Pizza Problem

I have a pizza problem! I confess to wanting to eat pizza everyday.

In an attempt to reduce my yeast intake, I had to come up with some sort of pizza fix. I decided to make a cauliflower pizza. This is a low carb, gluten free and (essentially) lactose free recipe but you could make other adjustments so that it was nut free and completely dairy free if you had other dietary needs.  

Not only was it successful, it was delicious! 

Ingredients: 

4 cups of riced cauliflower
1 tsp. Italian seasoning

¼ teaspoon of oregano

½ teaspoon of garlic powder

¼ teaspoon of salt

1/3 cup of grated Parmesan cheese (not the stuff in the green can but the real deal super hard stuff, that is naturally lactose free)

1/3 cup of grated lactose free mozzarella

2 tbsp. of Almond Flour

2 farm eggs

Pizza sauce and what ever pizza toppings you would like but I used Castelvetrano green olives, turkey peperoni and more cheese (1/3 cup parmesan & the rest of the 8oz block of lactose free mozzarella) 

Cooking directions:

Preheat oven to 450

Prep- Regardless if you rice raw cauliflower or if you buy frozen as I did, put 4 cups of cauliflower in a microwave safe bowl and microwave for 4 ½ minutes.

Toss the cooked cauliflower with ¼ teaspoon of salt and put it in cheese cloth – place the cheese cloth wrapped cauliflower in a fine collider with a heavy can on top of it to help press out the water. Let the cauliflower sit for 1 hour and then squeeze out all the water possibly.

1. Place cooked cauliflower in a large mixing bowl with all the listed dry ingredients, mix well and then incorporate the 2 beaten eggs

2. Using your hands form mixture into a ball and transfer it to a silicone-baking sheet (or parchment paper) lined metal baking sheet pan

3. Shape the cauliflower mixture into a pizza crust of your choosing. I recommend making 2 long rectangular pizzas (I made one- but I would do 2 next time because the crispy edges are the best)

4. Transfer to the oven and bake for approximately 15 minutes until the edges are a nice golden brown

5. Flip the pizza crust(s) over and bake for another 5 minutes

6. Pull out of the oven and top with a little layer of cheese and bake for 5 minutes 

7. Pull the crust from the oven and let it cool for about 5-10 minutes - Reduce the heat on the oven to 375

8. Top your pizza with a light layer of sauce and then whatever toppings you want (but do not overload the crust with toppings)

9. Bake your pizza for about 5-7 minutes until the cheese is melted and bubbly

10. EAT!

I found this pizza to be so tasty that I could eat it every night, but it was labor intensive and would not recommend it for a weekday meal when time is precious unless we can figure out how to make the crusts ahead of time and store them in the freezer. I’ll try that next time I make this low carb, gluten free, yeast free PIZZA!