This is the best version of the well-known in the low-carb circles, cauliflower pizza. The original versions were using cauliflower as-is, and mozzarella cheese, which resulted in an extremely “mushy” pizza. This version retains much less water by cooking the water out of the cauliflower first, and using a hard cheese type.
This version also holds together better than the mozzarella version, so that the crust is freezable for future usage. This is why the recipe below is for 4 crusts, and not 1. You prepare these once, maybe a weekend afternoon, and then you can have pizza available almost immediately in the future! I could even argue that if it’s just you in your household, you can cut the baked crust in two, and freeze it / re-bake it as halves, because this pizza is super-filling (due to being high-fat)! My husband barely managed to go through half of the pizza, and I managed only 2/3s of the other half.
Ingredients (makes four 10″ pizza crusts)
* A large cauliflower head (largest you can find)
* 445 gr (1 lb) of thinly grated Parmesan or Romano cheese
* 4 large pastured eggs
* 3 tbspoons almond meal or 2 tbspoons of psyllium husk (optional)
* toppings of your choice (e.g. pizza sauce, then pizza cheese like mozzarella/provolone, then mushrooms, anchovies, bell peppers, onions, olives, squeezed pineapple, artichokes, greens etc)
1. Cut the cauliflower into 4. Put 1/4 of it in the food processor and run it using the S blade. Run it until the cauliflower resembles small grains (smaller than you would cut it for cauliflower rice).
2. Place the cauliflower into a large pan, without any oil, and under medium heat, cook out the water. It can take 10-15 minutes to do so, stir often.
3. Transfer to a big bowl, and let cool.
4. Continue steps 1-3 with the rest of the cauliflower parts.
5. Add 1/4th (about 110 gr) of the cheese in one of the bowls, 1 egg, and the optional 1 tbspoon of almond meal. Mix well together using your hands, and you will see now that the mixture holds together.
6. Put some parchment paper on to a pizza baking pan (I bought two of them), transfer the dough on it, and shape it using your hands. Make sure the edges are not too thin, or they will burn out too fast.
7. In a preheated 400 F (205 C) oven, place the pizza crust, and let it bake for at least 15 minutes. Using a spoon, lift it slightly, to see if it has baked underneath or not.
8. When it has baked well underneath, remove from the oven, turn upside down, throw away the parchment paper, and here is where you make a choice:
– A. You add the toppings (sauce, cheese, veggies) and bake again for another 8-10 minutes. Eat hot!
– B. Put back as-is in the oven (without toppings), and bake until the bottom is golden brown too. Remove from the oven, let cool well, and then freeze it in a large plastic bag in the freezer (make sure it’s placed completely flat). When you want to bake them in the future, preheat oven to 425 F, let the dough to slightly unfreeze, place your toppings, and bake for at least 10 minutes.
9. Do steps 5-8 with the rest of the cauliflower. Enjoy your future pizzas!
Note: While this is a healthier pizza overall, it still contains obscene amounts of cheese. Especially Parmesan, with its high natural MSG, could create problems to some people.