Ok, so you’ve decided to go grain-free and refined carbohydrate-free but, lingering deep down, you have an almighty craving for some of your favorite SAD (Standard American Diet) foods like pizza. What do you do? Dive head-first into a gluten-filled take-out that’ll leave you bloated and sleepy? Or try an alternative that is equally yummy but also full of nutrients and won’t hurt your waistline. I have tried this version a few times and it always hits the spot when I want something like the pizza I used to eat in Italy.

I have a few crust recipes, but will start with this one, just because it is so easy and also so nutritious.

This recipe contains dairy, so only try this if you do ok with the occasional high-quality dairy.


Gluten-Free, Grain-Free Pizza
A delicious gluten-free alternative to pizza. All the taste but none of the side-effects.
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. CAULIFLOWER CRUST
  2. 1 egg
  3. 1/3 cup shredded mozzarella cheese (grassfed and organic if possible)
  4. 1 head cauliflower
  5. 2 garlic cloves, minced
  6. salt and pepper
  7. herbs (I used basil, oregano and thyme)
  8. PIZZA TOPPINGS
  9. 1 small can organic tomato puree
  10. 1 small zucchini, sliced
  11. 10 stalks of asparagus, chopped into bite size pieces
  12. 1 cup spinach
  13. 1 small onion, sliced finely
  14. cherry tomatoes
  15. organic salami or prosciutto
  16. organic goats cheese or mozzarella
  17. basil leaves to shred on top
Instructions
  1. 1. Preheat oven to 450 degrees.
  2. 2. Line a cookie sheet with parchment paper and grease with butter.
  3. 3. Cut the cauliflower into florets.  Wash and then allow the cauliflower to dry completely.  (You want the cauliflower completely dry and don't add any water when cooking, this helps to cut down on the strong cauliflower taste and smell.)
  4. 4. Once dry, fill the bowl of a food processor about half full and pulse the cauliflower until it looks like the size of grains of rice.  You can also do this step with a cheese grater. Add the "riced" cauliflower to a microwave safe bowl and repeat with the remaining cauliflower.
  5. 5. Once all the Cauliflower has been "riced" and added to the microwave safe bowl, cover the bowl tightly.  Microwave on high for 7 minutes.
  6. 6. Remove from the microwave and place the cooked cauliflower on a tea towel and squeeze out as much of the water as possible…and I mean really squeeze - you want it as dry as possible. This is important in order for the crust to turn out chewy and firm.
  7. 7. Combine dried riced cauliflower, herbs, egg and mozzarella till it and then press evenly out on the parchment paper so that it is about 1/4 inch thick.
  8. 8. Bake the crusts at 450 degrees for 15-20 minutes until it looks golden.
  9. 9. While the crust is baking, saute the onion, zucchini, asparagus and spinach in a pan till soft
  10. 10. Remove the cookie sheet from the oven.
  11. 11. Spread tomato puree evenly over crusts and layer on the veggies, tomatoes, salami and cheese.
  12. 12. Put it back in the oven for another 6-10 minutes till cheese has melted.
  13. 13. Shred basil leaves on top and serve.
Notes
  1. This recipe contains dairy so only try this if you do ok with the occasional high-quality dairy
Crossfit Brit http://www.crossfitbrit.com/