Here is a nut free alternative to my Grain Free Pizza which I also love, just sometimes we need a little break from the nuts (everything in moderation and we don’t need to go nuts over nuts!) This pizza is light but it’s oh-so-satisfying. You can pick up a piece just like a regular crust pizza, it’s delicious and you can get really creative with your toppings too.This recipe takes a little time, but it is totally worth it and the ingredients are very straight forward.
This recipe is grain free, gluten free, nut free, dairy free and suitable for GAPS & Paleo protocols.
Preheat the oven to 200ºC.
Wash the cauliflower. Remove leaves and base of the woody stem. Keep the centre stalk of the cauliflower we can use this which is great for no waste!
Roughly chop the cauliflower and ‘rice’ in a food processor or thermomix. If you do not have one of these you can just chop finely the cauliflower with a knife.Now bring a steamer over med-high heat to the boil. (I use a double steamer pot on my stove top) Add the cauliflower ‘rice’ and steam for around 10-15 minutes, or until soft.
*Please note you can steam the cauliflower in a microwave you might have seen this technique in other recipes. I’m not a big fan of microwaves and plastic wrap so I really wanted to develop this recipe without using one and it is seriously just as easy to do.
Once the cauliflower is steamed lay out a clean teatowel and pour the cauli rice onto it. I do this in my clean sink, it’s a bit easier to avoid mess.Let it cool down a bit, this might take up to 20 minutes. You’ll need it to not be piping hot as next you will wrap the ends of the teatowel together and squeeze out all the excess moisture. You’ll be amazed at how much liquid comes out!Once you have really gotten that moisture out transfer the cauliflower to a mixing bowl and add all the other ingredients. Make sure you have really gotten as much moisture as possible from the cauliflower first though! Mix very well together.
Line a pizza trap with baking paper. Push with your hands the cauli mixture to form a flat even base. Don’t stress if the mixture seems a little sloppy, the egg will bind it when it’s cooking. Also if you push it down with wet hands you’ll find it easier and it doesn’t stick to your hands.Cook the base in the preheated oven for 20 minutes, until a little golden on top.
Now you can add your toppings! This recipe works best if you use dryer ingredients to top with – for example tomato paste instead of tomato passata (sauce). Get creative, cater to your dietary requirements, use some leftovers or have a fridge clear out on it.
Add back to the oven and bake for 10 – 15 minutes until golden on top. Now you can slice and enjoy!Mmmmmm pizza……..
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Lots of love & glow for life,