This month’s Recipe Redux theme is Pizza Party! I had to participate in this party even though I am straying from our no-dairy recipe theme for this month's Reboot Challenge, because pizza is my husband’s favorite food group :) and we typically eat pizza once a week. Since I have been avoiding gluten, I haven’t been partaking in the weekly event, so I thought it was time to experiment with a gluten-free cauliflower pizza crust. Not only is this pizza gluten-free, it's also a great way to get in a few more veggies. I was nervous about trying this crust and the first time I made it, it stuck to the pizza stone - that was not fun to clean up!
If you have been following the latest foodie trends, you know cauliflower is frequently being used as a substitute for your typical gluten filled foods like bread and pizza crust. A few of the benefits of this cruciferous vegetable are that it is a good source of Vitamin C and potassium and it contains a variety of antioxidant phytonutrients that help to neutralize the damage to our cells from oxidative stress.
One cup of cauliflower contains ~52 mg of Vitamin C and 320 mg of potassium. Vitamin C is important for the growth and repair of tissues, formation of protein collagen, and is used to form skin, scar tissue, tendons, ligaments, and blood vessels. Potassium is required for normal body functions including regular heart beats and hydration status.
This crust was tasty and even my husband, the pizza fanatic, approved. Cauliflower crust does not "hold-up" like traditional pizza crust, so it's best if you eat it with a fork. You can top with your favorite toppings. Some of our household favorites include: beef and onion, ham and green olives, anchovies (mommy's favorite), spinach and mushroom, and just plain cheese. Here are a few more of my favorites. The combinations are endless.
Veggies - pepper, plum tomatoes, spinach, arugula, mushrooms, artichoke hearts
Protein - chicken, Canadian bacon, ham, ground beef, bacon
Cheese - shredded mozzarella, fresh mozzarella, parmesan, feta, provolone, fontina
Other - capers, parsley, pepperocini peppers, olives
With Zest & Zeal,
Gluten-Free Cauliflower Pizza Crust - Serves 2
- 2 cups cauliflower rice (see directions below)
- 2 t Italian seasoning mix
- ½ t garlic powder
- 1 egg
- 1 cup shredded mozzarella
- 1/4 cup shredded parmesan
- Pizza or pasta sauce of choice – I use Whole Foods 365 Organic Pasta Sauce because it contains no sugar, oil, or additives
- Shredded Mozzarella
- Toppings of choice
- Preheat oven to 400 degrees F. Prep a pizza stone or cookie sheet by lightly greasing it with coconut or olive oil.
- Chop ~1/2 head of cauliflower into florets. Add florets to a food processor and pulse until the texture of the cauliflower is similar to rice. This should make ~ 2 cups of cauliflower rice.
- Saute the cauliflower rice in an iron skillet over medium heat until cooked and translucent, ~ 8 minutes.
- In a medium bowl, combine the cooked cauliflower with the Italian seasoning, garlic powder, egg, shredded mozzarella, and shredded parmesan.
- Make ball out of dough and place on prepped pizza stone. Spread dough out evenly until pizza is about 8-9 inches in diameter.
- Bake pizza crust for 25 minutes or until the crust is golden. Make sure pizza is cooked through the middle.
- Remove crust from the oven. Top with pizza sauce and toppings of choice.
- Bake the pizza for another 5-10 minutes or until cheese if melted and the toppings are hot.
- Allow pizza to cool for 5 minutes before cutting and serving.
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