Since going Paleo back in October 2012, I’m been craving some of those fine gluten filled treats, like pizza, bagels, and pasta. I used to be able to have gluten on my cheat days, but no more, the intolerance is here in full force.
So now I have to find alternatives.
Today, I made cauliflower pizza…I mean that the dough is made of cauliflower, not that I put cauliflower on a pizza.
Before I give you the recipe, I need to give a HUGE shout out to Ellie Hoffman Breslin who introduced me to this idea in the first place. She walked me through my first pie. So, a HUGE thanks goes to her for finding this concept.
The following is a base recipe and technique to make the crust. You can alter this however you want with seasonings, or additional ingredients, but this makes a nice crust. Put whatever you want on top. I shaved about 1/2 cup of truffle cheese on mine. I used Moliterno Al Tartufo.
- 1 head cauliflower
- 5 tablespoons of grated romano cheese
- 3 eggs
- seasons to taste
There are plenty of recipes out there to make cauliflower pizza, but most seemed too cumbersome to make. Some recipes call for cooking the cauliflower first, I learned that this is not necessary. I’ve made this a few times now and worked hard to simplify the process.
Here we go
Start by preheating the oven to 450 degrees.
Next, take your raw cauliflower, throw it in a food processor and pulse until it is a fine rice texture. Don’t puree it, but pulse it down substantially.
Empty your cauliflower into a large bowl and set aside.
In a separate bowl, beat 2 eggs and add salt, pepper and whatever other seasonings you want. A little garlic or oregano never hurts.
Add the eggs, and romano cheese to the cauliflower and mix thoroughly with a spatula.
Next, we spread the “dough.”
I used a cast iron pan, but you can use a sheet pan or cookie tray, if you’d like.
- If you use a cast iron pan, add a little vegetable oil, and just put it right in the pan about 1/2″ thick.
- If you use a cookie sheet, line it with parchment paper and spread it on top of the paper about 1/2″ thick.
The reason I used a cast iron pan, is that I wanted to cook the bottom of the crust before baking it and cast iron has nice evenly distributed heat. I put it on the stovetop on high for 2-3 minutes.
Next, beat the last egg and brush the top of the “dough” before putting it in the oven. Bake for 30 minutes.
After 30 minutes check to see if the crust holds together. If it does, flip it, brush with the egg wash and bake the other side. If not, return it to the oven and check every few minutes until it is set enough to flip, then flip, brush with egg wash and bake.
Bake the other side for 5-10 minutes or until golden brown. Remove from the oven and add toppings. Put back in the oven to bake, or under the broiler to brown.
1 food processor, 2 bowls, 1 spatula, 1 cast iron pan (or sheet tray). Pretty easy to make and definitely good pizza substitute for your gluten-free friends.