The kids requested a pizza night, so I was a woman on a mission tonight. I've made a few coconut and almond flour-based crusts that I haven't loved. My two stabs at cauliflower crust were *much* tastier, but the texture left me disappointed. After seeking advice and feedback on Facebook, I decided I was brave enough to try my hand with cauliflower again.
After some web searching I stumbled upon a blog run by a fellow Institute for Integrative grad; I followed Megan's technique to the letter, paying particular attention to the step of wringing out the steamed, riced cauliflower.
|ready to get the squeeze...|
I do think the steaming and wringing out made a difference, though. When I wrung it in the towel, I got a ton of water out of the cauliflower.
|before parbaking in the oven...|
|... and after|
Thai Chicken Pizza topping
1 tsp. olive oil
1/2 lb chicken thighs or breast, chopped small
3 tbs. chunky almond butter
2 tbs. palm sugar
2 tbs. coconut aminos or GF soy sauce
1 tbs. rice wine vinegar
2 cloves minced garlic
1/2 tsp. minced ginger
3 tbs. water
1 medium red pepper, diced
4 green onions, minced
1 cup cheese product of choice, grated (I used some fresh parmesan)
Heat oil in a skillet over medium heat; cook chicken until done. Meanwhile combine almond butter through water in a small bowl. In a larger bowl combine cooked chicken, 1 tbs. of sauce, red pepper and onions. Spread remaining sauce on par-baked crust. Top with cheese and bake in a 400 oven for 10 minutes.