CAULIFLOWER CRUST PIZZA (GLUTEN FREE!)
I’ve seen/heard/read/wondered about cauliflower pizza crusts for some time now but never got around to trying it out myself. I finally dedicated a day to making this and I’m so happy I did! The process is MUCH easier than real pizza dough with less intensive steps. Obviously, it’s not going to taste like your favorite pizza from Italy but if you’re looking for a gluten free alternative, this is a must try.
Making your own version of pizza at home, whatever it may be, is so rewarding. Your kitchen will smell AH-mazing and you can customize the “pie” with toppings of your choice. This is also a great opportunity to get your kids involved and familiar with fresh foods.
I’m excited to use the below recipe as a foundation for experimentation and encourage you to do the same! Let me know what you come up with .
- Cauliflower* (1 head – chopped)
- Garlic (2 cloves – smashed)
- Almond Flour (1/4 cup)
- Gluten Free Yeast (1/4 cup)
- Egg (1 beaten)
- Olive Oil (2 tbsp)
- Herbes de Provence (1/2 tsp)
- Red Chile Pepper Flakes (1/2 tsp)
- Salt + Pepper
*You can also use frozen cauliflower. If you do, you just need to thaw it beforehand.
- Pre-heat your oven to 400 F. Prep your baking sheet by lining it with either parchment paper or a Silpat.
- Wash your cauliflower, chop, and transfer to a food processor. Smash your garlic cloves, remove the skin, and add to the food processor as well.
- Pulse the cauliflower & garlic for about 30 seconds or until finely chopped up.
- Drizzle the olive oil into a skillet and sauté the finely food processed cauliflower/garlic over medium heat for about 5 minutes; just until cooked. Remove from the heat once done.
- In a large mixing bowl, add the rest of your ingredients (listed above). Mix well, then incorporate the cauliflower/garlic mixture. Mix everything together until completely combined (this is important for a nice even crust!).
- Use a spatula to turn out the cauliflower dough onto your baking sheet. Try to form a ball.
- Gently press the ball of dough into a round shape (or whatever shape you prefer) until it’s just less than ¼” thick.
- Pop your crust into the oven and let bake for about 30 minutes then broil for another 3-5 minutes (if needed). Your end result should have nicely browned and crispy edges.
- At this point, you have 2 choices. You can check the consistency of your crust and continue to cook it for another 5-7 minutes at 400 F until crispy all around then top with raw ingredients OR you can remove your crust from the oven briefly, bring the temperature back to 400 F, add your toppings, and return to the oven to bake at 400 F for 5-7 minutes.