Terra’s Kitchen provides the pre-cut ingredients you need… freshness guaranteed.
Now a quick word about cauliflower pizza crusts: If you’re anything like me, you are a pizza fanatic. I could eat pizza each and every day of my life and not give it a second thought. Problem is, I’m fairly certain that would be next level unhealthy. When people eat gluten-free, many seem to think that substituting rice flour or another gluten-free flour for all-purpose gluten flour takes away all the guilt and unnecessary carbs.
Wrong, wrong, wrong. In fact, new research shows that using too much rice flour can be a bad deal for us.
The best way to handle the question marks surrounding ALL flour is to eliminate it whenever possible. Thanks to cauliflower (stepping in like a superhero), we can have totally guilt-free, flour free pizza and it’s incredibly delicious.
Cauliflower Pizza Crust
2 1/2 cups cauliflower, grated (about 1/2 a large head)
1 large egg, lightly beaten
1 1/4 cups shredded part-skim mozzarella cheese
2 tablespoons grated parmesan cheese
Kosher salt and freshly ground black pepper
1/4 cup tomato sauce
1 cup grape tomatoes, sliced in half
2 cloves garlic, sliced
1/4 teaspoon crushed red pepper flakes
Fresh basil leaves, optional
- Line a baking sheet with parchment paper, and preheat oven to 425ºF.
- Grate the cauliflower using a box grater until you have two cups of cauliflower crumbles. Place in a large bowl and microwave for 7 to 8 minutes, or until soft. Remove from the microwave and let cool.
- Mix in the egg, one cup mozzarella, parmesan cheese, and salt and pepper. Once combined, pat into a 10-inch round on the prepared pizza pan. Spray lightly with nonstick spray and bake for 10 to 15 minutes, or until golden.
- Top the pizza with the sauce, 1/4 cup mozzarella, grape tomatoes, garlic, and red pepper flakes. Bake in the oven until melted and bubbly, another 10 minutes. Top with basil before serving.