Cauliflower Cassava Pizza Crust is crispy and chewy flavored with Dubliner Cheese and spices. Makes the perfect paleo pizza. Perfect as an appetizer, lunch, or dinner. Furthermore, it is ideal when craving take-out pizza. A flavorful and tasty crust to add any type of sauce or toppings. Better than takeout. 
Therefore, I started researching and experimenting in my kitchen to create recipes that I and my family crave. One of my biggest cravings of mine is Pizza. It has always been one of my favorite foods for as long as I can remember. Initially, I tried a recipe from the internet for Cauliflower Crust but it was sticky and not tasty. Almost immediately I decided to create my own crust. While it took time and experimenting until I finally came up with a crust that not only did I love but my family requests and prefers over their favorite local pizzeria. Not to mention that this crust is also freezer friendly. I often make several crusts and place them inside a box in my freezer. Then when I am craving a pizza I remove a crust place on some sort of sauce and toppings and bake.
Cauliflower Cassava Pizza Crust Notes:
Remarkably this crust is crispy around the edges and chewy in the center. As a matter of fact, the first time I made this crust with toppings my family could not believe that the crust was grain-free, gluten-free, and refined sugar-free. hile this recipe is high in carbs as most pizza crusts are it is yummy and delicious.
Moreover, there are hundreds of delicious toppings to add. Surprisingly one of my new favorites is roasted radishes. Why not make a Hawaiian pizza but instead of cheese replace it with spinach or baby kale? Often when my daughter wants a dairy-free pizza we replace the cheese with spinach or kale.
Ingredient Information:
Read my blog post: Cassava Flour Information to learn more about this remarkable flour. Cassava Flour and Smoked Paprika can be found on Amazon. I find Irish Dubliner at my local grocery chains.
*Notes: The nutritional facts listed below the pictures are for the pizza crust only. If you are looking for lower carbs try my Cauliflower Almond Pizza Crust, thereby, making both crusts vegetarian not to mention gluten-free, and paleo.
Cauliflower Cassava Pizza Crust
Ingredients:
- 1/4 cup raw cauliflower rice
- 30 grams of Irish Dubliner cheese
- 1/3 cup cassava flour
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon red pepper
- 1/8 teaspoon thyme
- a pinch of smoked paprika
- 1/2 teaspoons balsamic vinegar
- 2 tablespoons water
Directions:
Preheat oven to 425 F. Put the cauliflower and Irish Dubliner into a food processor and blend until it sticks to the sides. Add cassava flour and seasonings to the food processor and blend at medium speed. When it starts to stick together remove from the food processor and knead the dough. Next, add water and vinegar and knead until the texture resembles bread dough.
Finally, place dough between two sheets of wax paper and press into a round shape of approximately 7 inches wide. Place pizza crust onto an oiled baking stone.
Put baking stone inside the oven and bake for approximately 10 minutes. Flip crust with a spatula and bake 5 minutes. 
Place pizza toppings on top and bake until toppings are melted or approximately 5 minutes more. 
Remove and allow to cool. Cut and eat.
*My Notes: My toppings were Hickory BBQ sauce. cheese, ham, bell peppers, radish (yes it is really yummy on pizza), tomatoes, onions, and cilantro. Here are photos of my pizza. The crust is crispy and soft on the inside.
Cauliflower Cassava Pizza Crust
Equipment
Ingredients
- 1/4 cup cauliflower rice
- 30 grams Irish Dubliner Cheese or cheese of your choice
- 1/3 cup cassava flour
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/8 tsp red pepper
- 1/8 tsp thyme
- 1/2 tsp balsamic vinegar
- 2 tbsp water
- 1 pinch of smoked paprika
Instructions
- First, preheat oven to 425 F.
- Second, put the cauliflower and Irish Dubliner into a food processor and blend until it sticks to the sides.
- Add cassava flour and seasonings to the food processor and blend at medium speed.
- When it starts to stick together remove from the food processor and knead the dough.
- Next, add water and vinegar and knead until the texture resembles bread dough.
- Finally, place dough between two sheets of wax paper and press into a round shape of approximately 7 inches wide.
- Place pizza crust onto an oiled baking stone.
- Put baking stone inside the oven and bake for approximately 10 minutes.
- Flip crust with a spatula and bake 5 minutes.
- Place pizza toppings on top and bake until toppings are melted or approximately 5 minutes more.
- Remove and allow to cool.
- Cut and eat.
*My Notes:
- My toppings were Hickory BBQ sauce. cheese, ham, bell peppers, radish (yes it is really yummy on pizza), tomatoes, onions, and cilantro. Here are photos of my pizza. The crust is crispy and soft on the inside.
Notes
| Nutrition Facts | |
|---|---|
| Servings 2.0 | |
| Amount Per Serving | |
| calories 131 | |
| % Daily Value * | |
| Total Fat 5 g | 7 % |
| Saturated Fat 3 g | 16 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 13 mg | 4 % |
| Sodium 123 mg | 5 % |
| Potassium 205 mg | 6 % |
| Total Carbohydrate 17 g | 6 % |
| Dietary Fiber 1 g | 4 % |
| Sugars 2 g | |
| Protein 5 g | 9 % |
| Vitamin A | 5 % |
| Vitamin C | 10 % |
| Calcium | 13 % |
| Iron | 17 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
