This recipe is a variation of my cauliflower crust veggie pizza, but for those of you who are avoiding nightshades or just prefer white pizza, this version is nightshade-free and gluten-free, but still delicious.
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
- 1.5 tbsp olive oil
- 2 cloves garlic, minced(you can also use garlic powder)
- 1/2 cup mozzarella cheese NOTE: I prefer fresh mozzarella so I used some fresh mozzarella medallions I got from Whole foods and I used about 8 medallions. If you do not want to add cheese you can skip this and the parmesan to make it dairy free pizza and instead use veggies and meat for the toppings.
- 2 tbsp shredded parmesan
- Any other toppings you want NOTE: I used sausage, 4 oz of sliced mushrooms, and 1/2 medium onion for my toppings, but you can use whatever you want.
- 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. If you are using raw meat like sausage or meatballs, make sure to pre-cook it. I used mild Italian sausage so I removed the casing and sautéed it over the stove, breaking it into small pieces as I stirred it. If you are using preserved meats like pepperoni or ham you don’t need to worry about precooking it.
- 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 dish towel, 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 from 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. Remove and enjoy!
Serving size: 1/4 pizza Servings: 4
Nutrition data based on pizza with sausage, mushroom and onion toppings.
estimated by http://caloriecount.about.com/