Egg-free, grain-free, dairy-free pizza crust!
Are you keto? Are you Paleo? Are low carb? Are you avoiding gluten?
Whatever diet you might be following this pizza crust is for you!
It’s very easy to make, and guess what?! It could double as a cracker! In fact you could use the same dough and dehydrate it to make wonderful cauli-crackers!
Just make sure when you bake the crust that is fully cooked and dried, so it will stick together once the toppings are on.
The Glorious Toppings
The keto topping is inspired by an Italian “crostini” topping that my friend Paola suggested. It can work very well as a Bruschetta topping if you make some keto bread that can be toasted. Feel free to add liberal amounts of fresh mozzarella on top if you are so inclined!
The Paleo topping is of course dairy-free, but totally full of flavor!
I love shitake mushrooms for their nutritional value, they are full of antioxidants! If you can not find them, just use regular mushrooms, still a good source of vit. D.
For the tomato puree, PLEASE do not confuse it with tomato sauce. Nobody in Italy would ever dream of putting tomato sauce on pizza, so if you want to be close to the real deal, use just puree.
- Serves: 6 portions
- Serving size: 6 portions
- 1 medium cauliflower
- 1 cup [u]chia seeds[/u]
- 3 tablespoons olive oil
- 1 tsp celtic sea salt
- 1 cup water
- Keto Topping
- ½ cup aged pecorino cheese or grated parmesan cheese
- ½ cup cream cheese
- ½ cup heavy cream
- 2 cloves garlic, peeled
- Paleo Topping
- 1 cup sliced shitake or regular mushrooms
- 1 cup sliced cherry tomatoes
- 1 cup tomato puree
- ½ cup sliced kalamata olives
- remove all the cauliflower florets and chop them very finely in a food processor
- grind the chia seeds into flour in a coffee grinder
- mix cauliflower and chia flour with salt, olive oil and water
- mix well until a smooth "dough" is formed
- let rest for 20 minutes.
- Oil a cookie sheet with olive oil
- spread the "dough" about ½ inch thick, or if you prefer use two cooke sheets and spread the dough thinner
- bake at 100 degrees for about an hour, the crust should be cooked and dry, might take longer depending on the thickness you chose. If the crust is not dry, bake it longer.
- Once the crust is ready raise the oven to 400 degrees.
- Keto Topping
- In a food processor mix the cheeses, cream and garlic until a smooth paste is formed.
- Spread on the pizza crust and bake for 10 min on 400F.
- Paleo Toppping
- Spread tomato puree on the pizza crust (do NOT use tomato sauce here! It's not Italian!!)
- Spread the rest of the ingredients on top
- Bake for 10 min at 400F
Crust alone: 1 portion: 232 Kcal. - 14 gr Fat - 8.99 gr Protein - 14 gr Fat - 15 gr carbs - 14.5 gr Fiber - 1.4 grams Net Carbs
Keto Topping, 1 portion: 166 Kcal. - 16 gr Fat - 4.5 gr Protein - 1.6 gr Carb - 0 gr Fiber - 1.6 Gr Net Carb
Paleo Topping, 1 portion: 53 Kcal. - 1.6gr Fat - 10 gr Carbs - 1.6 gr Fiber - 8.3gr Net carbs - 1.5gr Protein
If you enjoyed the recipes in this post, you might want to get the one week Meal Plan! It’s the best way to get started with a WELL FORMULATED Ketogenic diet! The meal plan contains a full week of unpublished recipes, (all Paleo too!!), a shopping guide, and a list of good and bad foods!
Everything you will need to get started with Keto in the best / healthiest possible way!