I love pizza! When I was in Italy, I ate it (and gelato) almost every day! For someone who is sensitive to dairy and gluten it is funny that pizza and gelato are two of my favourite foods. But in Italy for some reason, I had no problem eating them… I guess fresh ingredients can really make a difference.
Anyways, the actual point here is, I love pizza but it’s not the best thing for you so I like finding healthier versions of pizza to make at home. I have tried many cauliflower crust recipes that I found online but a lot of them contain cheese in the crust to hold the cauliflower together but adding cheese in the crust AND as a topping can really add on the fat and calories (and make it too much for those of us who are dairy sensitive). So I have adapted this recipe to only include cheese if you choose to top your pizza with it (use can use dairy free cheese or I used goat's milk mozzarella which is easier to digest than regular mozzarella). Also with the crust being made of cauliflower, it is really high in fibre and vitamin C so you don't really need to add extra veggies on top (unless you want to!).
Cauliflower Crust Pizza
- 1 medium head of cauliflower (about 8 cups of small florets)
- 2/3 cup almond or oat flour
- 2 tsp dried oregano
- 1/2 tsp garlic powder
- 1 tsp salt
- 2 eggs
- Toppings of choice
- Line a baking sheet with parchment paper and set aside.
- Chop cauliflower into small florets, then steam until fall-apart soft. Drain fully.
- In a medium sized bowl stir the almond flour with the oregano, garlic, and salt.
- Preheat oven to 450 F. Once cauliflower cools a little, place it in a clean dish towel or cheesecloth over a sink or bowl, and squeeze out as much moisture as possible. At least 1 cup of water should come out – You want it as dry as possible.
- Place the squeezed-out cauliflower into a medium bowl and add in two whisked eggs. Mash cauliflower and stir well.
- Then stir in the flour mixture. Form into a ball (or two for smaller pizzas), and place on top of the parchment-lined baking sheet. Pat into a circle and spread the circle to about 1/4 inch thick.
- Bake 25 minutes, or until lightly browned with crispy edges.
- Remove and add toppings of choice. Bake an additional 8 minutes. Allow to cool slightly before slicing and enjoy!