7
Mar

Meat Lovers Pizza with Cauliflower Crust and Giveaway Winner Announced

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NOW, for the recipe that you all voted for on Facebook last week!

I kept seeing the infamous cauliflower crust pizza popping up on Pinterest and was very intrigued but slightly skeptical. I couldn’t imagine how a pizza made of cauliflower could be sturdy enough to hold all of the toppings I like to pile on my pizza.

My instincts were accurate, because I was disappointed with the recipes I tried that I found online. First off, all of them use mozzarella which is not allowed on SCD because it is generally processed with emulsifiers and doesn’t have bacterial growth. It also melts down to be stringy and didn’t create a strong crust. The cauliflower also holds so much moisture in it that it was a little too damp for my tastes. Don’t get me wrong, it tasted good, but I like to be able to pick up my pizza and you couldn’t with these recipes.

For this recipe, there are no forks necessary! I added some coconut flour and used Parmesan cheese instead and came out with a pizza crust that I love! I like to make them into individual pizzas so people can chose their own toppings, but also because it does make it a little easier to pick up with your hands. 

Cauliflower is fiber rich and contains high amounts of vitamin K and omega-3 fatty acids which both help reduce inflammation. Because the crust is pre-baked, you will need to cook the vegetables and meat before baking the entire pizza.


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Meat Lovers Pizza with Cauliflower Crust and Giveaway Winner Announced

AUTHOR: Danielle Walker - AgainstAllGrain.com

SERVES: 4

Ingredients:

  • ½ head cauliflower, about 2 cups grated
  • ½ cup + 2 tablespoons freshly grated Parmesan cheese
  • 1 garlic clove, crushed
  • ¼ teaspoon sea salt
  • ½ tablespoon fresh basil, chopped
  • 1 egg
  • 2 tablespoons coconut flour
  • 1 tablespoon virgin olive oil, for brushing the tops
  • ½ teaspoon garlic salt, for sprinkling on top

Toppings

  • ½ cup marinara sauce
  • ¼ cup turkey chorizo sausage (or any store bought sausage)
  • 2 ounces bacon (nitrate-free)
  • 2 tablespoons crimini mushrooms, chopped
  • ¼ cup red bell peppers, thinly sliced
  • ¼ cup yellow onions, thinly sliced
  • ¼ cup diced tomatoes
  • ½ cup cheddar cheese or provolone cheese

Instructions:

  1. Preheat your oven to 450 degrees.
  2. Trim the cauliflower and remove the stems. Place in your food processor and pulse until the florets are finely “riced.” You can also grate the cauliflower with a cheese grater.
  3. Place in a steamer placed over an inch or 2 of water, and steam until just tender but not fully cooked. Don’t let the cauliflower touch the water, it will absorb too much of the water and make a soggy crust.
  4. Combine the cauliflower, cheese, garlic, salt, basil, egg, and coconut flour in a bowl. Mix until combined.
  5. Form two 8 inch circles with the dough on a piece of parchment paper. The “dough” will be pretty loose until it is cooked, so use your hands to form it into a circle and lightly press with your palms until it is ½ inch thick. Brush with olive oil and sprinkle with garlic salt.
  6. Bake at 450 degrees for 15 minutes, or until slightly browned around the edges.
  7. Warm a tablespoon of olive oil over medium-high heat. Saute the sausage, bacon, mushrooms, peppers, and onions until the meat is cooked through and the vegetables are slightly soft.
  8. Let the crust cool slightly, then add the toppings and place under the broiler for 5-6 minutes until the cheese is melted.
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