Paleo Pizza: Can’t Stop Won’t Stop

Seriously, I love this stuff too much. The sad news is that it’s got too much nuts in it for me to love, so my next goal is to optimize the use of cauliflower. I did it!! A crispy crust with cauliflower? I am awesome.

What do you call cauliflower faux flour? CauliFLOUR? That only works online. Anyway …

How did I do it? I friced the cauliflower in the food processor (THE NINJA) and then roasted the cauliflower on parchment paper on a baking sheet in a 400-degree oven. It took about fifteen minutes with one stirring, you want to closely monitor it and take it out before it gets blackened.

Let it cool.

Then make the usual dough, using about a cup to cup-and-a-half of cauliflower:

Primal Pizza Crust Recipe:

• 4 tbsp butter (ish)
• 2 eggs
• 4 tbsp oil (ish)
• 1/2 cup flax meal
• 1/2 cup hazelnut meal
• 1/4 cup coconut flour

I can’t really give you measurements on the flours, I add them and stir until I get the right consistency. The right consistency is sticky but can be rolled into a ball. If it’s crumbly you’ve gone too far with the flour, add more oil or butter. If it’s too sticky to smush out, add more flour.

This is what good dough looks like:

Roll the dough out on parchment paper on a baking sheet, using another sheet of parchment paper on top to prevent the dough from sticking to the roller (I use a can of coconut oil spray as my roller). Discard that parchment sheet and bake the dough until it’s just starting to get crispy on the edges, about 10 minutes in a 400-degree (at altitude) oven.

Add sauce and toppings (you can see I did halfsies with cheese + pepperoni and just cheese). Bake for another 5ish minutes, til everything is warm, gooey, and melt-y.

Let it cool for a few minutes before trying to slice.

(Not that I can ever do that. I slice right away and stuff into my mouth. But then when I eat the pieces I’m going to eat as my dinner, I let them cool first and then slice.)

I’m also working on a version with MORE veggies (zucchini, cabbage), but have so far only been able to yield mushiness, so I’ll let you know when I can get that ready for posting and we’ll have EVEN MORE pizza. Because you know … can’t stop won’t stop.