Cauliflower Pizza Crust

Gluten Free Cauliflower Pizza Crust

There’s this thing I like to do and I bet you like to do it too.

It’s a game I like to call “Stalk the Blogger” and it’s really not more complicated than that. It’s harmless really and all it requires is visiting the site of the food blogger who you have decided is your sworn food bloggy mentor.  Like 5 times a day. Maybe their facebook page too…maybe repin some of their pins. Oh I dunno…a little Twitter stalk’ll do ya good too. Let your hair down.

No shame in it. If you’ve been following me around a while (potentially playing Stalk the Blogger), then you know I have a soft spot in this gingered heart of mine for Natalie Perry (from Perry’s Plate). She’s real, eats real, makes excellent food and is an incredible woman and mother. One of the very first posts I happened upon by said Natalie is this recipe for cauliflower pizza crust.  Gluten free. Grain free. Yeast free. Amen, sister!

In my time, I’ve been known to make pizza crust out of collard greens and spinach, so when I saw Natalie’s recipe, I was convinced she was too good to be true. But it is true, and it’s edible…and you put pizza on top. Stop what you’re doing right now and do the hokey pokey (walking like an Egyptian is acceptable too).

The way this recipe works is as follows: steamed cauliflower + eggs + cheese. No flour, absolutely no yeast (no rising, kneading or temperature control!), no gluten. Just you, cauliflower and one seriously delicious pizza cust. Word of warning: this crust doesn’t crisp up the way a normal crust does, and it stays somewhat soft. It’s like eating pizza on top of cheese. And that’s a good thing.

One last thing before diving in to the cauliflower pizza crust: a winner has been chosen for the Bob’s Red Mill Buckwheat Flour giveaway using a random number generator. The winner has been notified through email. Thanks so much for participating, and stop by this Friday for another great Bob’s Red Mill giveaway!

So step one to making your cauliflower crust pizza: steam the cauliflower.

Gluten Free Cauliflower pizza Crust

Prep your bowl of eggs and mozerella cheese.

Gluten Free Cauliflower pizza Crust

Put your steamed cauliflower and roasted garlic in a food processor, all pretty like.

Gluten Free Cauliflower pizza Crust

Pulverize!

Gluten Free Cauliflower pizza Crust

Add the pureed cauliflower/garlic to the bowl with the eggs and cheese.

Gluten Free Cauliflower pizza Crust

Stir it up nice until it’s all incorporated…your cheese will look all stringy and melty. This is deliciousness.

Gluten Free Cauliflower pizza Crust

Pour it on a parchment lined baking sheet

Gluten Free Cauliflower pizza Crust

Spread ‘er out.

Gluten Free Cauliflower pizza Crust

Pop ‘er in the oven for about 18 to 20 minutes until it sets up.

Gluten Free Cauliflower pizza Crust

Pour on your favorite tomato sauce (cheat like me and use portabello pasta sauce from a jar).

Gluten Free Cauliflower pizza Crust

Add some vitamins on board

Gluten Free Cauliflower pizza Crust

Then sausage and cheese.

Gluten Free Cauliflower pizza Crust

Bake again! The best things in life are twice baked….errrr something to that effect.

Gluten Free Cauliflower pizza Crust

Can I be your food consultant? Simon says make pizza out of cauliflower. Go!

Gluten Free Cauliflower Pizza Crust

Gluten Free Cauliflower Pizza Crust

Author: Julia
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Ingredients

  • 1 head cauliflower
  • 4 eggs
  • 1 cup shredded mozzarella
  • 3 cloves garlic roasted

For Pizza Toppings:

  • Pizza sauce
  • sauteed kale
  • turkey Italian sausage
  • mozzarella cheese

Instructions

  1. Steam cauliflower in a pot until tender and a fork pokes easily into it
  2. While cauliflower is steaming, wrap 3 cloves of garlic (skin on) in aluminum foil and roast in the oven at 375 degrees. Once the cauliflower is finished steaming, the garlic should be finished roasting.
  3. Unwrap and peel garlic. Blend the cauliflower and garlic in a food processor. This took two batches for me.
  4. In a bowl, whisk the eggs and mozerella cheese together.
  5. Add the cauliflower and mix everything together.
  6. Preheat oven to 450 degrees
  7. Pour mixture onto a parchment-lined baking sheet.
  8. Bake in the oven about 20 minutes until the edges are golden brown and the cauliflower is set up.
  9. Add your delicious toppings
  10. Bake at 400 degrees until cheese is all golden brown on top – about 10 to 15 minutes.
  11. Allow pizza to cool before slicing squares out of it. If you skip the cooling process, it will be difficult to get your pizza squares to stay together.

