Tuesday, January 17, 2012

Recipe of the week: Cauliflower crust pizza

I made this recipe the other day and liked it a lot.  It's certainly not the same texture as pizza crust but it doesn't have flour or gluten.  I topped mine with olives, fresh basil, tomatoes, mozzarella and Parmesan.  This makes one pizza, enough for 2 people, or one if you're really hungry!  A Votre Sante!









Cauliflower crust pizza

1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
1 egg, beaten
1/2 tsp dried Italian seasoning
1/2 tsp crushed garlic
salt and pepper to taste
pinch of red pepper
olive oil (optional)

pizza sauce, shredded cheese and your choice of toppings


To "rice" the cauliflower:
Take pieces of fresh cauliflower, remove stems and leaves.  Add pieces to the food processor and pulse until it looks like rice.  Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate it with a cheese grater).  Place the riced cauliflower into a microwave safe bowl and microwave for 3 to 4 minutes.  There's no need to add water, the natural moisture in the cauliflower is enough to cook it.


Preheat oven to 450 degrees. Spray a pizza pan or cookie sheet with non-stick cooking spray.

To make the crust:
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. Add sauce, toppings and cheese. Return to the oven for about 5 minutes to melt the cheese or put in the broiler for 3 to 4 minutes.