Cauliflower Crust Pizza with sliced Italian chicken sausage and loaded with veggies by Clean Eats & Treats
CAULIFLOWER Crust Pizza topped with sliced Italian chicken sausage and loaded with veggies! Serious tastebud overload!
When my gluten free journey began I quickly hopped on the cauliflower crust pizza train! Not that I’ve ever been much of a pizza lover or needed a crust replacement but that the whole idea just sounded impossible to make edible. Boy was I wrong. I fell in love and its been a weekly staple ever since! Both my hubby and my kiddos are cauli crust fans! Not big enough fans to give up the real deal but they love it almost as much as I do which is a huge victory around here. Huge.
The best part about this crust is the ENTIRE thing is super low in calories! (about 375 for the whole family version) So don’t feel guilty if you eat the whole thing for dinner. Not that I’ve done that before or anything. Okay maybe once with homemade marinara. Or twice. Who’s counting! Its just so light and delish!
Enjoy!
Paleo Cauliflower Pizza Crust
Ingredients:
- 1 small head cauliflower florets (about three cups “riced”)
- 3/4 c almond flour
- 3 eggs
- 2 Tbsp nutritional yeast
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- dash of red pepper flakes (optional)
- salt & pepper to taste
*This recipe has Whole 30 compliant ingredients.
Whole Family Cauliflower Pizza Crust
Ingredients:
- 1 small head cauliflower florets (should yield 3 cups after steaming and straining) I buy the 2 lb bags pre cut florets from Costco
- 1/4 cup grated parmesan cheese
- 1/4 cup shredded mozzarella cheese
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- salt & pepper to taste
- 1 Tbsp almond flour
- 1 tbsp nutritional yeast for flavor
- 1 egg
Method:
- Preheat oven to 450 degrees
- Chop cauliflower and pulse florets in a food processor or high powered blender. Be careful not to puree it or grind it until it’s mushy. You want a “riced” fluffy consistency.
- Steam the cauliflower “rice” in a microwaveable bowl for 4 min. Allow to cool and place in a tea towel. Squeeze any and ALL remaining liquid before adding to the bowl. Make sure you yield 3 cups cauliflower rice after straining. Steaming the cauliflower will give your crust a chewy and sturdier texture.
- Whisk egg(s) and combine all of the crust ingredients together. Mix well and shape into a ball. It should be pretty moist but If it’s too sticky to handle add more flour.
- Press “dough” ball down onto a greased pizza stone (I love mine from Pampered Chef) or a baking sheet lined with greased parchment paper. Gently spread dough out into the shape of the stone until about 1/4 inch thick.
- Bake for 25-30 minutes until golden brown. Since I was topping mine with marinara and loaded raw veggies, I baked the crust for 15-20 minutes (or until firm and golden around the edges). Removed it from the oven and then topped with marinara sauce and toppings. Then baked for an additional 7-10 minutes or so watching closely.
***Keep in mind you are using cauliflower! It won’t resemble actual pizza dough. Its not nearly as sturdy and will most likely have to be eaten with a fork! But it tastes amazing and is so much better for you!
Top with as many ingredients as you wish! The options are endless.
[…] While some grocery stores sell pre-made cauliflower pizza crusts, you can also whip up your own before topping it with the meat and veggies of your choice. Get the recipe. […]