Here is a healthier alternative to regular pizza. The crust is egg free, made from cauliflower, chickpea flour and flaxeggs. You may keep the entire pizza dairy free by using dairy free cheese for the topping. Also, I used roasted beets in place of pepperoni which, if I may say so myself, I did not miss the pepperoni one bit. My toddler enjoyed this very much, as did my husband.
Note: I did go easy on the spices since I didn’t want it to be too much for my toddler, so please feel free to increase the seasonings or add any seasonings you wish.
Cauliflower: Protein, Vitamin C & K, B-6 Vitamin, Calcium, Fiber, Folate
Step By Step Instructions:
Roasting the Beets:
Preheat the oven to 400 Degrees Fahrenheit
Thoroughly wash the beets using a vegetable scrub. The vegetable scrub helps get rid of the dirt off of the skin.
Peel the skin off of the beets and cut the top and ends off.
Note: Beets do stain so I like to wash my hands before touching anything else.
Line a baking pan with unbleached parchment paper.
I then like to double wrap each beet to make sure the juices stay inside and don’t get all over the pan (this way I get less mess to clean up).
To do so, I did the following:
Tear a large sheet of parchment paper
Cut it into 4 squares. Wrap each beet like a burrito, twice, using one sheet of parchment at a time.
Place the wrapped beets on the baking pan and put them in the oven to roast for 1 hour and 20 minutes or until the beets are fork tender.
Once the beets are fork tender, allow them to cool, remove the parchment paper and thinly slice the beets to resemble pepperoni.
Cauliflower Crust:
Increase the oven to 425 Degrees Fahrenheit
Remove the leafy greens from the cauliflower, cut the cauliflower in half (you only need half of a cauliflower or 1 small cauliflower-about 4 cups of the florets), wash it thoroughly, and cut the stem off. Cut or remove the florets and place them in a blender or food processor. Blend it until you get fine pieces that resembles rice.
Place the cauliflower in a microwave safe bowl, and microwave it for 3 minutes. Allow it cool.
Place it in a thin dish towel, pull the ends up and squeeze out as much moisture as possible. Make sure the cauliflower feels dry.
I found it was easier to remove the moisture by dividing the cauliflower into three parts and placing each part in the kitchen towel separately.
Place the cauliflower in a medium bowl and set it aside.
Flax Egg: Add 2 tablespoons of ground flaxseed to a small bowl and add 3 1/2 tablespoons of filtered water. Mix it with a fork until they are well incorporated, the consistency will be similar to that of a beaten egg. This mixture will act as our binding agent. Let the mixture sit for about 5 minutes to thicken.
Note: This mixture is a little more thick in consistency compared to that of a regular flax egg.
To the cauliflower, add 1/4 cup of garbanzo bean flour (you may also use almond flour), the flax egg, 1 garlic clove (grated), and 1 teaspoon of dried oregano.
Mix it altogether until it starts to come together. If you were to hold a piece in your hand, you will be able to form a ball. If it doesn’t come together, you may add a little bit more flour.
Using a spoon or an ice cream scoop, take equal amounts of mixture in your hand and form mini round crusts. You may also skip that part and just form one big round crust.
Note: I used a stone baking sheet that doesn’t require greasing. If you use a regular baking sheet, grease it or line it with an unbleached parchment paper first so the crust doesn’t stick to the baking sheet.
Bake at 425 Degrees Fahrenheit for 20-30 minutes or until the crust is golden brown and dry to the touch.
Tomato Sauce:
Or, you may use any sauce you like such as pizza sauce or marinara sauce.
Add 1 teaspoon of extra virgin olive oil to a hot saucepan over medium heat ( you may also use coconut oil or avocado oil).
Add a chopped onion from a 1/4 of a small onion. Allow the onion to saute for about 3 minutes.
Dice 2 tomatoes and add it to the onions
Allow the tomatoes to cook until they become soft and break down. It can take about 10 minutes, stirring frequently
After 10 minutes, add minced garlic from 1 garlic clove, chiffonade 2 basil leaves (stack the leaves on top of one another, starting from the bottom tightly roll the leaves upwards and cut the leaves into strips), add 1/4 teaspoon of dried oregano and sprinkling of salt and pepper (may be omitted).
Stir it altogether and allow it to simmer for about 3 minutes or until it gets thick and/or to your desired consistency. Adjust the flavorings to taste.
Turn the heat off and set it aside.
Assembling the Pizza:
Add shredded mozzarella cheese to the crust (you may use any cheese you wish. You may also make this meal dairy free by using dairy free cheese).
Note: I added the cheese first instead of the tomato sauce so this way the crust doesn’t get soggy from the sauce.
Spoon the tomato sauce over the cheese.
I added a little bit more cheese just to help the toppings stick together.
Add any toppings you like.
I added finely chopped red bell peppers. I’ve also added finely diced broccoli, which turned out well.
Top the pizzas with the thinly sliced roasted beets and place them in the oven to bake until the cheese is melted and golden brown, for about 10-15 minutes.
Finely mince a few cilantros and 1 collard green (stem removed). Mix the 2 together and use it as garnish.
I served it with roasted beets .
So tasty and so good for you!
His Happy Bowl is by EzPz: http://www.ezpzfun.com/
Recipe
Cauliflower Crust Pizza
Makes about 10 mini individual crusts or 1 regular sized crust
Ingredients:
Roasted Beets:
- 1 Pound of Beets (You probably won’t need 1 pound of beets, but I like roasted beets so I used the leftovers for salads, as pesto over pasta, etc).
