Thursday, September 17, 2015

Cauliflower Pizza Crust - Gluten Free and Paleo

Oh Mah Lawrd!!!  I am a happy gal.  I've been playing with this cauliflower pizza crust recipe for a little bit and I'm calling it DONE.  This cauliflower pizza crust is gluten free, paleo, primal but not AIP (sorry AIP folks, I cannot figure out how to make things work without eggs).  The crust for these directions is super thin so if you want a thicker crust you'll need to adjust your cooking times.
This crust is also dairy free for all of my dairy free peeps out there.  Of course we added cheese as a topping but it's not the driving force that makes the crust hold together.  Another win.

"Ricing" the cauliflower.  This is still too big, so processing some more. 

Why am I adding cauliflower to my pizza crust?  Not something the ordinary person would do but it's all the rage these days.  My goal is to get more vegetables into our diet and not add a bunch funky ingredients.  Living in the Midwest and 25 miles from the nearest basic grocery store items like yucca flour, hazelnut flour, etc aren't available here.   So my recipe includes items that can be purchased at a store in a town of 4,500 people.  

Cooked cauliflower with lots of yummy brown bits.  Be sure to scrape that pan. 

Cauliflower Pizza Crust

16 oz Frozen Cauliflower
11/2 t garlic powder
1 t Italian seasoning
1/2 cup Tapioca Flour
1/4 c Coconut Flour
3 eggs - large size
1 T butter or Ghee

**Additional butter and garlic powder needed - follow the directions.

Squeezing the liquid out of the cooked cauliflower.  This is a must.

  • Preheat your over to 400 degrees and place your pizza stone in the oven so both can pre-heat.
  • Slightly thaw your cauliflower and place half of the bag into your food processor.  Pulse the cauliflower until it appears to be about the size of a grain of rice.  
  • After the first half of cauliflower is processed down to a smaller size dump the contents into a hot (ungreased) skillet.  
  • Pour the last half of the cauliflower into the food processor as you did above.  After it is processed add it to the hot skillet.
  • Cook the "riced" cauliflower for approximately 10 minutes, stirring every minute or so.  
    •  (Cooking the cauliflower not only removes the "raw" taste but also makes it easier to combine with other ingredients and also easier to remove excess moisture)
  • Stop cooking the cauliflower when it is soft and has lots of browned cauliflower pieces.
  • Put the cauliflower into a strainer that has been lined with a tea towel or flour sack towel.
  • Once the cauliflower is cool enough to handle you will want to gather the sides of the towel together and twist the towel to ring out as much excess moisture as possible.  When you think you've removed all the moisture keep going and going.  It will take some patience to remove all the excess moisture.  (If you do not do this well your crust will be very wet and have a poor texture.)
  • Place the cauliflower into a mixing bowl and add the garlic powder (not salt), Italian seasoning, Tapioca flour, and Coconut flour.  Use a fork to combine all the ingredients.
  • Break the eggs into a small bowl and gently whisk them before adding them to the dry ingredients.  Mix the eggs until they are completely combined.  This mixture should now be able to form a ball.  It will be sticky and it will stay together. 

My mixture is more yellow due to my raising my own chickens and their glorious golden yolks. 

  •  Remove your pizza stone from the oven and add your oil of choice to coat the bottom of the stone.
  • (pre-heating the stone is vital in getting a perfectly cooked crust)
  • Dump the crust mixture onto your greased, hot pizza stone.
  • Using a piece of parchment paper that is bigger than the size of your stone begin pressing the dough out to the edges of the stone.  Be careful not to burn yourself.  
  • Place the pizza dough into the oven and bake for 12 minutes.
    • ** After 12 minutes of baking remove the crust.  Take a stick of butter or ghee, and spread a light layer all over the top of the hot crust, then sprinkle the top with additional garlic powder.
  • Bake for another two minutes.

Look at that crust, edges slightly brown and really thin.

  • After 14 minutes of baking time remove the crust and add your choice of sauce and toppings. 
  • Bake for another 8 - 10 minutes.
  • Remove the pizza from the oven and top with your choice of cheese.  
  • You can place the pizza back in the oven to melt the cheese for 2 min if desired, or simply let it melt on the hot pizza.

The finished product ready to devour.  

TaDa!  Boy that sounds like a lot but it's really not once you do it once.  My next attempt is to cook up some "riced" cauliflower in pre-packed portions so I can skip that part and see how it behaves.  


-- Frozen cauliflower - Why? because it's cost effective and it's easier to maintain a precise measurement than buy using fresh.  Fresh can be used but you'll have to measure out 16 oz of cauliflower.
-- Place your cooked and sliced pizza out a cooling rack.  This helps keep the crust from getting mushy.

I hope that you enjoy this recipe my friends as much as I've enjoyed putting it together for you.

Enjoy Friends.

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