Cauliflower Archives - That Savage Life https://thatsavagelife.com/tag/cauliflower/ Sun, 29 Apr 2018 17:19:59 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.3 161658244 Paleo Shepherd’s Pie https://thatsavagelife.com/paleo_shepherds_pie/?utm_source=rss&utm_medium=rss&utm_campaign=paleo_shepherds_pie https://thatsavagelife.com/paleo_shepherds_pie/#respond Mon, 28 Apr 2014 16:45:32 +0000 http://thepaleogypsy.com/?p=999 Paleo Shepherd’s Pie Ah, Shepherd’s Pie. Shepherd’s Pie, also known as Cottage Pie, is traditionally an English dish made with lamb or mutton and topped with potatoes. We changed it up a bit to fit our diet and found it to be equally as satisfying. Spices are key in this dish. The recipe below is really modest with the spices. If you are like us and LOVE spices and tons of flavor, experiment and add more! This dish looks really complicated, but I assure you, it is not. This really is a Paleo comfort food! It is still cold here in Montana and this dish really hit the spot for dinner! Ingredients:  For the topping: – 1 head of cauliflower – 1 tbs parsley – salt and pepper to taste For the filling: – 2 tbs tomato paste – 1 orange bell pepper (chopped and de-seeded) – 1 clove of garlic (peeled and diced) – 2 cups beef broth – 3 carrots (chopped) – 3 sticks of celery (chopped) – 1/3 cup yellow onion (chopped) – 1 pound ground meat (we used grass-fed beef) – 1 tsp paprika – 1/2 tsp thyme – 1/2 tsp rosemary – 1 tsp black pepper – 1 tsp salt – 2tbs cooking oil (we used avocado oil) [wp_ad_camp_2] Instructions:  For the filling:  1.  Add bell pepper, garlic, onion, carrots and celery to a skillet with oil. Sauté until carrots are done (those take the longest). 2. Add ground meat and spices. Saute until meat is browned. 3. Add broth and tomato paste and sauté until the “sauce” thickens. Set aside. For the topping:  1. Core and chop the cauliflower. 2. Boil in a pan with a pinch of salt until cauliflower is easily mash-able. 3. Drain water. 4. Using an immersion blender (or other masher/mixer) start mashing the cauliflower. 5. Add salt, pepper and parsley. 6. Continue mashing until you have “mashed potatoes”. Some people like theirs chunky, others like theirs smooth. Do what works best for you. Put it all together:  1. Pre-heat over to 400 degrees. 2. Using a ramekin or casserole dish, layer the bottom with the filling mixture. 3. Scoop and spread the cauliflower mash on top. 4. Bake at 400 degrees until the top of the mash is browned and the filling is bubbling. This took us about 30 minutes, but every oven is different. 5. Remove from oven and let sit for about 5 minutes to let it cool and firm up. 6. Serve and enjoy! We ate this as a complete meal, but you could certainly add a side salad or other green vegetables. We also topped it with some green onions that we had. [wp_ad_camp_5] Did you make this recipe? Leave us a comment and let us know how it turned out! ** ADD your healthy recipe to our Link-up!**

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Paleo Shepherd’s Pie

Paleo_Shepherds_Pie
Ah, Shepherd’s Pie. Shepherd’s Pie, also known as Cottage Pie, is traditionally an English dish made with lamb or mutton and topped with potatoes. We changed it up a bit to fit our diet and found it to be equally as satisfying. Spices are key in this dish. The recipe below is really modest with the spices. If you are like us and LOVE spices and tons of flavor, experiment and add more! This dish looks really complicated, but I assure you, it is not. This really is a Paleo comfort food! It is still cold here in Montana and this dish really hit the spot for dinner!

Ingredients: 
For the topping:
– 1 head of cauliflower
– 1 tbs parsley
– salt and pepper to taste
For the filling:
– 2 tbs tomato paste
– 1 orange bell pepper (chopped and de-seeded)
– 1 clove of garlic (peeled and diced)
– 2 cups beef broth
– 3 carrots (chopped)
– 3 sticks of celery (chopped)
– 1/3 cup yellow onion (chopped)
– 1 pound ground meat (we used grass-fed beef)
– 1 tsp paprika
– 1/2 tsp thyme
– 1/2 tsp rosemary
– 1 tsp black pepper
– 1 tsp salt
– 2tbs cooking oil (we used avocado oil)

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Instructions: 
For the filling: 
1.  Add bell pepper, garlic, onion, carrots and celery to a skillet with oil. Sauté until carrots are done (those take the longest).
2. Add ground meat and spices. Saute until meat is browned.
3. Add broth and tomato paste and sauté until the “sauce” thickens. Set aside.

