- 1 cup cooked, riced cauliflower
- 1/2 cup shredded reduced-fat Sargento 4 cheese Italian
- 1 egg, beaten
- 1 tsp dried Italian seasoning
- 1/4 tsp. freshly cracked pepper
- 2 tbsp whole wheat flour (optional)
- 1/2 tsp crushed garlic
- 1/2 tsp salt
- olive oil (optional)
Gluten-free cauliflower pizza crust?!! This is another one of my Pinterest finds. The link connected me to another great blog “Eat.Drink. Smile.” Since I’m always looking for healthy substitutes, I knew I had to try it. I altered the recipe a bit for my taste.
To “Rice” the Cauliflower:
Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don’t have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.
One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.
To Make the Pizza Crust:
Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.
In a medium bowl, stir together 1 cup cauliflower, egg and cheese. Add spices, crushed garlic and salt, stir. (The first time I made this I added some whole wheat flour and found that it had a better texture). Transfer to the cookie sheet, and using your hands or a spatula, pat out into a 9″ round. Optional: Brush olive oil over top of mixture to help with browning.
Bake at 450 degrees for 15 minutes.
Remove from oven. Top as desired. Place under a broiler at high heat just until cheese is melted (approximately 3-5 minutes).
The beauty of this crust is you can top it with whatever you want. I went a little crazy on the toppings, but believe me it was so flavorful and delicious! I started with a layer of spicy wholly guacamole, followed by a layer of Trader Joe’s marinara sauce. I covered the sauce with baby spinach and then a minced mixture of onion, red, green, yellow, and orange pepper. The comes more shredded Italian cheese, parmesan, and reduced-fat provolone. Finally, I added some chopped Jennie-O Turkey Bacon. .YUM! I definitely got my veggie servings today.
This crust is truly miraculous and has a nice crispy crunch if you brown it enough. I wouldn’t say it tastes like regular pizza dough, but it definitely doesn’t taste like cauliflower. I highly recommend giving this a try.
What are your favorite toppings?