I came across a very different pizza crust recipe that used cashew, eggs, almond meal, and coconut flour. I’ve tried my fair share of grain-free pizza crusts and don’t have one that I really love. We usually just try to go for thin crust (or pitas) or use an alternative such as eggplant or zucchini slices. We’ve eaten almond meal crusts, coconut flour crusts, crusts made of beans, and cauliflower crust. They were all just ok, sufficed for the moment but not something I was excited to recreate.
So as I had come across the new recipe I was reminded of an additional recipe that I had pinned on Pinterest awhile ago that was a cauliflower crust recipe without all the cheese and egg needed to bind the cauliflower together. A Seahawks football game seemed like a good reason to test out both pizza crust recipes. My rationale for doing both was that neither crust recipe on its own seemed like enough pizza for the whole family so why not do both for a crust taste-off.
First up, is this crust made with a trifecta of grain-free flours: cashew, almond, and coconut. The crust does include eggs to bind it all together. The good news is this whole thing can be processed in the food processor eliminating the need for multiple bowls and such. It has some olive oil and herbs for good measure. While the recipe says that you can roll the “dough” between parchment paper there was no way my dough was rolling, it was pretty wet, so I just spread it on parchment and baked it as directed.
These pizzas have slightly different toppings based on the family’s tastes but essentially they have roasted eggplant and broccoli, sautéed onions, red peppers, and mushrooms, and ham. Topped with mozzarella cheese and some olives on part of it.
The second crust is made of cauliflower. I loved the idea of this one because of the cauliflower and that it doesn’t use eggs. Instead it uses flax eggs and almond meal to bind the whole thing together. While the use of cauliflower seems extra healthy you squeeze all the moisture out of the cauliflower so that pretty much negates that idea. But if we are looking for something better than grain crust I guess cauliflower pulp does it. This one was a lot more hands on (literally, squeezing out the cauliflower) and then mix in the remaining ingredients. I had no problem getting it mixed together and it seemed a lot more “dough” like than the prior recipe.
The cauliflower pizza crust was topped with pesto sauce and all the veggies listed above. My half did not have mozzarella cheese but a few walnuts instead.
Ok, so to be honest these crusts were a lot of work, maybe because I did both at the same time. As with most grain-free crust recipes you bake the crust first and then add your toppings afterward and cook briefly. Which means your pizza toppings have to be cooked beforehand (more work!). However, the great news about these crusts is they were both good in different ways and I have plenty of pizza leftover for another meal or two (thank goodness, after all that effort!).
Both crusts held up in our hand and came off the parchment after baking with no problems. The nut and coconut flour crust was thicker and a little more dough like. The herbs really came through and were awesome. The cauliflower crust got crispy around the edges (that’s a good thing!) and was more like a thin crust pizza. We all liked both of them. The girls had opposite favorites and Brian and I agreed that they were a good complement to each other because of their differences.
The best part is that neither child had any questions about why the crust was different from what they were used to. That is a big win considering their love for pizza. Grain-free pizza crust that you can eat like a regular pizza, tastes good, and filled with good ingredients, did it!