Last updated on April 3rd, 2019 at 03:04 am
I remember when I was about 13-14 years old my older brother used to work at this Indian restaurant that also sold thin crust pizzas baked in a wood oven. They asked me what I wanted to eat and I said that I wanted to try eating a pizza with black olives, bacon bits and goat cheese. Ever since that day, my ultimate favourite pizza has been with those 3 ingredients. Growing up I experimented with other ingredients and I found that a thin crust pizza with a pesto sauce base with my favourite toppings plus crimini mushrooms was the absolute best. To this day, I don’t really order any other toppings. Since I started eating gluten-free, I had to create a gluten-free crust that would also work as a thin crust pizza.
By adding Bob’s Red Mill flour into the cauliflower crust, I was able to achieve a dough-like crust that is crispy on the outside and pliable at the same time. Cauliflower crusts are usually made by adding a variety of cheeses and eggs, but I don’t like to eat cheese if it’s not goat/sheep/jersey cow, so I made sure to make the crust with goat cheese.
For this recipe, I made sure to pre-cook the bacon before adding it to the pizza as it won’t bake so so much in the oven, because it’s not in there long enough. I used the organic bacon slices that I ordered the other day. Boy they’re delicious. I also used organic kalamata olives that I ordered off iHerb.com. For this recipe I used my parsley pesto sauce recipe that I made a while back.
Depending on what your daily calorie and carb intake is you could eat the whole thing or eat half of one pizza. This recipe makes 2 pizzas. For days that I don’t eat much carbs or calories, I’ll treat myself to the whole thing, but for days that I don’t have too many carbs left, then I’ll eat half with a side of salad or something.
Cauliflower Pesto Pizza with Olives and Goat Cheese
- 1/4 cup parsley pesto
- 20 kalamata olives (pitted)
- 50 g goat cheese
- 50 g crimini mushroom
- 80 g bacon
- 1 tsp parsley
- Cut the cauliflower florets off the stem and put them into a food processor. Depending on the size of your processor, you may need to do this in a couple of batches. Chop the cauliflower until they resemble grains of rice.
- Place the chopped cauliflower into a microwave-safe bowl and microwave for 6 minutes.
- Preheat your oven to 200C/390F.
- Line a strainer with a cheesecloth. Add the microwaved cauliflower inside the cheesecloth. The cauliflower is actually really hot so what I like to do is pass the hot cauliflower pieces under the cold water inside the cheesecloth inside the strainer so no pieces go away. This cools down the grains.
- Squeeze all of the water out as tightly as you can with the cheesecloth.
- Transfer the grains to a large bowl. Add the goat cheese, eggs, flour, salt and pepper, and chopped parsley. Mix together with a fork making sure the goat cheese is mixed in well with the cauliflower.
- Line 2 baking trays with parchment paper.
- Separate the "dough" into 2 portions. Place the dough on the tray and shape into a 25cm/10in circle. Make sure the dough is flat everywhere. Repeat this with the second dough on the second tray.
- Bake in oven for 20 minutes. Do not turn off the oven. Set the oven to 230C/450F.
Assembling the Pizza
- Slice the bacon, olives and crimini mushrooms.
- Precook the bacon in a small frying pan until it's either half-cooked or fully cooked (it's going to cook more in the oven)
- Cover the pizzas with the pesto sauce. Top with the mushrooms, olives, bacon, and goat cheese. Sprinkle the parsley over.
- Bake in the oven for 15 minutes.
- Take out of the oven, serve hot and enjoy!!
Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).
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