For the topping: 
1. Core and chop the cauliflower.
2. Boil in a pan with a pinch of salt until cauliflower is easily mash-able.
3. Drain water.
4. Using an immersion blender (or other masher/mixer) start mashing the cauliflower.
5. Add salt, pepper and parsley.
6. Continue mashing until you have “mashed potatoes”. Some people like theirs chunky, others like theirs smooth. Do what works best for you.

Put it all together: 
1. Pre-heat over to 400 degrees.
2. Using a ramekin or casserole dish, layer the bottom with the filling mixture.
3. Scoop and spread the cauliflower mash on top.
4. Bake at 400 degrees until the top of the mash is browned and the filling is bubbling. This took us about 30 minutes, but every oven is different.
5. Remove from oven and let sit for about 5 minutes to let it cool and firm up.
6. Serve and enjoy! We ate this as a complete meal, but you could certainly add a side salad or other green vegetables. We also topped it with some green onions that we had.

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Did you make this recipe? Leave us a comment and let us know how it turned out!

** ADD your healthy recipe to our Link-up!**



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Spanish Cauliflower Rice https://thatsavagelife.com/spanish_cauliflower_rice/?utm_source=rss&utm_medium=rss&utm_campaign=spanish_cauliflower_rice https://thatsavagelife.com/spanish_cauliflower_rice/#comments Thu, 10 Apr 2014 11:00:13 +0000 http://thepaleogypsy.com/?p=956 Let me just say this… mexican food is my kryptonite! Before starting Paleo we ate Spanish rice weekly! I have had a huge craving for some Tex-Mex style Spanish rice lately and I just had to come up with something that would work! Some people get really freaked out at the idea that cauliflower could taste like anything but cauliflower. I am here to tell you that going Paleo has opened my eyes to the many uses of cauliflower! Since cauliflower does not have a strong flavor it works really well in all kinds of recipes! We have made mashed faux-tatoes with cauliflower, cauliflower crust pizza, and now I am on the cauli-rice kick! Last week I made Chipotle style lime-cilantro cauliflower rice and it was such a huge hit with my family I wanted to try other “rice” styles! This week it is Spanish cauliflower rice! I was completely surprised at how amazingly delicious this turned out! This would be fantastic with the Paleo Beef Fajitas we had! Ingredients for Spanish Cauliflower Rice: 1 head of cauliflower washed and core removed 1 Jalopeno de-veined and de-seeded (diced) 1/2 chopped yellow onion 1 can tomato paste 2 cups water 2 tbs crushed garlic 1/4 cup cilantro 1 Serrano pepper de-seeded, de-veined  (diced) 1 medium tomato (diced) 1 tsp oregano 1 tsp chipotle powder or cheyenne (use as much or as little as you wish) Cooking oil of your choice. We use coconut oil. [wp_ad_camp_2] Instructions for Spanish Cauliflower Rice:  Chop cauliflower up and pulse it in a food processor. We don’t have one so we used our Ninja Blender and it worked fine. You want “rice sized” pieces. Set aside. In a skillet sauté with oil the peppers, garlic, onion, spices, and tomato until tender. Add cauliflower, tomato paste, cilantro and water. Cover and let simmer. If water cooks down add more. Simmer until “rice” is tender and all the liquid is cooked down. Stir occasionally. This took about 20 minutes for us, but it will vary. Garnish with cilantro. Serve as a side or enjoy in a bowl. [wp_ad_camp_5] Have YOU tried this recipe? What did you think? Leave us a comment and let us know!

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Spanish_Cauliflower_Rice

Let me just say this… mexican food is my kryptonite! Before starting Paleo we ate Spanish rice weekly! I have had a huge craving for some Tex-Mex style Spanish rice lately and I just had to come up with something that would work! Some people get really freaked out at the idea that cauliflower could taste like anything but cauliflower. I am here to tell you that going Paleo has opened my eyes to the many uses of cauliflower! Since cauliflower does not have a strong flavor it works really well in all kinds of recipes! We have made mashed faux-tatoes with cauliflower, cauliflower crust pizza, and now I am on the cauli-rice kick! Last week I made Chipotle style lime-cilantro cauliflower rice and it was such a huge hit with my family I wanted to try other “rice” styles! This week it is Spanish cauliflower rice! I was completely surprised at how amazingly delicious this turned out! This would be fantastic with the Paleo Beef Fajitas we had!

