I freaking loooooooove pizza. I could do some serious damage to a pizza in my previous gluten loving days. Now that I’m gluten free though, that would be a problem. Gluten free crusts, like Udi’s, are decent, but I’m really not looking to replace flour-based things with different flour-based things.
Enter cauliflower crust.
If you do a Google search for “cauliflower crust pizza” you will get a ton of hits now. Even Paula Deen has a recipe for it. I’m posting the original crust recipe that I’ve used and stick with. When trying to find this one again, I found this one that uses goat cheese that I just might have to try.
Cauliflower Pizza Crust
Adapted from The Recipe Girl
1/2 LARGE head cauliflower
1 large egg, scrambled
1 cup finely shredded mozzarella cheese
1 teaspoon dried oregano
1/2 teaspoon minced garlic
1/2 teaspoon onion powder or onion salt
Preheat the oven to 450 degrees F.
Add the cauliflower to a food processor and make some fine crumbles. You will need about 2 cups of cauliflower crumbles, but I don’t actually measure this out – I just got with half a head of cauliflower. Place the cauliflower crumbles in a large bowl and microwave them for 5-8 minutes. Mix the crumbles with the remaining crust ingredients.
Spray a cookie sheet or pizza pan with nonstick spray. I’ve also covered a baking sheet in foil or used parchment paper. Pat the crust into a 9 to 12-inch round on the prepared pan. Remove the crust from the oven and turn the heat up to broil. Top the crust with sauce, cheese, and your favorite pizza toppings. Since the crust is already hot and cooked, you just need to pop the pizza back in under the broiler until it’s done to your liking.
While the crust is warm, this pizza is definitely a knife and fork experience. Once it’s cooled, you can actually pick it up and eat it like normal pizza. You could also leave the toppings off and cut this into sticks. BOOM! Gluten-free cauliflower “breadsticks.”