*2014 update: I have now done my research on the Paleo lifestyle and I currently eat gluten free, grain free and dairy free. Reading this post makes me laugh so hard since I really had no idea what I was talking about and I hope you get a giggle out of it too!Â
I don’t know much about the PaleoÂ “Caveman” Diet but my sister is on it and she is raving about how incredible it is! She is eating tons of protein, fruits and veggies and cutting out grains, processed food, alcohols and sugars. Basically, you just eat like the cavemen ate! I say good for her because I could never do a diet like that. So for anyone who is or isn’t on the Paleo diet, there are tons of great recipes that anyone can eat and enjoy and this cauliflower crust pizza is one of them! I’m so excited to share this recipe with everyone because it is just so delicious and you can top it with your favorite flavors. I chose simple toppings to highlight the crust but you can go as crazy as you want. I also have to add that this is a great recipe for Passover, which is only a few months away! What a great step away from mushy matzoh pizza (which I also love, by the way).
Cauliflower Crust Pizza
adapted from recipegirl.com
1/2 large head cauliflower (makes around 2 cups shredded)
1 cup shredded cheese (I used a Mexican blend of Monterey Jack, Cheddar, and Asadero)
1 clove minced garlic
1/2 tsp dried minced onion
1/2 tsp dried oregano leaves
1/2 cup marinara sauce (use your favorite jarred or homemade)
3/4 cup shredded cheese
1/2 cup diced orange, yellow and red peppers
1/2 cup sliced onions
8-10 cloves roasted garlic (raw garlic cloves with olive oil, salt and pepper)
I preheated the oven to 450 degrees and placed the raw garlic cloves on a sheet of foil with olive oil, salt and pepper, closed up the foil and placed it in the oven to roast for at least 30 minutes. IÂ shredded the cauliflower into small crumbles using a cheese grater. I ended up with around 2 cups of crumbles. You can do this in a food processor as well.
I placed the cauliflower in the microwave for 8 minutes to dry it out then cooled it on the counter for 15 minutes. I mixed in the egg, cheese and spices.
I sprayed my pizza stone with cooking spray (you can also use oil). You can also use a cookie sheet or pizza pan if you don’t have a pizza stone. I placed the cauliflower dough in the center of the stone and patted it down into a 9-12 inch round crust.
I baked the crust for 12-15 minutes, until golden brown. Since the edges of my crust were starting to get very dark, I would recommend checking on the crust after 12 minutes for browning since the pizza will still go back in to the oven with the toppings and will get even darker. At this point, I took out the foil packet of garlic as well and set aside. Doesn’t this crust look so delicious, even without the cheese and veggies?? Yum!
I turned the oven up to broil. I topped the crust with the marinara sauce, leaving a 1/2-inch border around the edge. I sprinkled on 1/2 cup of the cheese then the peppers, onions, whole roasted garlic and then sprinkled on the rest of the cheese. I broiled the pizza for 3 minutes, until the cheese melted and the veggies were hot. At this point, my crust got a bit darker but it was still so delicious.
I was a bit skeptical about the crust since I thought it might not hold under the weight of the cheese and veggies but I was so wrong! I was able to pick up a perfect slice with no problem and bit right in to it like a regular slice of pizza. The crust didn’t taste like cauliflower, which is no surprise since cauliflower has a very light flavor, and the oregano, garlic and minced onion reminded me of an authentic cheesy pizza. What a great way to get my pizza fix without the added oil, fat and calories!