If you are looking for a paleo-friendly pizza crust that actually mimics "real" pizza crust, this...is not your recipe. If you are looking for a paleo-friendly pizza crust that has great flavor, is nutrient-dense and serves as a solid vehicle for your beloved pizza toppings, then this IS your dish. If you're seeking the former, use the pizza crust from this recipe - it's an actual dough as opposed to a veggie-based crust.
I love cauliflower. I find it makes a fantastic substitute for a lot of high carb, paleo no-no's - such as rice and mashed potatoes (see my cauli rice recipe here and my mashed cauli recipe here)...and now pizza! The trick to getting this pizza crust to be firm and "slice like" (so that you can hold it in your hand without it falling apart) is to drain the cauliflower. I've had cauli crust pizzas in the past, and for the most part - while delicious - the consistency was a bit mushy. I don't know about you, but I'm not a "fork and knife" type of gal when it comes to pizza (or when it comes to most foods actually...if it were socially acceptable to eat hands to face for every meal, I would be a trail blazer). After reading up on some cauli crust failures and successes, I tried draining the steamed cauli rice by wringing it out with a towel (before you mix in the other dough ingredients). You'll be surprised at how much water releases with just a simple (and aggressive) squeeze! So my advice to you - in your cauli crust endeavors, squeeze that shiz and then squeeze it some more. Now you shall have a pizza crust that you can actually hold in hand!
I'm not providing any toppings ingredients list, because who am I to dictate what you put on your pizza?? In the photo, I used a basic marinara, ground beef, chorizo pepperoni, kale, black olives and almond milk vegan cheese from Kite Hill (have you tried that stuff??? It's actually awesome! My local Whole Foods just started carrying it). But you do you, my friend...put whatever the hell you want on this delicious crust and eat your heart out.
- 1 small head of cauliflower
- 1 egg
- 1/4 cup coconut flour
- 1 tbsp oregano
- 1/2 tbsp dried basil
- 1/2 tbsp parsley flakes
- 1 tsp sea salt
- 1 tsp black pepper
- Preheat your oven to 475.
- Cut your cauliflower into florets and "rice" it in a food processor or high speed blender. Just pulse until you get a rice like consistency (don't blend for too long, otherwise you'll puree it and we don't want that for this recipe).
- Transfer the cauli rice into a microwave safe bowl and microwave on high for 8 minutes.
- Transfer the steamed cauli rice to a large paper towel or clean kitchen towel wring the life out of it. Drain as much liquid as you possibly can.
- Place the drained cauli rice back into the mixing bowl and add remaining ingredients. Mix well until you have your dough.
- On a greased, lined baking sheet, roll the dough out into a large, flat circle (about 1/4 inch thick). Bake for 10 minutes.
- Remove half-baked crust from oven and add your pizza toppings. Place back in the oven for another 10 minutes.