Cauliflower Crust Pizza

2 Cups Riced Cauliflower
1/3 Cup Garbanzo Bean Flour (or Almond Flour)
1 Egg- Plus 1 Yolk
1 Cup Shredded Mozzarella
2 Teaspoons Olive Oil 
Truffle Salt
Italian Seasoning
Optional Toppings:
Fresh Mozzarella
Fresh Ricotta
Sauteed Eggplant
Thinly Sliced Ham
Kalamata Olives
Preheat oven to 400.
Who doesn’t love pizza?! I am a big fan of super thin, crispy crust pizza like I used to get in Italy. It is a little harder to find here but, none the less, I still enjoy a good pie. In my neverending efforts to move away from wheat and carbs, I needed a way to get the same flavors without the wheat, a vessel for the toppings if you will. So, I stumbled across the idea for a cauliflower crust, and it sounded like the perfect substitution.
It could very easily be made paleo as well. Just skip the cheese topping and substitute in the crust. Depending on your paleo opinion about grass-fed or raw cheese you could use that in the crust as well. 
One of the great things about cooking with cauliflower is that it really has a mild, minimal flavor that can marry with almost anything. 
To begin, rice the cauliflower in a food processor until very fine. (I have seen that you can also do this with a box grater if you don’t have a food processor.) Place in a microwave safe bowl and cook on high for 8 minutes. If you don’t have a microwave you can saute until the moisture has cooked out and the cauliflower has softened. You want to make sure the cauliflower is not wet, or the crust won’t stick together. 
In a separate bowl, mix together thee chick pea flour, the eggs, mozzarella cheese, truffle salt, pepper. Mix until evenly distributed. Then add in the cauliflower and mix well. 
I highly suggest using a SILPAT mat if you can. If you don’t have one, really consider getting one. They aren’t too expensive and will last forever if you take care of them properly. If you don’t have one, you can always use parchment paper. Place the mat on a baking sheet and spritz with a light mist of olive oil. 
Take the dough mixture and flatten to about 1/4″-1/2″ thickness. You don’t want it to be too thick. 
Bake for 15-20 minutes or until golden and crispy. Remove from oven. I like it to have the extra crispy pieces around the edge so I leave it in a little longer. 
I’m sure I have mentioned it before at some point, but I am a HUGE fan of fresh ricotta. The flavor and texture are amazing and incomparable to the stuff you get at the regular supermarket. I get fresh ricotta either at Whole Foods, or if you are local to South Florida, Joseph’s market has some really, really good stuff. 
You can customize your toppings as you like but this combination was fantastic. Before making the cauliflower crust, cut the eggplant into 1/2″ pieces and saute until soft and browned. For the kale, cook until it has wilted down and softened to a cooked spinach consistency. 
Spread a very thin layer of your sauce of choice, it should be just enough to cover the surface but not to weigh it down. Then put your selected toppings on and the fresh mozzarella and/or ricotta.

Place the pizza back in the oven for 5-7 minutes or until the toppings are hot and the cheese is melted. I turned on the broiler for a minute and kept careful watch so it wouldn’t burn, but I wanted it extra crispy!

Remove from the oven and let sit a minute, then cut and serve!

What are your favorite pizza toppings??


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