Recipes

Coconut Barbecue Pizza

Prepared by Marianita Shilhavy Photo by Jeremiah Shilhavy

• 2 1/2 cups wheat flour
• 1/2 cup coconut flour
• 1 teaspoon salt
• 1 1/4 cups lukewarm water
• 2 teaspoons active dry yeast
• 3 tablespoons virgin coconut oil, melted
• 1 tablespoon brown sugar

Toppings (amounts as desired):

• Coconut oil
• Barbecue sauce
• Cooked lamb or other meat of choice, chopped
• Sliced mushrooms
• Chopped tomatoes
• Mozzarella cheese, shredded
• Parmesan cheese, shredded
• Salt & pepper to taste, if needed

In a medium bowl mix flour, coconut flour, and salt. Set aside.

In a large bowl stir 1/2 cup lukewarm water, yeast, oil and sugar, let stand until foamy.

Stir in the remaining 3/4 cup water. Add flour mixture.

Mix together and form into dough. Knead the dough on a floured surface until smooth and elastic.

Form the dough into a ball. Place ball into a bowl greased with extra coconut oil and turn once to coat. Cover with a damp towel and let it rise in a warm place until double in size, about 30-45 minutes.

Once dough has risen punch down gently and roll out to desired shape and thickness. If using a large cookie sheet grease sheet with palm shortening and roll dough out on the sheet to cover.

Brush dough with coconut oil. Spread the barbecue sauce on and sprinkle with a bit of mozzarella cheese. Add remaining toppings of choice and top lastly with parmesan cheese.

Pre-heat oven at 425 degrees and bake for 15-25 minutes or until golden brown and the cheese is bubbly.

Enjoy!

By Marianita Shilhavy

coconut-barbecue-pizza

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