This Paleo Pizza Crust is your new go-to healthier version of your blank-slate-Friday-movie-night pizza crust.
I know (in a loving way) that I am anything but fashionable and trendy. It took me well over a year after skinny jeans became cool to purchase a pair. And I only did it because they make a lot of sense when wearing your big winter boots every darn day of winter in Minnesota. (Otherwise the back of your jeans will drag through the snow and that cold wet snow will eventually work all the way up to the back of your knee!! SO chilly.)
Now that we have that covered, lets move onto – cauliflower and the notion of it being trendy. This makes my feathers ruffle a bit. Since when does a vegetable that has been around for ages, quietly hanging out in the background of many dinner plates, yet nourishing our bodies all the same deserve to be called trendy? But, maybe it’s a good thing? I suppose it all is a matter of perspective!
Trendy or not trendy, cauliflower recipes are out there in abundance and it isn’t just food bloggers developing them. I have vast culinary knowledge (because I’m a Top Chef super-fan, ah-hem), and apparently cauliflower is hitting the menus in many restaurants as well. I hope this continues!
How to Make an AWESOME Paleo Pizza Crust using Cauliflower:
- After the cauliflower has been “riced” (chopped into very small pieces the size of rice grains), be sure and remove as much liquid as possible.
- Use just enough eggs (or flax eggs if vegan) to make the the crust hold together. My ratio is 2 for every 1 1/2 lb of cauliflower.
- If you’re not using cheese, increase the flavor with an abundance of herbs. Use herbs that compliment the toppings of your pizza. Cheese is amazing. Yes, I know. But for those of us whose digestive and immune systems don’t think it’s amazing, there is this wonderful version of a crust.
- Put the crust on parchment paper to start and FLIP about 2/3 of the way through the cooking process. This will make it easier to pick up, unless of course you prefer to use a zillion toppings (like I sometimes do), then you’ll need a fork.
Cauliflower Crust Ingredient Notes:
- Cauliflower – Look for cauliflower heads without any brown spots on the “curds” (the florets). They are harmless, but are signs of oxidation and decay. You want the freshest cauliflower possible to get the most nutrients from the plant. If you can only find ones with the brown spots, cut them off before cooking the cauliflower.
- Parchment Paper – Obviously not an ingredient, but I recommend you use the unbleached variety of parchment paper. Bleached parchment paper when heated can/may/might leach dioxin, which you can read about here and why I advise you to avoid it. There are several brands of unbleached parchment paper which are available at your local grocery store or on Amazon. I use the If You Care brand.
- 1 1/2 lb cauliflower about 1 medium
- 1/2 cup almond flour
- 2 eggs pasture-raised if possible
- 1 teaspoon dried oregano
- 1 teaspoon dried chives
- 3/4 teaspoon sea or Himalayan salt
Preheat the oven to 400.
Roughly chop the cauliflower head and place the pieces in a food processor. Blend the cauliflower until the pieces look like rice.
Using a nut bag or a metal mesh strainer, squeeze as much liquid out of the cauliflower as you can. This is very important. Getting the moisture out now will keep the crust from having a mushy texture.
Place the eggs, almond flour, basil, chives, and salt in the food processor and mix until well combined. Then add the cauliflower back in and mix until well combined.
Cover a baking sheet with parchment paper (IMPORTANT) and spread cauliflower batter out evenly. Batter should be about 1/4 inch thick throughout. Try to keep crust as even as possible. If it's too thin, you won't be able to pick it up.
Place in the oven and bake for 30 min.
After the first 30 minutes, carefully flip the crust - I place an additional baking sheet over the crust, hold the two baking sheets together, and then quickly flip them so the crust lands on the new baking sheet. Bake for an additional 10 minutes.