Yields:
4
Prep Time:
5 mins
Total Time:
45 mins
Jump to recipeThis gluten-free cauliflower pizza crust is going to blow your mind (but not your gut).
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Ingredients
- 1 large head of cauliflower, cut into florets
- 1/2 cup crushed tomatoes
- 1 tsp. chopped garlic
- kosher salt
- 1/2 cup grated low moisture mozzarella
- 1 cup grated Parmesan cheese
- 1/2 tsp. crushed red chili flakes
- 1 tsp. oregano
- 8 oz. fresh mozzarella, drained and torn roughly into pieces
- fresh basil leaves
Directions
- Step 1Preheat oven fitted with a pizza stone to 475 degrees F. Prepare 2 parchment circles cut to 11" in diameter. In the bowl of a food processor fitted with a blade, add cauliflower and pulse until it reaches the size of small rice granules (Approximately 5 to 6 cups). Transfer to a large bowl and cover with a paper towel; microwave for 5 minutes. Spread cauliflower out on a sheet pan to speed up the cooling time.
- Step 2Meanwhile, rinse out the food processor bowl and add tomatoes, garlic, and 1/8 teaspoon salt. Pulse 6 or 7 times until tomatoes are blended with garlic but still slightly chunky. Set aside.
- Step 3The key to making this pizza crispy is to remove as much water as possible from the cauliflower. In 2 batches, squeeze cauliflower in a clean dish towel and discard excess water. Return cauliflower to the large bowl and add mozzarella, parmesan, chili flakes, oregano, 1 teaspoon salt, and eggs and mix together by hand until well incorporated.
- Step 4Place parchment circle onto a pizza peel or a cutting board. Add half of cauliflower pizza mixture and spread evenly into a 10" circle. Slide pizza into the oven and bake for 10 minutes until golden brown. Repeat with remaining cauliflower.
- Step 5Spread 1/4 cup sauce and half of fresh mozzarella evenly over pizza, leaving a 1" boarder for crust. Bake until bubbly, about 5 to 7 minutes. Repeat with second pizza. Garnish with fresh basil leaves.
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