Paleo Cauliflower Pizza Crust

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3

minutes

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I ’ ve made cauliflower pizza crust in the past with not much fortune. It tended to be tasteless, filled with tall mallow, and fell aside in my hands. I was never a believer that cauliflower could replace “real” pizza crust — until I found this recipe.
This cauliflower pizza crust is besides a paleo friendly, which means it contains no cheese, no flour, and no grains. But you can still pick it up like a regular piece of pizza, and it ’ s sol good you will honestly forget you ’ ra eating cauliflower crust .
Cauliflower Pizza Crust
Cauliflower Pizza Crust
And, of course, the best part of making a pizza crust is the endless potential when it comes to toppings. There are so many options from old world buffalo wimp, grilled vegetables, pesto, steak, and rocket, or precisely the basic crimson sauce and mozzarella ( if you don ’ thymine mind losing some “ cheese points ” during the Challenge ). I made mine with some leftover loss sauce from the nox before, caramelize onions, sauteed crimson capsicum, and rotisserie chicken. childlike and delicious .

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Cauliflower Pizza Crust Print

Cauliflower Pizza Crust

This cauliflower pizza crust is paleo friendly, which means it contains no cheese, no flour, and no grains.

Prep Time

15

minutes

Cook Time

15

minutes

Total Time

30

minutes

Servings

2

makes a 10-inch pizza

Author

Shannon Gilson

Ingredients

  • 1
    small- to medium-sized cauliflower head

    Read more: Who Invented Pizza?

    cut into bombastic pieces, using merely the florets and not the stems

  • 1/4
    tsp
    kosher salt
  • 1/2
    tsp
    dried basil
  • 1/2
    tsp
    dried marjoram
  • 1/2
    tsp
    garlic gunpowder
  • pinch
    crushed bolshevik pepper
    to taste
  • 2
    Tbsp
    almond meal
  • 1
    Tbsp
    nutritional yeast
    optional
  • 1
    Tbsp
    olive oil
  • 1
    large testis
  • Nonstick fudge anoint or olive anoint

Instructions

  1. Preheat oven to 450 degrees Fahrenheit. Place a pizza stone or baking plane in the oven .
  2. On a cutting board or cookie sail, locate a piece of parchment newspaper and atomizer with nonstick cooking oil or brush the parchment with olive petroleum .
  3. Take your head of cauliflower and cut off the florets. You don ’ t need to use the stem. Pulse in a food processor for about 30 seconds, until you get identical very well cauliflower crumb. You may need to do this in two batches .
  4. place the cauliflower in a microwave safe bowl and traverse. Microwave for 3-4 minutes, until steaming. Let cool in the bowl .
  5. once cooled, dump the cook cauliflower onto a houseclean tea towel, wrap it up, and wring the water out of it. Squeeze as much urine out as potential. There will be a distribute, sol support coerce !
  6. Dump the dry cauliflower into a bowl. It should resemble pulp. Add all your spices, almond meal, yeast, and olive anoint. Mix the mixture to incorporate all the ingredients .
  7. now add your egg and mix together well .
  8. once assorted together, use your hands to form your boodle into a ball. Place the boodle on the anoint parchment newspaper and press down to form a sparse circle shape .
  9. Using your cutting board or cookie sail, slide the boodle on the parchment newspaper onto your hot pizza stone or baking sheet in the oven .
  10. Bake for about 12 minutes, or until it starts to turn fortunate brown and the edges start to crisp. Remove from oven .
  11. Add your toppings and bake for another 5 minutes, or until your toppings looks delectable and the crust starts to crisp.

Shannon Gilson on InstagramShannon GilsonShannon Gilson

She enjoys traveling around the world with her husband, exploring as many places and local food dishes as possible. Shannon feels that eating a country’s specialty food not only connects you to the culture, it also ensures you’re eating fresher and more local, too.

You can follow Shannon’s travels and art Shannon is an artist surviving in Grantham, New Hampshire, with her conserve, four whelp, and two cats. She graduated with a BFA from Suffolk University and is happily putting her fine art degree to good use.She enjoys traveling around the populace with her conserve, exploring as many places and local food dishes as possible. Shannon feels that eating a nation ’ s specialization food not merely connects you to the culture, it besides ensures you ’ rhenium eating fresh and more local, too.You can follow Shannon ’ mho travels and art on Instagram