Gluten-Free Cauliflower Pizza Crust
Cauliflower Pizza Crust – the Hard Way
The first time I made cauliflower pizza crust, it took me FOREVER! All my counters were covered with dirty dishes–what a mess! It was a LOT of work, but I’ll admit–it was delicious!
I won’t eat any supermarket vegetables that haven’t first been washed. So after washing the cauliflower: I steamed it on the stove top, cooled it, pulverized it in my food processor, emptied it into a dish/tea towel, squeezed the heck out of it, put it in a bowl, mixed in other ingredients, spread it onto a pan, baked it, flipped it, baked it again, then made it into pizza and baked it again. Aren’t you tired just reading about it???
Skip the Tough Steps
Being able to skip the squeeze-the-heck-out-of-it step, pulverizing in the food processor, and baking instead of steaming all helped save me a LOT of time. Not only are steps skipped, but not having to wash extra pots/pans, etc. saved time. And I have to admit I hated all that nutritious juice going down the drain. If you enjoy a gluten-free lifestyle, but have not yet tried cauliflower pizza crust trust me, it’s worth it! But try it the easier way . . . use a juicer.
Cauliflower Pizza Crust – the Easier Way
If you have a juicer, you’ll find this pizza crust easy to make. I have an Omega NC800HDS (you can see it in action on my You Tube channel), but any juicer will work. Cauliflower juice isn’t exactly my favorite, but you’ll probably want to save the juice. I usually juice a couple of carrots and an apple to go with a small amount of cauliflower juice.
- For the Crust:
- 1 Head of Cauliflower
- 2 Eggs
- 1 Teaspoon Italian Seasoning
- Pre-heat oven to 425° F
- Remove cauliflower core, cut florets off stem and wash.
- Juice cauliflower; set juice aside to drink later.
- Place pulp on jelly pan (or cookie sheet).
- Bake pulp for 12 minutes.
- Remove pulp and let cool for about 5 minutes.
While cauliflower is cooling: - Place eggs in medium-sized bowl and slightly beat.
- Add Italian seasoning.
- Once cauliflower pulp has cooled to touch, add to bowl; mix together.
- Spread mixture onto silicone-lined jelly pan (or parchment-paper lined jelly pan).
- Bake at 425° for 8 minutes.
- Flip (I do this by placing silicone mat (or parchment paper) and second jelly pan on top and CAREFULLY and quickly flipping.)
- Bake for additional 8 minutes.
Go here for: Cauliflower Pizza
These crusts freeze nicely. I’ve even frozen the pulp in a vacuum-seal bag. I like to make make it worth dirtying my juicer, so I make three or four at a time and freeze them. I roll mine in waxed paper (parchment paper would also work) and place into a (2.5 gallon) extra-large plastic bag. I allow them to thaw before flattening onto a jelly pan.
Just checking, we don’t need to squeeze liquid out of the cauliflower? Gracias, Ana
If you’ve used a juicer, you won’t need to squeeze out the juice. The juicer will nicely separate the juice from the pulp. Easy!