I have tried for a few months now to figure out a way to make the quesadilla dough recipe (it’s made with 2 tbsp coconut flour) act more like a pizza crust. Yesterday I made 3 kinds of crusts experimenting with one thing after another.
I used oat flour (2 tbsp) which made the carb count too high but worked really well. I tried adding flax (2 tbsp) which worked but, for me personally, flax is not a flavor I enjoy.
So then I’m thinking why not just add some almond flour? I did that and it worked! It was bland though!! I got up this morning to make this thing one last time. I knew exactly what to do to bring this to its highest potential and I think I did it. Yes. I did. Check out these amazing pictures from people who have tried this recipe!
It’s starting to get firm again so I microwaved it another 10 seconds before rolling it out.
I sliced off the sides with a pizza cutter and then added those slices back into the top of my dough with a rolling pin. I used my finger to drag a line down the length of this on each side about a third of the way in as a guide. This gave me an idea of where to stop slicing for the strips.
Once you’ve cut those strips don’t move your stromboli until it’s all wrapped up.
Wow! Look at that thing! What have I done? I can’t wait to make 90 million different versions of this. Today it was just mozzarella and pepperoni inside.
This is the part that gets me. This picture above showing how really this is bread even though we are using cheese to make it act like a dough. With the combination of almond flour and coconut flour this is just one recipe I will be going to over and over again. I couldn’t have been more pleased with the results. I hope this is one that you will like too!
Update: If you are using a higher-fat cheese for this recipe and your dough comes together really quickly but it’s wet, then add in one more tablespoon of coconut flour and extend the baking time to 20 mins. It will still come out.
The cheese I use has about 5 grams of fat per 28 grams serving. I used a Monterey shredded cheese today (8 grams fat per 28 gram serving), and it was really wet. Adding in the extra coconut flour helped it out tremendously. Here are my results using a higher-fat cheese.
This is with Monterey jack shredded cheese. I baked 18 mins and it was still moist, so I think 20 mins would be better. (It’s that colour because I added in paprika today! I made a BBQ chicken stromboli with this.) I do, however recommend the 2% mozzarella for the best results.
The difference is pretty big to me so I recommend using a lower fat cheese with this dough!
2% mozzarella cheese dough!
Special notes for working with this cheese dough:
Be sure to use cheese that is <1 carb per serving. If using a pre shredded cheese with over this amount of carbs per serving then it adds starches and powder (used to keep the shreds from caking together) to the dough which will not produce a dough like you see in the pictures above. I also recommend using a regular shred for the cheese.
4 tbsp Almond Flour
3 tbsp Coconut Flour
4 tbsp melted butter
1 1/4 cup mozzarella cheese (140 grams) shredded (I used a lower fat cheese, 2% milk mozzarella, preshredded by Kraft. This is usually what my grocery store has to offer.)
1/2 tsp fennel seed (or 1/4 tsp garlic powder)
1 tsp red pepper flakes (optional)
1/8 tsp garlic powder
1 egg (large)
- For Filling
1/2 cup mozzarella cheese shredded
28 grams pepperoni slices (about 14)
- Preheat oven to 400 degrees
- melt butter in the microwave and set aside.
- Combine spices with shredded cheese and melt in the microwave at 30% power for about 2 mins in a 1200 watt microwave.
- Add almond flour, coconut flour, melted butter and egg to your melted cheese and combine. (Use 4 tbsp coconut flour OR omit the butter if you are using a higher fat cheese, anything over 5 grams per 28 gram serving IF it’s too wet when you mix your ingredients. If you have to add the extra coconut flour then extend the baking time from 15 mins to 20 mins.)
- Microwave the dough/batter for 5-10 seconds to make sure all the ingredients are well combined.
- Before rolling out the dough microwave again for 10 seconds.
- Form a rectangle on top of parchment paper (I use these silicone baking mats but parchment paper works just as well!), place another sheet of parchment paper on top and roll out into a rectangular shape.
- Slice the sides (the longest sides) to get nice straight edges with a pizza cutter.
- Using the pizza cutter slice the strips on each side evenly. Only go about a third of the way in to leave room for the filling.
- Add the cheese and pepperoni to the middle of your dough and fold the strips over the top.
- Fold up the dough on the ends to close the stromboli up.
- Bake at 400 degrees for 15 mins. (20 mins for a higher-fat cheese with extra coconut flour added)
- A higher fat cheese can produce a wetter dough. If this happens you can add in 1 tbsp coconut flour to bring it together as a dough.
- Serves 5
- Per Serving: 300 Calories; 26g Fat; 13g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3 net carbs
- Calories for just the dough: 1184 Calories; 102g Fat; 48g Protein; 24g Carbohydrate; 12g Dietary Fiber; 12 net carbs