Wohooo!! For the feedback I got from my lovely friend Claudia for this recipe! We had a little girls’ night on the weekend which is standard routine for us, so I decided to make her something yummy, while I made something else for myself since I don’t eat meat. I’m not always fond of restricting my guests to my diet choices when they come over, except they request it of course. I love hosting dinner parties and that requires me being versatile in my cooking, but hey, I do enjoy it :)
This one is for all my paleo lovers who want to get down and dirty while staying clean! This is also THE best cauliflower I’ve made so far because it’s quite close to the texture of regular thin crust pizza with crispy edges.
Recipe: adapted from The Healthy Foodie
The Sauce (I used ¼ cup for 1 pizza)
• 1 small can organic diced tomato
• 1 medium onion, finely chopped
• 2 cloves garlic, chopped
• ½ tsp sea salt
• ½ tsp black pepper
• 1 tbsp oregano
• 1 tsp onion powder
• 1 tsp garlic powder
• pinch crushed chili peppers
• pinch ground clove
• pinch ground cinnamon
• 350g cauliflower, grated
• 1/4 cup coconut flour
• 2 tbsp almond flour
• 1/4 teaspoon sea salt
• 1 tsp Flavor God garlic lovers seasoning (or seasoning of choice)
• 2 large organic cage free eggs
• 3-4 mushrooms, sliced
• ¼ red bell pepper, diced
• 150g extra lean ground beef, cooked and seasoned with Flavor God seasonings
• ¼ diced red onions
• Pinch of sea salt
• ¼ tsp freshly cracked black pepper
• 100g fresh mozzarella cheese, grated
1. To make the sauce, add onions, garlic and seasoning to a small saucepan and cook over medium heat until fragrant and the onions become translucent, 2-3 minutes.
2. Add canned tomatoes and honey if using and bring to the boil then lower heat and simmer, partly covered, for about 15-20 minutes, until sauce is thickened and all water has evaporated. Reduce to a fine puree with a stick blender, if desired. Set aside while you work on the crust.
3. Place a pizza stone or baking sheet in the oven and preheat oven to 475F.
4. Use a box grater or the grater disc of your food processor to grate the cauliflower.
5. Place the grated cauliflower in a microwave safe bowl and cover loosely; microwave for about 4 minutes on high. Place the cooked cauliflower in a fine mesh sieve and press it down real hard with a ladle or an unbreakable bowl or plate that fits snugly into the sieve; You need to remove as much water as you possibly can, so don’t be afraid to squeeze. If you don’t have a fine mesh sieve, you could also dump the cauliflower onto a clean tea towel, let it cool for a few minutes then wrap it like you would a candy and squeeze the heck out of it by wringing the towel.
6. Add the cauliflower into a bowl, along with the rest of the ingredients. Mix well by hand until all the ingredients are well incorporated and resemble dough.
7. Place a piece of parchment paper onto a cutting board and dump your dough smack in the center. Form it first into a ball, then flatten it down gently with your fingers and form it into a nice, flat disc or approximately 8 to 10 inches in diameter. If you want a ticker border, you will have to also form that with your fingers, as the dough won’t rise.
8. Use the cutting board to slide your crust onto the hot pizza stone or baking sheet that’s been sitting in the oven. Bake for 8 – 11 minutes, until it starts to turn golden brown; remove from oven by sliding it back onto your cutting board.
9. Spread however much tomato sauce you like evenly over the cooked pizza crust; top with mushrooms and half the bell peppers; add ¾ of the mozzarella cheese, followed by the cooked ground beef, the rest of the bell peppers and onions. Finally, add the rest of the mozzarella cheese.
10. Slide pizza back in the oven and cook for an additional 7-10 minutes, until cheese is melted and the crust starts to color on the edge.
11. Remove from oven and let cool for a minute or two. Cut into wedges and ENJOY!