Our Paleo Family

Cauliflower Crust Pizza

Ahh, cauliflower crust pizza. The darling of low carb diets. I tried some such recipes years ago and decided they weren’t good enough (or good enough for us) to be worth the trouble. Most are loaded with cups of cheese.

Sometimes the mood to spend some time in the kitchen strikes and on this particular day, I had a head of cauliflower in the fridge that needed a home. I buy cauliflower almost every week because I know it’s full of vitamin C, vitamin K, folate, fiber and on and on. But we don’t like it. Cauliflower has a strong flavor that my family just does not care for. I know lots of people love it, but we don’t.

I wondered if turning this stinky vegetable into pizza would mute its flavors enough to be enjoyed. And I wondered if I could do it in a relatively healthy way.

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My daughter declared this the best gluten free pizza ever. I think part of the praise has to go to Primal Palate and their garlic and herb spice blend. (I love their spices and in no way are they compensating me to say this.) I added this to the crust and sprinkled some on top. It seemed to somehow magically transform the flavor of the cauliflower. I promise, when I took it out of the oven, it didn’t smell at all like cauliflower, but had a rich, meaty flavor – and there was no meat on this pizza.

It does take a little longer to make this crust than other gluten free versions – meat crust, sweet potato crust or even a mix of gluten free flours, but if you want something with more nutritional value, great flavor and you have the time, I encourage you to give this a try.

And for those in your family who think pizza isn’t pizza if you have to eat it with a knife and a fork, you CAN indeed pick this up with your hands. Just let it cool a little first. The slice in the picture below is right out of the oven. It firmed up when I let it cool a bit. And then I put some ice on my fingers!

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Cauliflower Crust Pizza
Print Recipe
Use whatever cheese you like to make this paleo, primal, or dairy free.
Servings Prep Time
4 people 45 minutes
Cook Time
40 minutes
Servings Prep Time
4 people 45 minutes
Cook Time
40 minutes
Cauliflower Crust Pizza
Print Recipe
Use whatever cheese you like to make this paleo, primal, or dairy free.
Servings Prep Time
4 people 45 minutes
Cook Time
40 minutes
Servings Prep Time
4 people 45 minutes
Cook Time
40 minutes
Ingredients
Servings: people
Instructions
  1. Using a food processor with regular blade, "rice" cauliflower. This just means to process it until it resembles fine pieces of rice.
  2. To a large pot, add enough water to cover the bottom of the pot, about 1/4 inch. Add cauliflower. Cover and simmer approximately 10 minutes. The cauliflower should be tender and most if not all of the water should be evaporated.
  3. Lay out a clean dish towel and dump the cauliflower in the middle. Using a spoon or spatula, spread it out slightly so it will cool faster. Allow to cool 10-15 minutes.
  4. Preheat oven to 400 degrees.
  5. Here is the secret to getting the crust nice and firm and pick-up-able: you must squeeze as much liquid as possible out of the cauliflower. Gather up the edges of the dish towel, over a sink or bowl, and twist to squeeze out the water. Smoosh it around a bit and keep squeezing. Keep on squeezing until you can't get any more liquid to come out. There will be a lot!
  6. Once you have squeezed out the water, place cauliflower in a mixing bowl. Add salt, pepper, 1/4 cup mozzarella (this is optional - you can leave it out altogether or use a different kind of cheese), egg, arrowroot and 1 Tbsp. garlic/herb seasoning.* Mix this thoroughly.
  7. Prepare a large baking sheet by covering with parchment paper and drizzling with olive oil. Begin to spread and shape your crust. One average head of cauliflower will cover a standard half sheet pan with about two inches of border all around. Sorry for the slanted picture, but it gives you an idea of how big the crust is. I made a little "lip" on mine, but you don't need to do that. Shape it however you like.
  8. Bake this for 30 minutes, until it starts to brown.
  9. Add your sauce, toppings (I like roasted onions, squash and mushrooms) and cheese and bake for 10 more minutes. Allow to cool before cutting and eating. Half of our's is just cheese and half is loaded with veggies.
  10. This is best served hot and fresh from the oven. Honestly, leftovers are ok, but not nearly as good.
Recipe Notes

If you don't have a garlic/herb seasoning blend, make your own by combining garlic powder, oregano, basil, marjoram, and sea salt.

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