One of my favorite foods by far, is pizza. Nothing’s better than a relaxing Friday night in with a hearty pizza and a glass of red wine. Since I cut out gluten pretty strictly about a year ago, it’s been hard to find substitutes. I’ve tried everything from rice crust, to spelt, and every different gluten free brand under the sun. So when I saw a recipe for a cauliflower pizza base floating around I was skeptical at best, I had been jaded from all my fail attempts at an old favorite. I have to say, I was pleasantly surprised with The Detoxinista‘s recipe! This recipe was a little bit more labor intensive than a normal pizza dough, but the taste and the nutritional content were well worth the extra leg work. This recipe is best enjoyed with a good friend to help out and a glass of wine 😉
Cauliflower Pizza Crust
A gluten-free comfort food!
4 cups cauliflower rice, steamed and strained
1 egg, beaten
1/3 cup soft goat cheese (chevre)
1 teaspoon dried oregano
pinch of salt
|I added spinach, zucchini, mushroom, and pineapple, and goat mozza to top off my cauliflower crust. Yum!|
Preheat your oven to 400F, then get to work on your crust.
Step 1: Begin by making your cauliflower “rice.”
Simply pulse batches of raw cauliflower florets in a food processor, until a rice-like texture is achieved.
Step 2: Steam & Strain the cauliflower “rice.”
Fill a large pot with about an inch of water, and bring it to a boil. Add the “rice” and cover; let it steam for about 4-5 minutes. Drain into a fine-mesh strainer.
Here’s the crucial part…
Once you’ve strained the rice, transfer it to a clean, thin dishtowel or cheesecloth.
Wrap up the steamed “rice” in the dishtowel, twist it up, then squeeze all the excess moisture out. I mean all of it, get it as dry as you can make it!
It’s amazing how much liquid will be released, which will leave you with a nice and dry pizza crust.
Step 3: Make & Shape the dough.
In a large bowl, mix up your strained rice, beaten egg, goat cheese, and spices.
Don’t be afraid to use your hands! You want it very well mixed.
It won’t be like any pizza dough you’ve ever worked with, but don’t worry– it’ll hold together!
Press the dough out onto a baking sheet lined with parchment paper. (It’s important that it’s lined with parchment paper!)
Keep the dough about 1/3″ thick, and make the edges a little higher for a “crust” effect, if you like.
Step 4: Bake
Bake for 35-40 minutes at 400F.
Recipe courtesy of The Detoxinista.
|The crust came out thick, savory, and delicious!|