It took me a few minutes to locate this utensil. It was pushed to the back of a rarely-used drawer in our dining room because, well, pizza is not exactly a primal food. But then I saw that the Gluten-Free Homemaker was hosting a gluten-free pizza challenge on her site. Since we are trying to be as primal as possible (with the exception of cheese, of course!), I decided to further challenge myself to make a totally grain-free pizza.
Once, over a year ago, (while we were still living in our apartment in Hawaii) I prepared a meatza for Nick. (Yes, it is exactly what it sounds like: a pizza that uses ground meat for the crust.) But I figured a meatza was not really in the spirit of this challenge, so I set out to make a grain-free crust that at least somewhat resembled its typical gluten-full inspiration.
My end result was a cauliflower crust that was surprisingly dough-like. It sounds crazy, I know, but it is almost doughy, really tasty, and not cauliflower-y at all. And it is very low-carb, for those, such as Nick, who feel better with a lower carb intake. I went a bit out on a limb and added Hawaiian brunch toppings for a different sort of pizza experience. (It was also a nod to Nick’s Hawaiian roots.) Of course the crust would be delicious with the traditional tomato sauce and dinner toppings, but I like being bit different. And I can never get enough of the nutrition and tastiness found in pastured eggs, so this was another great opportunity for me to creatively work them into a meal. So here are the requisite ingredients:
For the crust:
1 16oz bag frozen cauliflower
2 cups shredded mozzarella cheese
2 eggs, slightly beaten
1/4 cup coconut flour
1 tsp salt
½ tsp onion powder
½ tsp garlic powder
Preheat your oven to 425. Steam the cauliflower until soft, then drain and blend until it has the consistency of mashed potatoes. Mix in the cheese, eggs, coconut flour, and seasonings until everything is smooth. Line a baking sheet with parchment paper and spread your crust out into the shape you want, making sure to leave a generous lip around the edges to contain the rather viscous egg mixture. Bake for about 12 minutes, until it is just beginning to set.
In the mean time, get to work on your toppings:
¼ cup coconut cream (I just used the thick stuff off the top of a can of coconut milk)
½ teaspoon onion powder
½ tsp salt
6oz ham, cut into small chunks
1 cup pineapple chunks
½ cup chopped green bell pepper
1 cup shredded cheddar cheese
Mix together your eggs, coconut cream, onion powder, and salt. Carefully pour the mixture into your prepared crust. Sprinkle with ham, pepper, pineapple, and cheese, and then bake for approximately 30 minutes, or until the eggs are set. Then dust off your pizza cutter and enjoy!
I am sharing this post at the Tuesday Night Supper Club, Tasty Tuesday, Tempt My Tummy Tuesday, the Hearth and Soul Blog Hop, Grain-Free Tuesdays, Slightly Indulgent Tuesday, Real Food Wednesday, Gluten-Free Wednesdays, Let’s Do Brunch, Friday Favorites, the Friday Paleo/Primal Den, Fun With Food Friday, Food Trip Friday, Fresh Bites Friday, Allergy Friendly Friday, Fight Back Friday, and Sugar-Free Sunday.