Grain-Free Pizza - Livin' the Good Life
May. 30th, 2012
08:15 am - Grain-Free Pizza
When I mentioned on Facebook that I made a grain-free pizza with a cauliflower crust, and that it was delicious, numerous people wanted the recipe. I'd rather just have everyone get the book WHEAT BELLY (you can order it from the library, but I think you'll want your own copy for the recipes) so you can understand WHY you might want to cut grains from your diet. The "why" is important. But, I will post the recipe here, because it is so good and worth trying. Just keep in mind that the crust does NOT taste like a regular pizza crust. If you expect it to, you'll be disappointed. You cannot pick it up. It has to be eaten with a fork. Did I mention that it was delicious?
I've made this twice, and the second time I modified it and it was much better. So this is my modified version:
1 head cauliflower cut into small pieces
About 3/4 cup of olive oil
3 large eggs
1 tsp salt
3 cups shredded mozzarella cheese (12 oz)
Choice of meat toppings (I used sausage)
(you can skip this, but I thought it added a lot)
2 small cans of tomatoe paste, thinned with water
Choice of chopped vegetable toppings (I used green peppers, onions, garlic, mushrooms, olives (I used Trader Joe's Kalamata pitted olives... yum!)
Fresh oregano (I skipped this)
Grated parmesan cheese
All the ingredients were high quality, organic when possible, and I think that makes a difference.
Boil or steam cauliflower until soft. Drain and mash until the consistancy of mashed potatoes. Add 1/4 cup of the olive oil, the eggs, salt, and 1 cup of the shredded mozzarella. Mix well.
Preheat oven to 350 degrees. Lightly coat a pizza pan or cookie sheet with oil.
Pour cauliflower mixture onto the pan and press the "dough" into a flat, pizza-like shape no more thatn 1/2 inch thick, mounding it up higher at the edges. Bake 20 minutes (I baked it a little longer the second time and it was better)
Cook meat in skillet until browned and cooked through.
Remove pizza crust from the oven (leave the oven on) and spread with tomato paste that has been thinned down with water (to the consistancy of tomato sauce)
Add meat, vegies, remaining mozzarella, basil, and oregano. Drizzle with remaining olive oil (I forgot to do this and it was fine) and parmesan (I was generous with this)
Bake until cheeses melt, about 15 minutes. (I baked it longer until it looked a bit toasted on top and the crust was slightly browned)