Cauli-Egg Wraps or Pizza Crust
Cooking Steps
Preheat oven to 450
Whisk egg, cauliflower and spices
pour onto a GREASED and parchment lined baking sheet.
Shape into a circle
Bake for 10-15 minutes then flip and cook for another 5. You can store in the refrigerator a few days and you can freeze them (the freezing part only works if you want to use them as crusts)
THAT’S IT!!! One head of cauliflower made 5 of these! You can double the recipe and make it a pizza crust or use this recipe for pizza crusts. Personally I think this is easier because they’re easier to flip the smaller they are.
**A little tip when flipping them use two spatulas on either side to help flip the whole thing at once.
Serves 5
15-20min
This is a Non-Dairy Recipe
Ingredients
- 3/4 cup raw grated cauliflower (or chopped in food processor)
- 1 Organic Egg
- Garlic Powder (or whatever spices you like-dill goes great for "wraps")
- **1tbsp ground flaxseed or chia seed (Optional-this makes a better crust)
Add to Favorite Recipes! 
Print This Recipe
18 Responses to “Cauli-Egg Wraps or Pizza Crust”
Leave a Comment!
This looks pretty awesome. I’ve had pretty bad luck with wraps in the past, but this one looks thick enough to actually be up to working like you’d expect.
Thank you so much for this recipe! We are just going primal/paleo after a few years of vegan. My family is excited about having a more substantial wrap than just using lettuce leaves. This opens up many possibilities.
I was a little worried about the ground flax, as I haven’t bought any of that, but a quick tip from another website and I used my flax seeds and a coffee grinder and voila!
I will also admit, I didn’t bake but used a cast iron skillet at med-low heat so I could control shape, size and thickness for some picky eaters. The thinner the better here. Worked great.
Thanks again!
I made these last night, and we promptly used them for tacos. These stay flexible even when cooled–ideal for wraps. I was able to get mine cooked in about 8 minutes on one side, then about 4 on the other. I’m going to try making a batch using less heat and longer cooking time: 350 and maybe 20-30 minutes, then maybe 10-15 minutes on the other sides.
I’m sure glad I got lots of cauliflower on sale–these are going to be my new go-to food!
The picture appears as if the batter was machine-mixed before cooking…is it? Mine didn’t look as nice, and I mixed mine by hand.
I didn’t use a machine to mix it for the picture, just a large wire whisk
Made 3 recipes and added different herbs and seasonings to each one and made two patties from each recipe. Perfect sandwich size and great to eat by themselves with a salad. Quick, easy, and GOOD!
these are so easy to make. and YUMMY!! everyone in my family, paleo and non-paleo eater’s, love them for making wraps! I bake at 350 for 10 minutes, flip them (easy to flip!), and continue baking until gets slightly brown around the edges. perfect.
Make sure cauliflower is completely dry
[...] Try Fast Paleo Wraps [...]
[...] [...]
These did not turn out at all. They burned to the pan, they fell apart, and were mush on top. We couldn’t even flip them. We used fresh cauliflower, and squeezed it to make sure no moisture. I don’t know what we did “wrong” – but we followed the recipe exactly and it was a complete fail.
Burned to the pan? Maybe you left out the parchment paper lining.
[...] writing this as my crusts are cooking in the oven. I used a recipe from Fast Paleo – thank you! It’s three ingredients and not complicated. Although, I [...]
This turned out awesome!!!!! so easy and perfect for a wrap or pizza!! thanks for the recipe!!
[...] of photos so that you need food you may opt for clams crab lobster mussels mackerels prawns scallops shrimps. Good fats: coconut oil tallow clarified [...]
Very good recipe – the parchment paper really makes a difference!
[...] Caul1- Egg Pizza Crust [...]
how do you grate the cauliflower and how many heads would this be?
A food processor works really well for grating cauliflower. I’m not sure what to say about the amount.