Gluten Free Cauliflower Crust Pizza

2 Comments November 4, 2012 in Food & Fun

We’ve been having pizza night at our house on Fridays lately (which has a lot to do with a group of teen guys that’s here every Friday). But because my son and I are doing our best to eat gluten free, Fridays were a problem for us.

Gluten Free Cauliflower Crust Pizza - Carla Anne Coroy - Close Up Image of Cauliflower Crust Pizza

Gluten Free Cauliflower Crust Pizza

We’d usually cheat and eat gluten, or be very disappointed in our rice or leftovers.

So I decided to do a little research.

Now I’ve tried gluten free crusts from the store, from scratch, and even directly from the restaurant. And I’ve usually been disappointed. Some of them aren’t bad, but none of them have been good. And to make it worse they take forever to make… and they are finicky to prepare.

But recently everyone on the internet seems to be making Cauliflower Pizza Crust and loving it! So I looked up the recipe and thought… Hmmm, that doesn’t look hard, why not try it?

And if you know me at all, you’ll understand that I can’t just make ONE gluten free cauliflower pizza crust – because that would just be too easy.  😆

So I sent my daughter to the store to buy the necessary ingredients… and I made not one, but EIGHTEEN gluten free cauliflower pizza crusts!

And I’m so glad I did.

The first pizza crust wasn’t as crispy and easy to hold as I’d like, but it tasted good, so I baked the other crusts longer and they were fabulous! In fact they were so fabulous that we ate gobbled up the pizza before I could get a good picture. I did manage to get a photo of the last half-eaten piece, though!

Even my non-gluten free family gave this a two-thumbs up and were scrounging around for more.

This recipe is every gluten-free pizza lover’s dream! Enjoy!

Cauliflower Pizza Crust

1 large head of fresh cauliflower
4-6 large eggs
4-6 cups loosely packed shredded cheese (any kind works, I used cheddar for some and mozza for others)
4-6 tbsp pizza spice (I used a mixture of oregano, basil, parsley and thyme)
4-6 cloves garlic (or 2-3 tbsp garlic powder)

  • Grate the cauliflower as fine as possible. I used the grater blade on my food processor – it worked like a charm and was very fast.
  • Weigh the cauliflower gratings into 6 oz batches. (Or count how many 6 oz batches you’ve got and put it all into one very large bowl. That’s what I did.)
  • For every 6 oz of cauliflower gratings add 1 egg and 1 cup of cheese, plus 1 tbsp pizza spice and 1 clove garlic (or 1/2 tbsp garlic powder).
  • Mix it well with your hands.
  • Cover a baking sheet with parchment paper.
  • Grease an 8″ circle of the parchment paper with vegetable oil, Pam, or coconut oil. (Yes, the parchment paper needs to be greased!)
  • Scoop about 1 1/3 cups of mixture into a soup bowl. Press it in to give it a nice tight packing in the bowl.
  •  

    Gluten Free Cauliflower Crust Pizza - Carla Anne Coroy - Cauliflower Pizza Crust Dough Batches

    I pressed all my 18 batches of dough into soup bowls to make them easier to shape into nice rounds. I tried two batches in a thicker rectangular shape to try them as breadsticks. We didn't prefer these.

  • Flip the mixture out onto the greased spot on the parchment paper.
  • Carefully press it with your hand until it is about 1/4″ –  3/8″ thick in a complete circle.
  •  

    Gluten Free Cauliflower Crust Pizza - Carla Anne Coroy - Pressing Out the Crusts

    Press the dough into circles about 3/8" thick. These were made with mozzarella instead of cheddar.

    Gluten Free Cauliflower Crust Pizza - Carla Anne Coroy - Baked Cauliflower Pizza Crust - this one was not baked long enough

    This first crust was not done enough. It looks good, but it needs to look much, much darker to have the right texture and consistency. It will look almost burnt when it's done but it won't taste burned!

  • Bake at 400° for 20-30 minutes. It should look just about burnt when it’s done. Don’t worry! My first batch (the ones in the photo) are not baked enough. When they are not baked enough they have a mushy texture and cannot be held with your hand for eating. They still taste fabulous, but the “Crust-like feeling” just isn’t there.
  • As soon as you remove a crust from the oven flip it onto a cooling rack or cool pan and remove the parchment paper (otherwise it will get wet, be hard to remove and make your crust soggy).

For freezing, after the crusts are cooled stack them carefully with parchment paper between each crust. Put the stack into a heavy duty freezer bag and freeze. Now you are ready to remove just one at a time and make a quick, high protein, high fiber, gluten free pizza in just minutes!

Gluten Free Cauliflower Pizzas

4-6 Cauliflower Pizza Crusts (from recipe above)
Pizza sauce 2 tbsp per pizza
Pizza toppings of your choice (green peppers, gluten-free pepperoni or salami, onion, mushroom, chicken, bacon, feta… make it like you like it!)

  • Now you can top your pizzas with pizza sauce and whatever toppings you choose.
  • When you have your toppings on, broil the pizzas until your cheese is as melted as you like it (between 3-5 minutes).
  • Cut into four pieces and serve.

 

Gluten Free Cauliflower Crust Pizza - Carla Anne Coroy - Toppings ready for pizzas

All my toppings ready for pizza-making!

Gluten Free Cauliflower Crust Pizza - Carla Anne Coroy - Cauliflower Crust Pizza putting on toppings part 1

Ooh… this is going to be good!!

Gluten Free Cauliflower Crust Pizza - Carla Anne Coroy - Cauliflower Crust Pizza putting on toppings part 2

My version of "Deluxe".

Gluten Free Cauliflower Crust Pizza - Carla Anne Coroy - Cauliflower Crust Pizza putting on toppings part 3

Almost ready for the oven!!

We all loved these… I hope you do too!

 

Gluten Free Cauliflower Crust Pizza - Carla Anne Coroy - Cauliflower Crust Pizza the last few bites

They were soooo good we gobbled them up before I got any good pictures… This is the last two bites of 5 pizzas we had for supper!

 

Some Possible Variations

Now, I have to say I have not tried this, but I’ve read on the web and common sense indicates that if you can’t use dairy, you might want to add the whites of 2 eggs in place of the cheese in the crust.

Someone also asked about goat cheese, and I really don’t know if that would work. I’m not sure if the binding properties would be the same. If you’ve tried this, please leave a comment and let us know how it went!

You could leave the spices out of the mix and just add spices on top of the pizza sauce.

I think this might also make a great flatbread for sandwiches. That’s the next thing I’m going to try!

Leave us a comment!

Let me know what you think!! Will you try this?

And once you’ve tried it please come back and share your experience!

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