Description
This paleo pizza is made with a cauliflower crust and then topped with creamy, spicy cashew sauce and sweet grilled mango! It’s a healthy gluten-, grain- and dairy-free alternative for pizza night!
Ingredients
- FOR THE CAULIFLOWER CRUST:
- 6 cups Cauliflower, Cut Into Bite-sized Pieces (about 1 1/4 Lbs)
- 2 teaspoons Coconut Flour
- ½ Tablespoons Coconut Oil, Melted
- ½ Tablespoons Garlic, Minced
- 1 teaspoon Fresh Ginger, Minced
- ¼ teaspoons Sea Salt
- 1 Large Egg
- FOR THE SALSA:
- ½ Mango, Cut Into Small Cubes
- 3 Tablespoons Red Onion, Roughly Chopped
- 1 teaspoon Coconut Oil, Melted
- FOR THE SAUCE:
- 1 Tablespoon Cashew Butter
- 2 teaspoons Coconut Oil, Melted
- ½ teaspoons Sriracha
- ¼ teaspoons Apple Cider Vinegar
- ¼ teaspoons Honey
- ¼ teaspoons Curry Powder
- Cilantro For Garnish
Preparation
Place cauliflower into a large food processor and pulse until broken down and rice-like. Transfer to a large, microwave-safe bowl and microwave 7 minutes. Stir, then microwave for 7 more minutes. Pour onto a thin kitchen towel (see note) and let cool until you can handle it, about 15 minutes.
Preheat grill to medium heat and line a pizza pan (it should have holes in the bottom) with parchment paper.
Once cool enough to handle, wring out all the excess moisture. Put some muscle into it and really get out as much as you can, as this is the key to a not-soggy crust. Then, transfer to a new thin towel and wring out again. This ensures you get as much water as you can out of the cauliflower.
Transfer cauliflower back into a large bowl and add coconut flour, coconut oil, garlic, ginger and salt. Stir until well combined and then add egg, mixing until well combined.
Divide cauliflower into 2 balls (about a heaping 1/2 cup each) and spread onto on the pizza pan, about 5 inches in diameter. You want the pizzas to be on the small side, leaving a thicker ridge for the crust. Place the pan directly onto the grill and cook until the bottom is charred and begins to crisp up, and the top part of the pizza is form, about 30 minutes. Remove from the grill and set aside.
Place a grill basket onto the grill. Toss mango and red onion in the melted coconut oil and place into the basket. Cook until charred, about 5 minutes, stirring occasionally.
While the salsa grills, place the pan of pizza crust into an oven set to high broil. Cook until top is just golden brown and lightly crunchy, about 2–4 minutes (watch carefully so it doesn’t burn).
While everything is finishing cooking, whisk together all the sauce ingredients in a medium bowl until smooth and creamy. Divide the sauce between the 2 cooked pizzas, spreading out evenly, and then divide the mango/onion salsa on top of the pizza, pressing down lightly to adhere it into the sauce. Sprinkle with cilantro and devour.
Note: I find the thinner the towel, the more water you are able to squeeze out.
