• 2 1/2 cups wheat flour
• 1/2 cup coconut flour
• 1 teaspoon salt
• 1 1/4 cups lukewarm water
• 2 teaspoons active dry yeast
• 3 tablespoons Virgin Coconut Oil, melted
• 1 tablespoon brown sugar

Toppings (amounts as desired):

• coconut oil
• barbecue sauce
• cooked lamb or other meat of choice, chopped
• sliced mushrooms
• chopped tomatoes
• mozzarella cheese, shredded
• parmesan cheese, shredded
• salt and pepper to taste, if needed

Directions:

In a medium bowl, mix flour, coconut flour, and salt. Set aside.

In a large bowl, stir 1/2 cup lukewarm water, yeast, oil, and sugar; let stand until foamy.

Stir in the remaining 3/4 cup water. Add flour mixture.

Mix together and form into dough. Knead the dough on a floured surface until smooth and elastic.

Form the dough into a ball. Place ball into a bowl greased with extra coconut oil and turn once to coat. Cover with a damp towel and let it rise in a warm place until doubled in size, about 30–45 minutes.

Once dough has risen, punch down gently and roll out to desired shape and thickness. If using a large cookie sheet, grease sheet with palm shortening and roll dough out on the sheet to cover.

Brush dough with coconut oil. Spread the barbecue sauce on and sprinkle with a bit of mozzarella cheese. Add remaining toppings of choice and top lastly with parmesan cheese.

Preheat oven at 425 degrees and bake for 15–25 minutes or until golden brown and the cheese is bubbly.

Enjoy!

Recipe courtesy of Marianita Shilhavy.

Recipe prepared by Marianita Shilhavy and photographed by Jeremiah Shilhavy (all copyrights reserved).

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