Happy Wednesday to all!
So a while back, Dana and I attempted making a gluten-free pizza crust. We struggled with finding the right time and temperature in baking the crust, and also failed to put parchment paper under the crust which resulted in a very stick-to-the-pan crust. It still tasted good, but I didn’t have a recipe to share considering it was a partial flop.
We learned from our last trial, and on Monday night gave it a second shot and have succeeded in our attempt. It’s a little time-consuming but so completely worth it especially if you are a pizza lover who can’t tolerate gluten or if wanting to watch the waistline.
Step 1: Preheat oven to 400° F. Rinse one large cauliflower head, cut off the stems, and toss them into a microwave safe bowl. Cover with plastic wrap and microwave for 10 minutes, or until cauliflower is fork-tender. Let cool slightly so that it is comfortable to handle. Place in food processor and process until you reach rice sized pieces.
Step 2: In a thin kitchen towel place cauliflower in center and fold up all edges to meet in the middle in a big clump. Over the sink, gather the edges and twist together so that the liquid drains out of the cauliflower (try to keep your hands away from the hot liquid). Continue twisting until liquid is removed. Open towel.
Step 3: Place cauliflower back into bowl. Make sure that it is slightly cool at this point. Add one egg, 1/2 teaspoon dried oregano, 1/4 teaspoon garlic powder, and 1/2 shredded mozzarella cheese. Stir to combine.
Step 4: Line a baking pan with parchment paper (**important step**) and use fingers to flatten cauliflower into a thin crust. I flattened mine to about 1/2 inch thickness. Spray lightly with cooking spray or olive oil.
Step 5: Place on the middle rack in preheated oven and bake for 50 minutes. Then turn the broiler on and broil for 5 minutes until top of crust begins to crisp up and turn golden color. Remove from oven.
Step 6: Add tomato sauce, shredded cheese, parmesan cheese, and toppings. Place back into oven and broil on low for 4 minutes or until cheese is melted.
Slice into squares and ENJOY!
| Cauliflower Pizza Crust | Print |
- Crust:
- 1 head cauliflower
- 1 egg
- ½ cup shredded mozzarella
- ½ teaspoon oregano
- ¼ teaspoon garlic powder
- black pepper
- Toppings:
- pizza sauce
- shredded mozzarella cheese
- parmesan cheese
- favorite pizza toppings
- Preheat oven to 400° F. Rinse one large cauliflower head, cut off the stems, and toss them into a microwave safe bowl. Cover with plastic wrap and microwave for 10 minutes, or until cauliflower is fork-tender. Let cool slightly so that it is comfortable to handle.
- In a thin kitchen towel place cauliflower in center and fold up all edges to meet in the middle in a big clump. Over the sink, gather and twist the edges together so that the liquid drains out of the cauliflower (try to keep your hands away from the hot liquid). Continue twisting until liquid is removed. Open towel.
- Place cauliflower back into bowl. Make sure that mixture is slightly cool. Add one egg, ½ teaspoon dried oregano, ¼ teaspoon garlic powder, and ½ shredded mozzarella cheese. Stir to combine.
- Line a baking pan with parchment paper and use fingers to flatten cauliflower into a thin crust. I flattened mine to about ½ inch thickness. Spray lightly with cooking spray or olive oil.
- Place on the middle rack in preheated oven and bake for 50 minutes. Then turn the broiler on and broil for 5 minutes until top of crust begins to crisp up and turn golden color. Remove from oven.
- Add tomato sauce, shredded cheese, parmesan cheese, and toppings. Place back into oven and broil on low for 4 minutes or until cheese is melted. Cut into squares and enjoy!
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Catch Up from Tuesday
Dana and I have been following our 10k training plan and have been lucky so far with the weather. Yesterday we bundled up and took Moose out for a 3 mile run around the neighborhood. I wore a tank top, two long-sleeve wicking shirts, pants, normal socks, light gloves, and ear warmers. The run was still pretty chilling given my layers but not painful at all. It was around 32°F when we went. Unfortunately, I think the cold-cold weather has finally arrived. This morning the thermometer says 16. I foresee adding on more layers in my next run.
My motivational level on a scale of 1-10 last night for making dinner was a 3, so I went the easy route and threw together a BBQ chicken salad. There were slim pickins’ on salad toppings that actually went with the chicken so I went with dill pickles, peas, cheddar cheese, and ranch dressing. Random, but good.
Speaking of random. Anyone else been watching Elf every time it’s on? “The only way to spread the cheer is by singing loud for all to hear.” I had that saying all day in my head at work yesterday. I am loving all of the Christmas movies!
That is all for today….I hope you all have a fantastic Wednesday and are enjoying the holidays!
Question of the day: What is/are your favorite Holiday movie(s)?
My favorites are: Elf, White Christmas, It’s a Wonderful Life, The Holiday, and Home Alone (to name a few).
Christmas Vacation – My ALL Time Favorite!!
That crust looks great! Mine never turns out that great it always is a little soggy so I will have to try turning on the broiler!
Any my favorites are tied for Elf and Christmas Vacation for a good laugh and White Christmas will always make me think of my grandmother 🙂
Yea it takes a long time to bake in order to get that crispiness.
Great movies! I love them all really.
This recipe looks really wonderful. We’ll have to try it. Really nice blog you’ve got going on here…Great job!
http://www.wowu.co/blog
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The WOWU Family
PS: THE SANTA CLAUSE!
It is tasty! Thanks for reading!
why do you need to add the toppings after you cook the crust with cheese? I usually cook pizza with the cheese and toppings together.
Hi! I cook the toppings before hand only because I cook the crust first, then add the toppings, then the pizza only needs to cook for a short while after that and want to make sure the veggies (especially the onions) cook down enough. Since the crust is made from cauliflower I found that it needs to cook for a while and I wouldn’t want the cheese to get too burnt if I leave it in that long.