Ingredients for Spanish Cauliflower Rice:
1 head of cauliflower washed and core removed
1 Jalopeno de-veined and de-seeded (diced)
1/2 chopped yellow onion
1 can tomato paste
2 cups water
2 tbs crushed garlic
1/4 cup cilantro
1 Serrano pepper de-seeded, de-veined  (diced)
1 medium tomato (diced)
1 tsp oregano
1 tsp chipotle powder or cheyenne (use as much or as little as you wish)
Cooking oil of your choice. We use coconut oil.

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Instructions for Spanish Cauliflower Rice: 
Chop cauliflower up and pulse it in a food processor. We don’t have one so we used our Ninja Blender and it worked fine. You want “rice sized” pieces. Set aside.
In a skillet sauté with oil the peppers, garlic, onion, spices, and tomato until tender.
Add cauliflower, tomato paste, cilantro and water. Cover and let simmer. If water cooks down add more.
Simmer until “rice” is tender and all the liquid is cooked down. Stir occasionally. This took about 20 minutes for us, but it will vary.
Garnish with cilantro.
Serve as a side or enjoy in a bowl.

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Have YOU tried this recipe? What did you think? Leave us a comment and let us know!

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Paleo Hack: Chipotle Chicken Bowl https://thatsavagelife.com/paleo_hack_chipotle_chicken_bowl/?utm_source=rss&utm_medium=rss&utm_campaign=paleo_hack_chipotle_chicken_bowl https://thatsavagelife.com/paleo_hack_chipotle_chicken_bowl/#comments Tue, 01 Apr 2014 02:59:31 +0000 http://thepaleogypsy.com/?p=923 One of my favorite Pre-Paleo restaurants is Chipotle Mexican Grill. I would get a Chipotle Chicken bowl full of black beans, corn, sour cream, chicken, guacamole and my all time favorite food: cilantro lime rice! For 8 months I haven’t stepped foot in a Chipotle and the craving for a Chipotle chicken bowl hit hard this week! I was looking through my Paleo recipe books and NomNom Paleo had a stir-fry rice recipe and I had the thought that it would be simple enough to make a cilantro and lime “white rice” recipe out of cauliflower! I made it and the whole meal took MAYBE 10-15 minutes to prepare and put in a bowl. Let me tell you… the Chipotle Chicken Bowl will blow your mind! It is THAT good! I can’t wait to make other “rice” recipes and try my hand at Paleotizing some of our pre-Paleo favorite foods! [wp_ad_camp_2] Paleo Hack: Chipotle Chicken Bowl Ingredients: 1 head of Cauliflower washed and cored 1/2 cup chopped cliantro 1/4 cup lime juice Salt Chicken breast (I used Applegate farms pre-cooked chicken breast because I stink at cooking chicken breast!) Guacamole (I used organic Wholly Guacamole) Ghee, Butter or Coconut Oil 1 Cored, seeded and diced jalopeno (optional) Instructions: 1) Wash and core the head of cauliflower and cut into chunks big enough to throw in a blender or food processor. Now, I do not have a food processor for this step so I used my Ninja Kitchen System Blender and pulsed the cauliflower. I am told that you can also use a cheese grater and grate your Cauliflower. Basically you just want the cauliflower diced into “rice” sized pieces.   2) Place either ghee, butter, or coconut oil in a skillet. I used about 2 tablespoons. Add cauliflower “rice”, half of the lime juice and half of the cilantro and sauté until “rice” is tender and a bit browned. 3) Warm the chicken (or cook it if you cook chicken). 4) Add the remaining juice and cilantro to the rice and toss to coat. 5) Place “rice”, chicken and guacamole in the bowl and serve! [wp_ad_camp_5]

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Chipotle_Chicken_Bowl

One of my favorite Pre-Paleo restaurants is Chipotle Mexican Grill. I would get a Chipotle Chicken bowl full of black beans, corn, sour cream, chicken, guacamole and my all time favorite food: cilantro lime rice! For 8 months I haven’t stepped foot in a Chipotle and the craving for a Chipotle chicken bowl hit hard this week! I was looking through my Paleo recipe books and NomNom Paleo had a stir-fry rice recipe and I had the thought that it would be simple enough to make a cilantro and lime “white rice” recipe out of cauliflower! I made it and the whole meal took MAYBE 10-15 minutes to prepare and put in a bowl. Let me tell you… the Chipotle Chicken Bowl will blow your mind! It is THAT good! I can’t wait to make other “rice” recipes and try my hand at Paleotizing some of our pre-Paleo favorite foods!

