- Preparation time
- 20 mins
- Cooking time
- 45 mins
- 8 people
- Meal course
- Vegetarian Main Course
- Posted by
- Posted on
- March 29, 2016
- 1 whole
In this recipe, cauliflower is transformed into a gluten-free pizza crust that tastes better than traditional crusts. It’s a healthier alternative to store-bought, gluten-free crusts because they are composed of highly processed flours usually a mixture of rice flour, cornstarch, and potato starch that are high on the glycemic index.
This crust starts with organic cauliflower, which is processed into fine “grains” before being mixed with eggs, cheese, and chia seeds, the glue that holds the crust together. When covered with your favorite pizza toppings, it’s a satisfying alternative to traditional pizza for those avoiding gluten and for those avoiding processed carbs.
- Prepare the following ingredients:
Olive oil cooking spray
1 medium organic cauliflower
2 organic eggs
2 tbs. chia seeds (use a spice grinder or coffee grinder reserved for spices)
1/3 cup grated Parmesan cheese
1/2 tsp. sea salt
1 tsp. dried oregano or Italian seasonings
1/2 cup basil pesto or pizza sauce
1/2 cup mozzarella cheese
Toppings of your choice: sliced red onions, sliced red peppers, Greek olives, sliced tomatoes
Garnish: a sprinkle of Parmesan cheese and red pepper flakes
- Heat oven to 425 degrees. Coat a pizza pan with olive oil cooking spray.
- Rinse and trim the cauliflower. Cut into florets discarding the thick stems. Transfer to a food processor and process until the cauliflower resembles fine grains of sand. Transfer to a large micro safe mixing bowl and microwave for 3-4 minutes. Place a tea towel on the counter. When the cauliflower is cool enough to handle, transfer to the tea towel and squeeze out any excess moisture over the sink.
- Rinse the bowl in cold water and towel dry. Break the eggs into the bowl and whisk until blended. Transfer the chia seeds to a spice grinder and process for a few seconds until powdery. Add the chia seeds, Parmesan cheese, salt, and oregano stirring to combine. Transfer the cauliflower to the bowl and stir until blended.
- Place the mixture in the center of the pizza pan coated with cooking spray. Use your hands to form the pizza crust about 1/2 inch thick. Make sure it’s patted down evenly. The “dough” will make a 14 to 15-inch pizza crust depending on the size of the cauliflower. Bake for 20-25 minutes until golden brown.
- Spread the pesto over the crust and scatter the cheese. Arrange the remaining toppings on top and back for an additional 10-15 minutes until the cheese has melted and toppings are piping hot.
- Remove from the oven and let cool a few minutes. Use a pizza cutter to cut into wedges and serve with a sprinkle of Parmesan cheese and red pepper flakes.