Turkish Cauliflower Pizza

Turkish Cauliflower Pizza

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6 servings
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Prep Time

25 minutes
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Cook Time

30 minutes

Everyone loves a good gluten-free pizza recipe and here is yours! Engage the whole family in the kitchen with this pizza recipe you can make year round. Everything can be prepared in advance and then assembled and cooked when you’re ready to pop it in the oven. 

 

Cauliflower is a great gluten-free option for a pizza crust! It is a cruciferous vegetable that is very good for detoxification in the body. Cauliflower is also high in vitamins C and K, folate, and full of fiber. It has a creamy, neutral taste that is enhanced by spices.

 

Grass-fed, pastured lamb makes a rich, delicious topping for the cauliflower crust. It’s full of protein, along with B vitamins, omega 3 fatty acids, zinc, selenium, and more to support a healthy brain (including mood) and metabolism. Lamb is especially helpful for maintaining healthy blood cells and may be good for individuals with anemia. When shopping for lamb, find a local farmer or butcher who can stand behind the quality of the meat.

Ingredients

Pizza Crust 

  • 1 medium cauliflower, riced (about 3 cups total)
  • 3 large eggs
  • 1 tablespoon Dijon mustard
  • 1 teaspoon fresh oregano (optional)
  • ½ teaspoons sea salt
  • ½ teaspoons ground black pepper
  • ⅔ cup almond flour 

Lamb Topping 

  • ¾ pounds grass-fed lamb, ground
  • 3 large garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 tomato, seeded and grated
  • 1 small red onion, finely grated and squeezed dry
  • 1 lemon, zested (save juice for later)
  • 1 ½ teaspoon allspice 
  • ½ teaspoon crushed red chilli flakes (optional for heat)
  • ½ teaspoon sea salt 
  • 3 tablespoons tahini paste 
  • 1 tablespoon lemon juice
  • 2 tablespoons pine nuts 
  • Mint leaves, torn 

Optional toppings

  • Red onions, thinly sliced 
  • Crushed red chili flakes 
  • Maldon salt
  • Sumac 

Preparation

  1. Start with the “dough”  by preheating the oven to 425 degrees and line two baking sheets with parchment paper. If possible, use a convection setting. 
  2. To rice the cauliflower, begin by removing the outer green leaves and most of the stem. Chop the remaining cauliflower into medium-sized chunks and pulse in a food processor until it resembles a fine grain. Alternatively, you can grate the cauliflower on a box grater.
  3. Whisk eggs in a small bowl. Add cauliflower, Dijon, oregano, sea salt, and pepper to eggs and mix well. Add almond flour and mix again. 
  4. Divide the cauliflower mixture among the two baking sheets, forming 2 oval crusts with your hands, ⅛-inch to ¼-inch thick.
  5. Bake the cauliflower crusts for 7 minutes. Remove from the oven, flip, rotate trays between top and bottom oven racks, and bake for another 8 minutes.
  6. While the crusts are baking, make the lamb topping. Put all the topping ingredients in a large mixing bowl, except for the tahini, pine nuts, lemon juice, and mint. Mix well with your hands and set aside (you can pre-make this and keep it covered and refrigerated for up to 2 days). 
  7. Once the crusts are ready, remove from the oven and spread tahini paste onto each crust.  Divide the lamb topping between the crusts and spread it evenly. Sprinkle pine nuts and place pizzas back into the oven for 15 minutes or until lamb starts to caramelize. 
  8. Remove from the oven and top with fresh mint and a squeeze of lemon juice, as well as the optional toppings, if desired. 

Start with the “dough”  by preheating the oven to 425 degrees and line two baking sheets with parchment paper. If possible, use a convection setting.

To rice the cauliflower, begin by removing the outer green leaves and most of the stem. Chop the remaining cauliflower into medium-sized chunks and pulse in a food processor until it resembles a fine grain. Alternatively, you can grate the cauliflower on a box grater.

Whisk eggs in a small bowl. Add cauliflower, Dijon, oregano, sea salt, and pepper to eggs and mix well. Add almond flour and mix again. 

Divide the cauliflower mixture among the two baking sheets, forming 2 oval crusts with your hands, ⅛-inch to ¼-inch thick.

Bake the cauliflower crusts for 7 minutes. Remove from the oven, flip, rotate trays between top and bottom oven racks, and bake for another 8 minutes.

While the crusts are baking, make the lamb topping.

Put all the topping ingredients in a large mixing bowl, except for the tahini, pine nuts, lemon juice, and mint. Mix well with your hands and set aside (you can pre-make this and keep it covered and refrigerated for up to 2 days). 

 

Once the crusts are ready, remove from the oven and spread tahini paste onto each crust. 

Divide the lamb topping between the crusts and spread it evenly. Sprinkle pine nuts and place pizzas back into the oven for 15 minutes or until lamb starts to caramelize.

Remove from the oven and top with fresh mint and a squeeze of lemon juice, as well as the optional toppings, if desired. 

Nutritional Analysis Per Serving (without optional toppings): Calories: 335.4, Fat: 22.7 g, Saturated Fat: 5.2 g, Cholesterol: 128 mg, Fiber: 4.6 g, Protein: 21.8 g, Carbohydrates: 14.3 g, Sodium: 557 mg

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