Gluten free, delicious, flavourful, nutritious and easy! Have I gotten your attention!? I love pizza! We doesn’t! I always make my own homemade pizza….although, I can’t say its fully homemade because I do tend to buy a gluten free crust. But this time, I decided to make my own crust! Not just any crust, a cauliflower crust! I know, sounds totally crazy, but it works! It was so easy (huge bonus!) and had the perfect crispiness! Top it with anything you like! I used some leftovers I had in my fridge, served it alongside a mixed green salad and it all came together for a perfect meal. Hope you enjoy it as much as I did!
Cauliflower Pizza Crust
Ingredients
1 cup cooked, riced cauliflower (directions below)
1 cup shredded full fat mozzarella cheese
1 egg, beaten
1 tsp dried oregano
1 tsp dried basil
1 tsp chili flakes
1 garlic clove, minced
1/2 tsp sea salt
1/2 tsp pepper
Directions:
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 “rice.” Do not over pulse or you will puree it. Over medium-low heat, sauté cauliflower in 1 tsp olive oil in a non-stick pan for approximately 6-7 minutes, stirring frequently.
One large head will produce between 2 and 3 cups of riced cauliflower. I used the remainder to make additional pizza crusts or you can store it in the refrigerator for up to a week.
To make the pizza crust:
Preheat oven to 400 degrees and cover a cookie tray with parchment paper. In a medium bowl, stir together 1 cup cauliflower, beaten egg and mozzarella. Add dried herbs, chili flakes, garlic, salt, pepper and mix well. Transfer the mixture to your cookie sheet, and pat out into a 9″ round.
Bake for 25-30 minutes, or until crust in golden. Remove from oven and let cool awhile. This helps to make the crust more solid. I let my crust cool for at least 15 minutes.
You can top the pizza with whatever you like, but you MUST top it with already cooked ingredients as you will only be adding the pizza back into the oven under a broiler for approximately 6-7 minutes.
Heres what I did:
I sautéed half a sliced onion and 1 chopped garlic clove with sliced mushrooms and leftover roasted chicken that I shredded into pieces. I cooked this mixture on medium-low heat until mushrooms were cooked through, approximately 7 minutes. I topped the crust with an organic store bought pizza sauce, layered spinach on top, then added my mushroom mixture. This was enough for two cauliflower crusts. Once pizza was nicely decorated I put in in the oven under the broiler (low) for about 5-6 minutes. I topped it with shredded fresh basil and served. I felt it didn’t need the extra cheese on top, but feel free to add some. It was AHHHMAZINGLY delightful!
Happy Pizza Making!
Health & Abundance,
Samantha 🙂
Butternut Squash Pesto Pizza
Have you joined the movement yet? The Meatless Monday movement that is!? Well….Paul McCartney has joined the movement, Oprah has joined, Michael Pollan has joined…and now you can join too! Below is a full day of meat-free recipes for you to enjoy!
Zucchini Goat Cheese Pizza (from Vegetarian Times)