Primal Pizza

(This is the Greek pizza--our current favorite.)

I've tried many different recipes for cauliflower pizza crusts over the years. This is the one I've concocted--taking a little of this and a little of that from different recipes--that is perfect for us and what my family enjoys the most.

Primal Pizza:
(Crust for 2 pizzas)
16oz. frozen cauliflower, cooked and drained
2 cups shredded mozzarella cheese
4 eggs
1/4 cup almond flour
1/4 cup coconut flour
1 tsp baking powder
1 tsp garlic powder

1. Combine all of the above ingredients in a food processor.
2. Spread the "dough" onto pizza stones using a spatula (if you're using a pan, lay out parchment paper, first, then spread it on) until about 1/4" thick.
3. Bake at 350 for 20-25 minutes or until golden brown. (If the edges are begininning to brown, it's time to take it out!) Variation: For the margherita and greek pizzas, take out of the oven after 18 minutes and use a basting brush to distribute the oil mixture on the crust. Continue to bake for 3-7 more minutes. When the edges of my crust get golden-brown, take it out.
4. Spread with sauce, (if applicable) cheese, and other toppings. Broil on high for 2-3 minutes until cheese is beginning to bubble/pepperoni is cooked to your desire.


Traditional Pizza Sauce:

(Makes enough for 4 pizzas.)
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 teaspoon ground oregano
1 teaspoon basil
1 teaspoon parsley
1 1/2 teaspoons garlic powder
1 teaspoon salt

In a medium bowl, mix together tomato sauce and tomato paste until smooth. Stir in seasonings. (If you’re not using it all, bag it up in individual baggies and freeze for later.) Spread on pizza and top accordingly.


Margherita Pizza
Sauce: 
(per pizza)2 Tbs. olive oil1/2 tsp. garlic powderpinch of sea salt

Whisk together until mixed thoroughly. (See the variation in Step 3 above on when to add this.) When done baking, add the following:

Toppings:

5-6 roma tomatoes, thinly sliced

shredded mozzarella cheese

1  teaspoon  balsamic vinegar

1/2 teaspoon olive oil

1/2 cup  thinly sliced fresh basil (if i don't have this, I just sprinkle with dried basil, though fresh does taste better)

sea salt and black pepper, to taste

Arrange tomato slices on crust, lining the edges. Sprinkle evenly with cheese. Top with basil. Put back in the oven and broil for 2-3 minuts on high until cheese is bubbling and turning golden.

Combine oil and vinegar, stirring with a whisk. Drizzle the vinegar mixture evenly over the pizza. And sprinkle with salt & pepper.

Greek Pizza 
Sauce: 
(per pizza)
2 Tbs. olive oil 
1/2 tsp. garlic powder
1/4 tsp. italian seasonings (oregano, basil and parsley)
pinch of sea salt

Whisk together until mixed thoroughly. (See the variation in Step 3 above on when to add this.) When done baking, add the following:

Toppings:
Spinach
Tomatoes, diced
Olives, diced
Banana Peppers, diced
Red onions, diced
Feta cheese
Parmesan (optional)