Wheat Belly Wheat Free Pizza



I cut this into 15 slices



This absolutely terrific dish is courtesy of Dr. William Davis, author of “Wheat Belly”.  This recipe is located in Appendix B, page 248 of the hardback and reprinted with his gracious permission.

Folks, if you haven’t heard of or read this book, I highly suggest you do so.  The Wheat Belly philosophy is basically Stage 1 of The Perfect 10 diet.  And I don’t know about y’all, but once I went to Stage 2 and added grains back in, I went *pllllgbbbbltth* and kept struggling and wondering what I was doing wrong.  The information I read in this book really opened my eyes and helped me to make better choices with regard to grains and wheat.   Also, their Facebook page is really helpful and fun; Dr. Davis actually shows up several times a day to answer questions!  (must be nice huh?  I heard Dr. Aziz used to do that a few years back but no more….)  And they have a recipe guru over there too, he’s figured out some wheat-free bread recipes and has them available to share.

But don’t worry – I’m not gonna jump P10 ship and head over to the Wheat Belly bash.  I think that both of them are a great help to me right now and I am learning so much from each.  I think you will too. 

This pizza was so good!  You could fill up on just two slices of it.  The crust is great BUT it’s delicate so this is a fork and plate kind of pizza.  I had some Boboli pizza sauce in the freezer so I used that and I think that it was just right – it kind of distracted them from all the veggie and turkey toppings and once again, they had no idea it wasn’t ‘real pizza.’  And believe me, the Kid looks for stuff like that so she can accuse me of trying to feed her healthy food…

Wheat-Free Pizza (Cauliflower Crust)

Makes about 15 square slices

Crust:

1 head of cauliflower, chopped

1/4 cup extra-virgin olive oil

2 large eggs

1 cup shredded mozzarella cheese (4 oz)

Pizza:

2 cups shredded mozzarella cheese (8 oz)

12 oz pizza sauce or 12 oz tomato paste

Choice of veggie toppings: bell peppers, onions, garlic, spinach, olives, mushrooms, zucchini, etc.

Choice of meat toppings:  ground turkey, diced chicken, diced nitrate free sausage

Fresh or dried basil

Fresh or dried oregano

1/4 cup grated Parmesan cheese



The crust as it came out of the oven....



Boil the cauliflower until soft, about 20 minutes.  Drain and mash.  Add 1/4 cup EVOO, eggs and 1 cup of mozzarella cheese and mix well.

Preheat oven to 350F.  Lightly coat a pizza pan or large rimmed baking sheet with about 1 tablespoon of olive oil.

Pour the cauliflower mixture into the pan and press/spread the ‘dough’ into a flat pizza-type shape no more than 1/2 inch thick, mounding it up higher at the edges.  Bake for 20 minutes.



Now is the time to prep your toppings.  I like all my toppings cooked, so I threw some onions, zucchini, mushrooms and cut up chicken sun-dried tomato sausage in a skillet with EVOO and the seasonings.  I also crumbled up a homemade turkey burger patty in there.

Remove the pizza ‘crust’ from the oven (leave the oven on) and spread it with pizza sauce or tomato paste, top with mozzarella, then add the toppings and drizzle with 1/2 cup EVOO.  (IF you cooked your toppings in EVOO, don’t add the extra).  Sprinkle with Parmesan and return to the oven for 10-15 minutes.

Cut the pizza into slices and use a spatula to transfer pieces to the plates.



This is a small paper plate...yes, from Costco.



So, depending on how much pizza you ate, you'll have to guesstimate your servings of veggie, protein and fat.  I would say 1-1/2 veggie and 1/2 fat and 1/2 protein on a normal slice like I had. 

Print this recipe:  Wheat Free Pizza