Much as I liked mum’s version of cooked cauliflowerwith buttered bread crumbs, and recently fell in love with my friend’s rawcauliflowersalad (oh, I certainly need to makea blog post with it, soon
The post PaleoCauliflowerCrustPizza Recipe with Mushrooms appeared first on Paleo Flourish. This is atasty, moreish paleopizzabase which you can top withanymeat or vegetable of your choice
Spreadsauce on the crustsand top with cheese andany toppings of your choice. My advice for baking would be to use ametalpan but line withparchmentpaperinstead of using non-stick spray
Transfercauliflower mixture onto the samebaking sheet you used to roast the florets (I used the sameparchmentpaper but you canswap it for a new one if it gets too soggy), andflattenwith your hands until thin pizzacrust forms
Top cauliflower mini pizzacrustswith the topping ingredients, evenly distributed. This is afantastic recipe for a true pizzaflavorand texture withoutall the nastyinflammatorycarbsand toxic fats
Placecauliflower in aheat-safe bowl and cover withplasticwrapwitha few holes to vent. Press mixture out onto abaking sheet lined withparchmentpaperthat's been sprayedwith non-stick spray (I've found parchment produces better results thata silicone baking sheet)
On a cutting board, placealarge piece of parchmentpaperandspray it with nonstick cooking oil. Cut off the florets—you don’t need much stem, just stick with the florets
While the texture was not just like atraditionalpizzacrust, if you can get pastthat desire for a chewy dough, the flavorwith this cauliflowercrust is fantastic
Can you just think of that moment where your teeth sink through alayer of soft egg yolk, then enter ooey-gooey-melty-cheese land, which leadsstraight to chewy, tender mushrooms and then finishes with this PUNCH of vibrant lemon, zesty leeks, smoky baconand crispy, crunchy CAULIFLOWERCRUST
My husband loves ameatpizza so for this one I topped it with our homemadesauce, chopped sweet onions, pre-cooked ground beef, a little gratedParmesan cheese, fresh mozzarellaanda rich flavorfulGorgonzola cheese
I am no longer afraid of pizzaandwanted to share my story with you all. I alsolearnedthat if you treat it with love it will taste wonderful andhavegreat texture
Transfer to a peel (or inverted baking sheet), thathas been dusted withsemolina or cornmeal. Preparepizza stone (or baking sheet) by placing on the lowest rack of a cold oven
![Breakfast Cauliflower Pizza with Eggs and Leek Bacon Pesto {Gluten Free/Grain Free + High protein + Low Carb]](http://cdn.mytaste.org/i?u=group2%2FM00%2F91%2F78%2FCgAIN1gfLBqAAPyNAADsc0reP7Q169.jpg&w=330&h=270&c=1)
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