I read tons of recipes for various low-carb, gluten-free pizza crusts. The one I finally settled on was originally inspired by a blog post in www.sugarfreemom.com. I liked her idea of using a hard cheese (she used parmesan) to make a cauliflower pizza that you can actually pick up with your hand. She's got some great ideas and great recipes. Check her out.
I like to include two other hard cheeses - pecorino romano (for the CLA) and aged gouda (for the K2) - wherever I can, along with sprouted sunflower seeds (for Vitamin E). So I adapted. I also like a fluffier pizza dough, so I added baking powder and the flax seed gel made from soaking flax seeds. It's a way of adding more egg without adding more egg. I also added salt and Italian herbs and took out the onion powder. In the end, our recipes are very different, but sugarfreemom was my inspiration.
Ingredients:
1 1/2 cup cauliflower rice (pulsed cauliflower)
1/4 cup grated pecorino romano
1/4 cup grated aged gouda
1/4 cup coconut flour
1/4 cup ground sprouted sunflower seeds
1/8 cup dry whole flax seeds with 1/2 cup water added to soak (soak 5 hours before making pizza)
1/4 tsp garlic powder
1 tsp pink himilayan sea salt
1 tsp baking powder
1/4 tsp each of dried oregano, thyme, basil and rosemary
1 large egg
Preheat the oven to 400 degrees F.
Pulse raw or frozen cauliflower florets into what looks like cauliflower rice (or buy frozen cauliflower rice). Pour onto deep baking dish. Heat cauliflower in the oven for 10 minutes to remove moisture (longer if you used frozen cauliflower).
Mix together all other dry ingredients (NOT egg and gelatinous soaked flax seed) in a bowl while cauliflower is drying in oven. When your cauliflower looks dry, sprinkle this dry mix evenly over dried cauliflower in oven and stir it together until somewhat mixed. Let the cheeses melt into the other ingredients.
Remove warm "dough" from heat, allow to cool a bit, then place it back in mixing bowl and stir in scrambled raw egg and soaked flax seed.
Line your 12 inch round pizza pan with parchment paper. Sprinkle a mix of sunflower seed dust on the parchment paper (as though you were flouring it). Place your "dough" in the center of the parchment paper then use another piece of parchment paper on top of the "dough" to flatten it to the edges of the pizza pan. You can choose to form a raised edge for your crust or leave it flat.
Bake the crust for 15 minutes at 400 degrees.
Add your favorite pizza sauce (I spoon sauce from a glass jar of organic spaghetti sauce I keep on hand) then a layer of shredded organic mozarella.
Time to add your favorite ingredients. For a my superfood pizza, I add raw watercress or spinach, mushrooms, onions, bell pepper, anchovies, green olives, black olives and pickled artichoke. Then I come back with a sprinkling of more grated mozarella.
Place it back into the oven for 15 minutes to heat your toppings, pull it out, slice it and enjoy!
Why is this a superfood pizza? Most of us are deficient in Vitamin E, CLA, Vitamins B-12, D and K2, and we never get enough veggies. We hardly ever eat healthy olives, raw onions and peppers, or artichokes.
The sunflower seeds in the crust give you Vitamin E. The gouda and pecorino romano give you Vitamin K2 and CLA. It's got tons of veggies and among the healthiest veggies out there. It's meatless and has superfood anchovies (with Omega 3s and Vitamins B-12 and D) instead of pepperoni or sausage.
It's ah good-ah pizza pie.
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