Gluten, gluten, everywhere, but not a drop to eat. Is that how the saying goes? To anyone nixing gluten from their diet: you can still eat pizza! It just so happens that cauliflower serves as a perfect (gluten-free) substitute for pizza crust. It’ll have you asking for seconds…or thirds! Cauliflower is such a versatile vegetable that packs a nutritional punch – it’s high in vitamin c, fibre and folate. Talk about a win-win! I love sneaking in healthy ingredients into traditional comfort food. Now, I can eat pizza and not feel as guilty about it.
To me, pizza is both friend and foe. I love it, it’s delicious, but it doesn’t always agree with me. I’m always searching for healthier (read: nicer to my stomach) alternatives to my favourite dishes and was so excited when I came across this idea. Substituting in cauliflower instead of flour for pizza crust allows me to indulge in one of my favourite foods again! No gluten, no problem.
I opted for margherita-style toppings but the possibilities are endless!
- 2 ½ cups grated cauliflower (about ½ a large head)
- 1 large egg, lightly beaten
- ¾ cup mozzarella, shredded
- 2 tbsp. grated Parmesan cheese
- salt and freshly ground black pepper
- ¼ cup homemade or store bought tomato sauce
- ¼ cup mozzarella, shredded
- 1 cup grape tomatoes, sliced
- 2 cloves garlic, sliced
- ¼ tsp. crushed red pepper flakes
- ¼ cup basil leaves, for garnish
- Heat oven to 425ºF. Line a rimmed baking sheet with parchment paper and spray with non-stick cooking spray.
- Grate the cauliflower using a box grater until you have two cups of cauliflower crumbles. Place in a large bowl and microwave for seven to eight minutes, or until soft. Remove from the microwave and let cool.
- Mix in the egg, mozzarella, parmesan cheese, and salt and pepper. Once combined, pat into a 10-inch round on the prepared pizza pan. Bake for 10 to 15 minutes, or until golden.
- Top the pizza with the sauce, 1/4 cup mozzarella, grape tomatoes, garlic, and red pepper flakes. Bake in the oven until melted and bubbly, another 10 minutes. Top with basil before serving.