CAULIFLOWER CRUST PIZZA {includes dairy-free option}

Cauliflower Crust Pizza | HOMEGROWN KITCHEN

Dinner. During the week dinner is the only meal of the day we are all share together. I know I have written before how different dinner time is now compared to before children. More mess, more noise, and recently not very relaxing as child no.1 and child no.2 have yelling matches as he and I try to connect and talk about our day. A recent development to our happy family dinner time, it will pass soon (I hope).

An approach I have adopted since having children is the concept of a dinner plan. Something I would have never dreamed of pre-children as cooking a meal at the end of the day was my wind-down and creative time. However, when my son was first diagnosed with a dairy intolerance I found a meal plan very helpful – it was amazing how reliant we were on dairy in most meals. Now that he is older and not so sensitive, I can incorporate several dairy containing meals into the week – just not every day.

When I know we have a busy week ahead with deadlines (me) and long days (him) I still often jot down a list of meals for the week ahead so I can be prepared ahead of time. I will then make a list of ingredients to shop for and know what I need to get out of the freezer to defrost during the week. Other weeks that are a little less busy I make a mental list of meals for 3-4 days at a time. I like to plan a balance of vegetable based, seafood and meat based meals.

One of the things I most enjoy about blogging is the sense of community. It is not a competition to see who is the best foodie out there, rather a interweb of support and encouragement. And an immense source of inspiration. I have gained more food knowledge and recipe ideas in the last 8 months of blogging as I have in the 8 years of food writing. One such source of inspiration is from fellow NZ blogger Eleanor Ozich and her beautiful blog Petite Kitchen. If you haven’t come across Eleanor’s blog yet you have to check it out, we share a similar approach to healthy clean eating.

I first came across this cauliflower crust pizza on Petite Kitchen and as we eat mostly gluten-free around here I had to try it. I first made it for Mika’s birthday and it was the devoured by everyone – adults and children alike. Instead of using flour this crust calls for cauliflower that is first cooked off to evaporate as much moisture as possible then mixed with egg and cheese (or coconut flour if we need to hold back on the dairy) then pressed into a pizza shape and baked. I like to top with a selection of vegetables and toasted seeds to make it one our ‘vegetable based’ meals for the week.

Cauliflower Crust Pizza {dairy-free option}

Adapted from [Petite Kitchen|www.petite-kitchen.co.nz} (doubled recipe)

Ingredients

1 cauliflower head, approx 1kg with leaves

1 Tbsp ghee or olive oil

3 free-range eggs

Handful grated Parmesan (or 3 Tbsp coconut flour* for dairy-free)

Salt and pepper

1/2 tsp dried oregano

Toppings:

Tomato paste

Spinach leaves

Grated carrot mixed with grated cheese (or omit for dairy-free)

Goat feta

Kalamata olives

Toasted sunflower seeds

Directions

  1. Preheat oven 220C. Heat a pizza stone or baking tray.
  2. Trim the cauliflower leaves and roughly chop the head into florets. Put this into a food processor and blitz until a breadcrumb like texture. If your food processor bowl is small this may need to be done in several batches. Heat a frying pan, add the ghee/ olive oil and add the cauliflower. Cook for about 10 minutes, stirring often until the moisture has evaporated. Tip into a bowl and stir to cool a little.
  3. Add the remaining crust ingredients and combine. Remove the hot pizza stone from the oven, line with baking paper, tip on the cauliflower mixture and quickly press into a pizza crust about 1cm thick. Cook for 15-20 minutes until the crust is firm and golden.
  4. Spread the pizza crust with tomato paste, scatter with spinach leaves, top with grated carrot and cheese (if using) and crumble over the feta. Finish with a sprinkle of toasted sunflower seeds. Cook for 15 minutes until the cheese is melted and the crust is golden.
  5. Note: the crust will not be as firm as a flour-based dough. It should hold together in your hand but is not crispy.

Notes

*Coconut flour is available from organic stores and some supermarkets. It is very absorbent so will help absorb the moisture of the cauliflower.

http://www.homegrown-kitchen.co.nz/2013/07/09/cauliflower-crust-pizza/

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18 Comments on “CAULIFLOWER CRUST PIZZA {includes dairy-free option}”

  1. What a great idea. I am curious about coconut flour instead of cheese? (we don’t eat dairy either – but can handle some sheep milk cheese, so i might try it with pecorino too) I do use coconut flour for baking. Reading here that it is absorbent explains my somewhat drier results – maybe when using it (mixed with other gluten free flours) i need more wet stuff in the recipe…
    Love the photos here too by the way – the sprinkling one is classic.

    1. Thanks Dawn, I have a lot of fun with my cameras timer 🙂 yes, I find I use about 1/3 coconut flour to usual gluten-free flour quantity. It is extremely absorbent. I will share a banana loaf using it one of these days.

  2. Thank you for this! I had just gotten back from the market with a lot of cauliflower (as it was so cheap) but no idea what I was going to do it it! Perfect 🙂

  3. Cauliflower pizza..done! Our yummy dinner and next day lunch. Sadly Rain not so keen – crust texture too challenging. Me grumpily got tinned gluten free spag and quietly complained about health…Perry and i happy with pizza though – grain free is great! Yum.

  4. Ah perfect! Exactly the recipe I was after. I have a friend who has recently turned to the Paleo diet. I believe this fits in with it… Using the coconut flour instead of cheese as it’s impossible to get grass-fed dairy up here! Does it resemble a normal pizza base – like firm enough to pick up a slice to bite into it?

    1. Hi Christina. When using the coconut flour the base holds together well. It isn’t chewy as with wheat as there is no gluten to ‘glue’ it together but you can hold a piece in your hand without it falling apart. Enjoy 🙂

  5. Hi Nicola, is the crust nice to eat on its own? Like flat bread type of thing? I was thinking to use it for lunch boxes, snack when we are out and about. Thanks

    1. Hi Rita, It is best cooked into a pizza base, although it holds together it is quite moist so I am not sure how it would hold up for snacks. If you want to try this I would add more coconut flour or grated cheese to add more holding power. Good luck.

  6. Pingback: List: Favourite food blogs | To Muse and Carouse

    1. No I haven’t tried an egg-free version but I would say using the egg equivalent of either chia or flaxseed egg replacement would work. You may need to add a little extra coconut flour to help absorb some of the liquid. Let me know how you go as there maybe others reading this who are interested. Good luck 🙂

  7. I made this recipe it was very tasty. I sued 3 eggs from my own orpingtons (their eggs are extra large jumbo 78g gram eggs) so it was too running so I had to add some flour (I used buckwheat flour) to stuck it together a bit. Next time I would try one egg then maybe another if I needed it. Thanks Mx

    1. Hi Madeleine, yes it sounds like your eggs were very big and probably made the mix too wet. It could also be that the cauliflower wasn’t cooked long enough to remove the moisture. Basically you want the cauliflower to be very dry when you add the remaining ingredients. However, sounds like you found a happy place and enjoyed it anyway 🙂

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