Cauliflower Crust Pizza with Vegetables
One of the foods people miss most when they go Paleo is pizza, and who could possibly blame them? There are many different grain-free options for pizza crusts; this particular recipe yields a thin-crust pizza. We love loading it up with fresh vegetables, and often add prosciutto or pepperoni to the mix as well. Given the effort required, we sometimes make a double batch so that we are sure to have leftovers!
- This recipe is from Make It Paleo 2
- Rustic Pizza Sauce (click for recipe), Homemade pizza sauce or store-bought
- 1/2 head 1/2 head 1/2 head Cauliflower
- 1 cup 1 cup 1 cup Arrowroot Flour, + 2 Tbsp
- 1 cup 1 cup 1 cup Parmesan Cheese
- 1 1 1 Egg, beaten
- 1 tsp 1 tsp 1 tsp dried Oregano
- 1/4 tsp 1/4 tsp 1/4 tsp Ground Fresh Black Peppercorns
- 1/4 tsp 1/4 tsp 1/4 tsp Garlic Powder
- 1/4 tsp 1/4 tsp 1/4 tsp Onion Powder
- 1 1 1 Roma Tomato, sliced
- 1/2 cup 1/2 cup 1/2 cup Crimini Mushrooms
- 1/2 1/2 1/2 Red Bell Pepper
- 1/4 cup 1/4 cup 1/4 cup fresh Basil, for topping
- 8 oz 8 oz 8 oz Buffalo Mozzerella, (optional)
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Make the Pizza Sauce if you are making your own. While the sauce is simmering, make the crust.
- Place the grated cauliflower in a few layers of paper towel. Squeeze out as much liquid as possible and weigh (preferable for accuracy) or measure the cauliflower (shoot for 183 grams or 1 1/4 cups).
- In a large mixing bowl, combine the cauliflower, 1 cup of the arrowroot starch, Parmesan cheese, beaten egg, and spices. Use your hands to combine the mixture. Depending on how much water is left in the cauliflower and the atmospheric conditions, you may need to add a little more arrowroot starch: Begin by adding a teaspoon at a time, and continue to work the mixture with your hands until it forms a cohesive dough.
- Preheat the oven to 400°F. Liberally grease a metal baking sheet with duck fat, and shape the dough into a crust over the greased surface. Bake the crust for 12 minutes. The crust will look fully cooked, but not yet browned.
- After removing the crust from the oven, bump up the oven temperature to 450°F. Top the crust with the sauce and toppings and return it to the oven for an additional 10–12 minutes, until the cheese has melted and the crust has golden brown edges.
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