I have yet to meet a kid who doesn’t love pizza, but traditional wheat crusts and tomato sauce aren’t good for anyone. With Dr. G’s Tomato Sauce and a satisfyingly chewy cauliflower crust that can be made and frozen ahead of time, this skillet pizza transforms an old favorite into a brand-new kid pleaser. If you enjoy bbq sauce on your pizza, try this tomato free bbq sauce. Why get rid of tomatoes? Because they are part of the family of nightshade plants.
Skillet “Pizza” Recipe
Makes 1 (12-inch) Pie
For The Crust
What You’ll Need:
- 100% olive oil cooking spray
- 1 head cauliflower or 1 pound cauliflower rice
- 3/4 cup grated Parmigiano-Reggiano
- 1 1/2 teaspoons garlic power
- 1 1/2 teaspoons onion powder
- 1/4 cup almond flour
- 2 tablespoons tapioca flour
- 1 4-oz ball mozzarella (Italian or Buffalo), shredded
- 1 1/2 large omega-3 eggs*
*To measure half an egg, scramble a whole egg, and use half of it (by weight).
- Preheat the oven to 425°F. (If making the pizza immediately, leave the oven on after baking the crust while you put together the toppings.)
- Spray a 12-inch oven-safe skillet with oil and line the bottom with parchment, and set aside.
- In the bowl of a food processor fitted with an S-blade, add the cauliflower and pulse until a fine powder is formed. Transfer to a clean dishcloth, and twist the cloth to wring out all the moisture.
- In a large bowl, add the cauliflower, Parmigiano-Reggiano, garlic and onion powders, almond and tapioca flours, mozzarella, and eggs and mix well to combine.
- Place the mixture into the prepared skillet and pat down, making sure to get the dough up the sides of the skillet.
- Place the skillet in the oven and bake for 20 to 25 minutes, until golden brown, then remove from the oven and fill according to the instructions on the following page.
Note: You can also make the crust ahead of time in a cake pan, and freeze it once it’s cooled. When you’re ready, go ahead and follow the “for pizza” steps below, and cook right in the frozen crust. It’s always good to have a crust on hand for those busy nights!
For The Pizza
What You’ll Need:
- 1/4 cup extra-virgin olive oil
- 1 cup diced mushrooms
- 1 onion, minced
- 4 cloves garlic, minced
- 2 cups finely minced bitter greens (kale, mustard greens, chard, or spinach)
- 1 teaspoon fine sea salt
- 1 teaspoon dried oregano
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon powdered garlic
- 1 prepared crust, (recipe above)
- 1 cup shredded buffalo mozzarella or creamy Garlic and Chive “Cheese” Spread
- 1 1/2 cups Dr. G’s Tomato Sauce or basil pesto
- Preheat the oven to 425°F.
- In a large skillet over medium high, heat the oil. Add the mushrooms, onion, and garlic, and cook, stirring occasionally, until the onion is translucent and the mushrooms are tender.
- Add the bitter greens, salt, oregano, paprika, black pepper, and garlic powder, and cook until the greens are wilted and the whole mixture is very fragrant. Remove from the heat and set aside.
- To assemble the pizza, add a thin layer of the buffalo mozzarella to the bottom of the crust, followed by half the bitter greens mixture.
- Add a bit more cheese, the tomato sauce, then top with the remaining greens mixture, and buffalo mozzarella.
- Place in the oven, and bake for 20 minutes, until warmed through and melty.
- Slice carefully and serve, being aware that this pie does not hold its shape as well as a traditional pizza. (Bowls are a great option!)
Give this recipe a try, and let us know how you like it!