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Paleo Hack: Chipotle Chicken Bowl

Ingredients:
1 head of Cauliflower washed and cored
1/2 cup chopped cliantro
1/4 cup lime juice
Salt
Chicken breast (I used Applegate farms pre-cooked chicken breast because I stink at cooking chicken breast!) Guacamole (I used organic Wholly Guacamole)
Ghee, Butter or Coconut Oil
1 Cored, seeded and diced jalopeno (optional)

Instructions:

Chipotle_Chicken_Bowl
1) Wash and core the head of cauliflower and cut into chunks big enough to throw in a blender or food processor. Now, I do not have a food processor for this step so I used my Ninja Kitchen System Blender and pulsed the cauliflower. I am told that you can also use a cheese grater and grate your Cauliflower. Basically you just want the cauliflower diced into “rice” sized pieces.

 

Chipotle_Chicken_Bowl_recipe
2) Place either ghee, butter, or coconut oil in a skillet. I used about 2 tablespoons. Add cauliflower “rice”, half of the lime juice and half of the cilantro and sauté until “rice” is tender and a bit browned.

Chipotle_Chicken_Bowl_recipe

3) Warm the chicken (or cook it if you cook chicken).
4) Add the remaining juice and cilantro to the rice and toss to coat.
5) Place “rice”, chicken and guacamole in the bowl and serve!

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Bacon wrapped turkey sausage and kale stuffed peppers https://thatsavagelife.com/bacon-wrapped-turkey-sausage-and-kale-stuffed-peppers/?utm_source=rss&utm_medium=rss&utm_campaign=bacon-wrapped-turkey-sausage-and-kale-stuffed-peppers https://thatsavagelife.com/bacon-wrapped-turkey-sausage-and-kale-stuffed-peppers/#comments Thu, 09 Jan 2014 01:36:15 +0000 http://thepaleogypsy.com/?p=190 Bacon wrapped turkey sausage and kale stuffed peppers with Cauli-mash! That was a mouthful! A delicious, mind blowing, Paleo mouthful! Who knew cauliflower could taste this good? Ingredients: Bell Pepper Jenny-O Turkey Sausage 2 eggs Seasoning (I used Herbs de Provence) 8 strips of bacon Kale (washed and chopped) Garlic Head of Cauliflower (washed and chopped) Butter (for faux-tatoes) Parsley Instructions: Peppers: Mix meat, eggs, kale, seasonings, and garlic in a bowl. Cut bell peppers in half, de-seed and set aside. Add meat mixture to peppers! Lay bacon strips on top! Cook at 375 for about an hour. Cauli-Mash Faux-Tatoes: Boil chopped cauliflower until tender. Drain. Pulse in a food processor until desired constancy. Move back to pan and add butter and parsley! Enjoy! Want to lose weight? Follow me on my weight loss journey! Check out my ABOUT ME page!

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Bacon wrapped turkey sausage and kale stuffed peppers with Cauli-mash!

That was a mouthful! A delicious, mind blowing, Paleo mouthful!

Who knew cauliflower could taste this good?

StuffedSBS

Ingredients:

Bell Pepper

Jenny-O Turkey Sausage

2 eggs

Seasoning (I used Herbs de Provence)

8 strips of bacon

Kale (washed and chopped)

Garlic

Head of Cauliflower (washed and chopped)

Butter (for faux-tatoes)

Parsley

Instructions:

Peppers:

Mix meat, eggs, kale, seasonings, and garlic in a bowl.

Cut bell peppers in half, de-seed and set aside.

Add meat mixture to peppers!

Lay bacon strips on top!

Cook at 375 for about an hour.

Cauli-Mash Faux-Tatoes:

Boil chopped cauliflower until tender.

Drain.

Pulse in a food processor until desired constancy.

Move back to pan and add butter and parsley!

Enjoy!

Want to lose weight? Follow me on my weight loss journey! Check out my ABOUT ME page!

