I have had the opportunity to taste some of the best pizza in the world. All of which were in my home country, Italy. Perhaps my opinion on this is slightly biased. No matter.
My mother also made a pretty awesome pizza. Both a chewy and crisp crust. I’ve not been able to replicate it. As the base for your toppings, the crust is first and foremost important.
Pizza was a Saturday night ritual in our home. Something to look forward to after a night of partying. My mother always made sure to leave some warming in the oven for us. Actually, I believe it was incentive for my then boyfriend to get me home, and to keep him coming back for more. After all it is said that the way to a mans heart is through his stomach. ♥️ I’ve had some pretty big shoes to fill. Thanks mom.
Fast forward to a few days ago when I was craving pizza of another kind.
I’ve been investigating a few different methods of preparing a Paleo pizza crust, and I chose this particular one because I had the ingredients on hand and it seemed easy enough.
Recipe adapted from Love and lemons
1 medium head of cauliflower
1 cup almond meal( I used nuts.com)
1/4 cup ground flax seeds
3 eggs beaten
1 tsp oregano
1 tsp fresh basil finely chopped
1 tsp sea salt
1/2 cup tomato sauce
1/2 cup chopped or ground prosciutto
4 Tbsp pitted roasted black olives
3 oz. goat cheese crumbled
Preheat oven to 450′
Process the cauliflower using this blade
Place a piece of parchment paper over a baking tray unless you prefer a pizza stone. Either will work.
Spread the “dough” over the parchment evenly to a 1/4″ base.
Bake for about 20 minutes. Remove from oven, spread with some tomato sauce but not too much.
Then add your preferred toppings. Reduce oven temperature to 350′ and bake another 15 minutes.
I had the prosciutto olives and goat cheese so those were the toppings I chose.
By all means use whatever toppings you like.
Serves 8 as a side.