I know I say it a lot but I really am excited to share this new recipe with all of you. Its Pizza! Not only is it pizza but it has a sauce that is free of nightshade vegetables making it autoimmune protocol compliant as well as paleo and vegan! Are you loving it? I thought you would! The creamy white sauce is made from cauliflower but you would never know it. It’s creamy and flavorful and is so easy to make. It’s a thicker version of my favorite cauliflower soup but iincorporates garlic oil which gives it amazing flavor. This is the best sauce I have made yet for AIP compliant pizza. This recipe makes a bit more sauce than needed but any extra can be served on the side for dipping. Don’t be intimidated by the long list of ingredients and instructions. I promise this pizza is super easy to make. I have also found the crust and sauce freezes well so you can always make an extra batch of both to have ready for a quick lunch or dinner.
When it comes to toppings feel free to get creative. This pizza was inspired from spinach artichoke dip but the possibilities are endless. The cauliflower cream sauce goes great with just about anything. Enjoy!
- 2 cups tapioca or arrowroot flour
- ¾ cup full fat coconut milk
- 5 Tbsp olive or avocado oil
- 1½ tsp sea salt
- 1 gelatin egg
- 4 Tbsp nutritional yeast
- 1 medium size red onion
- ½ can of artichoke hearts
- 2 handfuls of fresh spinach
- 4 cups fresh or frozen cauliflower
- 8 cloves garlic
- 4-6 cups filtered water
- Slice red onion and set aside.
- To make sauce start by chopping garlic and setting aside.
- If using fresh cauliflower chop into even sized florets. Personally I love using frozen. It saves a ton of time!
- Heat 4 Tbsp olive or avocado oil for about 30 seconds and add chopped garlic.
- Cook until it sizzles then turn off flame and remove from heat. Let the garlic oil sit while the cauliflower cooks.
- In a large pot add filtered water or veggie stock and cauliflower. You want to make sure cauliflower is fully covered. You may not need the full 6 cups. Cook on high until it comes to a boil and then cover and cook on medium for 20 min or until soft.
- Once fully cooked let cool while you make the crust.
- To make the crust heat coconut milk and 2 Tbsp oil for about 3 min on medium high stirring constantly. The heated coconut milk and oil will mix easier with the tapioca or arrowroot flour.
- In a bowl mix tapioca/arrowroot flour, coconut milk oil mixture, ½ tsp sea salt, gelatin egg (see instructions below) and nutritional yeast with a hand mixer or by hand with a spoon until a dough ball is formed. I personally like to do it by hand.
- Spread a piece of parchment paper on your counter and place the dough ball in the center.
- Place another piece of parchment paper on top and roll with a rolling pin or flatten with your hands to ⅛" - ¼" thick.
- Remove top piece of parchment paper and place on baking sheet or directly onto a pizza stone. Bake for 8 minutes at 450 and remove from oven.
- To finish sauce take the cooked cauliflower florets and add them to a blender along with the garlic oil, 1 tsp sea salt and ⅓ cup of liquid left over from cooking the cauliflower. Blend until smooth and creamy. You may need to do this two parts depending on the size of your blender. Be sure to mix both parts together if you blended in two steps.
- Transfer red onions to the pan that you cooked the garlic oil in and add up to 1 Tbsp olive or avocado oil and cook until caramelized.
- Use the same pan as the onions and gently cook the artichoke hearts for about 1 min.
- Using the same pan again add spinach and slightly wilt.
- Remove crust after its been in the oven for 8 min and add all toppings. Creamy cauliflower garlic sauce first and then spinach, caramelized onions and artichoke hearts. Place back in the oven for 2-5 min until heated through and crisp.
- Cut and enjoy!
- Gelatin Egg - In a small bowl mix 1 Tbsp cold filtered water with 1 Tbsp grass fed gelatin. Add 2 Tbsp of boiling filtered water to the gelatin and whisk vigorously until fully dissolved and foamy. Add immediately to mixture. Do not allow to sit.
- Vegans - Leave out the gelatin egg. This recipe will still work well.