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Dairy Free | Gluten Free | Sugar Free | High Protein | Fiber 

 

When I first presented this gorgeous pizza crust to my husband, his reaction was:

“Hmm this taste like gourmet pizza.” (Yes!!)

He took another bite, paused and said:

“But why am I eating this with a fork and knife?” (Oops.)

I was afraid the crust might fall apart since there’s no gluten to hold it together. So I gave him some utensils.

But thank goodness this one remained somewhat intact.

If you’ve never eaten a cauliflower pizza crust before, make sure you have an open mind. Don’t expect the same doughy crust that you’ve been used to. Since there is no gluten to give it that stretch, this dough has more of a thick texture of a firm pastry.

There are so many reasons why this pizza dough gets me excited! First of all, it doesn’t give you the same lethargic feeling from processed carbohydrate overload.

You will not find any flour, sugar, or milk in this recipe.

What’s so intriguing about this pizza dough is that the main ingredient is cauliflower. I also added my favorite super foods: chia seeds and hemp seeds. Instead of the typical mozzarella, I used nutritional yeast, a favorite vegan substitute for cheese. If you’re not familiar with nutritional yeast, stop reading right now. Stop. Promise me you’ll read up about it in this article, and then head back to this recipe.

Nutritional yeast is amazing! With 18 amino acids, and most are fortified with vitamin B12 , nutritional yeast is found in a lot of my recipes. You’d be surprised to find that it has a “cheesy” taste too! You can buy it in Whole Foods, or from Amazon.

Alright, so let’s get cookin’!

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Tips, tips, tips!

 

So I’ve noticed that most people complained that the crust turned out floppy, breaks off, or is too soft and mushy.

Here are a few tips to make sure the crust turns out PUUUUR-FECT.

  • Make sure that you squeeze as much water out of the cauliflower as possible. The water content for cauliflower is super high! I would suggest using a cheese cloth or a nut milk bag like the one that’s shown in the picture. (You can re-use that milk bag to make homemade almond milk in less than 5 minutes). To prevent it from being soggy, squeeze, squeeze, and squeeze! I got about 1.5 cups of liquid!
  • With the addition of coconut flour, it helps to suck up any moisture. The eggs and chia seeds will help hold the dough together.
  • There are some recipes that suggest you cook the cauliflower first. I really don’t think that is necessary and it requires an extra step. For this recipe I processed raw cauliflower in a food processor. It worked just fine. You’re going to end up cooking it in the oven anyway.
  • Make sure you  have enough cauliflower so the ratio of liquids to vegetable is right. There should be about 2 cups of cauliflower left, after it’s been squeezed.
  • Don’t pile too many toppings, especially wet toppings. For example, make sure your basil leaves are dry.
  • If you really want a firmer crust, make it thinner and leave it in the oven for a bit longer.
  • By the way, I mixed the cauliflower juice with fresh orange juice and chugged it. Why waste the nutrients?

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Topping Variations

 

Here’s your chance to go crazy and throw whatever your heart and tummy desires. Check out our “He/She” pizza above.

On the left is my vegan pizza with zucchini, tomatoes, red onions, garlic, basil, extra nutritional yeast, and drizzle of garlic-infused olive oil.

For my meat-lover hubby, its a combination of shredded organic chicken, tomatoes, goat cheese (oh my gawd this is key!), onions, garlic, and basil. He tried to sprinkle some chocolate chips on there, but I smacked his hand.

Both pizzas are painted with a bit of organic portabella tomato sauce. Yum.

Cauliflower Crust Pizza Recipe
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • 1 head of cauliflower
  • 2 organic eggs
  • 1 tablespoon coconut flour (or oat flour)
  • 1 tablespoons ground chia seed
  • 3 tablespoons nutritional yeast
  • 1 minced garlic clove
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • 1 teaspoon sea salt
  • Dash of ground black pepper
  • ¼ teaspoon garlic salt (optional)
  • ¼ teaspoon red pepper flakes (optional)
  • ½ tablespoon hemp seeds (optional)
Instructions
  1. Preheat your oven to 350 degrees F.
  2. Pulse batches of raw cauliflower florets in a food processor, until a rice-like texture is achieved.
  3. Transfer the cauliflower rice mixture into a nut milk bag (or cheese cloth) and squeeze until all the water is out. THIS IS THE MOST IMPORTANT STEP, SO DON'T SKIP IT! It’s crazy how much extra liquid will be released. You should have at least 1 full cup of water. If not, keep squeezin'!
  4. In a large bowl, mix up your strained rice and the rest of the ingredients.
  5. Use your hands and mix everything really well.
  6. Press the dough out onto a baking sheet lined with parchment paper. (It’s important that it’s lined with parchment paper, or it will stick.) Keep the dough about ¼-1/3" thick.
  7. Bake for 20-35 minutes at 350 degrees F. depending on how thick you made it and your oven, the time will vary. Just keep an eye out for it. The crust should be firm, and golden brown when finished.
  8. In the meantime get your topping ready. Once the crust is cooked, put your toppings on, and return the pizza to the oven. Increase the temperature to 400 degrees and cook for about 10 minutes. TIP: If you have basil or fresh herbs, don't put it on until the end, when your pizza is cooked.
  9. Slice and serve immediately!

 

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