Pizza is one of those things you start missing a lot when you first turn paleo or gluten free. Ultimate comfort food – pizza – is a welcomed guest at parties, game nights, late nights and everywhere in between. Not having pizza for the rest of my life just wasn’t an option. Thankfully, gluten free pizza can be every little bit as good as a regular pizza, and this recipe is a proof!
I won’t lie to you. Making healthy, gluten free pizza crust is tricky, and it took me a few attempts before I figured out the ratio that worked for me. To achieve the crust consistency that holds in your hand, while having the right flavour combination without tasting too much like almonds or coconuts takes some practice. Good news, you won’t have to have as many disastrous pizza attempts as me, since you now have this recipe so without further adieu, lets talk about the steps required.
First and foremost you will need to prepare the paleo pizza dough, which is nowhere close to a regular dough, as it actually consists mostly of shredded cauliflower, almond flour and melted cheese.
Once the “dough” is prepared, and laid out on a pizza sheet, you can put it in the warmed up oven for at least 15 min. You will need to monitor your crust as oven settings vary. I used 475 degrees, baking mode as my starting temperature. Then after 15 min as the edges were browned, I set my oven to the broiler mode, lower setting and let it cook from the top for another 7 min or so. I then turned off the oven and opened the door to cool it with the pizza crust still inside. I removed my pizza crust in a few minutes and let it further cool down on the counter for another 20 min before applying topping to it.
After the pizza crust is cooled down, you can check to see which side you prefer to use for the toppings. My top was nicely browned but my bottom was a bit under-cooked so I decided to flip my pizza and place the topings on the side that was browned less. You can go nuts with any topics of your choice. Try to stick to the pre-cooked ingredients though, as the pizza will only go into the oven for another 15 min or so.
I lowered the temperature to 350 degrees, baking mode when I placed the crust with toppings back in. I was monitoring cheese melting and when I didn’t see it melt fast enough, I moved the tray to a higher shelf and changed to broiler mode for about 5 min.
And that was that! The result was an incredibly flavourful pizza crust layered with some yummy cheese, tomato sauce and basil. I noticed that with cauliflower crust, less is more, as, unlike traditional pizza crust, this crust already has lots of flavour so you don’t need to compensate for anything. The rule of thumb is 3 toppings. Try it and let me know what you think!