We know what you’re thinking: A conscious eating blog is giving me a pizza recipe? Cauliflower in pizza? You must think we’re crazy. While we might be a little crazy, you’ve gotta trust us on this one. It seems like so many people have sworn off gluten (for health or conscious reasons) but we guarantee that, gluten-free or gluten-lover, this cauliflower crust recipe will satisfy any and all pizza cravings. After all, who doesn’t love pizza? Whether you’re walking by that neighborhood pizza joint, taunted by wafts of cheesy triangle goodness, or forcing down a wilted salad, watching a close-up shot of hot steamy pizza pop up on the TV screen, we all eventually crack. Falling for false promises of happiness and instead finding ourselves crying alone in the corner with an empty box of what used to be a large Margherita Pizza Pie for two. No. Not again.
Cauliflower crust pizza is a delicious way to get your pizza fix while avoiding the unhealthy food additives, gluten, and GMOs found in many pizza crusts and other wheat products. We went out and gathered our fresh ingredients from places like the Farmer’s Market (cauliflower, tomatoes, onion), Whole Foods Market (365 Brand organic cheeses and tomato paste, Applegate pepperoni, Judy’s organic eggs) and the family garden (oregano, basil, arugula).
* All organic ingredients **Garlic not pictured
10 medium tomatoes
1 large yellow onion
2 Tbsp basil
1 Tbsp oregano
2 Tbsp tomato paste
1/3 c white wine
salt + pepper to taste
Dice the onion and toss into a well oiled sauce pan (we used Nutiva Coconut Oil). Cover, but continue to stir every so often, adding in the garlic once they start to become translucent. Chop half of the tomatoes into nice chunks (doesn’t have to be perfect). Add tomatoes to your cooking onions, and stir. Cover and simmer on medium low for about 15-20 minutes. You really want these flavors to marry and get the juices flowing out of the tomatoes to start the foundation for the sauce.
Finely chop the basil and oregano, and any other herbs you like and add them to onion and tomato mixture. If you have any on hand, you can add a splash of white wine for a robust flavor. At this point you can add the tomato paste, seasoning with salt and pepper to your liking. After about 5 more minutes covered, go ahead and uncover the sauce, stirring occasionally so that it can reduce (thicken up a bit). The sauce should come together in about 20-25 minutes, with some TLC.
3 heads cauliflower
2 large eggs
2 cloves of garlic, minced
salt + pepper to taste
Preheat your oven to 350° F. Begin by cutting away the thick stem from each of head of cauliflower. Chop roughly, just enough so that it all settles into your food processor. Pulse the cauliflower until it is finely chopped. Here, you want to look for a nice rice-like consistency. Transition the cauliflower into a well greased frying pan and cook until tender. Once the cauliflower is cooked all the way through, let it cool on a kitchen towel for 5-10 minutes. After you’re able to comfortably handle the temperature of the cauliflower, bundle into the towel and strain as much excess liquid out as you can. Just keep twisting and squeezing! When you unwrap the cauliflower, it should hold a shape similar to a round ball of dough. Place this into a mixing bowl and combine with the eggs. Add salt and pepper to taste and transfer the dough mixture onto your baking surface. We recommend using a piece of parchment paper to prevent it from sticking. Now, using your hands, gently shape your pizza crust and bake for 15 minutes, or until your crust begins to harden and brown on the edges.
Once you take the baked crust out of the oven, it’s time to assemble your pizza. (You could also let the crust cool, then freeze for another day if you want to make it ahead of time!) Once you get that sauce on there, top it with whatever is fresh and to your liking. Feel free to be creative! We decided to keep it classy using an Organic Italian blend of shredded cheese from Whole Foods and nonGMO, Applegate all-natural pepperoni, topped off with some fresh basil. We then stuck it back into the oven for about 10 minutes to melt the cheese and crisp the pepperoni. We added some fresh arugula after taking it out of the oven. Slice it up and serve it while it’s hot! Share with family or eat it all by yourself. Remember, theres no carbo-loading guilt! This Cauliflower Crusted Pizza is a guaranteed crowd pleaser and has even been known to convert a couple Cauliflower “dislikers” (cough, cough my dad)!
Jenna + Ashley