Gluten-Free Pizza with a Cauliflower Crust
What’s your favorite food? My favorite has always been pizza. As a child growing up I loved cheese pizza and still do. However, now I typically smother it with veggies, but hold the onions.
I don’t eat pizza that often anymore to avoid all the carbs, but if I could I’d have it weekly.
What’s your least favorite veggie? I have to say one of mine is Cauliflower, mainly because it’s so bland. It seems that the only way to to get much flavor from it is to doctor it up which then cancels out the health benefits of cauliflower.
This non-starchy vegetable is a cruciferous vegetable like cabbage and broccoli. High intake of cruciferous vegetables is associated with a lower risk of some cancers. They contain vitamins, minerals, and phytonutrients, or plant nutrients, that may help neutralize damaging toxins. Next to broccoli, cauliflower contains the second highest level of glucosinolates which activates the body’s detoxification system, and may play a role in preventing various types of cancers. In addition, cauliflower is low in calories, high in Potassium, and Vitamin C.
One of the turnoffs for me is the knarly smell it gives off when cooked. This is a sulfur smell, and can be reduced if cooked quickly by microwaving or steaming. Quick cooking in this way vs. boiling will also help retain crispness, color, and reduces the loss of nutrients.
The other morning while eating my breakfast I had the Food Network on Valerie Bertinelli’s cooking show, Valerie’s Home Cooking. I watched as she made a Cauliflower Pizza Crust. I’d heard of others doing this, but never really thought much of it since I’m not a fan of the vegetable. However, after watching Valerie prepare Cauliflower Pizza Crust I thought I owed it to myself to give it a try. It looked so easy I figured there must have been a step missing.
Yesterday I pulled out my Cuisinart Food Processor and pureed the cauliflower until it looked like couscous, following Valerie’s directions. Much to my surprise this Gluten-Free Cauliflower Crust Pizza was incredibly tasty and satisfying. Of course, there is Parmesan in the crust and cheese on top, but it’s Gluten-Free, and certainly better for you than eating a pizza pie of bread with cheese.
We all agreed this was worthy of making again. Next time I’ll load roasted veggies on top. I opted not to this time in the event we didn’t like it. That cauliflower taste I’m not a fan of, was totally disguised. Quite frankly, I would have never guessed the crust wasn’t bread – it acted like it, and even had a nutty flavor.
Homemade Pizza has never been easier or tasted so good. I hope you’ll give this Gluten-Free Pizza with a Cauliflower Crust a try……………………………….
Gluten-Free Homemade Pizza with a Cauliflower Crust
Pizza never tasted so good!
- 1 head cauliflower, (stem removed)chopped
- 1 cup grated Parmesan
- 1/2 teaspoon dried Italian seasoning
- 1 clove garlic, minced
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 1 egg
- 1 1/2 cups shredded low-moisture mozzarella
- 1/2 cup marinara sauce
- 1/4 cup fresh basil leaves, torn
- Place a pizza stone in the oven or use a pizza pan; preheat to 475 degrees F.
- Add the cauliflower to a food processor; pulse until finely ground, about the consistency of couscous. Pour the cauliflower onto a clean kitchen towel (I used a flour sack towel) and squeeze out as much liquid as possible.
- To a large bowl, add the cauliflower, Parmesan, Italian seasoning, garlic, salt, some black pepper and the egg. Mix until the mixture holds together when pinched.
- Line a pizza peel, pizza pan or baking sheet with parchment paper; liberally brush with olive oil (I used non-stick spray). Spread the cauliflower mixture into a 12-inch-wide circle on the parchment. Slide the parchment onto the preheated pizza stone or baking sheet. Bake until the cauliflower crust is barely golden and darker at the edges, about 15 minutes.
- Remove the crust (or pizza pan) from the oven, sprinkle with the mozzarella and spread the marinara sauce over the top (this keeps the crust dry). Slide the pizza back onto the pizza stone or baking sheet and bake until bubbly and browned in spots, about 4 minutes.
- Scatter the basil over the top. Slice and serve.
- Add roasted veggies, or any toppings you prefer. Top with chiffonade of basil.
- Adding the cheese on the cooked crust first helps to keep the cauliflower crust from getting soggy. The crust which I forgot to photograph was about 3/4-inch thick. Allow to cool slightly for easy pick-up.
Valerie Bertinelli - Valerie's Home Cooking