Cauliflower Crust Pizza

This pizza is delicious! Now I will say, with the cheese it is not Paleo. But if we do eat cheese we eat RAW unpastuerized cheddar cheese, which is a way better choice than Kraft cheese. You could always leave the cheese off.

The crust is softer than a regular pizza crust and we often end up eating this with a fork, but it is still absolutely yummy and definitely fixs any pizza craving you could have. This recipe is for a veggie pizze, but feel free to experiement with whatever toppings you like. Just make sure the toppings are cooked before adding them to the pizza. I hope you enjoy it!

Cauliflower Crust Pizza

Makes: 1 large crust- feeds two hungry adults

Adapted from Detoxinista

 

Crust:

4 cups raw cauliflower rice
1 egg, beaten
1/3 cup shredded raw cheddar cheese (like organic valley brand)
1 teaspoon dried oregano
pinch of salt

 

Sauce:

1 8oz can no salt added tomato sauce

1 Tbs minced garlic

1 tsp oregano

 

Toppings:

1 medium onion, thinly sliced

1 large bell pepper, thinly sliced

1 small head broccoli, chopped small

2 cups baby spinach, chopped

2 cups shredded raw cheddar cheese

 

Preheat your oven to 400F, then get to work on your crust.

 

1. Begin by making your cauliflower “rice.”

Simply pulse batches of raw cauliflower florets in a food processor, until a rice-like texture is achieved.

2. Cook & Strain the rice.

Fill a large pot with about an inch of water, and bring it to a boil. Add the “rice” and cover; let it cook for about 4-5 minutes. Drain into a fine-mesh strainer.

Now here comes the secret:

Once you’ve strained the rice, transfer it to a clean, thin dishtowel.

Wrap up the steamed rice in the dishtowel, twist it up, then SQUEEEEEEEZE all the excess moisture out!

It’s amazing how much liquid will be released, which will leave you with a nice and dry pizza crust.

3. Make & Shape the dough.

In a large bowl, mix up your strained rice, beaten egg, goat cheese, and spices.

Don’t be afraid to use your hands! You want it very well mixed.

It won’t be like any pizza dough you’ve ever worked with, but don’t worry– it’ll hold together!

Press the dough out onto a baking sheet lined with parchment paper. (It’s important that it’s lined with parchment paper!)

Keep the dough about 1/3″ thick, and make the edges a little higher for a “crust” effect, if you like.

4. Bake!

Bake for 35-40 minutes at 400F.

5. While your pizza crust bakes:

Place all sauce ingredients in a saucepan and heat over low heat, stirring occasionally to prevent burning.

In a large skillet, heat 1 Tbs coconut oil. Add onion, bell pepper and broccoli. Cook until crisp tender- approximately 5-10 minutes. Add spinach and allow to wilt. Remove vegetables from heat and set aside until pizza crust is done.

6. Top pizza

Top your cooked pizza crust with sauce, then vegetables, then cheese. Return pizza to oven for 10-15 minutes until cheese is melted and bubbly!

 

EAT!