Have you ever made a cauliflower pizza crust? This grain free crust option is absolutely delicious!
I’ve been experimenting with different grain free recipes for some of my favorite foods. It can be really challenging to completely change how you eat. Because of that I wanted to make the challenge a little easier. Eating grain free has prevented be from eating a few of my favorite foods.And I really wanted to change that! Tonight I was in the mood for pizza and wanted to try a grain free crust. So I decided to get some inspiration for a good grain free, crust and I created this one.
Some cauliflower pizza crust recipes call for use of the microwave, but I decided not to do that with this version. It was definitely a hit with my taste buds! And since it was so good, it is going into my menu rotation.
It is naturally gluten and grain free…and really yummy too!
- Cauliflower- 1/2 lg head
- 2/3 cup mozzarella cheese (grated)
- 1/4 cup Parmesan cheese
- 1 egg
- 1/2 tsp basil
- 1/2 tsp oregano
- 1 clove of garlic or 1/2 tsp of garlic powder
- 1/8 tsp Himalayan sea salt
- Preheat oven to 450 degrees F.
- In a food processor grind the florets of the cauliflower only until it is the consistency of rice.
- In a small saucepan place the ground cauliflower and 1/4 cup of water and cook for 5-8 minutes to soften.
- Allow the cauliflower to sit and cool for 20 minutes.
- Once it has cooled enough to handle, place the cauliflower into a clean dishcloth and wring out as much water as you can (this is an important step, otherwise your crust will be mushy!)
- Add the strained cauliflower to a medium mixing bowl.
- Add the remaining ingredients and mix well.
- Form into a ball.
- Place the ball on a baking pan lined with a silpat mat or parchment paper that has been sprayed with olive oil.
- Spread out the dough until it's in a thin layer.
- Bake the crust for 10 minutes (you will see the crust starting to brown)
- Remove the crust from the oven and top with sauce and your desired toppings.
- Bake for an additional 10-13 minutes.
- You can add 1/4 to 1/2 tsp of unrefined sea salt, but I omitted it and the pizza was plenty salty...especially if you are going to use uncured pepperoni or sausage.