Wednesday, April 17, 2013

Bizarre, gluten-free pizza really is good...

Don't laugh, it's a cauliflower crust.  (Uses cauli instead of flour.  Cray.)



1 cup cooked, riced cauliflower
1 cup shredded cheese (I used half mozarella and half parmesean)
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
olive oil (optional)
pizza sauce, shredded cheese and your choice of toppings*
To "Rice" the Cauliflower:
Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater - this is what I did). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes (some microwaves are more powerful than others, so you may need to reduce this cooking time). There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.
One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.
To Make the Pizza Crust:
Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.
In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9" round. Optional: Brush olive oil over top of mixture to help with browning.
Bake at 450 degrees for 15 minutes.
Remove from oven. To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).
Note that toppings need to be precooked since you are only broiling for a few minutes.
*And because I'm incapable of following a recipe true to form, here are my changes. First, mini pizzas are a much better option than one large pizza. Not only are they cute, but if you are two people trying to consume an entire pizza, it can get overwhelming. The next biggest being that I used a half&half mixture of fat free mozzarella and fat free shredded parmesan for the required cheese. I find that too much mozzarella can make homemade pizza bland and using this mixture alleviated that problem. The recipe also says you can use your own discretion for the toppings, so I decided to go with fresh basil, mushrooms, and tomatoes.


Unknown said...

I have a gluten free recipe from a cooking class i took w/ my girlfriend. it uses a combo of rice flour and chick pea flour for the crust. i can email it to you if you like.

JAB said...

Truly a grapplers pizza! Cauliflower-ear-pizza, gluten free! This is genius Red Menace!!! Lets mass market the shit out of it ; )

my many faces said...

Cray, really lmao at the Kayne reference coming from you. Seriously, looks good though I'll definitely try it. BTW, georgette I've covered the Double DQ-Keenan vs. Paulo that everyone's buzzing about if you're interested.

Nomyanthi said...

I've made this before, it's awesome!