OK. So remember how I told you all the wonderful things a cauliflower can be? How I could have a separate blog just for my love of cauliflower substitutes? Well here we go!
What had happened was.. Brad and I went to Naples Italy last March and experienced a food odyssey filled with spectacular pastries and personal, but not personal sized, pizzas that were so good they brought tears to my eyes (not even an understatement, we got pizza from a place on the island of Capri and it was so delicious my eyes watered!)
Shout out to the pizza from Naples that made me cry.
I would LOVE to eat that stuff every day of my life, but I can not and will not. Since I haven’t discovered
a genie to grant me how to eat pizza and not feel bloated and gross I have been searching for a way to indulge without all the carbs and guilt. My very first attempt was a couple Super Bowls ago when I made broccoli and cauliflower pizza crust pizzas that used only the veggie, cheese, and egg. They were tasty but really couldn’t hold up to the toppings and also didn’t “trick” my mind into thinking I was eating pizza. Which at the end of the day is what we’re trying to do here. I don’t know about you, but I still want to feel like I’m indulging in my favorite foods while also making better decisions for my health and waistline.
Then came the MVPI (most valuable pizza ingredient). Which in this recipe is the almond flour. This really works wonders with holding the cauliflower together enough to withstand mountains of toppings and gives it a dough like texture that tricks your mind into thinking you’re actually eating thin crust pizza without the carbs and guilt.
On top of all the healthy swaps, this recipe is all home-made all the way down to the sauce. Which is also simple, healthy, and made in bulk so you can freeze it and save for another dish!
What You’ll need for Pizza Crust:
- 1 head of cauliflower
- 3/4 cup of almond flour
- 1 egg
- 1 cup shredded parmesan cheese (plus more for topping)
- 1 T Italian seasoning
- 1 T pepper
- 1 tsp salt
- 1 T garlic powder
- 1 T olive oil (for drizzling on top)
- Mozzarella cheese (as much or as little as you want, or go vegan!)
- Parchment paper
- Pizza stone
What You’ll need for Pizza sauce:
- 1 28 oz can crushed tomato
- 1 15 oz can diced tomato (Italian style)
- 5 medium-large cloves of garlic
- 1 T Italian seasoning
- 1 T oregano
- 1 T dried basil
- 1 tsp salt
- 1 tsp black pepper
What you’ll do:
- Get out your food processor. Add your raw cauliflower florets in batches and pulse until you have a rice like texture. (rinse processor immediately bc you’ll need it for making sauce)
- Dump into a medium-sized bowl and mix in your egg, almond flour, parmesan cheese, salt, pepper, garlic powder, and Italian seasoning. Mix together until it sticks together when pinched.
- Pre-heat oven (and pizza stone) to 425. Take half your “dough” and place on a piece of parchment paper. Form into a pizza shape or whatever shape you want! Have fun with this recipe! Its pizza night!
- Gently transfer dough (keep on parchment) to pizza stone and bake your first pizza for 20-25 minutes. Rotate halfway. You want the cheese to be visibly cooked and crust to have browned edges.
- While the first pizza crust is baking get your food processor back out and add your can of crushed and diced tomato, garlic cloves, Italian seasoning, salt, pepper, basil, and oregano and pulse for about 30 seconds. Give it a taste and add anymore or any other seasonings you’d like!
- Take out the first crust, transfer to cooling rack. Let cool while you make your second pie dough. Put second pie in the oven and cook for 20-25 minutes. Rotate halfway.
- While your second pie crust is cooking put a layer of mozzarella cheese on your crust AND THENNNN the sauce on top of that. You don’t want the sauce to be directly on top of the cauliflower crust. Cauliflower is moist by nature and you don’t want it to retain anymore liquid from the sauce. That would make your crust too soggy. So first mozzarella, then sauce, then any other toppings you want, then a tiny layer of mozzarella and parmesan and tiny drizzle of olive oil.
- Bake pies for 15 minutes with 3-5 minutes under broiler to give it some color. Serve and enjoy!