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 said 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).
Another recipe which piqued my interest (The Secret to Perfect Cauliflower Pizza Crust) calls 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.
However, there are several cheeses that are legal on GAPS and those are:
- Asiago
- Blue
- Brick
- Brie
- Camembert
- Cheddar
- Colby
- Edam
- Gorgonzola
- Gouda
- Havarti
- Limburger
- Monterey Jack
- Muenster
- Parmesan
- Port du Salut
- Roquefort
- Romano
- Stilton
- Swiss
April 2018 Update: I have to let you know about my updated recipe which is much easier and streamlined – the steaming of the cauliflower has been omitted altogether! Please click here for Chard Asparagus Cauliflower Pizza Crust (the chard and asparagus are completely optional).
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 [affiliate link] 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 [affiliate link], 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.
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
- 4 cups riced cauliflower – this will be one good sized head of cauliflower
- 1 teaspoon oregano
- 1 whole egg
- pinch of sea salt [affiliate link]
- 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.
- Place in your food processor.
- Pulse until cauliflower is similar in size to pieces of rice.
- 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.
- Bring to a boil and steam for 5-6 minutes.
- 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.
- 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.
- After 6 minutes, remove the cauliflower to a strainer, to remove excess liquid.
- Then place one to two cups of the cauliflower rice into a thin cotton dish towel and squeeze out the liquid.
- Place the “dried” cauliflower on top of the egg mixture. Once all the cauliflower is squeezed dry, mix together with the egg.
- Place the cauliflower onto the parchment papered cookie sheet.
- Form the mixture into a crust (see the next post for photos of each step).
- Bake at 350°F for 20 minutes.
- Turn using a pizza peel.
- Bake an additional 20 minutes. The pizza will be browned on the edges.
- Remove and place on a cooling rack.
Click here for the Italian sausage ground meat sauce recipe that I use on this pizza.
Enjoy!
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!
- 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
- 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.
- Place in your food processor.
- Pulse until cauliflower is similar in size to pieces of rice.
- 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.
- Bring to a boil and steam for 5-6 minutes.
- 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.
- 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.
- After 6 minutes, remove the cauliflower to a strainer strainer, to remove excess liquid.
- Then place one to two cups of the cauliflower rice into a thin cotton dish towel and squeeze out the liquid.
- Place the “dried” cauliflower on top of the egg mixture. Once all the cauliflower is squeezed dry, mix together with the egg.
- Place the cauliflower onto the parchment papered cookie sheet.
- Form the mixture into a crust (see the next post for photos of each step).
- Bake at 350°F for 20 minutes.
- Turn using a pizza peel.
- Bake an additional 20 minutes. The pizza will be browned on the edges.
- Remove and place on a cooling rack.
- 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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