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Grain Free Pitas – Cauliflower Pizza Crusts

these grain free pitas (or naan) are easy to make and they become your favorite base for awesome things like tostadas or pizza!

5 from 1 reviews

Scale

Ingredients

Instructions

  1. Preheat oven to 375F and position oven racks in the middle of the oven. Line two baking sheets with parchment paper.
  2. Clean cauliflower and place flouters inside the food processor. Turn on food processor and chop it finely, finer than rice.
  3. 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.
  4. Place cooled cauliflower inside a large cheesecloth or kitchen towel. Close and ring out excess water. Transfer cauliflower back into large dish or bowl.
  5. Add eggs and seasoning to cauliflower. Using a fork, whisk the eggs and seasoning into the cauliflower until it’s evenly distributed.
  6. 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.
  7. Bake trays 10 minutes, remove from oven, carefully lift and flip each pita base, switch tray positions, and bake and additional 7 minutes.
  8. Remove from oven and transfer to a wire rack.

To make pita pizzas:

  1. 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:

  1. 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.

Notes

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.