Cauliflower Pizza Crust Dairy-Free and GAPS Legal

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Cauliflower Pizza Crust - Amazing!!

This recipe is adapted from: The Detoxinista’s Secret to Perfect Cauliflower Pizza Crust.  Prior to locating the Detoxinista’s recipe, I found this recipe – which is purported to be *THE ORIGINAL* cauliflower crust pizza conceived of by Jamie who blogs at Your Lighter Side – and I’ve wanted to try this recipe since I found it but the recipe calls for equal parts cheese. I assumed the cheese was holding the crust together and would never work without it.  It’s 1 cup cauliflower to 1 cup mozzarella, after all.  (Remember that mozzarella is not legal on GAPS). However, there are several cheeses that are legal on GAPS and those are: Asiago, Blue, Brick, Brie, Camembert, Cheddar, Colby, Edam, Gouda, Havarti, Limburger, Monterey Jack, Muenster, Parmesan, Port du Salut, Roquefort, Romano, Stilton, and Swiss.

As you know if you have been reading my blog for sometime, cheese and I don’t get along (respiratory issues).

Then today while talking to Kerri, a lovely woman with seven children who has been doing GAPS for six months (she was my guest on my Blog Talk Radio show today) we got on the topic of pizza, and I mentioned the cauliflower crust recipe, wondering if they had tried it, since they do eat cheese.  I promised to email the link once we were done with the show.

I went looking for the recipe, and found there were other recipes as well. One in particular really piqued my interest (The Secret to Perfect Cauliflower Pizza Crust) because it called for four cups of cauliflower, but a significantly smaller amount of cheese. Just one-thirds cup of soft goat cheese.  A very minute amount in comparison to the original recipe. Such a tiny amount, I mused, could almost certainly be omitted.

Since I had four heads of cauliflower I decided to give it a whirl.

About a month ago my dear, darling husband came home with FIFTY, yes 50 heads of cauliflower because he found it on sale, and it was ORGANIC! Marked down to just fifty cents a head! Stunningly cheap. Needless to say we have been eating plenty of cauliflower. But on with my review… let me first say, I love pizza.

I have MISSED pizza in these over two years being on GAPS. And this pizza is a very lovely substitute. I have tried almond flour crust pizza, but the texture was like biscuits, or pie crust, or brownies.  Nothing wrong with those textures, when you’re eating those foods.

But pizza crust… that’s something else altogether.

Now I also must warm you that this pizza crust is not EXACTLY like flour dough pizza crust.

I don’t know if we can every achieve that and remain grain free.  But this crust does have a a very nice texture to it that is quite reminiscent of pizza dough, and close enough that I am very thrilled to have found it.  And one more thing, I think the toppings are going to have a big effect on the taste.  I chose to season ground beef to taste like Italian sausage, mixed some tomato sauce in, and topped my pizza with sauteed onions, mushrooms and bell peppers, and sliced black olives.  And a couple of slices of jalapeno peppers.

It was VERY satisfying and filling. I only ate two pieces and was completely happy with that.

Please note that this post includes affiliate links to Amazon.com. The small percentage I earn when you click through help me to keep providing free content here at GAPS Diet Journey. Thank you for your support! ~Starlene

On to the recipe! Just four ingredients, and this recipe makes one large crust. Depending on who you are feeding, this could serve four people or only one.

Click here to see photos for each step of this recipe.  

You will find a printable recipe at the bottom of the post.

Cauliflower Pizza Crust Dairy-Free & GAPS Legal

  1. Prepare the cauliflower by removing the outer leaves and stem. Rinse the cauliflower with cool water, then place in a colander and shake to remove water. Break into small pieces. You may want to place in a salad spinner to remove any last drips of water.
  2. Place in your food processor.
  3. Pulse until cauliflower is similar in size to pieces of rice.
  4. Place about an inch of water in a large pot, then place the riced cauliflower in a steamer basket. You don’t want to boil the cauliflower, you want to steam it. Boiling will water log the cauliflower.
  5. Bring to a boil and steam for 5-6 minutes.
  6. While you are steaming the cauliflower, place one egg in a medium sized bowl and beat until completely mixed. Add the salt and oregano, and mix well.
  7. Line an 11″ x 17″ pan with parchment paper.  I coated the cookie sheet with butter first, laid down the first piece of parchment paper (curly side down), buttered the piece of parchment paper and then laid the final piece on top.  And one more coating of butter for good measure.  I have watched videos of cauliflower pizza crust and it was stuck badly to parchment paper but using the butter seemed to completely remove the problem of sticking.
  8. After 6 minutes, remove the cauliflower to a strainer strainer, to remove excess liquid.
  9. Then place one to two cups of the cauliflower rice into a thin cotton dish towel and squeeze out the liquid.
  10. Place the “dried” cauliflower on top of the egg mixture. Once all the cauliflower is squeezed dry, mix together with the egg.
  11. Place the cauliflower onto the parchment papered cookie sheet.
  12. Form the mixture into a crust (see the next post for photos of each step).
  13. Bake at 350°F for 20 minutes.
  14. Turn using a pizza peel.
  15. Bake an additional 20 minutes. The pizza will be browned on the edges.
  16. Remove and place on a cooling rack.

