Last updated on August 2nd, 2017 at 09:16 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!!