Served up on a grain-free, coconut-flour crust, these fun mini pizzas are a hit with my kids. Little hands just can’t stay away. (Even for pictures!) They’re also easy, thanks to the expert planning of Cara Faus — the creator of the Grain-Free Meal Plan I recently signed up for. Cara is the queen of kid-friendly, grain-free, EASY food. To make these pizzas, you basically just assemble a bunch of lovely leftovers. What could be faster?
How is that possible?
WITH PLANNING. Imagine making a big ol’ batch of coconut flour pancakes one morning. The batch is so big that you’ve got to store your leftovers in the fridge.
So what? Does that mean you have coconut flour pancakes the next day for breakfast too?
(See, Cara is FAR more original than me. I’d just serve them AGAIN and AGAIN until everyone got sick of them.)
Instead, use those leftovers as ready-made mini pizza crusts. Whip them out and top them with tomato sauce, cheese, and sausage (or whatever toppings float your boat). Then just heat them up until the cheese is nicely melted. Voila!
How EASY is that? If you’re like me and could use a helping hand planning your meals so that your kitchen runs as efficiently as possible, you should check out Cara’s Grain Free Meal Plans. And thanks, Cara, for sharing this recipe with my readers!
Coconut Flour Mini Pizzas
Makes 12 silver dollar pancakes
- 4 eggs
- 1/4 cup coconut flour (where to find coconut flour)
- 1/4 cup yogurt or apple sauce (where to find yogurt & starter cultures)
- Ghee, butter, or coconut oil for frying (where to find ghee, butter, & coconut oil)
Mix ingredients and let them sit for five minutes. (This is an important step! Coconut flour needs this time to absorb the liquid and get to the right consistency.) Put 1 teaspoon fat on griddle and melt over medium heat. When griddle is hot, pour 1 tablespoon of batter on for each pancake. Allow to cook until golden brown, 1-2 minutes on each side.
- 6-10 Coconut flour pancakes
- ½ cup sugar-free and additive-free tomato sauce or diced tomatoes
- 1 cup grated cheese (Monterrey Jack, Cheddar, and Mozzarella have all worked for me)
- ½ cup crumbled sausage or other desired toppings
Lay coconut flour pancakes in a single layer on a broiler-safe cookie tray, lined with parchment paper if desired (for easy clean up!).
On coconut flour pancakes, spread tomato sauce, layer on cheese and top with sausage.
Broil on high for 3-4 minutes, until cheese melts.
Imagine the possibilities. Any leftover veggie is game. Use a variety of cheeses. Nix the tomato sauce in favor of a leftover pesto. Get creative. These are so quick!