SCD Cauliflower Pizza

Ask anyone on a Grainfree or Paleo diet what is the one thing they miss the most, and the answer is always…Pizza!  It’s probably my favourite food in the world, or maybe it’s bread, or maybe its nachos…  Anyway, now there’s no reason to miss out on Pizza & Movie Night or to have to turn down pizza at a Poker Party with friends.  I’m a great one for believing that you shouldn’t deny yourself anything and for every craving, there is a way to make it within dietary restrictions so I decided to make an SCD cauliflower pizza for my mum and I so we could partake in pizza night along with the boys.

To start making the SCD Cauliflower Pizza, preheat your oven to 180C (350F).  The first step is to make the Cauliflower Pizza Base.

To do this you need to chop the cauliflower into small florets and steam until very soft (about 8-10 mins).  Then, remove the steamed cauliflower from the pan and ‘pulse’ in the food processor to get a kind of cauliflower rice.  (You don’t want the cauliflower to be completely smooth, just in rice-sized pieces)

Wrap the cauliflower rice in the middle of a clean tea towel and twist to squeeze out as much water as you possibly can. (A lot of brute strength is needed and be careful as the liquid that comes out will be hot).  When you think you’ve done it all there’s still lots more water in there.  You want it as dry as possible – just keep twisting!!

Transfer the squeezed cauliflower rice to a mixing bowl and add the egg, oregano, and season with salt and black pepper. Mix well to combine all of the ingredients.

Now, draw around your plate to create a circle on a piece of baking parchment. (I like to do this, to have a template for the size and shape to make the pizza base.  But, you can skip this step, freestyle and just estimate the size and shape when you’re rolling out the dough.

Divide the cauliflower mix in two and place half on the baking parchment in the middle of the circle.  Place another piece of baking parchment on top of the mixture and roll out into the required shape and size.   (You can use a rolling pin or you can flatten with your hands.  If it doesn’t roll to a perfect circle you can also shape the edges with your hands!)

Bake the base in the oven for about 5-8 minutes until the Cauliflower Pizza Crust starts to dry out and crisp around the edges. When the Cauliflower Pizza Base is dry enough, slide a fish slice under it and flip it over. Bake again for another 2-5 minutes to dry out the underneath.

Now, onto the next step.  While the Cauliflower Pizza Base is cooking you can make the tomato sauce.  A good pizza deserves a good pizza sauce!

Start to make the sauce by peeling and finely dicing the onion and crushing the garlic.  Heat the olive oil in a pan over a medium heat and soften the onion and garlic until it becomes translucent.  Then, add the passata, oregano and season well with salt and pepper.  (Optional: If you want a really smooth tomato sauce you can blend the mixture with a stick blender to puree the onions and garlic.  Cook the sauce on a low heat to thicken slightly until you’re ready to use it.

Now for the fun bit! It’s time to assemble your pizza!  Start by adding a few tablespoons of tomato sauce to the pizza base and spread out to the edges.

Then, you can go nuts and add all your favourite toppings!  Olives, chicken, peppers, pineapple, mushrooms, pepperoni – whatever takes your fancy!  Finally, slice or rip up the mozzarella ball and top the pizza with pieces of the cheese. If you like it extra cheesy you can add grated cheddar or another cheese to the top as well!  (Mozzarella is not SCD legal so if you are strict SCD use a legal cheese such as cheddar!)

Drizzle some olive oil over the top, season and bake in the oven for around 5-8 mins until the cheese has melted!  Serve with a side salad or some garlic bread for your next Pizza night!   Tonight I was feeling the veggie vibes.  I added onions, peppers and mushrooms to my base along with lots of yummy mozzarella cheese!

And there you have it – pizza without all the grains and gluten!  A healthier version with all the flavour that won’t leave you feeling uncomfortably stuffed!  And you can personalise it to your own taste.  You can make a Pizza Bianco by leaving off the sauce if you don’t like tomato.  Or, my favourite combinations are goat’s cheese, spinach and caramelised onions or Mozarella and Parma Ham with fresh rocket added to the top once it’s out of the oven.  A different pizza for every night of the week.  The boys can keep their pizza delivery – I’m happy with my SCD Cauliflower Pizza!

This is also a great one to make with kids.  They can add the toppings that they want to and they’ll never know that the base is made of veggies!

SCD Cauliflower Pizza

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Course Main Dish

Cuisine Dairy-Free, Gluten-Free, Grain-Free, Italian, Low Carb, Paleo, Refined Sugar-Free, SCD, Vegetarian

Servings 2 pizzas

Ingredients

  

For The Pizza Base

• 1 head cauliflower
• 1 egg
• 1 tsp dried oregano
• salt & black pepper

For the Tomato Sauce

• 1 small onion (red or white)
• 1 clove garlic
• 2 tsps olive oil
• 400 g passata
• 1 tsp oregano
• salt & black pepper

Pizza Toppings

• 1 ball mozzarella cheese
• 1 tsp olive oil
• choice of toppings (peppers, sausage, olives, onions, mushrooms, pepperoni, chicken etc etc)

Instructions

 

• Preheat oven to 180C (350F).

Make the Cauliflower Pizza Bases

• Chop the cauliflower into small florets and steam until very soft (about 8-10 mins).
• Pulse the steamed cauliflower in the food processor to get a kind of cauliflower rice.
• Wrap the cauliflower rice in the middle of a tea towel and twist to squeeze out as much water as you possibly can.
• Transfer the cauliflower rice to a mixing bowl and add the egg, oregano, and season with salt and black pepper. Mix well.
• Draw a plate-sized circle on a piece of baking parchment.
• Divide the cauliflower mix in two and place half on the baking parchment in the middle of the circle.
• Place another piece of baking parchment on top and roll out into required shape and size.
• Bake in the oven for about 5-8 minutes until it starts to dry out.
• When it is dry enough, slide a fish slice under it and flip it over. Bake again for another 2-5 minutes to dry out the underneath.

Make the Tomato Sauce

• While the Cauliflower Pizza Base is cooking you can make the tomato sauce.
• Peel and finely dice the onion and crush the garlic.
• Heat the olive oil over a medium heat and soften the onion and garlic until it becomes translucent.
• Then, add the passata, oregano and season well with salt and pepper.
• Cook on a low heat to thicken until you're ready to use.

Make the pizza

• Add a few tablespoons of the tomato sauce to the pizza base and spread out to the edges.
• Add your favourite toppings, olives, chicken, peppers, pineapple, mushrooms, pepperoni - whatever takes your fancy!
• Slice or rip up the mozzarella ball and top the pizza with pieces of the cheese.
• Drizzle some olive oil over the top and bake in the oven for around 5-8 mins until the cheese has melted!

Dietary Information for SCD Cauliflower Pizza

This recipe is Grain-Free, Gluten-Free, Dairy-Free & Refined-Sugar Free.  It’s also suitable for SCD (Specific Carbohydrate Diet) Low Carb, Paleo & Vegetarian Diets.

See my Products Page for Ingredients & Bakeware that I recommend.

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