The Very Best Paleo Cauliflower Pizza

21 Feb

Last time we talked about cauliflower crusts, it was this one.  I love cauliflower as much as the next gal, but it always begs the question: how did such a great vegetable get stuck with all that blahblahbeigeyness? Y’all already know white ain’t exactly my thang (…), so I’ve spent a lot of time dressing it up (roasting it, casserole-ing it, currying it, mashing it, and fried rice-ing it, to name a few)–but I always feel like cauliflower is the black & white beginning of The Wizard of Oz… can’t we just skip right to the bursting-with-color Emerald City?

Turns out, there is a Wonderful Wizard of Whole Foods: apparently there is something called GOLDEN cauliflower, and it is awesome. I don’t really think the coloring contributes to any meaningful bump in nutrition, but it did inspire me to re-visit the whole cauliflower-as-pizza crust thing with EVEN MORE success, and that has to count for something, right?


I love love love this much-less-cheesey cauliflower crust. True, cauliflower is still a bit of a ghost writer in this dish, but the golden color really helped make the vegetable “look” like bread- plus, without all the cheese, the cauliflower comes through quite a bit more (in a good way!). And yes, this recipe has an absolutely bizarre ingredient–I, too, said, “Wtf is nutritional yeast?”–but it’s nothing you can’t find in a YES!, Mom’s, Whole Foods, or probably even Wegmans and it really contributes to a certain je-ne-sais-quoi savory factor–don’t skip it. But this crust stands up and sticks together so well that you just have to eat it to believe it. If even had that crispy “crunch” of biting into pizza!

photo 1

So just make it already… okay? Thankssomuch.

The Very Best Paleo Cauliflower Pizza Crust


  • 1 medium head cauliflower, grated
  • 1/4 c coconut flour
  • 2 TBS almond flour
  • 1/4 tsp salt
  • 1 tsp thyme
  • 1/2 tsp garlic powder
  • 2 TBS nutritional yeast
  • 2-3 large eggs, beaten
  • your favorite tomato sauce
  • cheese/toppings of your choose

1. Preheat oven to 475F. Line a baking pan with parchment paper and put it in the oven as it preheats.

2. Arrange the grated cauliflower in a thin single layer and cook until JUST browned, about 7 minutes (check frequently). Remove from oven, put the cauliflower in a medium mixing bowl, and put the pan (with parchment paper) back in the oven.

3. Give the cauliflower a few minutes to cool, then remove as much of the excess water from the cauliflower as possible– you can do this by squeezing it through cheesecloth, a thin dish towel, a paper towel, or using a strainer. Yes, you will have to use some force.

4. In a mixing bowl (you can use the same one you were just using), combine the strained cauliflower and the rest of the ingredients. Start with 2 eggs and mix well with a robber spatula– if ingredients are well incorporated and resemble dough, you’re good. If it’s still pretty crumbly, through in another egg and it should come together. Form the dough into a ball.

5. Remove hot pan from oven  and turn out your dough into the center of the pan. Flatten the ball gently with your rubber spatula to your desired shape- it should be about a half-inch thick. Bake for 8 minutes, then add desired tomato sauce and toppings. Cook for another 2-3 minutes, until the crust gets golden brown.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: