Cauliflower pizza – a gluten-free recipe to dream about. And even if you love regular pizza like me, this recipe is one you’ll want to add to your mix. The cauliflower crust gives the pizza a bit of sweetness and because it’s a plant-based recipe, you can eat it without guilt.
4 C. cauliflower rice, wrung out with paper towels
1/3 C. cheddar cheese, shredded
2 T. parmesan cheese, grated
1/2 C. almond flour
3 T. cornstarch or arrowroot flour
Salt and pepper
Preheat oven to 400 degrees.
To make the cauliflower pizza crust, combine all ingredients in a medium bowl. Line two baking sheets with parchment paper. Spoon the cauliflower rice mixture onto the baking sheets in 4 large mounds (2 per sheet) separated enough from one another so that they do not touch when flattened. I recommend these as mini pizzas becasue the crust tends to get crispier. Using your hands, flatten each mound into a circular shape about 1/8-1/4″ thickness. Bake in oven for about 18-20 minutes until lightly golden. Remove from oven and you are ready to make pizza with your cauliflower crust. I usually let these cool slightly and then very gently using a thin metal spatula separate the crust from the parchment. Doing it now is easier than once the pizza is topped. Keep the crust on the parchment, however, once its separated.
This cooked cauliflower pizza crust is the beginning of delicious things.
Makes 4 individual pizzas.
Now it’s time to top your pizza! There’s no wrong way to top your pizza. By all means you can add sauce and cheese and do a classic margarita style pizza. But one of my favorite ways to make this cauliflower crust pizza is to really embrace it as a plant-based food and go heavy on the veg.
My Favorite Pizza Recipe:
Drizzle about 1-2 T. pesto over each cooked cauliflower pizza crust (still on the parchment paper on the baking sheet). Add about 1/4 C. shredded mozzarella cheese to each and bake in oven for about 8-10 minutes until cheese is melted and bubbly.
Meanwhile, heat about 1 T. of olive oil in a large sauté pan. Add a clove of chopped garlic. Let cook 30 seconds. Add about 3 C. chopped up kale leaves (ribs removed) and cook for another 30 seconds until just lightly beginning to wilt. Season with salt and pepper and remove from heat.
When the pizza comes out of the oven, top it with a quarter of the wilted kale and sprinkle with 2 T. Simply Salted Pro-Chi Lentil Crunch over top of each.
This cauliflower pizza is a gluten-free recipe you will LOVE. Guilt-free and loaded with nutrition, this is simple recipe you won’t want to miss.