I’d seen these pizza crusts in several blogs and on Pintrest – but I’d been skeptical on how good could it really be. I’ve had some really good gluten free pizzas, but they’re fairly expensive for the size. I used a large head of cauliflower, and it made a HUGE pizza. I was also really happy with the taste – it’s not the same thing but I didn’t feel guilty at all eating this, and the whole family liked it. It also took about an hour total time to make – which doesn’t have the convenience factor of delivery or frozen pizza. Years ago before I found out about my gluten problem, I loved to make homemade pizza. I’ll make this again and try out more toppings soon.
For my pizza:
1 large roma tomato, sliced
1/4 cup black olives, chopped
3 large button mushrooms, sliced
1/2 large green bell pepper, sliced
1/4 red onion, sliced
2 ounces of goat’s cheese, crumbled
1 tablespoon fresh parsley, minced
Preheat the oven to 375F. Rinse and and place cauliflower florets into a food processor. (Mine isn’t very good, so I did this in 4 rounds.) Process until it has a rice texture. Place onto a baking sheet and allow to roast in the oven for 10 minutes.
Remove from the oven and place into a cheesecloth. I double layered mine, and made it into 4 smaller balls to wring out all the excess water. You’d be surprised how much water you’ll get out of it. Increase the oven heat to 450F.
In a mixing bowl place the cauliflower, eggs, salt, basil, and parsley and mix together. Place a piece of parchment paper on a baking sheet and spread out the mixture on top evenly. Flatten it until it’s your desired thickness. Place into the oven and bake for 15-20 minutes, until it’s slightly browning.