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The BEST Paleo Pizza with Cauliflower Crust! https://thatsavagelife.com/the-best-paleo-pizza-with-cauliflower-crust/?utm_source=rss&utm_medium=rss&utm_campaign=the-best-paleo-pizza-with-cauliflower-crust https://thatsavagelife.com/the-best-paleo-pizza-with-cauliflower-crust/#comments Sat, 26 Oct 2013 15:29:21 +0000 http://thepaleogypsy.com/?p=70 The Best Paleo Pizza with Cauliflower Crust! One of the things I miss the most about Paleo eating is PIZZA! We love pizza around here! I went on a search online to find the perfect Paleo pizza! There was one that had awesome instructions and great reviews! I tried The Best Cauliflower Pizza from The lucky Penny Blog!  We followed the instructions, but it smelled so good that we got a little impatient! I’ll post the recipe below and let you know the changes I made! **Visit www.theluckypennyblog.com for awesome step by step pictures! [wp_ad_camp_2] **My Changes:  -Make sure you REALLY squeeze as much liquid out of the cauliflower as possible!  -When you cook the crust cook it until it is almost crunchy!  -I made my own sauce out of natural tomato paste and crushed (drained) tomatoes. The sauce was thick and this helped with keeping the pizza crust from getting soggy.  -If you WANT cheese… she has a cheesy cauliflower crust recipe also!  The BEST Dairy Free Cauliflower Pizza Crust Recipe from www.theluckypennyblog.com   1 medium sized head of cauliflower – should yield close to 3 cups once processed 1/4 teaspoon kosher salt 1/2 teaspoon dried basil (crush it even more between your fingers) 1/2 teaspoon dried oregano (crust it even more between you fingers) 1/2 teaspoon garlic powder optional a few shakes of crushed red pepper 2 tablespoons almond meal 1 tablespoon (or more if desired) nutritional yeast (you could also omit this entirely if you like) 1 tablespoon olive oil 1 egg nonstick cooking oil Place a pizza stone in the oven, or baking sheet if you don’t have a pizza stone. Preheat oven to 450 degrees. On a cutting board, place a large piece of parchment paper and spray it with nonstick cooking oil or brush the parchment with olive oil. Wash and throughly dry a small head of cauliflower. Don’t get one the size of your head unless you are planning on making 2 pizzas. Cut off the florets, you don’t need much stem. Just stick with the florets. Pulse in your food processor for about 30 seconds, until you get powdery snow like cauliflower. See above photo. You should end up with about 3 cups cauliflower “snow”. Place the cauliflower in a microwave safe bowl and cover. Microwave for 4 minutes. Dump cooked cauliflower onto a clean tea towel and allow to cool for a bit before attempting the next step. Once cauliflower is cool enough to handle, wrap it up in the dish towel and ring the water out of it. You want to squeeze out as much water as possible. This will ensure you get a chewy pizza like crust instead of a crumbly mess. Dumped ringed out cauliflower into a bowl. Now add all your spices, your almond meal, your nutritional yeast (if using), and your olive oil. Mix the mixture to incorporate all the ingredients. Now add your egg and mix away again. Hands tend to work best. Once mixed together, use your hands to form the dough into a crust on your oiled parchment paper. Pat it down thoroughly, you want it nice and tightly formed together. Don’t make it too thick or thin either. Using a cutting board slide the parchment paper onto your hot pizza stone or baking sheet in the oven. Bake for about 12 minutes, or until it starts to turn golden brown and the edges crisp up. Remove from oven. Add your toppings (I recommend already cooked toppings, like shredded meat or sautéed veggies) and slide parchment with topped pizza back in the hot oven and cook for another 5 minutes until the toppings are warm. If using cheese for a topping, you can pop the pizza under the broiler to get the cheese melted fast without burning the crust. Test your patience and allow it to cool for a minute or two. Probably closer to two. Then using a pizza cutter and a spatula serve up your delicious grain and dairy cauliflower crust pizza!   To top the pizza you can make your own 30 minute pizza sauce using my recipe! Or to make the pizza in these pictures, caramelize half a sliced up onion on the stove in olive oil for about 30 minutes. Tip: I add chicken broth or sometimes even just water to my caramelized onions to keep them from burning and to reduce the amount of oil I need to use. Once your onions are caramelized, add any cooked shredded meat you have to the onions to reheat the meat. My pulled pork would be amazing!  Then, simply top your cauliflower crust with desired amount of BBQ sauce, I recommend using the cooked version of my homemade BBQ sauce, and the meat and onion mix. Add 1 diced up roasted red pepper, and a dusting of parmesan if desired. Cook for 5 minutes. Remove from oven and top with 1 diced up avocado.      [wp_ad_camp_5] Thank you to The Lucky Penny Blog for the awesome recipe!   Want to lose weight? Follow me on my weight loss journey! Check out my ABOUT ME page!

