Gluten Free Cauliflower Pizza Crust Recipe 465

GLUTEN-FREE CAULIFLOWER PIZZA CRUST

Steps:

• Preheat oven to 350°F and cover a pizza stone or small baking sheet with parchment paper.
• Place riced cauliflower, onion, and garlic in a food processor. Pulse until crumbly, but not paste-like. Pour into a large mixing bowl.
• Add almond meal, eggs, salt, and pepper to cauliflower mixture and stir to combine. Mixture should be sticky, but hold together. If too dry, add water 1 teaspoon at a time. If too wet, add extra almond meal, 1 teaspoon at a time.
• Divide dough into two equal pieces. Place one on prepared baking sheet or pizza stone. Keep the second piece in the mixing bowl and store in the fridge while the first bakes.
• Gently spread pizza dough into a circle using a rubber spatula and your hands. It should be about 1 inch thick.
• Place dough in oven and bake for 15 minutes, or until starting to brown around the edges.
• While crust bakes, prepare toppings of choice.
• Remove crust from oven and top with desired toppings.
• Return to oven, and cook another 10 minutes, or until bottom of crust is brown and toppings are hot.
• Remove from oven and cut into four slices. Repeat with remaining cauliflower crust.

GLUTEN-FREE CAULIFLOWER PIZZA CRUST RECIPE - (4.6/5)

Steps:

• Desired amount of sauce, cheese for topping, and other toppings. Place a pizza stone in the oven, or baking sheet if you don't have a pizza stone. Preheat oven to 450°F. On a cutting board, place a large piece of parchment paper and spray it with nonstick cooking oil. Wash and throughly dry a small head of cauliflower. Don't get one the size of your head unless you are planning on making 2 pizzas. Cut off the florets, you don't need much stem. Just stick with the florets. Pulse in your food processor for about 30 seconds, until you get powdery snow like cauliflower. You should end up with 2 to 3 cups cauliflower "snow". Place the cauliflower in a microwave safe bowl and cover. Microwave for 4 minutes. Dump cooked cauliflower onto a clean tea towel and allow to cool for a bit before attempting the next step. Once cauliflower is cool enough to handle, wrap it up in the dish towel and wring the heck out of it. You want to squeeze out as much water as possible. This will ensure you get a chewy pizza like crust instead of a crumbly mess. Dumped cauliflower into a bowl. Now add Parmesan cheese, mozzarella cheese, kosher salt, dried basil (crush up the leaves even more between your fingers before adding), dried oregano (crush up the leaves even more between your fingers before adding), garlic powder (not garlic salt), and a dash of red pepper if you want. I also added 1 tablespoon almond meal because my cauliflower yielded closer to 2 cups of cauliflower snow, this is optional and I would not add the almond meal if you have closer to 3 cups of cauliflower snow. Now add your egg and mix away. Hands tend to work best. Once mixed together, use your hands to form the dough into a crust on your oiled parchment paper. Pat it down throughly, you want it nice and tightly formed together. Don't make it too thick or thin either. Using a cutting board slide the parchment paper onto your hot pizza stone or baking sheet in the oven. Bake for 8 to 11 minutes, until it starts to turn golden brown. Remove from oven. Add however much sauce, cheese, and toppings you want. I'm not gonna give you measurements for this. You should know how you like your pizza - so go for it! Slide parchment with topped pizza back in the hot oven and cook for another 5 to 7 minutes until the cheese is melted, bubbly, and slightly golden. Test your patience and allow it to cool for a minute or two. Probably closer to two. Then using a pizza cutter and a spatula serve up your delicious grain-free cauliflower crust pizza! NOTE: If you are using a larger sized cauliflower, increase the eggs to 1 egg plus 1 egg white. You want your "dough" to be sticky. When I make a bigger sized pizza (using more cauliflower) I up the seasonings and the egg, but often leave the amount of cheese the same. Make sure you pat the dough tightly together when forming your crust. It really helps to place the crust (on an oiled sheet of parchment paper) on a HOT pizza stone or baking sheet. Make sure the crust is golden in color before topping it and baking it again. I truly believe cooking it the proper length before topping it helps keep the crust together. Also I really like the addition of 1 to 2 tablespoons of almond meal to the crust mixture. The slices will still be kinda floppy, but they shouldn't be crumbly.