I feel like my last couple of posts were quite deep and serious, so it’s time for another recipe!
This is from a few weeks back, but with a picture that looks this good, you know it needs to be shared! For the most part, staying wheat/gluten-free hasn’t affected my life; however, I MISS PIZZA!! There are many pre-made gluten-free crusts out there, but I have two issues with them: 1) they don’t taste very good, and 2) they’re typically made from white rice flour, tapioca starch and other things that have zero nutritional value and spike your blood sugar through the roof! Sooo, when I learned about Cauliflower Crust, I had to give it a shot! And I’m SO HAPPY I did because, frankly, it changed my life!
There are many recipes out there for this amazing crust, but I’ve stuck to the following one from the word go — it’s easy and has passed all picky eater tests.
Hanna is about six! My friend’s fiance also exchanged his pita crust version for ours the first time we made it.
So, without further ado (thank you to Eat. Drink. Smile.)…
1 C riced, cooked Cauliflower
1 C shredded Mozzarella
1 beaten Egg
1 tsp dried Oregano
1/2 tsp crushed Garlic
1/2 tsp Garlic Salt
Pizza sauce and toppings of choice
1. Preheat oven to 450 degrees
2. Rice the cauliflower — place chunks in a food processor and pulse until the cauliflower looks like grain
3. Place riced cauliflower in a microwaveable bowl and cook for 8 minutes (no need to add water)
4. Mix the beaten egg, oregano, garlic and garlic salt together
5. Add the cheese and egg mixture to the cooked cauliflower
6. Dump the mixture onto a sprayed/greased cookie sheet and spread out VERY thinly, leaving the edges a little thicker; don’t worry, it will all come together as you push it around
7. Place in the oven and bake for about 15 minutes, until golden
8. Remove from oven and top — some tips here: make sure toppings that require cooking are pre-cooked, avoid toppings that add moisture, make sure toppings are light and spread thinly
9. Broil until cheese starts to bubble
10. Remove and enjoy!!
I haven’t tried this, but I’ve been told that goats cheese will melt appropriately for the crust so can be used instead of full fat (yes, you need the full fat kind as this is what holds the cauliflower together) cows milk mozzarella.