, , , , , , , ,

For anyone who has not tried using a cauliflower crust as a pizza base, you are in for a taste sensation…

There are many blogs using a cauliflower crust for their pizzas, but I particularly like the one from The Iron You which I have adapted here. Inspiration for the topping came from restaurants 6,500 miles apart; GPK in Auckland, New Zealand and Jupiter’s Pizza in Berkeley, CA, USA. Both places used sliced potato, so the Primal clean-up was simply to use the more nutrient dense sweet potato.  I encourage you to experiment with your favourite toppings.

So then, who said this way of eating was restrictive!


Sweet Potato & Bacon Pizza with Sour Cream on a Cauliflower Crust Pizza

  • Servings: 2-3
  • Difficulty: moderate
  • Print

Cauliflower Crust Base

  • 1 medium cauliflower
  • 1/2c Parmesan cheese or mozzarella cheese – grated
  • 1/2 tsp salt
  • 1 tsp fresh rosemary – finely chopped
  • 1/2 red onion –  finely chopped
  • 1 free range egg – lightly mixed

Heat a pizza stone or baking tray in a hot 450f or 220c oven

In a food processor, process the cauliflower until it resembles little grains of rice.  Either steam until soft or cook in microwave for 8 – 10  minutes.  Set aside to cool, then wring all the water out of the cauliflower.  You can do this using a pillowcase or tea towel.  It’s pretty hard to do and does take a bit of a while.  But you are looking in the end to get  around a cup full of squished cauliflower.

Mix this with all the other ingredients and on piece of oiled baking paper shape into a round (square if that is your fancy!).  Place onto the heated pizza stone or baking tray.

Bake for 12 minutes or until edges start to go golden.

Remove from oven, the best way is to slide the base and baking paper onto a tray.  Add toppings.

Sweet Potato and Bacon Topping

  • 1 med sweet potato – better to have a long thinnish one for the pizza
  • 4 slices of free range bacon (or more if you love it)
  • 2 tbsp butter
  • 1/2c Mozzarella cheese (grated)
  • 150g Sour cream
  • Rosemary springs

Peel and slice the sweet potato into thinnish rounds, parboil until slightly soft.  Melt the butter in a pan and brown the sweet potato.   Remove from pan and set aside. Add chopped bacon to pan and fry until brown and crispy (if that’s how you like your bacon).

On the cooked base add the Mozzarella, arrange the sweet potato slices and scatter the bacon.
Slide back onto the pizza stone or baking tray and cook for another 12 to 15 minutes until the cheese is brown, or until it all starts looking too tasty not to eat.

Remove and add spoonfuls of sour cream and sprigs of rosemary, salt and pepper.

Slice, share, eat and enjoy.

For a 2 serve pizza est Carbs = 14.1 Sat-Fat = 61.8