Many of my blog posts are inspired by family and friends asking me questions on cooking and healthy menu alternatives. This one is no different and is dedicated to my sister in-law Cheri and members of the fitness group I belong to.
Cauliflower crust has become very popular within the low carb and paleo communities because it’s loaded with all the flavors of pizza without using refined carbohydrates. Some folks also avoid grains because of allergies or digestive issues, but this dairy-free pizza is a great way to reduce calories so you can enjoy pizza guilt free.
TIPS TO KEEP IN MIND
Crust // This isn’t going to be like standard pizza crust you’re used to, so open your mind to a new experience of a “crust”.
Baking // All ovens are different, therefore the time it takes to cook this may take longer/shorter and also depending on how thick you make the crust, keep this in mind.
Texture // This dough can be very fragile after it’s been baked, just handle with love (and if it falls a part, it’s still good).
Nutritional yeast is optional // It’s purely used for taste. Perfect for non-dairy lovers as it has a cheesy flavor and is loaded with B vitamins and protein.
Sauce // Top with whatever marinara or pizza sauce you enjoy (hopefully homemade!).
Have fun with your toppings! Load on them veggies!
Recipe:Yields approx (1) 10" crust
1 medium sized head of cauliflower - should yield close to 3 cups once processed 1/4 teaspoon kosher salt 1/2 teaspoon dried basil (crush it even more between your fingers) 1/2 teaspoon dried oregano (crust it even more between you fingers) 1/2 teaspoon garlic powder 2 tablespoons almond meal
1 tablespoon (or more if desired) nutritional yeast
1 tablespoon olive oil
non stick cooking
Place a baking sheet in the oven. ( If you have a pizza stone, even better)
Preheat oven to 450 degrees. On a cutting board, place a large piece of parchment paper and spray it with nonstick cooking oil or brush the parchment with olive oil.
Wash and thoroughly dry a medium head of cauliflower. Cut off the florets. Pulse in your food processor for about 30 seconds, until you get powdery snow like cauliflower. See above photo. You should end up with about 3 cups cauliflower "snow". Place the cauliflower in a microwave safe bowl and cover. Microwave for 4 minutes. Dump cooked cauliflower onto a clean towel and allow to cool for a bit before attempting the next step.
Once cauliflower is cool enough to handle, wrap it up in the dish towel and wring the water out of it. You want to squeeze out as much water as possible. This will ensure you get a chewy pizza like crust instead of a crumbly mess.
Dump cauliflower into a bowl. Now add all your spices, your almond meal, your nutritional yeast (if using), and your olive oil. Mix the mixture to incorporate all the ingredients. Now add your egg and mix again. Hands tend to work best.
Once mixed together, use your hands to form the dough into a crust on your oiled parchment paper. Pat it down thoroughly, you want it nice and tightly formed together. Don't make it too thick or thin.
Using a cutting board slide the parchment paper onto your hot pizza stone or baking sheet in the oven. Bake for about 12 minutes, or until it starts to turn golden brown and the edges crisp up. Remove from oven.
Now the fun part, finish with your choice of toppings. Enjoy.