I know, I know….sounds crazy! Cauliflower in a pizza crust? Well, before you dismiss the idea…consider the possibility that it might just be SO crazy that it actually works! That’s the assumption I was working on when I decided to give this “crazy” idea a try.
Since No. 2 Son was diagnosed with Celiac’s Disease a few years ago…pizza has been a rarity around here. One of the biggest sacrifices we’ve had to make with regards to this disease. (That and Cinnamon Rolls! *sob*)
I am still searching for that elusive gluten-free bread/roll/pizza crust recipe that tastes like the real deal…but alas, I am beginning to lose hope I will ever find it.
Which brings me to today’s post. I spotted this recipe quite awhile ago on eat. drink. smile. and while I was intrigued, I didn’t give it much hope for success. I’ve never been happier to admit I was WRONG! :-) Not only was it good…it was surprisingly pizza-like! Go figure. The much-maligned “stinky” vegetable turned tasty gluten-free pizza! It’s a happy day. :-)
Oh…in my excitement over this recipe…I forgot to mention how SIMPLE it is to make! Major bonus there!
Cauliflower Pizza Crust
Makes one 9 inch pizza crust
Adapted from eat. drink. smile.
- 1 cup cooked, riced cauliflower
- 1 cup shredded mozzarella cheese (I used an italian blend)
- 1 egg, beaten
- 1 tsp dried oregano
- 1/2 tsp minced garlic
- 1/2 tsp kosher salt
- olive oil (optional)
- pizza sauce, shredded cheese and your choice of toppings*
Remove stems and leaves from 1 head of cauliflower, and chop the florets into chunks. Add to your food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (You can also use a cheese grater). Place the “riced” cauliflower into a microwave safe bowl and microwave for 8 minutes (may need to adjust according to your microwave). No need to add water.
One large head will produce between 2 and 3 cups of riced and cooked cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to a week.
To make the pizza crust:
Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray (or use non-stick aluminum foil on a cookie sheet, which is what I did). In a medium bowl, stir together 1 cup cauliflower, beaten egg and mozzarella. Add oregano, minced garlic and salt, mix well. Transfer the mixture to your cookie sheet, and pat out into a 9″ round.
Bake at 450 degrees for 15 minutes.
Remove from oven and let cool awhile. This helps to make the crust more solid.
To make the pizza: add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes). *Toppings need to be precooked since you are only broiling for a few minutes.
If it had been ONLY for me…I would have added all sorts of veggies to this pizza….but since it was made primarily in honor of No. 2 Son…cheese and pepperoni were the chosen toppings. Simple…but delicious nonetheless.
I’m still somewhat stunned as I write this, just how good the crust turned out! It was a great consistency (I could pick it up with my fingers and eat it just like a regular slice of pizza!) and the flavors were delicious! Hard to beat cheese and garlic in ANY form. :-)
So if you are looking for a low carb and/or gluten-free alternative for pizza crust (or if you just want to try a new taste treat)…pick up some cauliflower next time you’re in the produce section and take the challenge!