Click here for the Italian sausage hamburger meat sauce recipe.

Enjoy! 

Awesome pizza!

If you are looking for more Grain-Free and Dairy-Free recipes, I have a cookbook you need to get right now: Beyond Grain & Dairy. And if you love snacks, Gluten-Free Snacks has 34 gluten-free snacks, 24 of which are GAPS legal! Get yours today!

 

Recipe: Cauliflower Pizza Crust Dairy-Free and GAPS Legal
Author:
Prep time:
Cook time:
Total time:
Serves: 4
This cauliflower crust has a great texture to it and is the closest thing I've found to "real" pizza dough.
Ingredients
  • 4 cups riced cauliflower - this will be one good sized head of cauliflower
  • 1 teaspoon dried oregano flakes
  • 1 whole egg
  • pinch of sea salt
Instructions
  1. Prepare the cauliflower by removing the outer leaves and stem. Rinse the cauliflower with cool water, then place in a colander and shake to remove water. Break into small pieces. You may want to place in a salad spinner to remove any last drips of water.
  2. Place in your food processor.
  3. Pulse until cauliflower is similar in size to pieces of rice.
  4. Place about an inch of water in a large pot, then place the riced cauliflower in a steamer basket. You don’t want to boil the cauliflower, you want to steam it. Boiling will water log the cauliflower.
  5. Bring to a boil and steam for 5-6 minutes.
  6. While you are steaming the cauliflower, place one egg in a medium sized bowl and beat until completely mixed. Add the salt and oregano, and mix well.
  7. Line an 11" x 17" pan with parchment paper. I coated the cookie sheet with butter first, laid down the first piece of parchment paper (curly side down), buttered the piece of parchment paper and then laid the final piece on top. And one more coating of butter for good measure. I have watched videos of cauliflower pizza crust and it was stuck badly to parchment paper but using the butter seemed to completely remove the problem of sticking.
  8. After 6 minutes, remove the cauliflower to a strainer strainer, to remove excess liquid.
  9. Then place one to two cups of the cauliflower rice into a thin cotton dish towel and squeeze out the liquid.
  10. Place the “dried” cauliflower on top of the egg mixture. Once all the cauliflower is squeezed dry, mix together with the egg.
  11. Place the cauliflower onto the parchment papered cookie sheet.
  12. Form the mixture into a crust (see the next post for photos of each step).
  13. Bake at 350°F for 20 minutes.
  14. Turn using a pizza peel.
  15. Bake an additional 20 minutes. The pizza will be browned on the edges.
  16. Remove and place on a cooling rack.
  17. The crust will be browned on the edges. I have seen some videos of folks making cauliflower pizza crust and it stuck really bad, so I was glad that I generously buttered the parchment paper.

 
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32 comments to Cauliflower Pizza Crust Dairy-Free and GAPS Legal

  • Hi Starlene. These look great. When I make pizza, I don’t pre-cook the cauliflower and it works out just fine (I use the recipe with the cheese added tho, so not sure if that makes a difference). Pizza on menu this Thurs so might play with recipe a bit 🙂

    [Reply]

    Starlene Reply:

    Hi Shelley, cool! The recipe I used said squeezing out the liquid was “THE SECRET” to cauliflower pizza crust coming out a success so you will have to let me know if yours works out. The texture of this crust reminded me of the flat hash brown patties that can be got from McDonald’s (I used to love those! ack!). You’ll have to let me know how it turns out if you try this one exactly. 🙂

    [Reply]

  • Wow, what a steal on those caulis, Starlene!! I’m going to try this recipe. I have tried almond flour and it was good. Haven’t tried any other recipes… I can have cheese so I’m just going to do the original recipe. Thanks for posting your findings!

    [Reply]

    Starlene Reply:

    Hi Magda! How are you doing?! I tried the almond flour crust but I was disappointed because it was more like biscuits, did you find that the recipe you tried was similar? Please report back and let me know what you think of this recipe. I am so so so happy with it. I think I have found the special meal I’m going to make my son for his birthday party coming up soon. 🙂

    [Reply]

  • Doing great! Still on GAPS but experimenting with non GAPS foods to see how I do. I’m just entering my 2nd year on GAPS.
    I tried this recipe and it was good (very simple). Then again, I was so happy to have pizza again I might be prejudiced! LOL
    http://www.elanaspantry.com/gluten-free-pizza-crust-video/

    I also did this – yummy and very filling:
    http://www.theclothesmakethegirl.com/2012/01/19/mexican-meatza-ole/

    I have 3 more recipes to try: one is coconut flour based, another is coconut flour and flaxseed and the last one is almond flour with eggs and cheese. I’ll post on my blog if/when I experiment!

