It’s been a great two years of cooking, eating and blogging. So to celebrate I must go back to my first post, the one that started this collection of paleo/primally inspired, sometimes LCHF recipes. Pizza made with cauliflower crust, bacon, cheese and sour cream. What’s not to like about this?
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.
Let’s be clear here, making the cauliflower crust can be a bit time consuming. However, the arm work out you get from wringing every last drop of water from the cooked cauliflower rice is worth it! I jest not, so now you know, but don’t let that put you off. The end result is totally worth it.
It is helpful to use a pizza stone, however a baking tray works as well.
Sweet Potato & Bacon Pizza with Sour Cream on a Cauliflower Crust Pizza
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 the rest of the ingredients and on piece of oiled baking/parchment 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 the pizza from oven and take it off the hot stone/tray by placing a cool tray just underneath the hot one and holding onto the baking paper sliding it carefully onto a cool tray. You can keep the pizza stone/or baking tray in the oven keeping warm. Now 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, by placing these in a pot of water and heat until gently simmering until slightly soft. Watch these as it doesn’t take long. 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 Carbs = 14.1 Sat-Fat = 61.8