My name is Sarah and I am a carb-oholic.
This January, I made the decision to go gluten free. I’d be lying if I told you that it’s been a fantastic walk in the park, but it hasn’t been totally horrible either. I’ve been craving pizza since about the day I decided to go gluten free, and have seen the Pinterest famous Cauliflower Pizza Crust pop up in my feed multiple times I figured there was no time like the present to try it out!
It could be the lack of carbs talking, or it could be that this pizza crust is really that good, but this is without a doubt going to be making a regular appearance on my menu. It’s not often that I impress myself with a recipe, but this one did it for me. My only regret was that I didn’t make enough, and had to share mine.
Aside from being super quick and easy to make, it’s likely that all the ingredients required for this recipe are on hand at home already.
This pizza crust is a delicious harmony of cheesy and crunchy. It is soft in the middle, but firm enough that your pizza isn’t falling apart in your hands. It is gluten free, cheesy perfection! Did I mention that you’d never even know there was a whole head of cauliflower in it if I didn’t tell you?! Not sure how many servings of veggies are in an entire head of cauliflower, but I’m pretty sure this recipe has your daily allowance covered!
I was making this pizza for myself, so decided to go with roasted veggies (peppers, zucchini and tomatoes) and goat cheese – one of my all time favorite pizza combinations, however it would be great with just about anything on top… Even a little pesto and a pile of cheese! Mmmmmm! Enjoy!
- 1 small head of cauliflower
- ¼ cup Mozza cheese
- ¼ cup Parmesan cheese
- 1 tsp Italian seasoning
- ½ tsp Garlic powder
- ½ tsp Onion powder
- ¼ tsp Smoked paprika (optional)
- 1 Tbsp Gluten free flour (optional)
- 1 large egg
- Preheat oven to 450°F
- Place cookie sheet or pizza stone in the oven to preheat.
- Wash and dry cauliflower and cut off the florets.
- Pulse in your food processor for aprox. 30 seconds, or until the cauliflower becomes a fluffy, fine, granular consistency.
- Place cauliflower in microwavable dish, cover, and heat for 4 minutes.
- Pour cauliflower onto a clean, dry dish towel and leave until it's cool to the touch. Wrap up the dish towel and wring it out ensuring as much of the water as possible is out. The dryer the cauliflower, the better the crust!
- Dump the cauliflower back into a bowl, adding all spices, cheeses, and egg. Mix thoroughly. If your dough seems a little on the wet side, add in 1 Tbsp of gluten free flower and mix.
- Lay out a piece of parchment paper large enough for your pizza crust.
- Put the mixed dough on the parchment paper and, using your hands, pat it down flat ensuring that it stays tightly together and uniform in shape with no cracked or ragged edges.Ideal thickness is aprox. ¼ inch.
- With the help of a cutting board, slide pizza and parchment paper onto preheated pan/stone in the oven.
- Bake for 8 - 10 minutes or until the crust starts turning golden brown.
- Remove from the oven and add sauce and toppings.
- Return pizza to oven and cook for another 5 - 7 minutes or until cheese is melted.
- Cool, serve, and enjoy!
What’s your favorite pizza topping?