Pizza has been one of my most sorely missed foods since going grain-free. When I was on AIP, cheese was not an option so I did not even entertain the idea of trying a cauliflower pizza crust, but when I switched to the GAPS diet that all changed.
GAPS is lactose-free, but not strictly dairy-free, provided you can tolerate the GAPS-legal dairy options. I started out with my own homemade, 24-hour cultured cream on the GAPS intro diet and once it was clear that I had no issues, I moved onto enjoying aged cheeses on full GAPS. I had no idea that most aged cheeses have little to no lactose remaining after the aging process, making them perfectly suitable for those on a lactose-free diet.
Most of the cauliflower pizza crust recipes I have come across do not used aged cheeses, so I decided to play around with one using parmesan cheese. I am also easily able to source a raw milk based parmesan cheese (thank you Trader Joes!) so I knew I wanted to come up with a pizza that relied solely on this cheese and was super tasty.
This pizza crust is incredible. You can pick this up with your hands- unless you just prefer eating pizza with a fork and knife- and eat it like any other pizza. I know it has been a while since I have had “real” pizza, but I swear this gives “real” pizza a run for its money. I have made this pizza for countless groups of people and everyone has liked it, even my best friend’s 2 year old niece!
- 2 pounds cauliflower, riced (approx. 8 cups)
- 1 egg
- 1 cup parmesan cheese (I've made it with less cheese before, but 1 cup is the best)
- 1 teaspoon dried oregano
- pinch of sea salt
- pinch of black pepper
- 1/4 teaspoon garlic powder (optional, highly recommended!)
- Sautéed mushrooms
- Sautéed onions
- Fresh arugula
- additive-free pizza sauce
- 1/4 cup+ parmesan cheese
- Preheat the oven to 400.
- In a large pot, bring some water to a boil and add the riced cauliflower. Gently boil for about 5 minutes, stirring occasionally.
- Add cauliflower to a large strainer, rinse with cold water to cool down, then transfer all of the cauliflower to a thin dish towel. Ring out as much moisture as you can- this will give you a nice, dry crust.
- In a large bowl beat the egg for about 15 seconds using a fork then add in the cheese and spices and mix well.
- Add in the drained cauliflower (it will now look like a much smaller amount than you started with) and mix very well (using your hands helps here).
- Flatten the dough in a medium sized baking pan lined with parchment paper so that it is approx 1/4-1/3 inch thick. The size of the pan is not a major concern here because you don't need the dough to be touching the sides of the pan, just ensure the dough is not too thin or too thick.
- Bake for 35-45 minutes, until golden brown and dry to the touch.
- While the crust is baking prepare your toppings- during this time I sautéed a few handfuls of chopped mushroom and onion and washed a few handfuls of arugula.
- When crust is ready, remove from oven and sprinkle with a small layer of parmesan cheese (does not need to cover the crust, just a sprinkling), this will keep the sauce from making the crust soggy.
- Add desired amount of pizza sauce, toppings, and additional cheese.
- Place back in the oven for 3-5 minutes, until cheese has fully melted.
- Remove from oven, allow to cool for 5 minutes, then cut into desired pieces (3x3inch squares are good) and enjoy immediately*.
This recipe is perfect for 2 people to share alongside a dish like zucchini pasta and meatballs. This recipe can easily be doubled or tripled, you will just need to use 2 baking pans.
* I prefer this pizza right away (and have never had any left-overs!), but my dad has kept it overnight in the fridge and re-heated the next day in the oven and says it's great.