A member asked me for a gluten free cauliflower pizza crust. So, I finalized the one I have been working on. This pizza crust is low-carb as it does not contain flour. I added a secret ingredient that I’m sure you have in your pantry. Just in case you don’t, I provide you with a basic substitute so that your pizza crust turns out fluffy instead of dense like others.
The dough ingredients are so flavorful, I was tempted on just scrambling it up in a skillet. You can certainly do this! I’m sure you can even preheat a cast iron skillet on the stove (which I plan on testing out soon) and bake your pizza on the stovetop. However, the top will not brown.
You could even add a couple of tablespoons of gluten free flour such as rice or even teff if you desired. It helps provide a more realistic crust. I went the total low-carb routed and omitted all flour in my recipe. It turned out so delicious, my husband who is a cauliflower hater said that the pizza was delicious. I even served him the no-sauce version (in the Tips section). While tomato/pizza sauce is not low-carb, it makes a beautiful pizza! If you’re on a low-carb diet, go for the chicken/cheese/veggie toppings in the Tips section without sauce.
This crust is filling because cauliflower contains so much fiber. After two slices we couldn’t eat anymore. I thought for sure we’d have three slices. We didn’t get hungry soon afterward either. So, go for the gold and make this gluten free cauliflower pizza crust!
Note:Â See the Tips Section for lighter pizza!
Ingredients:
- 1 head cauliflower, rinsed and patted dry
- 1/2 teaspoon saltÂ
- 2 large eggsÂ
- 1/4 teaspoon garlic powderÂ
- 1/4 cup grated Parmesan
- 1/2 teaspoon Italian seasoning (or your favorite seasonings)
- 1/2 cup shredded Mozzarella cheese
- 1/2 teaspoon gluten free baking powder* (Rumford; or Featherweight for corn & grain-free), divided
Instructions:
- If using a pizza stone, preheat the oven to 500ÂșF with a pizza stone on the center shelf. Place a 12x12-inch sheet of parchment paper on a pizza peel (recommended) or the back of a baking sheet to use as a huge spatula. If you're not using a stone, you bake the pizza in a baking sheet. If doing so, preheat the oven to 400ÂșF and line the inside of a baking sheet with parchment paper.
- Slice off the cauliflower florets from the main stalk. Chop in a food processor until cornmeal/polenta-like grains (meal) form. Add salt and toss thoroughly; set aside for 10 minutes. Add the cauliflower to a clean tea towel or several paper towels and squeeze out any excess liquid.
- Add the cauliflower meal to a large, 12-inch skillet and cook over medium heat, stirring often, for 20 minutes. (This removes much of the water from the cauliflower as well as cooks it.)
- Transfer 4 cups to a large bowl to cool, 20 minutes or so. (Stirring speeds up this process.) Set the remaining cauliflower aside for another pizza or another reuse such as a cooked rice substitute.
- In a separate bowl, beat the eggs and stir in the Parmesan, Italian seasoning, Mozzarella, and garlic powder.
- Sprinkle cauliflower with half of the baking powder and toss. Sprinkle the remaining baking powder in the egg mixture. Add the cauliflower to the egg mixture and squish together with your hands as you would a meatloaf. Be sure that the baking powder is evenly distributed.
- Transfer to the center of the parchment paper and press out into a 12-inch (or larger) circle. Bake for 10 minutes on a stone or longer on a baking sheet. You want the crust to be a little sturdy and not wet feeling inside.
- Remove from oven, add desired toppings, return to oven, and bake an additional 8 - 10 minutes. If the cheese doesn't brown enough for your liking, place it under the broiler for a few seconds.
Tips
*If you cannot tolerate baking powder for some reason, separate the eggs and beat the whites until soft peaks form. Fold the egg whites into the beaten egg yolk/cheese mixture and follow the remaining instructions.
Suggested Topping Without Sauce: Add half of the shredded cheese you plan on using, one cooked, shredded chicken breast, 1/3 cup sauteed vegetables (green and red bell pepper as well as onion), and the remaining cheese.
How can you modify this recipe to use frozen riced cauliflower?
Hi Lee,
Just be sure that the frozen riced cauliflower is ground small like polenta grains. If you need to defrost them, then do so. Everything else should be the same. However, if they have built up water crystals, you may need to sautĂ© them longer in the skillet. I cooked mine until they began to brown in one area. You don’t want browning, but that’s a good way to tell that you’ve A’s much water as you can.
Enjoy!
Carla