There may be quite a few options for a gluten-free pizza popping up all over the place, but for people with a serious allergy, the cross contamination factors that these places have, since they serve regular gluten filled pizza also, make the choice an obvious no.
Some people just don’t like the idea of eating fast food pizza after they worked to improve their health by cutting out the yucky protein that was wreaking havoc in their gut. It leaves us with little options to enjoy this delicious meal.
Well… We all now have a reason to rejoice, thanks to Paul Deen and her to die for cauliflower crust pizza!
I was pretty skeptical about cauliflower creating a sustainable gluten-free pizza with all the deliciousness I expect when biting into the hot melty pie at first, but after giving this recipe a try I have been converted!
The consistency isn’t exactly like regular dough, but that doesn’t make it a bad thing because the cauliflower crisps up to a nice filling and surprisingly flavorful crust.
- 2 Cup cauliflower grated (about 1/2 a large head)
- 1 large egg lightly beaten
- 1 1/2 Cup part skim mozzarella shredded and divided
- 2 Tbsp Parmesan cheese grated
- 1/4 Cup tomato sauce homemade or store bought
- 1 Cup grape tomatoes sliced in half
- 2 cloves garlic sliced
- 1/2 Tsp red pepper flakes crushed
- 1/4 Cup basil leaves for garnish
- Heat oven to 425°. Line a rimmed baking sheet with parchment paper. Grate the cauliflower using a box grater until you have 2 cups of cauliflower crumbles. Place in a large bowl and microwave for 7-8 minutes, or until soften. Remove and let cool. Mix in the egg, 1 cup mozzarella, Parmesan cheese, and salt and pepper. Once combined, pat into a 10-inch round on the prepared pizza pan. Spray lightly with non-stick spray and bake for 10-15 minutes, or until golden. Top the pizza with the sauce, remaining mozzarella, cherry tomatoes, garlic, and red pepper flakes. Bake in the oven until melted and bubbly, another 10 minutes. Top with basil before serving.