GastroChef – Grain Free Gastronomy

Grain/sugar/gluten-Free Living! (SCD/Paleo/GAPS friendly)

Almond Cauliflower Pizza Crust (SCD / grain free)

After not being able to handle the cravings anymore I decided to experiment with various grain-free pizza crusts. The first, which I will post this week, uses a cauliflower base. I’ve added a bit of almond meal and parmesan cheese to the mix to try and make the crust slightly more firm and hold better. If you have a pizza stone handy I would highly recommend using one. Not only does a pizza stone add flavour to the crust, but it also ensures the crust is cooked, top to bottom (make sure it is well oiled). If you happened to just buy one, or are thinking of getting one, make sure to season it before use!

How to season a pizza stone 

1) Preheat oven to 450C

2)Rub a generous amount of olive oil into the stone along with some oregano and basil

3) Cook the stone until the oil has absorbed

4) Re-oil stone and bake again until absorbed

5) Prior to use, place stone into cold oven and turn on to 350C and slowly heat the stone up.

6)Once heated remove from oven and roll out dough

**TIPS**

  • Never use soap on stone, simple wash with water once stone has cooled completely
  • Always ensure stone is heated before baking and cooled completely before cleaning
  • With grain free doughs you may wish to cook on top of parchment paper to avoid crust from sticking (This happens a lot as it is not a traditional glutenous dough

SCD Pizza Sauce Recipe

While many can stomach store-bought pizza sauce, they do contain preservatives and sugar which are generally not tolerated well with those starting with IBD, Crohns or UC. Here is quick recipe you can use to make a stock of sauce.

Ingredients

  • 4 medium tomatoes (peeled, cored and cut into 1/2″ chunks)
  • 2 cups tomato juice
  • 1 celery stock, chopped finely
  • 1 medium white onion, chopped finely
  • 2 tbsp basil
  • 2 cloves garlic, minced

Directions

  1. Cook juice and tomatoes over medium heat in a pot until it becomes thick
  2. While tomatoes cook, sauté celery, onion, basil and garlic
  3. Add celery/onion mix to tomato sauce when they become soft
  4. Continue to cook until it reaches desired thickness
  5. Freeze excess sauce away for later use

 

-ENJOY!!!

GC

PDF———————>Almond Cauliflower Crust Pizza<————————–PDF

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2 Comments

  1. Really interesting recipe! I usually stick to my Namaste gluten free pizza crust mix, but love that you upped the nutrient count in this one. I’ll have to try!

    • It’s a great way to trick your family and guests into getting their veggies too! I’m going to post another pizza crust option next week you can try!

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