Recipe and images courtesy of Romy London (@romylondonuk on Instagram)

We all love pizza right? Tuck into this Keto friendly thin and crispy pizza made with a Coconut flour base. Great for family pizza nights or a quick and easy dinner, topped with our Italian herbs, mushrooms, black olives and capers. If you are on a Keto diet you may find it difficult to indulge in your favourite foods, this pizza will kick those cravings!

Prep time: 15 minutes

Cook time: 25 minutes

Ingredients (makes 1 pizza)

• 80g coconut flour
• 2 tbsp psyllium husk powder
• A generous pinch of salt
• 1 tsp dried Italian herbs
• 1 tbsp + 1 tsp olive oil
• 240 ml hot water

For the toppings:

• 70 ml tomato passata
• ¼ tsp dried oregano + extra for garnishing
• ½ tsp Italian herbs
• 30g sliced chestnut mushrooms
• 2 tbsp sliced black olives
• 1 tbsp capers
• 50g shredded vegan cheese (coconut-based)

Method:

1. Start by preheating your oven to 220C.
2. In a medium-size mixing bowl, combine the coconut flour, psyllium husk, saly, herbs and
   olive oil, then pour in the hot water and combine into a firm dough using a spatula. Gently
   knead the dough between your hands for 30 seconds, then form a ball and set aside for 10
   minutes.
3. Gently press your keto pizza dough into shape on a non-stick parchment or silicone baking
   mat, then transfer to the oven and pre-bake for 15 minutes.
   In the meantime, mix your tomato passata with the oregano and Italian herbs. Spread it
   across the pre-baked pizza base and top with your favourite pizza toppings - such as
   mushrooms, olives, and capers.
4. Lastly, sprinkle your keto pizza with vegan cheese and transfer it to the oven. Bake for
   another 10 minutes or until your cheese is nicely melted.