza is just so quick and easy.  However, last night I didn’t have any thawed meat or the patience to work with the cauliflower.  I came across this recipe and it seemed to tick all the “easy” (read: lazy) boxes, and I had all the ingredients so I decided to try it!  Here is my result (the pics aren’t great, sorry!):

Pepperoni and onions!  I made it nice and thin:

And this sort of shows the texture of the crust:

So how was it?  Well, as you can see it’s pretty bready.  On the other hand, it’s VERY soft. Almost too soft to support the pizza.  It seemed a little better as it cooled off though.  There is no real “bite” to it though – it’s a bit more like cake than bread.  The taste was very benign, despite all that coconut!  I think the garlic helps to quash the overt coconut flavor.

I think I’d make this again, but I would try cooking it a little longer to dry it out some more.  I think this batter (sans garlic) could be useful for other things, so I’m excited to try that out.  Flipping the crust revealed a more porous surface, which kind of sucked up the tomato sauce, so I’m not *entirely* sure if I will do this next time.  Maybe if I cook it a few more minutes under the broiler after flipping (before toppings) that it will help to “toast” it better?  I’d like a more crispy crust for sure, but I really did enjoy this pizza!

Here’s my bit of cooking wisdom, before I go: to make a very tasty pizza sauce, always caramelize some tomato paste in the pan before adding the rest of the tomatoes.  Just warm up some pure olive oil (extra virgin is not best for this, due to the oxidization at high temperatures), and put in a nice scoop of tomato paste.  I like a lot, since I prefer a very thick pizza sauce…maybe 1/3-1/2 a can.  Mush it around the pan till it starts to sizzle some.  After a minute or so, it’ll take on a deeper, almost browner color.  You don’t want to cook it too long, but this one step really helps to pack the “tomatoey” punch.  I usually add garlic after this step since I want to cook it a little, but I don’t want to burn it.