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Posted by on Aug 27, 2013 in Clean Eating, Recipes | 0 comments

Gluten Free Pizza with Cauliflower Crust

Love pizza but want a gluten-free option that actually taste good? Well, after scouring several recipes, I combined a few of them together and made a delicious pizza… with Cauliflower. It got approval from the 6 year old!

Califlower Pizza Crust

 

Ingredients:

Crust

  • Organic Cauliflower – about 1 large head (2 small heads)
  • 1 Organic Egg- slightly beaten
  • 3/4 cup Organic Mozzarella Cheese- shredded (Organic Valley)
  • 2 tablespoons of Organic Parmesan Cheese- shredded (Organic Valley)
  • 1 Teaspoon Pizza Seasoning or 1 teaspoon organic Oregano
  • pinch of Himalayan Sea Salt

Pizza:

  • Pizza Sauce (I love Eden’s Organic Pizza Sauce) http://www.vitacost.com/eden-foods-pizza-pasta-sauce-old-italian-14-oz-each-pack-of-2
  • Mozzarella Cheese (1/4 cup)
  • Any toppings: I used Applegate’s pepperoni & organic red pepper slices

Preheat oven to 425 degrees. Line baking sheet with Parchment Paper (http://www.amazon.com/If-You-Care-Certified-Parchment/dp/B001T6JTMY).

I don’t have a food-processor, but probably need to suck it up and buy one. For this recipe, I used my vitamix to pulse up the cauliflower.

  1. Pulse the Cauliflower in food processor, until it is rice-like
  2. Fill large pot with about an inch of water- bring to a boil
  3. add cauliflower rice to pot, cover and cook for about 5 mins
  4. drain with fine mesh strainer or just use pot lid, but don’t spill the cauliflower goodness
  5. then using either a thin dishcloth or cheese cloth (nut bags work best), spoon the cooked cauliflower rice into cloth and *squeeze water out (it will be hot so you may want to let it cool a bit first)
  6. In large bowl mix: cauliflower rice, egg, 3/4 cup mozzeralla cheese, spices and salt, The consistency isn’t going to be like typical pizza dough, but it will work!
  7. Pour mixture onto parchment lined baking sheet and shape into a round pizza shape.
  8. Bake crust in oven for about 15-20 mins
  9. Remove, add sauce, cheese and toppings and then bake for another 15 mins or so.

**The reason it is recommended to squeeze the water out of the cauliflower is to make a crisper crust.

Enjoy! What a healthier version of pizza. I ate 3 pieces!

A few notes:

The first time I made this, I topped the crust with too much cheese, so I have since reduced the amount I use.

If you are trying to limit dairy, you could either skip using cheese as a topping, or just add a small handful on top of the sauce.

I also saw I recipe that used 1/3 cup Goat cheese in the crust, instead of Mozzarella and topped it with goat mozzarella. I didn’t have any Goat Cheese, but may try that version next time.

You could also make 2 crusts and save one for later.

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