Janny’s Flatbread and Pizza Crust
Our winner for the 2017 Community Recipe Challenge is this flatbread/pizza crust that is anything but boring! It’s made from pecans, eggs, herbs, and more. It’s delightfully surprising and is the perfect vehicle for your Phase 3 meat and veggies. I topped mine with ground beef, kale, onions, and sugar-free tomato sauce, but you can put whatever you want on yours! Thanks to Janice for this delightful Phase 3 dish.
Notes from our taste testers:
- “Pizza crust from pecans? Don’t be skeptical – this is amazingly delicious”
- “This is a super helpful staple recipe for Phase 3. You can literally put any Phase 3 food on top, creating different flavor combos”
- “Savory and a total treat”
Prep time: 10 minutes
Total time: 25 minutes
Makes: 2 crusts, 1/5th of a crust is a snack portion
Phase 3
Ingredients
2 Eggs
2 1/2 cups pecans (Blend them in a food processor)
1 Tbps. coconut flour
1 tsp. pink Himalayan salt
1 tsp. pepper
1 tsp. garlic powder
1 tsp. parsley chopped (fresh or dried)
1 tsp. Italian seasoning or oregano
Dash of garlic salt
Directions
Blend pecans in a food processor until they are finely ground. They will make a sticky mixture. Combine all dry ingredients in a separate bowl: coconut flour, pink Himalayan salt, pepper, garlic powder, parsley, Italian seasoning or oregano, garlic salt. Scrape pecan mixture into the bowl with dry ingredients. Add the eggs and mix all ingredients together.
Use a round cake pan to shape your flatbread/pizza crust. Take a piece of parchment paper and place in the round cake pan. Pour/scoop 1/2 of the mixture into the parchment lined round cake pan. Use a scraper or your hands to evenly spread the mixture into a thin layer throughout the pan, pressing the mixture towards the sides and trying to remove any indentions or creases the parchment paper may naturally cause on the sides.
Bake at 375 for 10-12 minutes. The texture of the flatbread will sort of be crispier on the sides but soft/moist throughout the rest. This recipe makes 2 crusts so you can do 2 at a time if you have 2 round cake pans or cook one at a time if you only have one.
You can use the flatbread/pizza crust immediately to make a pizza with sugar-free pizza sauce and your choice of Phase 3 foods and cook it again for 10 minutes.
Our winner for the 2017 Community Recipe Challenge is this flatbread/pizza crust that is anything but boring! It’s made from pecans, eggs, herbs, and more. It’s delightfully surprising and is the perfect vehicle for your Phase 3 meat and veggies. I topped mine with ground beef, kale, onions, and sugar-free tomato sauce, but you can put whatever you want on yours! Thanks to Janice for this delightful Phase 3 dish.
Notes from our taste testers:
- “Pizza crust from pecans? Don’t be skeptical – this is amazingly delicious”
- “This is a super helpful staple recipe for Phase 3. You can literally put any Phase 3 food on top, creating different flavor combos”
- “Savory and a total treat”
Prep time: 10 minutes
Total time: 25 minutes
Makes: 2 crusts, 1/5th of a crust is a snack portion
Phase 3
Ingredients
2 Eggs
2 1/2 cups pecans (Blend them in a food processor)
1 Tbps. coconut flour
1 tsp. pink Himalayan salt
1 tsp. pepper
1 tsp. garlic powder
1 tsp. parsley chopped (fresh or dried)
1 tsp. Italian seasoning or oregano
Dash of garlic salt
Directions
Blend pecans in a food processor until they are finely ground. They will make a sticky mixture. Combine all dry ingredients in a separate bowl: coconut flour, pink Himalayan salt, pepper, garlic powder, parsley, Italian seasoning or oregano, garlic salt. Scrape pecan mixture into the bowl with dry ingredients. Add the eggs and mix all ingredients together.
Use a round cake pan to shape your flatbread/pizza crust. Take a piece of parchment paper and place in the round cake pan. Pour/scoop 1/2 of the mixture into the parchment lined round cake pan. Use a scraper or your hands to evenly spread the mixture into a thin layer throughout the pan, pressing the mixture towards the sides and trying to remove any indentions or creases the parchment paper may naturally cause on the sides.
Bake at 375 for 10-12 minutes. The texture of the flatbread will sort of be crispier on the sides but soft/moist throughout the rest. This recipe makes 2 crusts so you can do 2 at a time if you have 2 round cake pans or cook one at a time if you only have one.
You can use the flatbread/pizza crust immediately to make a pizza with sugar-free pizza sauce and your choice of Phase 3 foods and cook it again for 10 minutes.
