Almond/Cauliflower Pizza

Sept. 21, 2019

Should call it The Learning Curve Pizza. Made plenty of pizzas in my time but these are new ingredients for the toppings and crust. Here goes!

Crust (this makes about a 10″):

1c. Almond Flour
1c. Riced Cauliflower
1/2c. Gluten free Almond Meal Mix

2 Eggs
2 Tbsp. Olive Oil
1 Tsp. Thyme
1 Tsp. Oregano
1/2 Tsp. powdered garlic

1/2 Tsp. salt

Sauce/Toppings (use your favorites – this is just what i used):

6 Sweet Potato slices, cut carefully on a mandolin
4-5 Zucchini slices (ditto)
Sliced mushrooms
Roma tomato – sliced 1/2 of it on the mandolin
I think i forgot the olives!
Pre-made turkey sausage – loose
Marie’s (delicious) Ranch Dressing – i can’t have tomato sauce or onions, but i’d use them if i could.

White Cheddar Shredded
Mozzarella – 4 slices

Same seasonings as above, plus a little fennel seed.

Pre-heat your oven to 400F. Put all the ingredients for the crust in a mixing bowl – mix, kneed, etc.

i pre-heated my new – way too big – 15″ cast iron skillet a little, then coated it with coconut oil. You can use olive oil is you like, or do it dry and throw a handful of coarse corn meal in there. Turned out i loved the iron skillet, but it gets HOT and i ordered some new oven-proof gloves.

Next time, i’ll roll the dough out, but i just packed the skillet and shaped it carefully.

Put the skillet in the oven and let it go about 15-20 minutes. i’m glad i took the pan out and carefully turned the crust over.

i put the White Cheddar on first. Not too much – great flavor! Then the toppings – btw, i microwaved them in a little chicken broth first. Helped soften the sweet potatoes.

After toppings, add the Mozzarella slices. Put the tomato on top and return to the oven for 10-12 minutes.

Voila!

Next time, i won’t use cauliflower. I’ll add more almond flour and roll out the dough.

Hope you enjoy!