Pizza Pie–Kinda.

Posted by on Sep 20, 2013 in Pizza | 1 comment

Pizza Pie–Kinda.


Nearly a year ago Cole sent me a link he thought I’d like to explore—cauliflower pizza crust.

It has become the darling of grain-free food bloggers.  The crust has a sweetness to it and it does hold together.  But you won't be giving it a New York City fold.




Pizza is on the menu once a week in our kitchen.  The sole purpose is to be creative with toppings and have plenty of pizza slices remaining to pack up for potluck lunches at the office.








I have made this pizza crust twice now.  The pizza is an easy switch.  Add any toppings you like after pre-baking the crust.








Mince the cauliflower florets in two batches (easier that way).















Cover and zap for 5 minutes.








Let the little bits cool and wring the water out of the cooked cauliflower.








Fluff the cauliflower with a fork and add the remaining dry ingredients.








Almond meal makes it gluten-free.






















Lastly, Make a well in the center for the egg to be beaten and combined.








Line an old baking sheet with oiled parchment and shape the crust.  Bake it per the instructions until it is golden and brown around the edges.








I added a bit of our pizza sauce and piled on olives, tiny tomatoes, and mozzarella.








Arugula with a drizzle of Balsamic Vinaigrette made it a salad too.








This pizza crust is a tasty tremendous winner if you are a vegetable lover--and-- you can eat the whole yummy pie!

Come on.  Get out a fork and give it a try.


































One Comment

  1. 9-23-2013

    Ok this looks fantastic wow must try this one thanks Peggy!!!


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