Cauliflower Crust:
- 1/2 of a cauliflower or 1 small cauliflower, about 4 cups of florets
- 2 tablespoons ground flaxseed
- 3 1/2 tablespoons of filtered water
- 1/4 cup of garbanzo bean flour (may also use almond flour)
- 1 garlic clove, grated
- 1 teaspoon dried oregano
Tomato Sauce: (Or, you may use any sauce you like such as pizza sauce or marinara sauce)
- 1 teaspoon of extra virgin olive oil (may also use coconut oil or avocado oil)
- 2 tomatoes
- 1/4 of a small onion
- 1 garlic clove
- 2 basil leaves
- 1/4 teaspoon of dried oregano
- Sprinkling of salt and pepper. (optional)
Pizza Toppings:
- Grated mozzarella cheese (may also use dairy free cheese)
- small chopped red bell peppers
- roasted beets
Instructions:
Roasting the Beets:
Preheat the oven to 400 Degrees Fahrenheit
Thoroughly wash the beets using a vegetable scrub. The vegetable scrub helps get rid of the dirt off of the skin.
Peel the skin off of the beets and cut the top and ends off.
Note: Beets do stain so I like to wash my hands before touching anything else.
Line a baking pan with unbleached parchment paper.
I then like to double wrap each beet to make sure the juices stay inside and don’t get all over the pan (this way I get less mess to clean up).
To do so, I did the following:
Tear a large sheet of parchment paper
Cut it into 4 squares. Wrap each beet like a burrito, twice, using one sheet of parchment at a time.
Place the wrapped beets on the baking pan and put them in the oven to roast for 1 hour and 20 minutes or until the beets are fork tender.
Once the beets are fork tender, allow them to cool, remove the parchment paper and thinly slice the beets to resemble pepperoni.
Cauliflower Crust:
Increase the oven to 425 Degrees Fahrenheit
Remove the leafy greens from the cauliflower, cut the cauliflower in half (you only need half of a cauliflower or 1 small cauliflower-about 4 cups of the florets), wash it thoroughly, and cut the stem off. Cut or remove the florets and place them in a blender or food processor. Blend it until you get fine pieces that resembles rice. Place the cauliflower in a microwave safe bowl, and microwave it for 3 minutes. Allow it cool.
Place it in a thin dish towel, pull the ends up and squeeze out as much moisture as possible. Make sure the cauliflower feels dry.
I found it was easier to remove the moisture by dividing the cauliflower into three parts and placing each part in the kitchen towel separately.
Place the cauliflower in a medium bowl and set it aside.
Flax Egg: Add 2 tablespoons of ground flaxseed to a small bowl and add 3 1/2 tablespoons of filtered water. Mix it with a fork until they are well incorporated, the consistency will be similar to that of a beaten egg. This mixture will act as our binding agent. Let the mixture sit for about 5 minutes to thicken.
Note: This mixture is a little more thick in consistency compared to that of a regular flax egg.
To the cauliflower, add 1/4 cup of garbanzo bean flour (you may also use almond flour), the flax egg, 1 garlic clove (grated), and 1 teaspoon of dried oregano. Mix it altogether until it starts to come together. If you were to hold a piece in your hand, you will be able to form a ball. If it doesn’t come together, you may add a little bit more flour.
Using a spoon or an ice cream scoop, take equal amounts of mixture in your hand and form mini round crusts. You may also skip that part and just form one big round crust.
Note: I used a stone baking sheet that doesn’t require greasing. If you use a regular baking sheet, grease it or line it with an unbleached parchment paper first so the crust doesn’t stick to the baking sheet.
Bake at 425 Degrees Fahrenheit for 20-30 minutes or until the crust is golden brown and dry to the touch.
Tomato Sauce:
Or, you may use any sauce you like such as pizza sauce or marinara sauce.
Add 1 teaspoon of extra virgin olive oil to a hot saucepan over medium heat (you may also use coconut oil or avocado oil). Add a chopped onion from a 1/4 of a small onion. Allow the onion to saute for about 3 minutes. Dice 2 tomatoes and add it to the onions. Allow the tomatoes to cook until they become soft and break down. It can take about 10 minutes, stirring frequently.
After the 10 minutes, add minced garlic from 1 garlic clove, chiffonade 2 basil leaves (stack the leaves on top of one another, starting from the bottom tightly roll the leaves upwards and cut the leaves into strips), add 1/4 teaspoon of dried oregano and sprinkling of salt and pepper (may be omitted). Stir it altogether and allow it to simmer for about 3 minutes or until it gets thick and/or to your desired consistency. Adjust the flavorings to taste.
Turn the heat off and set it aside.
Assembling the Pizza:
Add shredded mozzarella cheese to the crust (you may use any cheese you wish. You may also make this meal dairy free by using dairy free cheese).
Note: I added the cheese first instead of the tomato sauce so this way the crust doesn’t get soggy from the sauce.
Spoon the tomato sauce over the cheese. Then, I added a little bit more cheese just to help the toppings stick together.
Add any toppings you like.
I added finely chopped red bell peppers. I’ve also added finely diced broccoli, which turned out well.
Top the pizzas with the thinly sliced roasted beets and place them in the oven to bake until the cheese is melted and golden brown, for about 10-15 minutes.
Finely mince a few cilantros and 1 collard green (stem removed). Mix the 2 together and use it as garnish.
I served it with roasted beets .
Enjoy!!
