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. If you are craving pizza this is the crust for you. For a softer crust precook 2 minutes less.
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 requested 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 placed it 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. While 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.
Consequently, this recipe is for approximately 7-inch pizza. It is, therefore, perfect for one or two. However, on nights when everyone wants something different it can be doubled or quadrupled. Often, I make a quadrupled recipe and freeze it for later.
To freeze just pre-cook the crust and allow it to cool. Last but not least simply place it into a freezer plastic bag and place it into the freezer. To use simply remove from the freezer and allow to thaw in the refrigerator. Once completely thawed simply add toppings and place it into the oven until the cheese is melted approximately 5 minutes.
Read my blog post: Cassava Flour Information to learn more about this remarkable flour. Cassava Flour can be found on Amazon. I find Irish Dubliners 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
- 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 teaspoon balsamic vinegar
- 2 tablespoons water
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 sticks together, remove it 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 parchment paper and press into a round shape approximately 7 inches wide. Remove the top piece of parchment paper. Place the parchment paper with the pizza crust onto an oiled baking stone. Put a baking stone inside the oven and bake for approximately 10 minutes.
Flip the crust using the parchment paper and bake for 5 minutes. Remove from oven and allow to cool slightly. Place pizza toppings on top and bake until the cheese is melted or approximately 5 minutes more. Remove and allow to cool.
Cauliflower Cassava Pizza Crust
- 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
- First, preheat oven to 425 F.
- Second, put the water aside.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
- Third, add the remaining ingredients to the food processor and blend at medium speed.
- When it starts to stick together remove from the food processor and knead the dough.
- If necessary, add a tsp of water at a time until it comes together.
- If adding water add it through the top while the machine is on.
- Finally, place dough between two sheets of parchment paper and press into a round shape approximately 7 inches wide.
- Remove the top piece of parchment paper.
- Place the parchment paper with the pizza crust onto an oiled baking stone.
- Put a baking stone inside the oven and bake for approximately 7-10 minutes.
- Flip the crust using the parchment paper and bake for 5 minutes. R
- Remove from oven and allow to cool slightly.
- Place pizza toppings on top and bake until the cheese is melted or approximately 5 minutes more.
- Remove and allow to cool.
- Cut and eat.
|Amount Per Serving|
|% 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 %|
|* 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.|