One of the most popular posts here at GAPS Diet Journey is the Cauliflower Crust Pizza post. However, I have some exciting news to report. Some time ago I learned that it's not necessary to steam the cauliflower! My husband is the one that figured this out and I was so happy because the original recipe was a time-consuming process. Having to steam the cauliflower, then the added step of having to wring the moisture out of the cauliflower, and the burning of the hands.

It was definitely worth the extra work but now that I know different I thought I would share with you my brand new updated, streamlined recipe.

Before we get started, I have a few things to mention:

1. You must have parchment paper or a silicone pizza mat for this recipe.
2. Do not attempt to use parchment paper a second time. Well, you could if you were desperate but just know that the parchment paper will get really soggy and your crust may stick to it the second time around.
3. You do not have to use Swiss Chard, you could substitute spinach or similar leafy green or you could omit it altogether.
4. Feel free to omit the asparagus. This recipe works perfectly fine with only cauliflower, but I thought I would “adult” it up a little.

Chard Asparagus Cauliflower Crust

• 1 head of cauliflower (mine weighed 2 pounds 3 ounces with the leaves intact; 1 pounds 2 ounces without leaves; 5 cups shredded and packed)
• 4 ounces Swiss chard or similar leafy green, optional
• 2 ounces asparagus tips, optional
• 4 eggs [affiliate link]
• 1/4 teaspoon black pepper [affiliate link]
• 1/4 teaspoon granulated garlic
• 1/2 teaspoon sea salt [affiliate link]

1. Preheat oven to 350°F.
2. Place parchment paper on a pizza pan. Lightly grease with butter or bacon grease.
3. Remove the outer leaves from the cauliflower, then wash.
4. Shred the cauliflower. I find it is easiest to do this using a food processor. Break the head into small pieces for ease into feeding through the shoot.
5. Remove the stems from the Swiss chard, cut into small pieces.
6. Cut two inches of the top of a bunch of asparagus, then cut into 1/2″ pieces.
7. Add these ingredients to a large bowl for mixing.
8. In a smaller bowl, add the four eggs.
9. Whisk, then add the pepper, garlic and salt.
10. Pour over the cauliflower mixture.
11. Mix together.
12. Remove half the ingredients to the pizza pan.
13. Press and form the vegetables into a flat, round shape.
14. Be sure to press firmly so that the crust holds together.
15. Place in the oven to bake for 30 minutes.
16. Remove and flip the crust to the other side.
17. Bake 25-30 minutes longer.

The crust should hold together perfectly.

Add your favorite ingredients to the top. My favorite sauce is my Italian Sausage Hamburger Pizza Sauce (no Italian sausage required).

We usually don't use cheese, but remember there are a few kinds of cheese you can eat if you're doing the GAPS Diet 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

Here is a picture of the ingredients mixed together, before adding the egg.

Here is a photo of the crust before it was baked, notice how it is pressed together firmly and holding its shape.

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!