Pizza has been one of the things I have been craving since becoming gluten & dairy free. Funny thing is, I never really ate it before but being told I can’t have it made me want it. So I went ahead and tried this new Cauliflower crust craze that everyone has been talking about. It was AWESOME and satisfied my pizza craving without all the carbs, gluten or dairy. I highly recommend trying this recipe out if you are trying to eat healthy but still have those pizza cravings from time to time.
1 Head of cauliflower
2 tbs chopped basil (or more if you are like me and love basil)
2 tbs chopped garlic
2 cups Daiya dairy free shredded mozerella shreds ( or regular mozzarella if you are not doing dairy free)
2 vine ripe tomatoes
1 tbs EVOO
Whatever toppings you please! I used red onion, spinach, turkey bacon bits, and organic uncured salami.
To start, preheat your oven to 375 degrees F and oil pizza pan really well or use parchment paper. Wash and dry cauliflower then put in food processor or blender and pulse till a fine, rice like texture. After pulsing cauliflower microwave in a bowl for approximately 5-7 mins or until soft. Use paper towels or cheese cloth to press or strain excess water from cooked cauliflower. Then add your egg, 1 tbs basil and 1/2 cup Daiya cheese to your cauliflower in a large mixing bowl (salt and pepper to taste). Mix this well then press into pizza pain at your desired thickness. Bake your crust for approximately 20-30 mins or until lightly brown around the edges and firm to the touch. While crust is baking, blend your tomatoes, garlic, EVOO and left over basil in your blender. When crust is finish use your tomato sauce, left over cheese and desired toppings to make your pizza. Bake for an additional 15 mins. Let cool slightly then enjoy!
About the Author
Cylie Hightower is a physical therapy assistant (PTA) and is passionate about cooking and staying healthy! Please visit her blog For The Health of Food to learn other great recipes!