Low-carb, nutritious alternative to crust is a surprisingly delicious way to make pizza. Using a fraction of the flour, add a serving of vegetables to this American classic.
- 12oz bag frozen riced cauliflower
- 1/4 cup Almond flour, 1/4 cup Whole Wheat flour
- 1 egg
- 1/3 cup grated cheese
- Grated parmesan cheese, to proper consistency
- 1/2 tsp salt and pepper, a sprinkle oregano
Making the Crust
Lay aluminum foil on top of a pizza stone. Mold the foil over the cold stone and spray generously with canola oil. This is important!
Add your egg to the flour and mix with a fork. Slowly add your shredded cheese and parmesan to achieve a sticky dough.
Get your dough in the center of your foil and begin working it into the shape of the stone with the back of your fork. You are Michelangelo. This is a sculpture!
Carefully slide your aluminum foil off your stone on to your top rack. Place the pizza stone on a rack just below the crust it and bake at 400°F for 15 minutes, looking for the edges to turn brown. Once brown, carefully slide the foil back on to the pizza stone and place it on a hot pad or a stovetop burner:
Here’s the trick! Quickly flip the crust and peel the aluminum foil away. It’s okay if the aluminum comes off in a few pieces, so be patient! If you haven’t used enough grease the crust may stick.
You can use any sauce; pesto, red sauce, ranch, barbecue sauce, olive oil and garlic, literally anything!
We’ll use a marinara.
Spread the sauce, cut spinach with a pair of scissors and add a layer of cheese. I love gruyere, but mozarella is fine.
To keep it veggie we are using vegetarian sausage, sliced. A combination of peppers will finish the job.
15 more minutes in a 400°F oven and you have your pizza.
The best thing about pizza is of course you can make it your own. Doing the low-carb, high protein thing? Bacon is always great on pizza – American bacon, not the Canadian kind. Sausage, chicken, elk, venison, whatever you like.
I try and demo vegan and vegitarian options because better health is our mission, but if you’re a carnivore no judgment. Enjoy the pie!
This is inspired by https://www.greengiant.com/recipes/cauliflower-pizza-crust/ which is a simpler recipe we’ve prepared many times. I found it a bit too soft, and I like my crust New York Style.