1 pizza pie
- 1½ pounds cauliflower
- 1 egg
- ½ cup grated Zamorano cheese
- 1 tablespoon arrowroot starch
- 1 teaspoon garlic powder
- pinch of salt
- Heat the oven to 400 Fahrenheit. Line a baking sheet with parchment paper.
- Chop the cauliflower into medium pieces and place on the baking sheet. Bake the cauliflower for 25–30 minutes, until it’s golden brown.
- Remove the cauliflower to a cooling rack and place in the refrigerator to cool completely.
- Once the cauliflower has cooled, process it into rice-sized pieces in a food processor or high-powered blender.
- In a medium mixing bowl, whisk the egg well. Add the riced cauliflower, cheese, starch, garlic powder and salt and mix well.
- Line the baking sheet with a new piece of parchment paper. Pour the mixture onto the baking sheet and spread it into an oval or rectangle shape so that the crust is about 1/2–3/4 of an inch thick.
- Bake at 400 for 35–40 minutes, until golden brown. Add your favorite toppings and return to the oven for 5–10 minutes.
- Allow the pizza to cool before serving.
Whether there are differing opinions on topping or cheese choices, pizza is one of those meals almost everyone can agree on. But if you’ve made the switch to gluten-free because you suffer from some gluten intolerance symptoms or are simply cutting back on your wheat intake, enjoying a slice isn’t as easy as ordering up from your favorite pizza joint.
That’s what makes this cauliflower pizza crust such a fantastic recipe. It’s a healthy option that provides all the benefits of cauliflower, like reducing inflammation and being packed with vitamins.
It also has zero wheat, making it an easily digestible option for everyone, and you can load it up with your favorite toppings. Extra cheese? No cheese? Lots of veggies? Extra jalapenos? Sky’s the limit! This cauliflower pizza crust is the best wheat-free base you’ll try.
Let’s start by pre-heating the oven to 400 Fahrenheit and lining a baking tray with parchment paper. While it gets toasty, chop up the cauliflower into medium-sized pieces and arrange on the baking sheet. Pop it into the oven and bake for 25–30 minutes, until the cauliflower starts turning golden brown.
Once the cauliflower is the right hue, remove it from the oven, place on a cooling rack, and transfer it to the fridge, where it’ll cool off completely. Once it’s cool, throw the cauliflower into a food processor or high-powered blender and process it into rice-sized pieces, working in batches if necessary.
Next, in a medium-sized bowl, whisk the egg. Then add in all the other cauliflower pizza crust ingredients: the cheese, starch, garlic powder, salt and, of course, the riced cauliflower. Start mixing!
Line your baking sheet with another sheet of parchment paper so the crust doesn’t stick. Then, pour the cauli-mix onto the baking sheet and spread it into an oval or rectangular shape, whichever you prefer. You want the crust to be about 1/2–3/4 of an inch thick.
Once the crust is shaped to how you’d like it, bake it at 400 degrees for 35–40 minutes, until it’s looking golden-brown again. Then slide it out of the oven and add all your favorite toppings (olive oil, tomato sauce, goat milk cheese, tomatoes, green pepper and red onions, for example). Go nuts! Return to the oven for another 5–10 minutes and then let the pizza cool slightly before serving it up.
This cauliflower pizza crust might seem more difficult than dialing up your favorite local place, but because there’s so much hands-off time involved, it’s not nearly as time consuming as it might seem. Plus, with all the added cauliflower perks, you can enjoy pizza night totally guilt-free.
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