Going Grain one of the foods most often missed is pizza. I know you can make a crust using almond flour, but to me this flavor does not go with pizza flavors. I went for quite sometime without pizza in my life until I came across the cauliflower crust. Who would think that you can make a delicous simple crust with cauliflower, eggs, cheese and spices?
Cauliflower Pizza Crust
The cheese and cauliflower crust set up beautifully when allowed to cool, forming a tasty, hand-holdable crust (especially the next day) that also lends itself to bread sticks and other recipes.
Tools: It helps to have a food processor for this recipe. One can use it not only create the cauliflower “rice” but also shred the cheese.
for the crust:
2 cups processed raw cauliflower (to the size of couscous)
2 cups shredded mozzarella (other cheeses can be substituted such as ricotta, Monterey jack and as an early GAPS cheese the cream cheese you get from dripping yogurt works well.)
2 large eggs
2 Tbsp dried fennel seed (or your favorite seasonings i.e. basil, oregano, parsley)
Note: Basic ratio is 1 cup cauliflower: 1 cup cheese: 1 egg use this to create any sized crust or multiple smaller crusts as desired.
for the toppings:
1/2 cup pizza sauce – I make my own using strained tomatoes or tomato paste and spices such as garlic, oregano, basil
1 cup shredded mozzarella cheese – or thin slices
Vegetables or meat of choice (artichoke hearts, onion, green pepper, spinach, olives, pepperoni etc)
Preheat oven to 425°F Combine crust ingredients in a bowl. Press into a circle on a greased 12″ pizza pan by sprinkling the crust mixture around the pan and then gently pressing the mounds together. This prevents thick spots in the center of the pan.
Bake for 12-15 minutes, or until the edges are a golden-brown color. Allow to cool for five minutes. Gently slide a spatula around the edges to loosen from the pan slightly.
Top crust with sauce, cheese, and whatever toppings you would like. Place under a broiler on high for 3-5 minutes, or until golden and bubbly, or bake for 10-15 minutes more in a 425 °F oven until golden and bubbly. Allow to cool for 10 minutes for the crust to solidify. Cut and serve. SERVES: 8
Crust can be frozen without the toppings after the first baking. Simply thaw, top and then bake for 12-15 minutes in a 425°F oven. Personally I have not had the best results with the freezing. I have kept the crust in the refrigerator for about a week.
Crust can be doubled, but extend baking time.