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Directions
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to save yourself a mess later on.
2. In a large bowl, whisk together the coconut flour, baking powder, salt, garlic powder, onion powder, oregano, and basil, getting ’em well-acquainted like old neighbors.
3. In a separate bowl, beat the eggs and then add in the shredded mozzarella, Parmesan, and cream cheese. Give it a good mix until it’s as harmonious as a Sunday church choir.
4. Blend the wet ingredients into the dry, and then stir in the olive oil and apple cider vinegar until you’ve got a dough that’s willing to stick together like family.
5. Spread the dough into a circle on your prepared baking sheet, patting it to about 1/2 inch thickness like you’re tucking in a well-loved quilt.
6. Bake for about 15 to 20 minutes, or until you see a golden color that reminds you of the wheat fields at sunset.
7. Let it cool slightly before adding your favorite pizza toppings, and then bake it again until everything’s bubbling and warm, like a hearty embrace.
Variations & Tips
– Feel free to toss in some chopped fresh herbs from your garden into the dough for an extra homegrown touch.
– You could sprinkle a bit of almond flour on top before baking for a crispy texture that mirrors the crunch of autumn leaves underfoot.
– If dairy doesn’t sit well with you, try using non-dairy cheese substitutes that melt well, remembering that the best meals are those that bring everyone to table, no exceptions.
– And don’t you forget, leftovers (if you have any, that is) can be stored in the fridge and make for a delightful lunch snack, just like when we’d wrap up picnic remnants, knowing they’d taste just as sweet the day after.