Monday, March 12, 2012

Cauliflower Pizza Crust, Revamped

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 have never bothered to steam my cauliflower "rice" before using it, largely because I have a really, really intense aversion to the smell of cooking cauliflower. I tried to get over this issue today, though I snickered when the boy got off the bus. He asked me what yucky food I was making to create such a bad smell!

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.

It doesn't seem possible to make this recipe dairy-free. Rather than the goat cheese Megan suggested, I used some feta. I also subbed in Bangkok Blend from Penzey's rather than oregano, as I planned on Asian flavors for my topping.

before parbaking in the oven...
The results after pre-baking were very promising! Crisp and brown on the edge, cooked through the middle without any sogginess or softness. For topping I used a Thai Chicken recipe I made up for my kids.

... 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.


  1. I wanted to post on your last attempt and totally forgot so i'm glad you tried again! Here is my dairy-free version :] this looks yummy too!!

  2. I'm so glad I tried again, just to see your awesome dairy-free version! (and to be able to follow your site). The coconut oil is a great idea, looking forward to trying :) thanks!