A Pizza Lover's Dream AND Gluten Free!
You've seen the commercials. They seem to bombard you every five minutes--the melting cheese, the steaming toppings and the dripping sauce--your tastebuds are being primed for some pizza. Now you are left with a few options: pick up the phone and get delivery, throw in the pizza that has been sitting in the freezer, or make your own.
A lot of people shy away from making their own pizza because they think it is a laborious process. I am here to tell you, it's as easy as 1-2-3 AND GLUTEN FREE!
The idea for this pizza popped up while I was looking for a gluten free dinner recipe. I have gone through several trial and error recipes, to get this one just right. Also, did I mention that this pizza is dough-less?!
You are probably thinking, "Gross! The best part of the pizza is the crust!" Yes, I will admit I am a bread-lover, but I tend to dislike the over-processed crusts that the gluten-free manufacturers produce.
Also, this recipe is low carb, low calorie and very healthy friendly for those of you who are watching your waistline. It will satisfy your pizza craving, I promise.
So how do you make a deliciously satisfying dough-less pizza?
Introducing the main ingredient, Mr. Cauliflower.
Tell me that doesn't look delicious.
SUGIYUMYUM'S GLUTEN FREE CAULIFLOWER PIZZA
-1 cauliflower head (medium sized)
-1 egg white
-1/4 cup shredded low-moisture part-skim mozzarella
-1/4 cup shredded Parmesan (optional)
-your favorite pizza sauce
-toppings of your choosing (bacon, sausage, peppers, olives, mushrooms, tomatoes, onions, etc.)
-extra mozzarella cheese (to your liking)
1) Preheat oven to 450 degrees Fahrenheit and place baking sheet in oven.
2) Take the head of cauliflower and cut it up into florets. Disregard the stem and stick mostly to the head part of the cauliflower.
3) Place in a food processor and rice the cauliflower. It is best to use the pulse option so you do not over-rice the cauliflower, otherwise it will be too mushy.
4) Place the riced cauliflower in a microwave safe bowl and microwave on high for 5 minutes.
5) Take riced cauliflower out and spread on a piece of cheese cloth or regular dish towel. Let it cool. It will be VERY hot.
6) Next, squeeze as much water as possible out of the riced cauliflower. The more water you can squeeze out, the more crispy your crust will be.
7) Place riced cauliflower in a bowl and mix in your egg, mozzarella and Parmesan. Also add in a dash of oregano and any other spices you might enjoy. Mix together. (UPDATE: I experimented with grated parmesean and found that adding 1/4 cup of Kraft grated parmesean works just as well! and helps make the crust gritty and crispy)
8) Take a piece of parchment paper and prep with non-stick spray.
9) Spread riced cauliflower mixture onto parchment paper and start to form a crust. Don't make the crust too thin, or too thick, just right, said Goldilocks.
10) Take baking sheet out of the oven (should be VERY hot) and place crust on the sheet. Bake in the oven for 10-12 minutes, or until golden brown.
11) Remove crust and add your toppings!
12) Bake for another 3-5 minutes or until cheese is melted.
13) Let pizza cool for 5 minutes for best results. This gives the crust some time to harden up a bit--otherwise you will find yourself eating it with a fork.
Be sure to try out this recipe the next time you are craving pizza!
Craving cheesy bread? Use the same recipe, just use extra cheese!
Yours in Gluten-Free Pizza Heaven,