Ingredients:
2 eggs
sea salt and pepper to taste
1 TBS onion powder
1 TBS garlic powder
1 TBS dried parsley
1 TBS dried basil
1/2 cup of tapioca starch
1/2 cup of Tropical Traditions red virgin palm oil or unrefined coconut oil for frying
For directions, see:
http://primalblissnutrition.com/2014/01/crispy-italian-paleo-cauliflower-poppers/
Showing posts with label Cauliflower. Show all posts
Showing posts with label Cauliflower. Show all posts
Cauliflower Crust Pizza
Ingredients
1 head organic cauliflower, steamed
2 pastured eggs
1/4 c. almond meal OR 2-3 T. coconut flour
oregano
basil
salt
1/4 c. Parmesan cheese, grated
Olive oil or avocado oil
Pizza Sauce
Mozzarella Cheese
Toppings like pepperoni, olives, mushrooms, spinach
Another good combo is pesto for the sauce with mozzarella, chicken and Toma tomatoes
Instructions
1. Line a mixing bowl with a tea towel.
2. Place the cauliflower on top of the tea towel in the bowl. Rice it finely with a potato masher or a fork.
3. Twist up the tea towel and squeeze the excess water out of the cauliflower.
4. Dump the cauliflower into the bowl. Add eggs, almond meal or coconut flour, spices, salt, and Parmesan to the bowl and blend well.
5. Evenly spread a thin layer of oil on a baking sheet. I use a perforated baking sheet (12"x17") lined with a Silpat.
6. Press the cauliflower mixture onto the baking sheet in an even layer. Do not put toppings on yet.
7. Bake at 425 degrees F for about 15 minutes or until brown on the edges. This crust is best taken out just before it starts to get burned.
8. Top with sauce, cheese, toppings and bake until the cheese is golden brown, about 8 minutes.
9. Cool, cut, and enjoy!
1 head organic cauliflower, steamed
2 pastured eggs
1/4 c. almond meal OR 2-3 T. coconut flour
oregano
basil
salt
1/4 c. Parmesan cheese, grated
Olive oil or avocado oil
Pizza Sauce
Mozzarella Cheese
Toppings like pepperoni, olives, mushrooms, spinach
Another good combo is pesto for the sauce with mozzarella, chicken and Toma tomatoes
Instructions
1. Line a mixing bowl with a tea towel.
2. Place the cauliflower on top of the tea towel in the bowl. Rice it finely with a potato masher or a fork.
3. Twist up the tea towel and squeeze the excess water out of the cauliflower.
4. Dump the cauliflower into the bowl. Add eggs, almond meal or coconut flour, spices, salt, and Parmesan to the bowl and blend well.
5. Evenly spread a thin layer of oil on a baking sheet. I use a perforated baking sheet (12"x17") lined with a Silpat.
6. Press the cauliflower mixture onto the baking sheet in an even layer. Do not put toppings on yet.
7. Bake at 425 degrees F for about 15 minutes or until brown on the edges. This crust is best taken out just before it starts to get burned.
8. Top with sauce, cheese, toppings and bake until the cheese is golden brown, about 8 minutes.
9. Cool, cut, and enjoy!
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