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The Best Paleo Pizza with Cauliflower Crust!

The Best Paleo Cauliflower Crust Pizza!

One of the things I miss the most about Paleo eating is PIZZA! We love pizza around here! I went on a search online to find the perfect Paleo pizza! There was one that had awesome instructions and great reviews! I tried The Best Cauliflower Pizza from The lucky Penny Blog!  We followed the instructions, but it smelled so good that we got a little impatient! I’ll post the recipe below and let you know the changes I made! **Visit www.theluckypennyblog.com for awesome step by step pictures!

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**My Changes: 

-Make sure you REALLY squeeze as much liquid out of the cauliflower as possible! 

-When you cook the crust cook it until it is almost crunchy! 

-I made my own sauce out of natural tomato paste and crushed (drained) tomatoes. The sauce was thick and this helped with keeping the pizza crust from getting soggy. 

-If you WANT cheese… she has a cheesy cauliflower crust recipe also! 

The BEST Dairy Free Cauliflower Pizza Crust

Recipe from www.theluckypennyblog.com

 

1 medium sized head of cauliflower – should yield close to 3 cups once processed
1/4 teaspoon kosher salt
1/2 teaspoon dried basil (crush it even more between your fingers)
1/2 teaspoon dried oregano (crust it even more between you fingers)
1/2 teaspoon garlic powder
optional a few shakes of crushed red pepper
2 tablespoons almond meal

1 tablespoon (or more if desired) nutritional yeast (you could also omit this entirely if you like)

1 tablespoon olive oil

1 egg

nonstick cooking oil

Place a pizza stone in the oven, or baking sheet if you don’t have a pizza stone. Preheat oven to 450 degrees. On a cutting board, place a large piece of parchment paper and spray it with nonstick cooking oil or brush the parchment with olive oil.

Wash and throughly dry a small head of cauliflower. Don’t get one the size of your head unless you are planning on making 2 pizzas. Cut off the florets, you don’t need much stem. Just stick with the florets. Pulse in your food processor for about 30 seconds, until you get powdery snow like cauliflower. See above photo. You should end up with about 3 cups cauliflower “snow”. Place the cauliflower in a microwave safe bowl and cover. Microwave for 4 minutes. Dump cooked cauliflower onto a clean tea towel and allow to cool for a bit before attempting the next step.

Once cauliflower is cool enough to handle, wrap it up in the dish towel and ring the water out of it. You want to squeeze out as much water as possible. This will ensure you get a chewy pizza like crust instead of a crumbly mess.

Dumped ringed out cauliflower into a bowl. Now add all your spices, your almond meal, your nutritional yeast (if using), and your olive oil. Mix the mixture to incorporate all the ingredients. Now add your egg and mix away again. Hands tend to work best.

Once mixed together, use your hands to form the dough into a crust on your oiled parchment paper. Pat it down thoroughly, you want it nice and tightly formed together. Don’t make it too thick or thin either.
Using a cutting board slide the parchment paper onto your hot pizza stone or baking sheet in the oven. Bake for about 12 minutes, or until it starts to turn golden brown and the edges crisp up. Remove from oven.
Add your toppings (I recommend already cooked toppings, like shredded meat or sautéed veggies) and slide parchment with topped pizza back in the hot oven and cook for another 5 minutes until the toppings are warm. If using cheese for a topping, you can pop the pizza under the broiler to get the cheese melted fast without burning the crust.
Test your patience and allow it to cool for a minute or two. Probably closer to two. Then using a pizza cutter and a spatula serve up your delicious grain and dairy cauliflower crust pizza!

 

To top the pizza you can make your own 30 minute pizza sauce using my recipe! Or to make the pizza in these pictures, caramelize half a sliced up onion on the stove in olive oil for about 30 minutes. Tip: I add chicken broth or sometimes even just water to my caramelized onions to keep them from burning and to reduce the amount of oil I need to use. Once your onions are caramelized, add any cooked shredded meat you have to the onions to reheat the meat. My pulled pork would be amazing!  Then, simply top your cauliflower crust with desired amount of BBQ sauce, I recommend using the cooked version of my homemade BBQ sauce, and the meat and onion mix. Add 1 diced up roasted red pepper, and a dusting of parmesan if desired. Cook for 5 minutes. Remove from oven and top with 1 diced up avocado. 

 

 

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Thank you to The Lucky Penny Blog for the awesome recipe!

 

Want to lose weight? Follow me on my weight loss journey! Check out my ABOUT ME page!

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