1 T dried italian seasoning or Oregano
1/2 T onion powder
3 dashes garlic powder
In a food processor combine, beans, oil and milk. Blend well until no visible chunks appear.
Add all remaining ingredients and mix well but do not over mix.
Press dough together into a ball.
Flatten out dough on unbleached parchment paper with wet or oiled hands. Finish with a rolling pin by placing one piece of parchment ontop of crust and flatten slightly. Rolling out the crust thinnr than 1/4 inch will just cause it to burn. Try to keep the thickness even. You can definetly leave is thicker if desired or even build up the edge for a "crust" like a regular wheat crust.
Bake at 350 degrees for 35-40 min. Turn half way throuh to avoid the edges from burning.
Remove from oven and brush with 1/4 C grapeseed or olive oil imediately to stop it from drying out. Sprinkle generously with parmesan cheese and parsley. Let cool completely before topping to keep crust crispy.
Feel free to change up the spices in any way you please. This crust has NO coconut taste whatsoever so do not worry. Coconut does not belong in everything.
** If you substitutue in yogurt for the coconut milk you may need to cook the crust longer to remove extra moisture. I haven't tried it but there is no reason why it would not work. You can of course substitute in regular Dairy milk for the coconut without any troubles.
I have not tried substituting in Almond flour yet. It will increase the Carb content in the crust. It is on my to do list**