Cauliflower Pizza Crust
Makes This crust makes 1 x 10" pizza
Prep Time: 20 minutes
Cook Time: 30 minutes (15 min. for crust, 15 min. for pizza)
If you crave that "ooey, gooey cheesey" pizza, but not the gluten filled crust, then this recipe for Cauliflower Pizza Crust is for you! It seems impossible -- but it works!! Gluten Free, high in protein, and a healthy dose of vegetables will satisfy cheese lovers and vegetarians alike! I have seen it done a few ways, but I have to say this is the easiest and most efficient way! Of course the first requirement is making sure you have all the 'toppings' for assembling your pizza. I like as many fresh 'organic' veggies as possible, including the cauliflower, so I use mushrooms, fresh slices of Anaheim or Jalepeno pepper, Onion, Olives, Red Bell Pepper, and whatever else you like! To make the tastiest Tomato sauce, use Sass! Spice's Those Saucy Herbs to add authentic Italian flavor, and if you can source it out, get organic cheese as well. Organic Mozza Cheese or cheese made from grass fed cows is the most nutritious, and has lower lactose content, and most specialty or organic grocers are on board with providing these options. I do want to make mention that although this Cauliflower Pizza crust is sturdy, it won't get hard and crispy to support a lot of weight, so you have to go light if you are using meat!
TAGS: Gluten Free Crust, Pizza, Those Saucy Herbs
- 1/2 head of washed organic Cauliflower (2 1/2 cups grated )
- 3 cups of grated Mozzarella (or your favorite pizza mix)
- 2 eggs
- 1 tsp. Those Saucy Herbs
- 1 can of Hunts Tomato Paste
- 1/2 cup water
- Assorted choice of Toppings
- 1 12" Pizza Pan
- 14" of Parchment Paper
1. Preheat oven to 425 degrees. Wash and cut the base leaves and outer stem of the Cauliflower. Cut in half, and with a hand held grater, or in food processor, grate the cauliflower to make 2 1/2 cups till it resembles rice, pour into medium mixing bowl. Remove any pieces over 1/2".
2. Divide the 3 cups of cheese adding half, or 1 1/2 cups of grated Mozzarella along with the grated cauliflower, and break the two eggs into bowl.
3. Mix the cheese and eggs with the cauliflower really well, until it becomes a paste-like ball.
4. Trim the parchment to fit on the pizza pan, and place the cauliflower 'crust' mixture in the center of paper on the pan. With a large flat spatula, begin pressing the ball down and gently working out from the middle to the edges, spread the mixture until it flattens out to about 1/2". Dip the spatula in cold water if it gets too sticky.
5. Using your hands, finish 'shaping' the edge of crust in a circular shape pushing the mixture together so there are no loose edges. Make sure you don't press too hard to create holes.
6. Place on lower rack of oven, bake at 425 15 minutes or until surface bubbles and just turns golden.
7. Let crust cool a few minutes, then slide parchment AND crust off the pan, set aside, take the pizza pan and place over the crust and holding the crust underneath, flip gently and invert the crust onto the pan. The parchment will easily lift off, taking one edge and slowly pull upward. Now your inverted crust is ready for topping!
8. Mix the Tomato paste in a jar with 1/2 cup water, and the 1 tsp. of Those Saucy Herbs, shake well. Spread your sauce over, sprinkle a bit of the cheese, then begin to layer veggies sprinkling a bit of cheese in between to bind. When finished, top with remaining cheese and put pizza in oven.
9. Cook for 15 minutes or until top is golden and bubbling. Let cool for 5 minutes, cut and serve!