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Ingredients
- 1/2 Large head of cauliflower (or 2+ cups shredded cauliflower)
- 1 large egg
- 1 cup finely shredded mozzarella cheese
- 1 tsp dried oregano
- 1/2 tsp dried minced garlic
- 1/2 tsp onion powder
Preparation
Step 1
Yum. I can’t claim that this recipe rivals that thought I just conjured up in your heads, but when your tummy calls for the goodness that is pizza, but your mind knows it’s not the right time for a cheat meal, this cauliflower crust is sure to hit that pizza-loving spot.
I’ve searched high and low for an alternative pizza crust to replace that weekly pizza night at my house. I’ve tried coconut flour, almond flour, and gluten free varieties (which is actually not a good direction to go as most gluten free flours have many more carbs than a traditional pizza crust even),
The steps to make the crust are fairly simple.
shred your head of cauliflower with a grater. You can also use a food processor for this step, just make sure that the cauliflower is shredded and not pureed.
Once all the cauliflower is shredded, place into a microwave-safe bowl and microwave for about 8 minutes until cauliflower is soft. No water is needed for the cauliflower to steam in the microwave. Allow cauliflower to cool.
Preheat the oven to 450°
Mix your cauliflower crumbles (about 1.5 cups because it shrinks after steaming) with the egg, cheese, and spices.
When the mixture is thoroughly combined, pour onto baking sheet and “pat” into a round crust. Lightly spray crust with cooking spray.
Place crust in oven for about 15 minutes until golden and edges have become crispy.
For the other, we skipped the cheese and used homemade tomato sauce, zucchini, mushrooms, and black olives. For this crust, we also attempted to lean more towards Paleo by using parmesan cheese (lower milk content) and reducing the amount of cheese to a ½ cup. We replaced the omitted cheese with just a bit more cauliflower.
I’d like to place an order…. yes, that’ll be for pick up.
Made this for a paleo-ish diet, what a hit! We even made extra to make smaller ‘crackers’ (thinner, cooked a little longer) to have around for snacking. Can hardly believe it’s cauliflower, amazing! (PS~I pinned this on Pinterest, hope that’s OK, it does link DIRECTLY back here to your page.)
I had been planning a birthday ( I’m 34 today) cheat meal and was going to have pizza, the real deal, crust and all for two months now. The last time i had pizza i felt it for three days. I barely got through my Monday workout and it was Wednesday before i felt better. I stumbled across this recipe on your site and decided to try it instead. I had zero expectations of anything pizza like but tried it anyway. If it was a bust i could still cheat and eat the real deal. I do not like cauliflower much at all and the smell of the raw cauliflower post food processor made my son ask “What’s that smell?”. When I told him it was for the pizza he responded in his three year old way “That’s Yucky!”. I had to agree. After the crust was mixed together with the seasonings and cheese it smelled like garlic bread dough and not like cauliflower at all. We made two pizzas and they were great! Even my slow to paleo 3 year old liked it. My wife and I laughed watching him gobble down cauliflower pizza crust! It was a small victory for us and I can say I will no longer consider the cheat meal of doughy pizza and all of its carb flu induced goodness!
I am very excited to try this recipe! I was just wondering how you make your pizza sauce?
Preheat oven to 400 degrees. Slice tomatoes lengthwise in half. Place in baking dish with cloves of garlic (make sure the garlic still has its skin on). Drizzle with olive oil and season with salt and pepper. Roast for 30-35 minutes, until tomatoes are soft and beginning to brown.
When tomatoes are done, put into a food processor or blender. Peel roasted garlic and add to food processor, along with sautéed shallot. Process thoroughly. Add salt and pepper to taste.
Makes enough for two LARGE pizzas. This recipe can be doubled for pasta sauce by adding 1 can of fire-roasted tomatoes to food processor, or doubling amount of roma tomatoes. Adjust garlic and seasoning to your liking. Can also be customized by adding fresh herbs. Some good ones to use are basil, oregano, and sage. Depending on the sweetness of the tomatoes, I sometimes find it necessary to use about a teaspoon of honey. Enjoy!
Gluten-Free Dairy-Free No Sugar Added Oatmeal Raisin Spice Cookies
Emily suggests making a flax egg (1 tablespoon of ground flax seed added to 3 tablespoons of water; wisk and let sit for two to three minutes). Assuming you are not allergic to seeds.
It looks great. Does it really crisp up? Those of you on the paleo diet or just following something similar, I make a line of salad dressing/marinades that are probably the only ones available that fit the bill for this diet. They are sugar-free, gluten-free with no additives, preservatives, stabilizers or gums. They are unique and quite delicious! Check them out at Chef Arts Healthy Eats
CrossFit Addict. Wanna-be Adrenaline Junkie. Heavy Lifter. Member of The Revolution. Loving Husband. Proud Father. Founder, End of Three Fitness.