I have been really missing pizza while on the 21dsd so I decided to give the cauliflower pizza crust a try. This crust is gluten-free, sugar-free(so it is 21 day sugar detox approved), dairy-free, and uses cauliflower as the main ingredient so you get an extra dose of veggies from the crust. I was actually surprised by how good this was. Although the crust doesn’t have the same exact consistency as a regular pizza crust, it held together nicely and was super flavorful because of all the spices. I couldn’t even tell it was made from cauliflower! I used cheese on my pizza but if you are dairy-free you could always eliminate the cheese and/or add meat or other flavorful toppings to the pizza to repace the cheese. I based my cauliflower crust on the recipe found here but didn’t use any yeast because I prefer a thin crust, but if you are going for a Chicago style crust add a few tbsp of yeast to make the dough rise.
Ingredients for cauliflower crust:
- 1 small head of cauliflower(about 3 cups chopped)
- 1/4 teaspoon kosher salt
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 2 tablespoons almond meal
- 1 tablespoon olive oil
- 1 egg
Pizza Toppings: NOTE: You can use any toppings you want. The toppings I used(and based the estimayted nutritional information on) are listed here.
- 1/3 cup pizza sauce NOTE: Make sure you check the ingredients to make sure there is no added sugar or make your own. I used Delallo Italian style pizza sauce that has very simple ingredients.
- 1/2 cup mozzarella cheese NOTE: I used fresh mozzarella medallions from whole foods and used 8 medallions to cover my pizza)
- 2 tbsp shredded parmesan
- 1/4 cup diced green bell pepper
- 1/4 cup diced red bell pepper
- 3/4 cup chopped mushrooms
- 1/2 small onion, sliced
- 1 small tomato, sliced thinly
- 5 fresh basil leaves
- pinch of oregano
- Cut the florets of the cauliflower away from the larger stem(you won’t need the stem) and place them into a food processor
- Pulse the cauliflower until it is in very small rice like pieces. This is called “ricing” the cauliflower. It should look similar to the picture below.
- Bring 2 cups of water to a boil in a pot.
- Now is a good time to prepare your toppings for the pizza. Chop all your veggies for your pizza the way you like them.
- Once the pot of water is boiling, add the cauliflower “rice”. Turn the heat off (leave the pan on the burner), and cover the pot. Let the “rice” sit covered for 10 minutes.
- Preheat the oven to 450 degrees. If you didn’t finishing prepping your toppings do that while the oven preheats and the “rice” is cooking.
- Drain the cauliflower “rice” in a fine mesh sieve or directly strain it through a dish towel. (I find it is easier to strain it through a sieve first, but f you don’t have one just use a towel.) Transfer the cooked cauliflower from the sieve to a clean dish towel.
- The cauliflower may be too hot to work with now so wait until it is cool enough and then wrap the cauliflower in a dishtowel, and squeeze out the excess water. NOTE: This is super important otherwise your crust won’t hold together properly as it cooks and will be crumbly. There will be quite a bit of excess water so keep straining. Below is what my cauliflower “rice” looked like before and after squeezing out the excess water. Before After
- Mix the cauliflower “rice” in a bowl with the almond flour, spices, olive oil and egg.
- Pour the crust mixture onto a cookie sheet covered in parchment paper and shape it into a circular pizza shape. NOTE: Parchment paper is different than wax paper. Do not use wax paper.
- Bake the crust in the preheated oven for 12-15mins on a middle shelf until the top begins to turn golden brown and the edges begin to get crispy.
- Remove the crust from the oven and add your toppings.
- Put the pizza back in the oven on the top most shelf and cook for an additional 10-15mins until your toppings get warm and your cheese melts.
Serving size: 1/4 of the pizza Servings: 4
Estimated by caloriecount.about.com/