I have heard many extol the virtues of gluten-free pizza crust made from cauliflower. As a die-hard pizza fan, I found all this hype to be overblown. How can a “crust” made from cauliflower be that good? Could it be as good as a flour, gluten-filled pizza crust?
Well, curiosity finally got the better of me. I do enjoy cauliflower every now and then so, cauliflower plus cheese plus tomato sauce can’t be that bad, right?
Absolutely, right! It is one of the most delicious “healthy” meals I have ever eaten.
Before I go through the cooking steps, let’s first discuss cauliflower.
When looking at cauliflower pizza recipes, the quantity of cauliflower seems to be quite variable – as variable as the size of cauliflower you may encounter at your local grocery store. What is a small one? What is a regular sized one? I have no idea.
My cauliflower head measured up as follows:
- I would describe the head of cauliflower I used for this recipe as large or perhaps extra-large.
- The weight of the cauliflower florets without stem: 844 grams or 1 pound 12.7 ounces.
- After ricing, I was left with 4 and 3/4 cups of packed, riced cauliflower.
Now the question is: Is that too much or too little for the label of one cauliflower?
Answer: Maybe so. The amount worked for this recipe. However, I have not tried the recipe with a smaller cauliflower. I’ll have to get back to you on that.
If you’re already feeling exhausted, perhaps one of these gluten-free pizza crust options might be an alternative.
If you’re still ready to soldier on, here’s the recipe:
- Preheat oven to 450°F.
- Prepare the cauliflower as follows. Wash cauliflower and cut florets off of the stem. Cut the florets down if needed to fit into the food processor. Pulse cauliflower in small batches until it looks like small grains (aka ricing). Don’t over pulse or you will end up with a paste. Add 3 cloves of garlic into one batch. Mix the batches together to spread out the garlic flavor.
2. Cover sheet pan with aluminum foil and apply cooking spray. Spread cauliflower out in an even layer. Toast cauliflower as follows.
- Bake for 10 minutes (could hear the sizzling of the moisture being cooked off).
- Remove pan and stir (some spots brown, but not a lot).
- Bake another 10 minutes (still hear sizzling but not as much).
- Remove pan and stir again (mixture was still to moist so cook until slightly more brown).
- Bake another 5 minutes (no more sizzling).
- When done, the baked cauliflower looked like toasted panko.
3. Cool 15-20 minutes (don’t want the egg to scramble in the hot cauliflower)
4. Mix in the beaten eggs until well combined then stir in the Italian seasoning, salt and both cheeses. Cover sheet pan with parchment paper and apply cooking spray. Dump out crust mixture and press/compact into a rectangle form (about 12 x 10 x 1/4 inches).
5. Bake at 425°F for 5 minutes, rotate and bake another 5 minutes. Should be brown around the edges and the top looks set.
6. Apply sauce and toppings carefully. Bake another 8-10 minutes or until your cheese is bubbling and your toppings have cooked.
7. Cool 5 minutes so it isn’t molten hot. Cut and enjoy!
And the result is a beautiful, gluten-free pizza! It was actually extremely T-A-S-T-Y!
While I will admit that the final product was delicious, it was not really pizza.
I could not pick it up and eat it like a slice of pizza. The crust was not exactly crispy.
This issue may be remedied by pressing out the rectangle, so it is larger and thinner. Another possible solution is baking the pizza on aluminum foil instead of parchment paper.
Overall, the cauliflower pizza turned out fantastic. This recipe is a keeper for sure!
What are your thoughts on cauliflower pizza?