Receta Gluten Free Pizza…with Cauliflower!
Last night I asked GHM’s facebook page a question. Could they guess what was in this crust:
Nearly everyone guessed at least one components to this crust. I blame Pinterest for giving you guys some hints!
The answer: Cauliflower!! and Cheese! (and egg, oregano, and garlic)
A few weeks ago I tried to make a Cauliflower Crust for the first time, and I was pleasantly surprised! I honestly didn’t think it would turn out, so I hadn’t taken any pictures for you guys, but it turned out great! I followed the instructions from three different recipes…
And it’s SOOO easy!
Folks in the no/low-carb world have been making this crust for years, and it just so happens to work out great for us gluten free folks. But I will say: this is not a “doughy” pizza crust. You can’t pick it up and eat it with your hands. You have to use a fork, but the flavor is rockin’. You would never think that it was made of cauliflower!
- To make a Cauliflower Pizza, you’ll need:
- one cup of riced cauliflower (one medium to large head of cauliflower – riced)
- one egg – whisked
- 1 cup mozzarella cheese (or 6 cheese Italian blend) plus more cheese to top your pizza
- 1 tsp. Italian seasoning
- 1 tsp. garlic salt
toppings of your choice: more cheese, pizza sauce, veggies, pepperoni, whatever you like!
Preheat your oven to 450 degrees.
You want to start by ricing your cauliflower. If you have a microwave, then I suggest googling for directions on how to rice with a microwave. Since I don’t have one, I used the following method:
Using a large head of cauliflower, I trimmed it down to bite size florets and then steamed the florets on the stove top for 10 minutes. Next I added the florets to my food processor and pulsed a few times, until the cauliflower looked like “rice”.
The riced cauliflower will be in little bits. You don’t want it to be a puree. One large head will make more “rice” than you need for one crust, so while the first crust was baking, I made a second crust.
Then you add all the crust ingredients into a large bowl and mix well to combine.
1 cup riced cauliflower, 1 cup cheese of your choice, 1 egg whisked, 1 tsp. Italian seasoning, 1 tsp. garlic salt
On a greased non-stick cookie sheet, spread out the cauliflower mixture with your hands, patting it out until you get the thickness you desire.
I spread mine very thin, 12 inches in diameter.
Spray the top with cooking spray and bake in the 450 degree oven for 15 minutes, or until the crust begins to lightly brown.**
Now it’s ready to top! Top with the toppings of your choice, and then broil in the oven on high until your toppings are browned and bubbly! Keep an eye on your pizza; broiling goes fast!
**You want to pull it when it just starts to brown, otherwise you’ll end up with burnt edges after you bake it the second time with the toppings. However, I did this the first time, and I just sliced the burnt edges off. It was still delicious!
Serve! I topped our first pizza with Monterrey Jack cheese, caramelized onion, and broccoli. Our second pizza was plain cheese and pepperoni.
Delicious! And simple. So simple in fact, that I made the decision to make this last minute! We were originally planning to make these on Sunday night, but I had a headache and went to bed without supper. Monday night on the menu was a big salad, but I decided to use up the cauliflower instead!
Happy Tuesday! I’m headed to the gym. Fingers crossed I can get enough of a signal on my phone to stream Smash while I’m on the Arc Trainer. I LOVE that show!