- Cauliflower Cheese (makes enough for ONE pizza)
1 heaping cup cauliflower florets, steamed or microwaved until easily pierced
2 tablespoons tapioca starch
1 tablespoon gelatin
½ teaspoon sea salt or truffle salt
10 billion Saccharomyces Boulardii (2 capsules of the one linked here)
¼ teaspoon garlic powder
1 teaspoon apple cider vinegar
Nomato Sauce (makes enough for TWO pizzas)
½ cup sliced carrots
½ cup diced yellow onion
1 tablespoon minced garlic
2 tablespoons olive oil, divided
½ teaspoon each dried basil and rosemary
1/2 teaspoon sea salt
1 cup water
2/3 cup pumpkin puree
2 teaspoons maple syrup
1 tablespoons balsamic vinegar
Grain-Free Crust (makes enough for 1 10-inch pizza)
2/3 cup tapioca starch
¼ cup + 1 tablespoon coconut flour
½ teaspoon baking soda
½ teaspoon cream of tartar
2 tablespoons olive oil
1 tablespoon gelatin
½ cup warm water
½ teaspoon sea salt
thinly sliced red onion
sliced kalamata olives
fresh torn basil leaves
- Steam or microwave cauliflower florets until very soft (about 4 minutes in the microwave).
- While cauliflower is hot (this is important), add it to a food processor with the remaining ingredients. Puree.
- Transfer mixture to a small parchment lined plate. Spread with a rubber spatula to above ¼-inch thickness. Place in freezer to set quickly (about 20 minutes) until firm enough to cut.
- Using a non-serrated knife, slice “cheese” into very small pieces (no larger than 1/4-inch) about the size of peas.
- Set aside while you make the crust.
- In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Saute carrots, onion and garlic with herbs and sea salt for 5 minutes until softened.
- Pour in water and bring to boil. Cook for 5 minutes uncovered.
- Stir in pumpkin, maple syrup and balsamic. Cover with a lid and maintain a low boil for 5 more minutes until the carrots are very soft. The sauce will have reduced in size by about half.
- Transfer to a blender and blend on high until very smooth. The consistency should be as thin as traditional tomato sauce but thick enough to stick to the spoon. If too thin, you may transfer pureed sauce back to pan and simmer for a few minutes to reduce.
- Stir in remaining olive oil and set aside.
- Preheat oven to 425 degrees. Line a pizza pan or baking sheet with parchment paper.
- Mix all dry ingredients (except gelatin) together in a bowl until well combined. Stir in olive oil.
- In a separate bowl, whisk together gelatin and hot water until frothy then immediately stir into dry mixture until a ball of dough forms.
- Transfer dough to parchment paper lined pan or sheet. Place another sheet of parchment paper on top and use a rolling pin to roll the dough into a very thin circular pizza crust about 1/8-inch thick.
- Bake for 10 to 11 minutes until lightly golden brown.
Assemble the Pizza
- Preheat broiler to high. Arrange oven rack 6 inches away from top broiler element. Remove parchment paper from bottom of crust.
- Spoon half of the sauce (or desired amount) on pizza crust, smoothing to 1/2-inch away from the edges. Sprinkle evenly with cheese. Top with sliced red onion, kalamata and spinach.
- Broil pizza for about 2 minutes, keeping a very close eye on it, so the edges do not burn!
- Sprinkle with fresh basil, slice and serve.