I was REALLY having a craving for some pizza this last week and went hunting for a recipe. I didn't want to use nuts in the crust and so I stumbled upon this recipe. Talk about a sneaky way to get your kids to eat vegetables. The secret ingredient sure is a very versatile vegetable in the Paleo world and I am often buying two of them every time I go shopping.
The only change I made to the recipe was how I cooked the "dough." I patted it out on a sheet of parchment paper - I was a little worried it would stick to the cookie sheet and I don't use non-stick sprays anymore. I cooked it on the parchment paper on my pizza stone and had to carefully un-stick it from the parchment paper when it came out and before I put the toppings on.
BUT IT WAS FABULOUS. The person sharing it with me said they could taste the cauliflower, but I think they were just imagining things.
Oh, and yes.. cheese. My body isn't so happy with dairy anymore, but I let it slide now and then. I love cheese. As long as I am keeping gluten out of my diet all the time and processed sugar out most of the time, I am a happy girl.
|Topped with olive oil, garlic, caramelized onions,|
goat cheese & proscuitto - MY FAVORITE
|Topped with homemade pizza sauce, gruyere,|
goat milk mozzarella, italian sausage
and roasted fennel
2 cups of almond meal
2 tbsp onion salt (next time I would use onion powder and maybe 1/2 tsp salt - a little salty!)
1 tsp garlic powder
2 tbsp sesame seeds
2 tbsp dried rosemary
3 tbsp grape seed oil
Mix all the ingredients together and press into a ball. Roll between two sheets of parchment paper until cracker thin and use a pizza cutter to cut into desired shapes/sizes.
I also pressed the very thin edges back into the dough so they were the same thickness of the rest of the dough - didn't want them to burn!
I transferred the dough still on the parchment paper to the pizza stone in my oven - preheated to 250 degrees.
I set my time for 30 minutes and after checking, added another 15, then another 10 and another 10... all in all they cooked about 70 minutes. I'm thinking maybe on a regular cookie sheet they'd go a little faster - at least that's been my experience with a pizza stone. I bet it's a good idea to keep an eye on them because burned nuts do NOT taste good at all. Also, oven temps are different, people will roll into different thicknesses.. so what I am saying is.. don't go anywhere and check often.
Here's the final product. And not only do they smell delicious, but I bet they'll taste fab with some fancy cheese on them!