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Wednesday, 27 March 2013

Grain Free Cauliflower Pizza Dough

I have made many attempts at grain free pizza. And they all, while being pretty tasty, failed in the pizza–like crust department. The grain free ones were too dry, the cauliflower ones too wet.  We had yet to have one that could be picked up and eaten out of hand. Until now! I ate two slices with no fork!! This worked spectacularly. Although it is not highly reminiscent of the yeasty risen wheat dough that causes me so much belly-grief, it is the best grain free pizza dough I have tried to date.  I look forward to making it again! (and again...and again...)

Grain Free Cauliflower Pizza Dough

1 small-medium head org. cauliflower
1 generous tbsp coconut oil
1 ½ cups almond flour
2 Tbsp arrowroot flour
1 egg
1 cup grated mozzarella cheese
4 tbsp ground Chia seeds
2 cloves minced garlic
1 tsp Herbamare

Raw Dough
Preheat oven to 425F, using a large pizza stone in the oven if you have one.
Cut cauliflower into chunks and process in your food processor until very fine. (alternatively grate on a box grater into fine crumbs)
Heat coconut oil in large pan, and sauté the processed cauliflower  over medium high heat for 6-7 minutes. (this helps to pre cook the cauliflower without adding water like steaming would)
Set aside to cool slightly.
When cool, mix in the rest of the ingredients and knead with hands until it is very well combined. 
On a large piece of parchment paper, spread “dough” into a large circle (or pizza shape of your choice!) approximately 1cm thick.
Transfer dough on parchment to a pizza peel or to a large sheet pan, and bake in preheated oven for 15 -20 minutes or until the crust is starting to brown nicely.
Cooked Dough
Top with toppings of choice**, and bake for another 8-10 minutes or until the toppings are heated thru and the cheese is melted nicely. We used an organic pizza sauce from Eden, thinly sliced mushrooms, an organic beef pepperoni, and a combo of raw milk mozzarella and parmesan cheeses.
Let cool slightly before indulging!
**go easy on any toppings that are “wet”,  as they will make your crust less crisp.

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