Ok….. so maybe it isn’t technically Paleo because of the cheese – so shoot me. Figuratively, that is. But what this pizza crust is, is amazing and delicious. So get some good cheese and live a little. I’ve made my fair share of grain-free pizza crusts, and they all suck. But this one, this one you can pick up without it falling apart. You guys, did you read that?! It holds together so great you can pick it up. See picture, below. Bottom right. Proof. If you’ve ever attempted this type of pizza crust you will know that having a crust that holds together is a big deal. And, it tastes soooo good. Did I mention that already? My kids eat it. They are 2 and 3, and picky about pizza. And tonight they ate more than half of this. By themselves. Alright, follow the instructions. Seriously. Read em. And do what they say. Or it won’t work. Capiche?
Oh, and this recipe is just for the crust. You all are smart people. You can figure out how to put toppings on your pizza all by yourselves.
- 1 medium-large head of cauliflower. You know, like a bit smaller than the size of your head.
- 1/4 cup mozzarella cheese, grated (we use organic, whole milk mozzarella)
- 1/4 cup parmesan cheese, grated (we use organic parmesan, made with raw milk)
- 1/8 teaspoon sea salt
- 3/4 teaspoon dried oregano
- 3/4 teaspoon dried basil
- 3/4 teaspoon garlic powder
- 1/2 teaspoon crushed red pepper flakes, or to taste
- 1 egg, whisked
- Get your pizza stone out and put it in the oven. Turn oven on, to 450F.
- Grab a cutting board and place a piece of parchment paper on it. Spray the parchment paper generously with your Misto Olive Oil Sprayer.
- Cut cauliflower into florets. You don’t need the stems, just stick with the florets. Place cauliflower into steamer, like this one, and steam until fork tender. About 10 minutes. Remove from burner, take the lid off the pot to release the steam, and allow cauliflower to cool completely.
- Put cooked and cooled cauliflower into food processor, and pulse until it is finely ground. Like the picture above. Top left.
- Now, get ready to use your muscles. Spread out a clean dish towel on the counter, and pour cooked, ground cauliflower onto the center of the towel. Wrap cauliflower up tightly in the towel, and twist. Wring it like crazy. I mean like crazy. So much water is going to come out of it. Like 1/2 cup of water. If you think you have done enough, you haven’t. Keep going. Sometimes, when I think I can’t do it anymore, I get husband to come and hold one end and we spin in opposite directions and more water comes out. K, so go crazy.
- Scrape cauliflower into a bowl, add everything but the egg and stir to combine.
- Add the egg and mix thoroughly. Your hands will work best.
- Place dough on the previously oiled parchment paper and press out into pizza crust. I use my hands. Mine always ends up just shy of 12″ in diameter. Don’t make it too thick or too thin.
- Carefully slide parchment paper with crust off onto hot pizza stone in oven.
- Bake for 11 minutes. Not 10, not 12. 11 minutes. It will look like the picture above. Bottom right.
- Allow to cool for 3 minutes. Carefully flip pizza crust over, and put it back on parchment paper.
- Top with your favorite stuff. We do all kinds of stuff, but tonight did ham and pineapple.
- Slide pizza back off the cutting board and onto the hot pizza stone in the oven for another 5-7 minutes or until cheese is melted and toppings are toasty.
- Eat. No seriously. Eat it all.
What a great way to sneak veggies into a meal. Love it!