Go Back
–+ servings
No-steam cauliflower pizza crust for Full GAPS

No-Steam Cauliflower Pizza Crust for Full GAPS

A raw-shredded cauliflower pizza crust bound with four eggs, optional chard and asparagus, and a firm two-sided bake with no steaming or squeezing.
Print Recipe Pin Recipe
Servings: 2 pizza crusts
Course: Bread
Cuisine: American, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 5 packed cups raw shredded cauliflower from 1 head; source weighed 1 pound 2 ounces after leaves were removed
  • 4 oz Swiss chard or similar leafy green stems removed and leaves finely cut; optional
  • 2 oz asparagus tips cut into 1/2-inch pieces; optional
  • 4 large eggs whisked
  • 1/4 tsp black pepper freshly ground
  • 1/4 tsp pure granulated garlic no additives
  • 1/2 tsp mineral salt
  • homemade ghee, qualifying butter, or additive-free uncured bacon fat for lightly greasing fresh parchment

Equipment

  • Two uncoated stainless-steel pizza pans
  • Fresh unbleached parchment for each crust
  • Large glass mixing bowl
  • Small glass or stainless-steel bowl
  • Stainless-steel whisk
  • Manual box grater
  • Cutting board and chef knife
  • Flexible spatula
  • Measuring cups and spoons
  • Kitchen scale

Method
 

  1. Heat the oven to 350°F. Line two uncoated stainless-steel pizza pans with separate fresh sheets of unbleached parchment and lightly grease the parchment with the chosen fat.
  2. Remove the cauliflower leaves, wash the head, and shred the raw cauliflower. Measure 5 firmly packed cups. Do not steam it and do not squeeze out moisture.
  3. If using the optional vegetables, remove the chard stems and cut the leaves finely. Cut the asparagus tips into 1/2-inch pieces. Add the cauliflower and optional vegetables to a large mixing bowl.
    Raw shredded cauliflower with optional chard and asparagus before adding egg
  4. Whisk the 4 eggs in a smaller bowl. Whisk in the black pepper, granulated garlic, and mineral salt.
  5. Pour the seasoned eggs over the vegetable mixture and mix until every shred is moistened and the egg no longer pools at the bottom.
  6. Divide the mixture into 2 equal portions. Put one portion on each prepared pan and press each firmly into an even flat round with no loose edges or thin gaps.
    Raw cauliflower crust mixture pressed firmly on fresh parchment
  7. Bake the first side for 30 minutes, until the surface is set and the edge is beginning to turn golden.
  8. Flip each crust with the help of a second parchment-lined pan, peel away the used parchment, and bake the second side for 25 to 30 minutes on fresh parchment.
  9. Remove when the second side is dry and lightly golden and the crust lifts as one piece without cracking. Cool briefly before adding separately prepared toppings.

Notes

GAPS placement: Full GAPS; not an Introduction Diet recipe.
No-steam route: Measure cauliflower raw, shredded and packed. Do not steam, microwave or squeeze it.
Yield: Two crusts from two equal halves.
Times: The source gives no complete prep/cook/total time. Each crust bakes 30 minutes on the first side and 25 to 30 minutes on the second.
Parchment: Use fresh unbleached parchment for every crust and side; do not reuse soggy paper.
Formula boundary: Cheese, sauce and toppings are separate and are not included in this crust card.

Tried this recipe?

Let us know how it was!