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Posted by on Nov 19, 2012 in 21 day sugar detox, dairy free, gluten free, grain free, lunch, main dish, paleo, soy free | 17 comments

Cauliflower, Carrot & Kale Grain Free Pizza Crust

 

 

 

 

Cauliflower pizza crust has intrigued me since seeing it for the first time at Against All Grain.  I knew some day, that I would have to give it a try! Fast forward to a few weeks ago…I went searching for a dairy free recipe and Google turned up a zillion variations of cauliflower crust; including this lovely looking  one from Gluten Free Happy Tummy. She uses almond flour in this recipe.

 

 

When it was all said and done, I ended up with this Cauliflower, Carrot & Kale recipe, which uses coconut flour or a mixture of ground pepitas and tapioca flour. Cauliflower is a clever little vegetable that can be turned into *rice*, pizza and many other things.  I recently saw a recipe for a Vegan Cauliflower Steak! I put a fresh twist on the typical cauliflower crust recipe by adding carrots and kale. I am always looking for ways to get  a variety of colourful veggies  into my diet and they mixed in perfectly. Who would have thought that you could eat pizza crust made from vegetables and absolutely no added fat. I topped this pizza with a simple spinach and oregano pesto; so you are still getting a healthy fat source in the Raw Sunflower Seeds and extra virgin olive oil. Now, if you are able to eat dairy, I can imagine some Parmesan cheese would be amazing in the pesto and crust.

 

This slice has pesto, grilled chicken, bell pepper, green olives, red onion, and I sprinkled Hemp Hearts on top to give that nutty flavour that reminds me of Parmesan Cheese.

Cauliflower, Carrot & Kale Grain Free Pizza Crust
 
Author:

Serves: 2
Prep time:
Cook time:
Total time:

 
Ingredients
  • 1-1/2 cups shredded cauliflower
  • 1 cup shredded carrot
  • ½ cup shredded kale
  • ¼ tsp sea salt
  • 3 tbsp coconut flour – or- 3tbsp ground pepitas and 2tbsp tapioca flour
  • 2-3 cloves of garlic minced
  • 1 tsp oregano
  • 4 egg whites

Instructions
  1. Place the cauliflower, carrot and kale in a large bowl. Sprinkle in the sea salt and toss it around with a fork, this will help the vegetables sweat. Set aside for 15 minutes.
  2. Preheat oven to 400F
  3. Using your clean hands squeeze out as much liquid as possible and place in a large bowl.
  4. Now add your herbs, flour and mix well. Add the egg whites and mix well, use your hands to kneed like a dough.
  5. place on a large piece of parchment paper and cover with another piece. Roll out the dough to about ½ in.
  6. Gently move to a baking sheet, and bake WITH the parchment paper on top for 20 minutes.
  7. Remove the cover and top as desired. Place back in the oven for about 5 minutes to heat up all your toppings, or melt your cheese.

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17 Comments

  1. Thank you so much for sharing my Cauliflower Pizza Crust recipe!! Yours looks fantastic! I love the kale…what a great and delicious nutritional boost! happy thanksgiving!

    • You are so welcome! your crust looks like so good! the perfect dairy free, nut option :)

    • going to try this for sure!

  2. Could you after you bake the crust, top it with the traditional tomato sauce and fixings and pop it back into the oven?

    • yes absolutely! I just noticed I left that out of the recipe, that I put it back in to warm up all the toppings….no cheese to melt for me though, I will fix it now!

  3. Wonderful! Wondering if I could make this work with an egg replacer. :) I am going to have to try :) .

    • I bet it will, I wanted to test that also, but haven’t had a chance yet! Let me know if you do :)

  4. This looks seriously amazing! I’ve been looking for a good cauliflower pizza that doesn’t have cheese in it and am SO excited to see this- can’t wait to try!

    • Thank you Ellie! let me know how you like it :)

  5. This sounds awesome! Do you think it would work with an egg replacer such as flax seed?

    • I have yet to try that, but I think it would work perfectly! I usually choose chia seeds myself as I do not tolerate flax, but I think it will work out just the same.

  6. This looks like a fun new recipe I would love to try!!! Quick question…. How do you shred cauliflower????

    • Hi Jacki,

      My food processor has a shredding plate attachment that I use, however if you process it with the S-Blade attachment, you should get the same results for the pizza crust I think the shredding is more important when making the Cauli-Rice, and wanting that Rice texture.

  7. I made the crust and it was delicious but my crust fell apart. Do you have any recommendations of what I did wrong? Thank you

    • hmmm I am not sure. Rolling thin helps. Making sure you squeeze out a lot of the zucchini liquid. It isn’t really a *crisp* crust, as you can see in the picture of me holding it…I need my thumb and finger has to hold up the front of it, or it would flop. It really is so good, and I have had success with it many times. Hope that helps!

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