Cauliflower Pizza with tomato free pizza sauce (Paleo, AIP, Vegan)
Prep time
Cook time
Total time
A healthy version of pizza with a cauliflower crust and a tomato free pizza sauce that tastes nothing like the traditional 'pizza' however, is insanely delicious!
Author: Indira Shyju
Recipe type: Main
Cuisine: American, Healthy
Serves: 2
RecipeIngredients
½ of a large cauliflower, (yielding about 3 cups of cauliflower rice or use frozen cauliflower rice)
¼ cup cassava flour
3 tbsp arrowroot flour
½ tsp sea salt
½ tsp turmeric
½ tsp dried oregano
1-2 tbsp olive oil
extra arrowroot flour as needed
For the tomato free pizza sauce:
2 tsp olive oil
½ cup frozen cranberries
1-2 cherries frozen pitted (depending upon how sweet you like)
¼ cup red onion
1 clove garlic
½ tsp sea salt
¼ tsp cumin or cumin powder (omit for AIP)
½ cup pumpkin puree
1 tsp apple cider vinegar
½ cup water
For the avocado cilantro sauce:
½ of a ripe avocado
½ cup fresh cilantro leaves
1 tbsp lemon juice
1 tbsp extra virgin olive oil
½ tsp sea salt
¼ cup water
For toppings:
baby spinach leaves
cooked veggies
thinly sliced red onions
RecipeInstructions
Steam the cauliflower using a steamer pot. (You can create a steamer set by boiling some water in a large pot and placing a steamer mesh or insert at the top part of the pot.) Cover and steam for 5 mins.
Transfer the steamed cauliflower to a cheese cloth / kitchen towel and squeeze to remove moisture.
After most of the water is gone, place the cauliflower in a food processor and puree it by pulsing for 20-30 secs. (Or you can just transfer to a bowl and use a masher too)
Transfer the pureed cauliflower to a large mixing bowl. Add all the other ingredients for the dough and mix using your hands to form a smooth dough. If the dough is very sticky add more arrowroot flour as needed.
Oil a pizza pan and place the dough onto it. using your hands press to form a thin circle - about 10-12 inches in dia.
Bake at 375 for about 25-28 mins until bottom is crispy and golden brown. (oven temps vary greatly so check after 22 mins)
For the tomato free sauce:
While pizza is baking, start making the sauce. Heat a frying pan and add olive oil. Add the cranberries, cherry/cherries, onions and the garlic and stir fry for 3-4 mins on low heat until the onions are cooked thru. And cumin and salt. Stir for 30 secs. Transfer mixture to a food processor, add the pumpkin puree and vinegar and water. Blend till smooth!
For the avocado sauce:
Add all the sauce ingredients to a food processor and blend till creamy.
Assembling the pizza:
Serve pizza by spreading the sauce (either red or green) over the pizza. Add the toppings and eat when still warm!
Notes
If you are able to tolerate peppers/nightshades, then you can add a bit of cayenne pepper or red chilli powder to the sauce too for a kick. For a gluten free, non-paleo option, you can replace cassava flour with rice flour.
Recipe by Cook2Nourish at https://cook2nourish.com/2018/01/cauliflower-pizza-with-tomato-free-pizza-sauce-paleo-aip-vegan.html