Healthy + Gluten Free Pizza with a Cauliflower Crust
Author: Eating Bird Food
½ head cauliflower (about 2 cups riced)
1 clove garlic, minced
1 cup part-skim shredded mozzarella cheese
1 egg, beaten
1 teaspoon basil
1 teaspoon oregano
Pre-heat oven to 400° F.
Prep a cookie sheet or pizza stone. (I chose this recipe b/c it used a pampered chef pizza stone! I love mine and always use it for pizza and none of the other recipes mentioned one) You can grease the cookie sheet or use parchment paper. (I used a Pampered Chef baking stone, which doesn’t require any prep if it’s seasoned.)
Remove the stems and leaves from your cauliflower and chop the florets into chunks. Add to a food processor and pulse just until the texture is similar to rice. If you don’t have a food processor or Vitamix, you can grate the cauliflower with a cheese grater or chop it.
Sauté cauliflower “rice” in a non-stick skillet over medium heat and cook until translucent, approximately 6-8 minutes. (You can use the microwave for this as well. Just place cauliflower in an uncovered microwave-safe bowl and cook for 8 minutes. that is what I did b/c most of the recipes I was considering used the microwave)
In a bowl combine the cooked cauliflower with all remaining ingredients.
Spread dough out evenly over parchment paper (or stone) – about ¼ to ⅓ of an inch thick. The pizza should be about 9-10 inches in diameter. (it is way smaller than I anticipated)
Bake for 25-30 minutes or until the crust is golden, crispy on the edges and cooked through the middle.
Remove the crust from the oven.
Top with pizza sauce and toppings. (I used a small amount of sauce, some red and yellow chopped bell peppers, onion, chopped mushrooms and a pepper pesto pork sausage from whole foods, cooked and crumbled) Be careful not to add too many heavy toppings as you don’t want to weigh down the crust.
Broil the pizza for 5 minutes, or until the toppings are hot and the cheese is melted. Allow the pizza to cool for 2-3 minutes then cut and serve immediately.