giaguara's corner

Gluten free pizza with cauliflower crust

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Cooking experiments… With low carb foods. Cauliflower in this case, since that just happened to be in this week’s weekly box of Greenling.

2 1/2 cups cauliflower, grated
1 1/3 cups of cheese (mozzarella, cheddar, what you like or what you have)
1 1/2 eggs
Spices to taste: salt, herbs etc
1 tsp baking powder

Tomato topping
(Use a pizza sauce if you have, or my version below)
1 can of chopped tomatoes
Salt to taste
Crushed red pepper to taste
Herbs (fresh if possible)
1 tsp olive oil
Garlic (if you like)

Cheese (mozzarella, ricotta salata, chèvre – what you like or what you have)
Other stuff you like on pizza and have available
(example above: asparagus, green bell pepper, green onion)

Set the oven to 450F.
Grate the cauliflower to small pieces, or use a blender to get it to pieces.
Microwave the grated cauliflower for 8 minutes. Let it cool a few minutes.
When it has cooled a bit, mix the cheese, cauliflower, eggs and spices to a paste.
Form the pizza crust on a baking sheet. Bake in 450F for about 15 min. After that, you’ll add the toppings and bake it again.

Meanwhile, make the tomato sauce. Use a ready made one if you prefer – I am simply used to making my own.
Mix all ingredients together, blend until smooth. Use as much as needed – with this crust I recommend tiny bit less than usual. So for the amount of crust above, maybe 1/2 of a can will do fine. Add what you like and have available on top of the tomato sauce, then cover with cheese of your choice (and availability – by the way, pizza is great for using any cheese ands and leftovers, alone or mixed with other cheeses). Bake again until it looks ready (5-15 min).

It doesn’t taste like cauliflower.

The “dough” is easier to work than most gluten free doughs, and when it’s baked, it tastes like crust. No carb coma! So perfect for diet too, even if you didn’t care about the gluten free plus side.

Of course, the dough scales nicely. And you can make easily modifications to it. On the example, I had added 2 tbsp of flax meal, and I had run out of eggs, so it was egg protein powder and water for the equal of 3 egg whites.