Monday, April 23, 2012

Veggie Pizza with Cauliflower Crust

It's Homemade Pizza time again! Although, this time I've decided to make the pizza crust versus use gluten-free tortillas as a crust.  End result - It turned out AMAZING!  

This has got to be the best Pizza Crust EVER and there's a variety of ingredients (really just different cheeses and herbs) you can use to make each crust different.

This is super easy to make and gluten-free!!

2-3 cups shredded cauliflower (half of the head of cauliflower)
1 egg
1 cup finely shredded cheese (mozzarella, chedder, pepperjack..your choice)
1 teaspoon dried oregano
1/2 teaspoon dried minced garlic (or fresh garlic)
1/2 teaspoon onion salt

1. Shred the cauliflower into small crumbles using a cheese grater.  Place the cauliflower crumbles in a large bowl and microwave (dry) for 8 minutes. Let cauliflower cool.

** OR cut florets into medium size pieces and steam until cauliflower is tender. 

2. Preheat the oven to 450 degrees. In a medium bowl, mix or mash (using a potato masher) the cooked cauliflower crumbles with the herbs (and cheese if you'd like to add a kick).  Pat the "crust" into a 9 inch round on a non-stick cookie sheet or pizza pan.  Bake for 20-25 minutes (or until golden). Remove the crust from the oven.

3. Spread sauce on top of the baked crust. Add choice of toppings. Place in oven for about another 5 minutes, or until the toppings are hot and the cheese is melted. Cut into 6 slices and serve immediately!

Toppings I used:
Marina sauce with Zucchini, Onions, Mushrooms, Green and Red Peppers, Carrots (Yes, Carrots) and Tofu.
Cheeses: Pepper Jack in crust as well as on top and Sharp Cheddar on top.

Next time I think I'll try whole slices of tomatoes with green and orange peppers. 

Enjoy....I bet this won't last very long.  


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