Co­conut & Tapi­oca Pizza Crust Recipe

Serves 4 MEDIUM

Wine & Dine Cookbook - - EAT WELL -

With a lightly crumbly and savoury base, this is Wendy’s favourite go-to meal for the kids. It’s su­per ver­sa­tile as well, so take your pick of top­pings.

130g tapi­oca flour, plus ex­tra for dust­ing 40g + 3 tbsp co­conut flour*

1 tsp sea salt

125ml olive oil

125ml warm water

1 large egg, whisked (or 1 tsp chia seeds/

ground flaxseed in 3 tsp water)

Spe­cial equip­ment

32.5-cm pizza pan crisper or hot pizza stone

1. Pre­heat oven to 200°C.

2. Com­bine tapi­oca flour, 40g co­conut flour and salt in a bowl. Stir in olive oil and warm water, and mix well. Add egg and mix un­til fully in­cor­po­rated.

3. Add 1 tbsp of co­conut flour at a time into flour mix­ture un­til you have a soft, sticky dough. Dust some tapi­oca flour on the ta­ble, then gen­tly knead dough un­til it doesn’t stick on your hands.

4. With a rolling pin dusted with tapi­oca flour, roll out dough to de­sired thick­ness on parch­ment pa­per. Place pizza dough on pizza pan crisper or hot pizza stone, and bake for 10 to 15 mins.

5. Re­move baked crust from the oven. Add pizza sauce and top­pings like cherry toma­toes, ham and fresh basil, then bake again for an­other 10 to 15 mins.

*Avail­able at Ryan’s Gro­cery.

Co­conut & Tapi­oca Pizza Crust Recipe

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