Tag Archives: cauliflower

Cauliflower Crust Pizza

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.

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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)

Method
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.

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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!

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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.

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Best Cauliflower Rice

Cauliflower fried rice is the best substitute for Chinese fried rice on low carb and grain-free Paleo diets. Here’s a generic recipe for it, but accompanied with hints and tips on how to make the recipe work best. You see, if you treat cauliflower like rice, you will end up with a mushy, cabbage-smelling dish. Following the tips below, will bring your fried cauliflower much closer to the real thing.

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Ingredients (for 2)
* Half a cauliflower head, in small florets
* 1 egg
* 4 tablespoons of olive oil
* 1 small leek, cleaned and chopped
* 1/2 cup of frozen peas
* 1 cup of shelled shrimp or mushrooms
* 1/2 cup of veggies chopped (e.g. carrots, peppers, broccoli etc)
* 1 green onion, chopped
* 1 clove of garlic, chopped
* 1.5 tablespoons of gluten-free tamari soy sauce, or coconut aminos
* 1 teaspoon of turmeric (optional)
* black pepper to taste

Method
1. On a small frying pan, with a tablespoon of olive oil, crack an egg on low heat. Using a wooden spoon, swirl continuously the egg, until you achieve a scrambled egg consistency. Turn off the heat before the egg is fully cooked, set aside.

2. On a wok or frying pan, add the shrimp (or mushrooms), 1.5 tablespoons of olive oil, peas, veggies, leeks, garlic, and black pepper. Stir occasionally. Add the soy sauce. Cook in medium heat until the shrimp is done and the leeks have become transparent and soft, and there’s no liquid left in the pan. Set aside.

3. Using a food processor and its S blade, add half of the cauliflower in it. Give it 5-6 jolts until the cauliflower has become “riced”. Do not make the pieces too small, but it should still feel a bit chunky. Set aside, and process the rest of the cauliflower.

4. On a very large frying pan (I used a 14″) that is not wok-like (but rather it has a flat surface), add 1.5 tablespoons of olive oil, the turmeric (if using), and the cauliflower. Under high heat, fry the cauliflower, stirring occasionally, until it starts to get burned marks and it starts to feel dry.

5. Add the meat mixture in to the big frying pan with the cauliflower rice, and stir. Add the scrambled eggs, green onion, and stir. A minute later, turn off the heat, and serve.

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Tips
1. We use a very large, leveled frying pan instead of a wok because woks tend to trap moist. We’re trying to get rid of as much moist from the dish, because it’s that moist that brings the cabbage smell to cauliflower.
2. We’re using leeks because these emulate the sweetness of rice. Without it, the dish comes out a bit flat in taste.
3. Do not process the cauliflower too much, or too much moist will come out of them.
4. Do not crack the egg on the same pan as the cauliflower. While scrambling the egg on the side of the pan works with rice, it doesn’t work as well for cauliflower. Same goes for the meat mixture.