Pizza is one of the best foods on the planet, and it’s not one people should have to give up… ever. In fact, you can make a pizza that loves your gut bugs back with just a few simple tweaks: cauliflower dough, a pressure-cooked sauce (or pesto, if you’d prefer), and gut-friendly toppings. This recipe, which comes from Palm Springs Chef, Tara Lazar is so easy and delicious, pizza no longer has to be your guilty pleasure!
CAULIFLOWER CRUST PIZZA INGREDIENTS
Butter or Coconut Oil, for greasing baking sheet
2¾ cups Cauliflower Flour (*recipe below)
¼ cup Almond Flour
2 tablespoons Tapioca Flour
1 cup Shredded Buffalo Mozzarella Cheese
1½ Omega-3, Pastured Eggs or Vegan Eggs
CAULIFLOWER CRUST PIZZA ASSEMBLY
1 | Preheat the oven to 300°F. Grease a sheet of parchment paper with butter or coconut oil.
2 | Place all of the ingredients in a large bowl. Using your hands, mix well to combine.
3 | Divide the crust in half, forming two balls.
4 | Place each ball onto the sheet of greased parchment paper, and with greased hands mold into an 8-inch circle, making sure the crusts are even with no holes.
5 | Bake for 15 minutes, turning the crusts halfway through to be sure they are cooked evenly.
6 | Remove crusts, and increase oven heat to 350°F.
7 | Top with desired toppings, then return to oven and bake until the edges begin to crisp.
CAULIFLOWER FLOUR INGREDIENTS
3 medium-sized Cauliflower Stalks, leaves removed
¾ cups Grated Parmigiano-Reggiano
1½ teaspoon Garlic Powder
1½ teaspoon Onion Powder
Salt and Pepper, to taste
CAULIFLOWER FLOUR ASSEMBLY
1 | Cut the cauliflower into medium-sized chunks and pass through a juicer so that most of the liquid is removed from the pulp.
2 | Discard juice.
Food Processor Method:
1 | Cut the cauliflower, place in a food processor, and pulse until it’s broken into tiny pieces (smaller than grains of rice).
2 | Transfer the cauliflower to a clean kitchen towel and squeeze the remaining pulp, trying to extract as much water as possible.
3 | Transfer the pulp into a microwave-safe bowl. Microwave in 15 to 20 second increments (your goal here is to start to dry out the cauliflower).
4 | Strain and squeeze through the cloth again to extract more water.
5 | Preheat the oven to 350°F.
6 | Spread the pulp on a parchment-lined sheet tray and transfer to the oven. Cook for 10 to 15 minutes, keeping a close eye on the cauliflower. (You want the volume of the cauliflower pulp to reduce by half, but you do not want the cauliflower to burn. If it is browning too quickly, reduce the heat to 300°F.)
7 | Once reduced, add the parmigiano, garlic, onion powder, salt, and pepper.
8 | Remove from the oven and let it cool to room temperature.
*Makes 2 8-inch crusts.
In 2017, renowned cardiac surgeon Dr. Steven Gundry’s The Plant Paradox revealed the hidden toxins lurking in seemingly healthy food like tomatoes, zucchini, quinoa, and brown rice: a class of plant-based proteins called lectins. The book became a massive New York Times bestseller, dramatically improved the health of hundreds of thousands, and changed the conversation around gut health, inflammation, and weight loss. With his newest book, THE PLANT PARADOX COOKBOOK: 100 Delicious Recipes to Help You Lose Weight, Heal Your Gut, and Live Lectin-Free, Dr. Gundry offers a collection of over 100 delicious, healthy, and diverse recipes to help readers maintain their new way of eating, for life.