Satisfy your pizza craving with this low-carb, grain-free, gluten-free recipe. You can use the crust in this recipe to make other dishes like bruschetta or crackers with your favorite soup. This dish is low in carbohydrates and is safe for people who are grain-free, gluten-free and/or following a Keto or Paleo diet. This is a sucrose (sugar) intolerance safe recipe. Sucrose and starch tolerance vary. Individuals may need to modify the recipe to meet personal diet goals.
- 1 medium cauliflower
- 1 cup chia seeds
- 3 tablespoons olive oil
- 1 teaspoon Celtic sea salt
- 1 cup water
- ½ cup aged pecorino cheese or grated parmesan cheese
- ½ cup cream cheese
- ½ cup heavy cream
- 2 cloves garlic, peeled
- 1 cup sliced shitake or regular mushrooms
- 1 cup sliced cherry tomatoes
- 1 cup tomato purée
- ½ cup sliced Kalamata olives
- Remove all the cauliflower florets, and chop them very finely in a food processor.
- Grind the chia seeds into flour in a coffee grinder.
- Mix cauliflower and chia flour with salt, olive oil and water.
- Mix well until a smooth “dough” is formed.
- Let rest for 20 minutes.
- Grease a cookie sheet with olive oil.
- Spread the “dough” about ½ inch thick, or if you prefer use two cookie sheets and spread the dough thinner.
- Bake on lowest oven setting for about an hour. The crust should be cooked and dry, but might take longer depending on the thickness you chose. If the crust is not dry, bake it longer.
- Once the crust is ready, increase the oven to 400°F.
- In a food processor, mix the cheeses, cream and garlic until a smooth paste is formed.
- Spread on the pizza crust and bake for 10 minutes at 400°F.
- Spread tomato purée on the pizza crust (do not use tomato sauce here).
- Spread the rest of the ingredients on top.
- Bake for 10 minutes at 400°F.
Recipe by: The Nourished Caveman