225 ml (125 g) coconut flour
3 tbsp. (25 g) ground psyllium husk powder
½ tsp (2.5 g) baking powder
1½ tsp salt
1 tsp ground black pepper
4 tbsp. olive oil or coconut oil
475 ml water, hot but not boiling
275 g fresh mozzarella cheese
175 g cherry tomatoes
2 tbsp. fresh basil
2 tbsp. olive oil
1 pinch salt
The absorbency of coconut flour and psyllium husk changes a lot depending on what brand you use. This means that it’s best to add the hot water little by little, until you reach the desired consistency. Start with 3/4 cup and add more as you go, if needed.
If you added too much water and the dough is sticky, just add some more coconut flour to absorb the liquid. If the dough is not sticky enough, add more water.