    [Reply]

  • Nancy

    Hi Starlene,

    I came by to see how you were and found this recipe. We just made it and it was delicious. Your directions and pics were fabulous. Thank you so much- I can’t do dairy either or almond flour right now- so this was perfect. We had it with caramelized onions, artichoke hearts, pesto and meatballs and shiitake mushrooms and one with Kalamata olives, made extra and might eat it for breakfast. Thank you, thank you, Nancy

    [Reply]

    Starlene Reply:

    Hi Nancy! I was just thinking today I need to make an update post. 🙂 I am SOOOOO glad you got to try this and liked it! OH! Yours sounds amazing! I made these again for my son’s birthday this past week and we had two crusts leftover, a regular sized one and a smaller one. I made the smaller one for lunch and gave my son half. It was so funny he ate one of his slices and then leaned back in his chair and said, “Wow. Good pizza.” It has been such a long time since we could have pizza and I’m just so tickled to be able to have it again. I want to try your first version now though. 🙂

    [Reply]

  • Liz

    Brilliant! I’m excited to find this recipe, Starlene. Having your take and photos on it helps.

    I would have thought you’d need to brush it with olive oil to get it to brown nicely.

    Does it crumble super easily like most GAPS-breadish experiments I’ve tried to make? I can’t eat almonds yet, so my flour options are limited.

    [Reply]

    Starlene Reply:

    Hi Liz, nope, no crumbling! 🙂 It stays together very nicely. I hope you get to try it soon, I think you will be very happy with the outcome. 🙂

    [Reply]

  • EW

    Thank you for the recipe – this is definitely the best pizza crust alternative! Yum! My only change…Instead of steaming and straining the cauliflower, I put the “riced” cauliflower into my dehydrator (I think 2-4 hours on about 110 degrees) and then proceed with adding the egg and oregano. I have also used the convection function on my oven so that it cooks in about half the time.

    [Reply]

    Starlene Reply:

    EW, thanks for sharing your modification. I am going to have to try dehydrating, it sounds like it would work out great. Less stress on the hands with all that wringing! 🙂

    [Reply]

  • Wow does this look good, I am so happy I found a dairy free version about this delicious crust, thanks for sharing!

    [Reply]

  • Hi There…this is what’s for dinner at my house tonight! I have the hardest part out of the way and in the oven! Thanks for a great recipe! I had made it before using cheese in the crust, but I am off dairy now and didn’t know it could be made this way! I can’t wait to try it! I made your meat-sauce too! Smells so good! Thanks again~!
    ~lisa

    [Reply]

    Starlene Reply:

    Hi Lisa! OH boy! I have been craving this pizza for the past few days and I have cauliflower on hand, too. I hope it was a hit for your family! ~Starlene

    [Reply]

  • I’m so glad you like my recipe and were able to adapt it. Thanks so much for the shout out!

    Jamie

    [Reply]

  • OH HECK YES! I’ve been looking for somethign like this without dairy! THANKS for the great instructional pictures. 🙂

    [Reply]

    Starlene Reply:

    Hi Julie! You’re welcome! I hope you got a chance to try the pizza. It was such a welcome treat for my son and I to be able to have pizza after all these years without. 🙂 Best, Starlene

    [Reply]

  • leah

    Excited to try this recipe. My kids are allergic to dairy and I was searching for a cauliflower crust with no cheese.

    [Reply]

  • Christie P

    Starlene,
    Here’s a way to save dirtying your blender. I put mine in a steamer basket without ricing it in the blender. It may take a little longer to steam, but when it’s fully cooked, then I press the water out and squeeze it in a clean towel. It mushes up just fine and I don’t have to dirty my blender. Is there any important reason for running it through the blender?

    [Reply]

    Starlene Reply:

    Hi Christie – I will have to try it your way and see how it works out. I think the point in ricing is that I’m not really cooking the cauliflower all the way through, so it still has some texture when the crust is put together. Then I assume it cooks and softens more while in the oven. Is your crust hardy enough to pick up the pizza by the slice?

    [Reply]

  • Steph

    Wow, yum, thank you so much! We had friends over last night for pizza and football and I made this for myself. I cooked the cauliflower the night before and then assembled and cooked it on the night. I’m not sure if I left a little water in it, it was quiet soft, sort of the texture of a soggy tihin crust of a pitta bread. It held together well though, just strong enough to carefully pickup, i did load it with toppings though! Tomato paste, hredded BBQ chicken, mushrooms, sundried tomatoes, capsicum.. it was very yummy flavour though and i didnt feel like i was missing out so thanks!

    [Reply]

  • This looks great.I am trying a grain free pizza this weekend.
    stacy recently posted..Paleo Pizza ChallengeMy Profile

    [Reply]

    Starlene Reply:

    Hi Stacy, thanks! I hope your grain-free pizza was delicious! Thanks for stopping by and commenting!

    [Reply]

  • Pei

    Thank you for the recipe! Where can you find such a deal on cauliflower!

    [Reply]

  • Pei

    Thank you for the recipe! Where can you find such a deal on cauliflower!

    [Reply]

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