I think that I am the last gluten-free blogger to try cauliflower crust pizza. All of my favorite blogs, gluten-free and not, have made some variation of it over the past year and every time I saw a new cauliflower pizza crust post I would promise myself to pick up a head and give it a try. There were even a few times at the grocery that I would see a big head of cauliflower and I would think about it, but inevitably I would be distracted by some other fruit or vegetable and I would walk away. To be honest, even with all of the bloggers that I trust the most writing about how easy it was and how delicious it tasted, I just couldn’t wrap my head around it for some reason. Cauliflower in a pizza crust, really how good could it be?
A few weeks ago Eliza and I were talking about how much she missed our weekly make your own pizza dinner from our pre-gluten-free life. Come to think of it, I really missed it too! I usually planned a pizza night on the weekend and it was my sneaky way of pulling all of the leftovers out of the fridge from the week and using them as topping options. We made some pretty creative pizzas back in those days and it was always so much fun. I promised Eliza that I would figure out a way to resume our family pizza night and I would do it soon. My next shopping trip found me again staring at the bin of cauliflower, wondering if it would work and if it would really be as good as all of those blogs promised it would be. I threw caution to the wind and decided to give it a whirl. You know what? It was so easy, even easier than making a batch of actual pizza dough and to my delight it actual baked up into a darn good pizza crust. The consistency reminded me of a flat bread almost like Naan, but I bet if you used a pizza stone it would be more like actual pizza dough. Bottom line, my family loved it and we now have a way to resume our weekly pizza night and I can feel good about knowing that I snuck another vegetable into the mix.
Individual Cauliflower Crust Pizza
Adapted from Love and Lemons
makes 4 personal pizzas
2 cups ground cauliflower florets from 1 small head of cauliflower
3/4 cup almond meal/flour
pinch of salt
1/2 tsp. Italian Seasoning
1/2 tsp. g-free garlic powder
1/2 tsp. g-free onion powder
2 Tbsp. nutritional yeast
Assorted pizza toppings
Preheat the oven to 450°F and line 2 baking sheets with parchment paper. Lightly rub olive oil on the parchment paper to prevent sticking and set aside.
Chop cauliflower into florets and pulse in the food processor until the cauliflower looks like couscous or small grains of rice. Do not over process!
In a large mixing bowl whisk the eggs then stir in all of the remaining ingredients for the pizza crust including the 2 cups of ground cauliflower. The mixture will be wet and not at all the consistency of actual pizza dough. However,if the mixture is too wet and sticky at this point you can add more almond meal.
Use an ice cream scoop to measure out 2 scoops per pizza crust onto the prepared baking sheets. Using the back of the scoop or your hand gently flatten out the crusts into circles that are thinner in the center and mounded around the edges. My pizzas were about the size of a small salad plate each. If the “dough” is too sticky to flatten out easily sprinkle with more almond meal. You are looking for the pizza’s to be slightly less than 1/4 inch thick.
Bake the crusts for about 15-20 minutes then remove from the oven and add desired toppings. Return to the oven and bake an additional 10-15 minutes more for a total cook time of 25-30 minutes. *I like to swap racks with the pans when I put them back into the oven too.
We are happy to have shared this recipe at the Gluten-Free Friday’s link up party hosted by Vegetarian Mamma! Hop on over to find more great gf recipes.