Pizza is one of those flavor combinations that I crave every now and then that is generally off limits in a grain-free diet. So I was excited when I came across this idea to make a crust from mainly steamed cauliflower and cheese. This is the second time I’ve made it, and it’s delicious! It doesn’t hold up for eating by hand, it’s more of a fork and plate pizza. I recommend this for both Paleo/Primal eaters who eat dairy, and low carb folks.
This recipe is Paleo/Primal friendly if you include cheese in your diet. There may be a way to make it without cheese, you would need eggs for sure and some experimentation. I found several recipes for cauliflower crust pizza online which all called for a ratio of 1 cup cauliflower to 1 cup mozzarella to 1 egg. We still don’t have eggs regularly as we haven’t found a good source of local pastured chicken eggs (which is why we’re getting our own next week!), so I needed to modify the recipe to work without eggs. A 1:1 cheese to cauliflower ratio also seemed a little high to me, so I cut back the cheese quite a bit with great results.
Cauliflower Pizza Crust
This makes one large jelly roll pan of crust. Adjust for your pan size.
2 medium size heads of cauliflower
1 1/2 cups of stretchy melting cheese (mozzarella would be great, I use the curds we can get at our farmer’s market)
1/2 cup coconut flour
some italian herbs to taste (oregano, basil, savory, etc.)
salt & pepper to taste
Break up the cauliflower and steam until quite soft. If there’s more than half an inch of water, drain it off. Mash with a potato masher until the cauliflower is the consistency of rice. If the cauliflower isn’t mashing as well as you’d like, just leave it on the heat and continue mashing after it cooks a bit more.
When the cauliflower is nice and mashed, it should still be a bit moist. Take it off the heat and add the coconut flour which should dry it up nicely. Mix in the cheese. The heat in the cauliflower should melt the cheese and create a stretchy pizza dough-like texture. Dump it all into an oiled pan and flatten it out with your hands. Bake at 350˚F until the edges are nice and browned.
Top with your favorite pizza toppings and bake again until any toppings are cooked and any additional cheese is melted. I like to precook my toppings to avoid crunching into raw vegetables. Here’s what I used on the pizza in the photo:
diced Porchetta di Testa (recipe to come)
canned red bell pepper