There're more than one way to skin a cat (sadly I know this literally from experience, and that's not really the most appetizing way to start out a post about food. And I apologize if you love cats, but if you've ever taken anatomy, you have no choice), and more than one way to paleo-cize a recipe.
We've made them before, but I'm always up for suggestions on making it better! Here's another cauliflower pizza recipe courtesy of resident baker Joanie.
1 head cauliflower
1 clove garlic, minced
2 eggs, beaten
1/2 c almond meal
1 teaspoon basil
1 teaspoon oregano
pinch of sea salt or kosher salt
2 large tomatoes, sliced or 1 can tomato paste
whatever toppings you like (sausage, onions, olives etc)
Pre-heat oven to 400° F
Prep a cookie sheet or pizza stone. You can grease the cookie sheet or use parchment paper. Remove the stems and leaves from your cauliflower and chop the florets into chunks. Add to a food processor and pulse until the texture is similar to rice. If you don’t have a food processor, you can grate the cauliflower with a cheese grater, put it through a ricer, or chop it.
Sauté cauliflower “rice” in a non-stick skillet over medium heat and cook until translucent, (6-8 minutes). In a bowl combine the cooked cauliflower with all remaining ingredients except the tomatoes/paste and the toppings.
Spread dough out evenly over parchment paper (or stone) – about ¼ to ⅓ of an inch thick. The pizza should be about 9-10 inches in diameter. Bake for 25-30 minutes or until the crust is golden, crispy on the edges and cooked through the middle. Remove the crust from the oven.
Top with tomato paste/tomatoes and toppings. Be careful not to add too many heavy toppings as you don’t want to weigh down the crust. Broil the pizza for 5 minutes, or until the toppings are hot. Allow the pizza to cool for 2-3 minutes then cut and serve immediately.