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Gluten-Free Cauliflower Pizza Crust

February 23, 2011

Due to the low number of posts about pizza, you may not realize that Jonathan and I are pizza enthusiasts!  We could even be considered pizza snobs, but generally that’s not true.  Just look at this recipe.  Cauliflower crust, really? It’s a far stretch from my preferred cornmeal crust, deep-dish, cheese-only pizza.  I may have mentioned before that I have a lactose allergy.  Umm…well, pizza’s my favorite exception.  This pizza is without a cheese topping, but that’s because there’s enough in the crust.  Top at your will though.

Jonathan was tattooing a friend from college last week and, during breaks, she shared some insight on gluten-free baking.  Her roommate has celiac disease and adheres to a gluten-free diet, so this is a easy meal that our friend makes for everyone in the apartment to enjoy.

Comparing this to a deep-dish “regular” crust would be silly.  This crust stands alone, because of its unique flavor and appearance. It’s almost like cheese bread, the way it holds a creamy flavor, but has a slightly crumbly texture. The plus side is that the crust is far less time-consuming than average doughs (made from scratch) and is healthier than white flour crusts.

Cauliflower Pizza Crust (Gluten-Free)
Makes 2, 8-inch personal pan crust

Ingredients:
1 small cauliflower head, stalk and leaves removed
2 eggs
1/2-3/4 c. grated mozzarella or parmesan cheese
1/2 tsp oregano
1/2 tsp basil

1: Preheat oven to 375°F.  Lightly oil pizza/baking pan.
2: Divide cauliflower head into florets and place in a blender or food processor. (The entire head may be grated if a blender is unavailable.) Process until florets become rice-like in texture. Careful not to over-process the florets to create a purée.
3: Move cauliflower to a large microwave  container or stove-top pot. Cauliflower needs to be cooked to a fluffy texture either in the microwave (A) or over the stove (B). In either case, do not add water and be careful not to overcook.

A: Microwave on high 4 minutes, stir, then microwave another 4 minutes or until little moisture is left.

B: Slightly cover a medium pot and steam cauliflower on the stove over medium-low heat. Add 1 Tablespoon water and steam about 4 minutes, until liquid has evaporated. Stir occasionally.

4: Once cauliflower is softened and fluffy. Using a fork, whisk in eggs with cauliflower. Stir in cheese and herbs.
5: Pour half of the mixture onto a baking pan and form into an 8-inch circle. Should be 1/2-inch thick. Repeat. (Option: Instead of forming into individual circles, spread mixture over entire 9×13-inch pan.)
6: Bake 20-25 minutes until edges are crispy and center is golden brown. Add optional toppings and reheat another 5-10 minutes if needed.

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3 Comments leave one →
  1. michetique permalink
    March 2, 2011 4:33 pm

    LoRon!
    Hello!
    I have stumbled upon your wordpress via fb, and I am so excited! I love what you’re doing here! This post particularly excites me, as my fella has celiac disease. I’ve sorta been trudging along with him on the same gluten-free path, mostly just ‘cuz I was curious. I’ve found it remarkably easy to adapt, with the exception of pizza (okay, and grilled cheese sandwiches). Most gluten-free pizza crusts we’ve tried have left much to be desired.
    SO, I am ultra-stoked to give this one a whirl. I love cauliflower anyway, and nothing is harmed by the addition of cheese.

    Glad I found ya! Hope you’re swell. Keep it up!

  2. michetique permalink
    March 2, 2011 4:38 pm

    PS. Is there an alternative to microwaving? I mean, how would one do the alternative? Simply shove it in the oven for a number of minutes?

    xoxo

  3. March 3, 2011 10:43 am

    Hello Lovely Lady! I’m glad you this little diddy and so appreciate the feedback!

    As for your question… the only alternative to microwaving that worked efficiently for me was stove-top steaming. Add about a Tablespoon of water and steam, slightly covered 4 minutes or so, until cauliflower is light and fluffy.

    During my first attempt at this crust, I tried baking out the liquid, but found that it took too long and left the cauliflower more crunchy than fluffy. In that case, the crust literally crumbled all over the place! You could try covering the container with foil and poking several small holes through it, then bake. Just keep an eye on it and stir occasionally. I have yet to try this method with cauliflower rice, but have it in mind for next time. If you try it, let me know how it works!

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