Sausage Zucchini Pizza

A DAIRY-FREE CAULIFLOWER PIZZA CRUST THAT CAN FINALLY HOLD ALL YOUR TOPPINGS!!! And look at all those toppings. No regular grain-free, dairy-free crust can do that.

     sausage zucchini pizza-6

Ah I love pizza! But living grain-free, it is hard to a crust that doesn't fall apart before you can get it in your mouth. Zucchini pizza crusts are just too watery and nut-flour crusts are too dense and take away the flavor of the toppings. The secret to making this simple cauliflower crust work is getting all the water out after steaming the cauliflower. The best way to do this is by refrigerating the cauliflower overnight and wringing it out before you mix it with a few eggs. So it takes some before-thought, knowing that you will want pizza the next day. But let's be honest--don't you want pizza every day??

I combined the simple cauliflower crust with an easy homemade marinara sauce, some summer veggies, and medium hot sausage. And TA-DA!! A great summer pizza that you can PICK UP WITH YOUR HANDS AND IT WON'T FALL APART! Ah. It's great. Don't forget to let the pizza cool before you eat it or else 1) you will burn the roof of your mouth and that's the most awful thing in the whole world, and 2) your pizza won't actually hold together. But if you let it cool for a few minutes.. turns out like this!

sausage zucchini pizza-3

Let's get started!

Sausage Zucchini Pizza
Author: Amy MoffatPrep time: 15 min+overnightCook time: 12 minServings: 6 personal pizzas

For the crust:

1 head cauliflower
3 eggs
1/4 c coconut flour
1/2 tsp sea salt

Toppings:

2 cups homemade marinara sauce
2 cups raw milk cheese (or cheese aged at least 90 days)
1 medium tomato, sliced
1/2 medium zuchinni, sliced
1 cup packed fresh spinach
6 oz mild italian sausage, sliced into discs

Directions:

Trim the stalk off the cauliflower and cut into bite-size florets
Pulse the florets in a food processor until they reach a rice-like consistency (you may need to do this in batches, depending on the size of your food processor)
Steam cauliflower over about 2 inches of water for about 12 minutes, or until tender, but not soggy.
Spoon into a large bowl and cover with plastic wrap. Place in the fridge overnight or for at least 4 hours.
Preheat your oven to 450° F. Place about 1/3 of the cauliflower in a cheese cloth or thin kitchen towel and squeeze as much water as you can out of it. Do this with the rest of the cauliflower in batches.
In a bowl, combine all of the cauliflower, 3 eggs, 1/4 c coconut flour, and 1/2 tsp salt.
Scoop out a large handful and press into a pizza crust on a large piece of parchment paper, about 6" wide and 1/8" thick.
Place on a pizza stone or baking sheet and bake for 8 min.
While the pizza is cooking, place sliced sausage and zucchini in a skillet and saute for 5 minutes, or until cooked. Add spinach and tomatoes and cook until spinach is wilted and dark green.
Remove from the crusts from the oven, flip them over, and first place sauce, then cheese, and then desired toppings on each. Sprinkle a little more cheese on top.
Bake for 3 more minutes, then turn your oven to broil and broil for 1 min
Remove from oven and let stand for at least 10 minutes before eating--the sauce will be very hot and the crust needs to cool a little in order to hold together.

cauliflower crustcauliflower crust-2cauliflower crust-4sausage zucchini pizzasausage zucchini pizza-2sausage zucchini pizza-5

sausage zucchini pizza-3

Leave a Reply Text

Your email address will not be published. Required fields are marked *