I stumbled upon this delicious crust recipe for my gluten free clients. Once I made it, I decided I would make my pizzas this way from now on!! Added spinach, grilled chicken and tomato sauce.. yummo!!
2 Cups Grated Cauliflower (using a hand-held cheese grater or your food processor. Cauliflower should be ‘rice-like’ texture)
1/4 Cup Egg Whites
1 Cup Low Fat Cheese (Mozzarella, Feta or the best option for a low-fat/higher protein pizza use 1% Cottage Cheese – drain your cottage cheese of any extra water first) For those with dairy issues, use Daiya cheese.
1 Tsp Oregano
2 Tsp Parsley
1-2 Tbsp Red Hot Sauce (Optional and to taste)
Toppings *see recipe ideas below.
Preheat oven to 450 F.
Slightly grease a cookie sheet or even better simply use parchment paper (or use my favorite – the baking stone).
Place your grated cauliflower in a frying pan over medium heat and cook until translucent (If you are in a hurry you can cook the cauliflower rice in a bowl in the microwave for 8 minutes – do not cover and do not add any water).
Place all other ingredients in a food processor and blend until smooth.
In a bowl combine cooked cauliflower rice and blended ingredients.
Spread dough out evenly and fairly thinly over parchment paper (or cookie sheet).
Bake for 25-35 minutes (depending on your oven – *see below).
Remove the crust from the oven. Add organic, natural pizza or pasta sauce (see Simple Marinara Sauce below) and toppings.
Feel free to place under a broiler at high heat to heat your ingredients. Remove and Enjoy!
Make sure your cauliflower is dry after washing (no water to cook).
Spread your crust out thin (not too thin – just a thin layer).
Bake until crust-like. If you peek at your crust at the recommended cooking time and the middle is still not cooked… cook longer.
Pre-cook your vegetable toppings before adding to your pizza.
If you want to add a little bit of cheese to the top of your pizza, Parmesan is your healthiest option.