After publishing this easy pita pizza post last week, I received a lot of emails asking if I knew of a grain free version of a pita. Well, here it is! If you don’t eat grain free, these are a great alternative to get more veggies in your family’s (and your) diet.
I’ve been working for months on grain free recipes for the MOMables grain free meal plan. The meal plan is a 2 family sized meal + 3 single lunch meals per week. One of the things that I’ve learned about eating grain free is that sometimes you have rethink the classics so we can adapt them for the whole family.
This recipe is pretty simple. It was shared by way of a conversation with my previous intern and friend Monica of Bravo for Paleo. She’s been instrumental at helping me make the grain free switch over a year ago.
It’s no secret I’ve been busy both at home and on the road. The Best Homemade Kids’ Lunches on the Planet is available on Amazon and Barnes&Noble –I even found it at my local store! –and book number two is in the editing process as I type this today.
As usual, I’ve been traveling quite a bit for work and, like you, I’m also juggling all the typical responsibilities of motherhood. At the end of the day, this leaves me needing simple and speedy lunch and dinner solutions, of course.
Like many families, we each have our own special dietary needs. In my family, one kid is gluten free, another is dairy free and, as for me, I’m (mostly) grain free. My husband eats anything and my daughter calls herself a gluten-lover. Avoiding short order cooking is what I’m all about!
I make simple swaps that work for our whole family like the pita recipe I’m sharing today, or serving up cauliflower rice with my family’s favorite stir-fry recipe. See how to make cauliflower rice here. I’ll show you six different ways to make it that are so simple you can have “rice” every night!
What have I been lacking in the grain and gluten free department? Pitas! Finding supermarket available pitas that those of us who are grain and gluten free can all eat is particularly challenging. I buy my family’s favorite brand for those than can eat them and I’ve been making substitutions for Alex and I, until now.
Inspired by my love of putting things on a pita or on pizza, I decided to give this recipe a try. It can be used for whatever your pita fantasies may be. We use them in place of pizza crust, pitas, naan, and flatbreads. While they don’t “wrap” well, they make awesome tostadas and can be held like a taco.
Whether you need to stock your freezer with pitas to make quick and easy pita pizzas or you’d love nothing more than a fresh out of the oven wedge for your favorite hummus dip (yum!), these grain free pitas are perfect.
I happen to love this pita dough recipe in particular because it meets all of our food sensitivity needs and it adds a serving of veggies! I’ve also made this recipe with 2 1/2 cups cauliflower rice + 1/2 cup carrots for additional veggieness and they turn out great.
I can make them when we need them or bake a big batch to freeze some for later. When I prep ahead and make extra, my husband is happy because he knows he has some available on demand when I travel. Frozen pizzas are a thing of the past with these!
Grain Free Pitas – Cauliflower Pizza Crusts
- Yield: 8 1x
- Category: Basics
- 1 medium cauliflower, finely riced to 3 packed cups
- 3 eggs
- 1 teaspoon creole seasoning (or your favorite seasoning mix)
- Preheat oven to 375F and position oven racks in the middle of the oven. Line two baking sheets with parchment paper.
- Clean cauliflower and place flouters inside the food processor. Turn on food processor and chop it finely, finer than rice.
- Place riced cauliflower in a large microwavable dish. Cook for 3 minutes, stir, and cook for an additional 1 minute. Allow cauliflower to cool down to room temperature.
- Place cooled cauliflower inside a large cheesecloth or kitchen towel. Close and ring out excess water. Transfer cauliflower back into large dish or bowl.
- Add eggs and seasoning to cauliflower. Using a fork, whisk the eggs and seasoning into the cauliflower until it’s evenly distributed.
- Scoop out approximately 1/2 cup of mixture onto the parchment lined pan. Press down with your hands to create a circle shaped base. Repeat process and form 8 pita bases, 4 in each tray.
- Bake trays 10 minutes, remove from oven, carefully lift and flip each pita base, switch tray positions, and bake and additional 7 minutes.
- Remove from oven and transfer to a wire rack.
To make pita pizzas:
- Spread sauce, toppings, and cheese over grain free base and bake for approximately 7 minutes, until cheese is melted.
To use as tostadas or hand held pitas:
- Once pitas are cooled, heat up a medium sized pan and place 1/2 teaspoon coconut oil on the pan. Once heated, place one pita base and heat up to crisp the outside, about 2 minutes, flip and brown the other side. Use as you would any pita. To make the browning process go faster, I often use a griddle, which allows me to brown 4 pitas at a time.
I realize this cauliflower pizza crust recipe has been done before by many other paleo and grain free bloggers. If I had to choose a place where I adapted this recipe from it would be from Slim Palate’s Cookbook. With his key step of draining out the excess water I was finally able to recreate a non-mushy pita!
To Freeze: after cooling, transfer back to the parchment lined baking sheets, freeze for an hour, and store inside a freezer zip bag.
Need other ideas of what to make with these grain free pitas? Use them in these recipes: