I take gluten very seriously, but not in an “I can’t eat it” kind of way. Actually, I can’t get enough. Carbs are my main food group. When I tell people that, I am a little embarrassed because it sounds like I don’t care about my health when I do. With gluten-free being all the rage, I find myself suffering from gluten-shame. While I know I will never quit bread, lately I’ve been more motivated to find a balance.
Pizza is one of my all-time favorites. Our pantry is always stocked with yeast and flour, so I can whip up a batch of dough whenever a craving hits. Yesterday instead of my usual recipe, I made cauliflower pizza crust that was nutty and soft instead of chewy like “normal” pizza. I topped mine with roasted zucchini, arugula and Parmesan. For my toddler, I did tomato sauce and mozzarella, and he loved it.
Cauliflower Pizza Crust
Adapted from Donna Hay
Makes two 10-inch pizzas
1-1/4 pounds cauliflower florets, roughly chopped
3/4 cup almond meal
1/2 cup finely grated Parmesan
3 eggs lightly beaten
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Preheat the oven to 400 degrees F. Line 2 sheet pans with parchment.
In a food processor, pulse the cauliflower until it resembles crumbs. In a large bowl, stir together the cauliflower, almond meal, Parmesan, eggs, salt and pepper. Pat the dough into two 10-inch-diameter circles, one on each prepared sheet pan. Bake for 20-25 minutes until golden brown.
Notes on suggested toppings:
I roasted thinly sliced zucchini in the oven for 10 minutes while baking the pizza. I spread tomato sauce on the crust and topped it with zucchini, arugula, micro greens, shaved Parmesan and dollops of pesto.
For a traditional cheese pizza, I spread tomato sauce and sprinkled on shredded mozzarella. I put the pizza under the broiler for 1-2 minutes to melt the cheese.
The post Cauliflower Pizza Crust appeared first on .