Recipe Notes

Recipe adapted from: http://www.perrysplate.com/2012/02/cauliflower-pizza-crust.html NOTE that original recipe calls for 2 cups of cheese and 3 eggs. I cut out half the cheese and added an additional egg to pretend to be healthy. 😉

Gluten Free Cauliflower Pizza Crust

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Comments

  1. Meghan

    Wow! I never would have thought those ingredients could stand alone as a pizza crust… I’m going to have to try that! I love your writing style; girl you crack me up!

  2. Monet

    Oh my goodness! This looks amazing! My best friend just found out she has celiac…and I’ve already sent her a link to your post! I can eat gluten…but I’m going to make this too! Thank you for sharing! I hope you are having a lovely week!

  3. a farmer in the dell

    haha! “stalk the blogger.” love it! I totally do that 🙂 I have made cauliflower pizza crust in the past and I loved it! Your pizza looks amazing!!! P.S. some of the math questions at the end of my comment actually stump me!!! I was never good at math, but I am not a spammer!!!

  4. Savannah

    Thanks so much for this great recipe. I have recently started eating gluten free and I miss pizza! I’ll try one of these and be so darned happy about it. And yes…I am stalking you! LOL

  5. Natalie

    I love this post! You say the sweetest things. I’m honored to be stalked by you. 😉 I’m glad you tried decreasing the cheese and adding an extra egg. Good to know it works well, too! Thanks dear!!

    1. Julia Post author

      Oh no…thank you! We loved this pizza…Garrett practically ate 3/4 of it to himself and was protecting it like a mother cub protecting its offspring…I wish I were kidding. It was delicious! I was trying to cut down on the cheese but honestly, I think it’d be even better with more cheese. If you’re gonna go pizza, might as well go the distance, right? ‘)

  6. Abby

    Gorgeous pizza! Kale, sausage, cauliflower?! What’s not to like! (we’re in good company sticking with you and Natalie) And BTW I made your spinach pizza crust and it was AWESOME! Adding this to my list 🙂

  7. Bernadette @ Now Stir It Up

    I totally know what you mean by blog stalking. I think I actually have a food blog addiction. Can’t get enough. Speaking of addiction… I’m addicted to pizza. Since dieting seems to always be on my “to-do” list maybe this will make it easier. Is there such thing as a pizza diet?

    Thanks for the recipe!

  8. laurasmess

    Oh. My. Gosh. This is such a fantastic idea!!! I am definitely going to give it a go! Do you find that the base stayed together well? I notice that you’ve added the extra egg also… is there an ‘omelette-y’ flavour at all with 4 eggs? Thanks for sharing your beautiful recipes with us… I’m a newcomer to your blog and I’m loving the gorgeous photos and inspiring recipes. I’ll be checking back 🙂

    1. Julia Post author

      Hi Laura! Thanks and I hope you try it! The base does stay together, but the pizza needs to sit for about 10 to 15 minutes or so after it comes out of the oven in order to set up (or else it does get kinda gloppy). Natalie Perry (from Perry’s Plate, where I got the recipe) says the crust tastes a bit like quiche, which I would agree…but with all the pizza fixings on top, it tastes like you’re eating pizza on top of ricotta cheese…it’s pretty fantastic! Let me know if you end up trying it. As a side note, if you’re worried about an eggy taste, go with Natalie’s version, which is 2 cups of cheese and 3 eggs. 🙂

      1. laurasmess

        Mmm… I do like quiche, so I reckon I’d like this very much 🙂 I’ll definitely give this recipe a go, thanks for the extra tips Julia! Will keep you posted!

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