What does a gluten-free gal miss? Pizza! I am a sucker for a slice of New York style pizza with a thin gooey crust, zesty sauce, and lots of stringy cheese. After many fails with frozen GF brands, we finally opted to make our own with Bob’s red mill GF pizza crust. It is okay, but it just is not the same. So, I chose to take a different path…since I know it is impossible to recreate a NY pizza without gluten. I decided to try a cauliflower crust, to see if something different would satisfy my pizza palate.
I googled and read dozens of recipes, and although some looked good they seemed like a lot of work! So, I put on my “chef hat” and created my own version – and it was Damn Good! Sorry Bob, but your pizza mix has been removed and replaced with a big white fluffy vegetable!
Yes, I know you want the recipe!
So here is what you need: 1 large head of cauliflower, fresh mozzarella cheese, your favorite pizza sauce (I like Organicville), basil, oregano, garlic, olive oil, eggs, and almond flour. Cut the cauliflower into small pieces and wash thoroughly. Allow to air dry as much as possible.
Run cauliflower through the juicer to make your “flour”. If you do not have a juicer, you can either grate it or put it in the food processor. However, this will not remove as much of the moisture so other recipes recommend pre-cooking the cauliflower first to dry it out. My suggestion would be to toss it on a cookie sheet and roast it at 350 for a few minutes first.
Next comes the most time important step – wringing out the excess water. I separate it a little at a time, place it in a piece of cheese cloth, and squeeze and wring out as much moisture as possible. When this is complete, it will resemble “dough”. In a mixing bowl, add dough to a lightly beaten room temperature egg, a few sprinkles of basil, oregano, and garlic, and use your hands to mix. The dough will be moist, so sprinkle in almond flour as needed to absorb some of the moisture, usually 1-2 tablespoons is enough.
Place the crust mix onto a piece of parchment paper, greased generously with olive oil. Now is a good time to preheat your cookie sheet or pizza pan for about 5 minutes at 425 degrees. Use your hands to mold pizza into a crust, and use paper towels to absorb any excess moisture. Bake the crust at 425 until the edges turn a light golden brown (approx. 15 minutes).
Remove from oven, reduce temperature to 375…and it is time for toppings!
Keep it simple, this crust is more delicate then a dough crust and too many toppings will leech to mush moisture and yield a soggy crust. Generally I do a organic sauce, fresh mozzarella, and maybe a few slices of pepperoni.
After adding your toppings, return to oven and bake until the cheese starts to brown and bubble…usually 15-25 min depending on your oven. Enjoy!