This recipe sneaks even more vegetables into your day and allows you the decadent experience of pizza without the energy-depleting sugar and grains of commercial wheat-based pizza!
Makes one approx. 10-12 inch pizza.
- 1 small to medium sized head of cauliflower – should yield 2 to 3 cups once processed
- 1/4 teaspoon kosher salt
- 1/2 teaspoon chopped fresh basil
- 1/2 teaspoon chopped fresh oregano
- 1/2 teaspoon fresh crushed garlic
- 1/2 cup goat mozzarella or goat cheddar cheese (any non-cow cheese – there is amazing buffalo, sheep and goat cheese out there you just have to find it!)
- 1 egg
- 1 tablespoon almond meal
- *Optional a few shakes of crushed red pepper
- Desired amount of pizza sauce (make your own with diced tomatoes, herbs, tomato paste!)
- Any other fresh veggies or organic meat that you want to put on top!
- 1 tsp of coconut oil
- Place a pizza stone or baking sheet in the oven.
- Preheat oven to 450 degrees. On a cutting board, place a large piece of parchment paper and rub it thoroughly with coconut oil to make sure your crust doesn’t stick.
- Wash and thoroughly dry a small head of cauliflower. Don’t get one the size of your head unless you are planning on making 2 pizzas. Cut off the florets, you don’t need much stem. Just stick with the florets. Pulse in your food processor for about 30 seconds, until you get powdery snow-like cauliflower. See above photo. You should end up with 2 to 3 cups cauliflower “snow”. Place the cauliflower in a microwave safe bowl and cover. Microwave for 4 minutes. Dump cooked cauliflower onto a clean tea towel and allow to cool for a bit before attempting the next step.
- Once cauliflower is cool enough to handle, wrap it up in the dish towel and ring the heck out of it. You want to squeeze out as much water as possible. This will ensure you get a chewy pizza like crust instead of a crumbly mess.
- Dumped ringed out cauliflower into a bowl. Now add 1/2 cup cheese, 1/4 teaspoon kosher salt, 1/2 teaspoon basil, 1/2 teaspoon oregano, 1/2 teaspoon fresh crushed garlic, and a dash of red pepper if you want. I also added 1 tablespoon almond meal because my cauliflower yielded closer to 2 cups of cauli snow, this is optional and I would not add the almond meal if you have closer to 3 cups of cauli snow. Now add your egg and mix away. Hands tend to work best.
- Once mixed together, use your hands to form the dough into a crust on your oiled parchment paper. Pat it down thoroughly, you want it nice and tightly formed together. Don’t make it too thick or thin either.
- Using a cutting board slide the parchment paper onto your hot pizza stone or baking sheet in the oven. Bake for 8 – 11 minutes, until it starts to turn golden brown. Remove from oven.
- Add however much sauce, cheese, and toppings you want. Slide parchment with topped pizza back in the hot oven and cook for another 5 to 7 minutes until the cheese is melted, bubbly, and slightly golden.
- Test your patience and allow it to cool for a minute or two. Probably closer to two. Then using a pizza cutter and a spatula serve up your delicious grain-free cauliflower crust pizza!
Let us know how you enjoyed or modified the recipe, leave a comment below or send us you photos!