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¼ cup all-purpose flour (can substitute Gluten-Free All-Purpose Flour Mix to make this recipe
Gluten-Free)
1 Tablespoon coconut flour
2 Tablespoons Optimum Nutrition French Vanilla Crème Gold Standard Whey Powder
1 ½ teaspoons baking powder
½ teaspoon granulated monkfruit sweetener
Pinch of sea salt
1/3 cup plain coconut yogurt (can also use plain Greek yogurt)
1 large egg white, lightly beaten
TOPPINGS:
Dark Chocolate Drizzle (To make: Combine 4 teaspoons dark chocolate chips + 1 teaspoon
Coconut oil in microwave-safe bowl, melt in microwave & stir to combine.)
Sliced Fresh Berries
Shredded unsweetened coconut flakes
Method
Preheat oven to 450F
Line a baking sheet with a silicone baking mat or sheet of parchment paper
In a medium-sized mixing bowl, sift together all dry ingredients (all-purpose flour through sea salt) and whisk to combine
Then add the wet ingredients (yogurt + egg white), stirring together just to combine until it forms a wet, sticky dough (will have the consistency of thick pancake batter)
Using a spatula, spread the batter out on your baking mat or parchment paper in a circular shape with the edges slightly thicker than the middle to form a crust. The final shape should be approx. 8” wide and ¼-inch thick in the middle with ½-inch thick edge.
Bake the crust for 8-10 minutes until golden brown.
While crust bakes, make your chocolate drizzle and prepare your toppings.
Remove crust from oven, allow to cool for 5 minutes before removing from baking sheet. Place on a plate, drizzle with chocolate sauce, top with berries & coconut, and enjoy!
