Gluten Free Cauliflower Pizza Crust Recipes
CAULIFLOWER PIZZA CRUST
Provided by Katie Lee Biegel
Time 50m
Yield 1 pizza crust
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Break the cauliflower into florets and pulse in a food processor until fine. Steam in a steamer basket and drain well. (I like to put it on a towel to get all the moisture out.) Let cool.
- In a bowl, combine the cauliflower with the mozzarella, Parmesan, oregano, salt, garlic powder and eggs. Transfer to the center of the baking sheet and spread into a circle, resembling a pizza crust. Bake for 20 minutes.
- Add desired toppings and bake an additional 10 minutes.
GLUTEN-FREE CAULIFLOWER PIZZA CRUST
Put a healthy spin on pizza night with this gluten-free and paleo-friendly cauliflower pizza crust. Made with just a handful of ingredients and no rising time, the hardest part will be deciding on which combination of toppings to choose.
Provided by Kelli McGrane
Categories Pizza
Time 40m
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 2 pizza slices, Calories 105 calories, Sugar 1.1 g, Sodium 171.7 mg, Fat 7.1 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 5.1 g, Fiber 2.1 g, Protein 5.2 g, Cholesterol 46.5 mg
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- Pass caufliflower florets through a food processor on the grating blade (not “S” blade) to make the cauliflower rice. Or grate by hand using a box grater. (Makes about 6 cups).
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- First, preheat the oven to 375ºF and line a baking sheet with parchment paper and drizzle the parchment paper with 1 tablespoon of olive oil.
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- Preheat the oven to 450°. Grab a baking sheet and line it with parchment paper. If you have a pizza stone, even better! (line the pizza stone as well) Take one head of cauliflower and do a rough chop to have medium-sized florets. Place the cauliflower florets into an S-bladed food processor, along with 2 cloves of garlic (this is optional). Pulse until it is a “rice” like consistency. I always pulse my cauliflower 10-15 times and it comes out perfect.
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