Would you imagine that a low carb and calorie, paleo friendly and gluten free pizza would exist? Ok, you would, but it would taste exactly like regular home-made pizza?
We have tried several cauliflower dough recipes, but this is by far the best we’ve come up to. The best part is that it is fairly easy and quick to make. Here’s the recipe:
Ingredients for Cauliflower Pizza Dough
- 1 medium size cauliflower – coliflor
- 2 eggs – huevos
- 2 dl (1 cup) of grated parmesan cheese – queso parmesano
Preheat the oven to 200 ºC (400 ºF). Process the cauliflower in a food processor until finely chopped. It should looks like small rice. Mix well with two whole eggs and 2 dl (1 cup) of grated parmesan cheese. Form a thin and even crust on a baking tray covered. Pre-bake the crust for 25 minutes.
After that, top the crust with your favorite ingredients and cook for another 10 minutes in 200 ºC (400 ºF) oven.
Run the food processor about 30-40 seconds to make the desired structure.
The cauliflower should looks like small rice. Ok, there might some extra parmesan, but no pizza have ever gone wrong with too much parmesan.
All you need for the dough is grated cauliflower, eggs and parmesan cheese.
- Mix the ingredients well before starting to form the crust.
- Form the crust to nice thin and even layer.
- Ready for pre-baking (about 25 minutes).
- Prebaked crust is light golden brown.
- Place topping on crust just like to normal pizza.
- All it now needs are the greens!
- Place the greens on top after the pizza have cooled a bit.
- Cauliflower pizza is paleo friendly, low carb and gluten free.
Pizza Suggestion: Pizza Casa Linga
There a local pizzeria in Fuengirola called Pizza de la Casa. One of our favorite pizza there is Pizza Casa Linga. It contains a very odd combination of ingredients: boiled eggs, jalopeños, blue cheese and spinach. We had ordered this pizza several times before we paid attention to the fact that this is actually a vegetarian pizza (if you consider eggs to be part of vegetarian diet). And it tastes incredible!
This time we had some leftover rucola in the fridge so we replaced the spinach with that. Also, we were out of jalopeños, but since we grow our own chilies, we had plenty of those. Give it a try sometimes. The taste of the blue cheese is crucial. If it’s too mild, it doesn’t work, but it doesn’t work either, if it’s overwhelming.